Antimicrobial effect of slightly acidic electrolyzed water for inactivation of Salmonella spp. and Escherichia coli on fresh strawberries (Fragaria L.)
1Laboratory of Food Biosystems and Environment, 1-21-24 Korimoto, United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima 890-0065, Japan.
2Department of Food Science and Technology, Sokoine University of Agriculture, P. O. Box 3006, Morogoro, Tanzania.
3Department of Environmental Science and Technology, Faculty of Agriculture, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan.
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