Effects of Organic Acid Vapors on Salmonella Inactivation and Quality Characteristics of Blueberries
The aim of this study was to control Salmonella Newport contamination in blueberries using organic acid vapors while monitoring changes in the quality of the blueberries. Blueberries inoculated with S. Newport were subjected to organic acid vapors for 4 h at either 12 °C or 25 °C (with 85% relative...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-05-01
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| Series: | Journal of Food Protection |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0362028X25000705 |
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