Decontamination of ready-to-eat Japanese mustard green (Brassica japonica) from Escherichia coli using slightly acidic electrolyzed water
Abdulsudi Issa-Zacharia1,2,3*, Yoshinori Kamitani1, Kazuo Morita1 and Koichi Iwasaki1
1Department of Environmental Science and Technology, Faculty of Agriculture, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan.
2United Graduate School of Agriculture-Kagoshima University, Laboratory of Food Biosystems and Environment, 1-21-24 Korimoto, Kagoshima 890-0065, Japan.
3Department of Food Science and Technology, Sokoine University of Agriculture, P. O. Box 3006, Morogoro, Tanzania.
Email: [email protected]
