Evaluation of the use of a decontamination step during fresh-cut leek processing by means of a multidisciplinary approach.
Vandekinderen
I
I
Laboratory of Food Microbiology and Food Preservation, Ghent University, Coupure Links 653, BE-9000 Gent, Belgium.
Van Camp
J
J
Devlieghere
F
F
Ragaert
P
P
Denon
Q
Q
Veramme
K
K
Bernaert
N
N
De Meulenaer
B
B
D001419:Bacteria / Q000187:drug effects / Q000254:growth & development*; D015169:Colony Count, Microbial; D003258:Consumer Behavior; D003257:Consumer Product Safety; D004202:Disinfectants / Q000494:pharmacology*; D004305:Dose-Response Relationship, Drug; D005506:Food Contamination / Q000032:analysis* / Q000517:prevention & control; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D008826:Microbial Sensitivity Tests; D009753:Nutritive Value; D019697:Onions / Q000382:microbiology* / Q000592:standards; D013649:Taste; D014675:Vegetables / Q000382:microbiology
D004202:Disinfectants