Chlorine dioxide gas mediated inactivation of the biofilm cells of
Author:
Funder
Korea Forest Service
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-022-05574-2.pdf
Reference30 articles.
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2. Ban GH, Yoon H, Kang DH (2014) A comparison of saturated steam and superheated steam for inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes biofilms on polyvinyl chloride and stainless steel. Food Control 40:344–350
3. Baumann AR, Martin SE, Feng H (2009) Removal of Listeria monocytogenes biofilms from stainless steel by use of ultrasound and ozone. J Food Prot 72:1306–1309
4. Bhagat A, Mahmoud BSM, Linton RH (2011) Effect of chlorine dioxide gas on Salmonella enterica inoculated on navel orange surfaces and its impact on the quality attributes of treated oranges. Foodborne Path Dis 8:77–85
5. Cappitelli F, Polo A, Villa F (2014) Biofilm formation in food processing environments is still poorly understood and controlled. Food Eng Rev 6:29–42
Cited by 3 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Antimicrobial efficiency of chlorine dioxide and its potential use as anti-SARS-CoV-2 agent: mechanisms of action and interactions with gut microbiota;Journal of Applied Microbiology;2023-07
2. Comparison of the efficacy of physical and chemical strategies for the inactivation of biofilm cells of foodborne pathogens;Food Science and Biotechnology;2023-05-01
3. Maturation of pathogenic biofilms induces enhanced resistance against gaseous chlorine dioxide;Letters in Applied Microbiology;2023-02-02
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