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Antimicrobial Activity Of Cpc And Asc Against Foodborne Pathogens And The Physiological Effect On Fresh-Cut Cantaloupe Cubes At Refrigerator Temperatures, Allison Marie Dumas

LSU Master's Theses

In the last few decades, fresh-cut fruit products have gained popularity with consumers. They require little to no further processing prior to consumption. Fresh-cut products also make fruits and vegetables more conveniently available to consumers year-round. There are limitations, however, to fresh-cut fruit and vegetables in the marketplace. These products are very perishable and could become contaminated with foodborne pathogens. Most fresh-cut fruits and vegetables will only last a short period of time at refrigerator temperatures. There are many possible routes of bacterial contamination in the fresh-cut produce industry. There is a need for antimicrobial compounds that can be applied …