date:Sep 19, 2012
length of exposure for eliminating bacteria varied significantly based on the type of produce.
Factors such as the ambient temperature of the produce or the growth phase of the Salmonella had no significant impact, and the inactivation of Salmonella on food surfaces involved longer time than on an artificial membrane filter surface.
To understand the reason behind this, researchers studied the food surfaces with an electron microscope, and found that Salmonella could 'hide' in microscopic surf