title: Evaluation of the use of a decontamination step during fresh-cut leek processing by means of a multidisciplinary approach.
authors.affiliation: Laboratory of Food Microbiology and Food Preservation, Ghent University, Coupure Links 653, BE-9000 Gent, Belgium.
authors.forename: I
authors.initials: I
authors.lastname: Vandekinderen
authors.forename: J
authors.initials: J
authors.lastname: Van Camp
authors.forename: F
authors.initials: F
authors.lastname: Devlieghere
authors.forename: P
authors.initials: P
authors.lastname: Ragaert
authors.forename: Q
authors.initials: Q
authors.lastname: Denon
authors.forename: K
authors.initials: K
authors.lastname: Veramme
authors.forename: N
authors.initials: N
authors.lastname: Bernaert
authors.forename: B
authors.initials: B
authors.lastname: De Meulenaer
mesh_terms: 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
chemical_list: D004202:Disinfectants