The Possibilities of Using Ultrasonically Activated Streams to Reduce the Risk of Foodborne Infection from Salad.

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作者： Weng Yee,Chong ^[1] ; Thomas J,Secker ^[2] ; Craig N,Dolder ^[3] ; Charles W,Keevil ^[2] ; Timothy G,Leighton ^[4]

作者单位： Institute of Sound and Vibration Research, University of Southampton, Southampton, UK. ^[1] Environmental Healthcare Unit, School of Biological Sciences, University of Southampton, Southampton, UK. ^[2] Institute of Sound and Vibration Research, University of Southampton, Southampton, UK; Sloan Water Technology Ltd, 1 Venture Road, Chilworth, Southampton, UK. ^[3] Institute of Sound and Vibration Research, University of Southampton, Southampton, UK; Sloan Water Technology Ltd, 1 Venture Road, Chilworth, Southampton, UK. Electronic address: tgl@soton.ac.uk. ^[4]

关键词 Bubbles Food safety Foodborne diseases Ready-to-eat salads Ultrasonic cleaning Ultrasound

主题词细菌(Bacteria);食品微生物学(Food Microbiology);食品安全(Food Safety);食物传播疾病(Foodborne Diseases);菠菜(Spinacia oleracea)

DOI 10.1016/j.ultrasmedbio.2021.01.026

PMID 33640170

发布时间 2021-09-16

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