Efficacy of electrolyzed water to inactivate foodborne pathogens on fresh-cut apples

Chlorine is the most common disinfectant used in the fresh-cut industry but nowadays environmental and health risks have led to the need to find new sanitizers. Electrolyzed water (EW) appears to be a promising alternative. In this work, disinfection efficacy of acidic (AEW) and neutral (NEW) electr...

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Detalhes bibliográficos
Autor principal: Graça, Ana (author)
Outros Autores: Nunes, C. (author), Quintas, Célia (author), Abadias, Maribel (author), Usall, J. (author), Salazar, Miguel (author)
Formato: conferenceObject
Idioma:eng
Publicado em: 2015
Texto completo:http://hdl.handle.net/10400.1/7295
País:Portugal
Oai:oai:sapientia.ualg.pt:10400.1/7295

Texto Completo

http://hdl.handle.net/10400.1/7295

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