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- Destro, T., et al. Show all 7 Authors
- Journal of agricultural and food chemistry 2008 v.56 no.4 pp. 1264-1268
- chemical composition; Salmonella; microbiological quality; flavonoids; sensory properties; minimally processed foods; food pathogens; food composition; Listeria monocytogenes; food irradiation; palatability; food safety; radiation resistance; Eruca vesicaria subsp. sativa
- ... This work studied the radiation resistance of Listeria monocytogenes and Salmonella species and the effect of irradiation on leaf flavonoid content and sensory acceptability of minimally processed arugula. Immersion in ozone-treated water reduced the analyzed microorganisms by 1 log. L. monocytogenes and Salmonella were not isolated from samples. Samples of this vegetable were inoculated with a co ...