Efficacy of Sodium Hypochlorite and Acidified Sodium Chlorite in Preventing Browning and Microbial Growth on Fresh-Cut Produce
The use of suitable sanitizers can increase the quality of fresh-cut produce and reduce the risk of foodborne illnesses. The objective of this study was to compare the washing effects of 100 mg/L sodium hypochlorite (SH) and 500 mg/L acidified sodium chlorite (ASC) on the prevention of enzymatic bro...
| Main Authors: | , , , |
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| Format: | Online |
| Language: | English |
| Published: |
The Korean Society of Food Science and Nutrition
2012
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| Online Access: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3866743/ |