Combination of Electrolyzed Water and Other Measures for Food Decontamination: Methods and Procedures
Author:
Publisher
Springer US
Link
https://link.springer.com/content/pdf/10.1007/978-1-0716-2136-3_6
Reference41 articles.
1. CDC (2020) Estimates of foodborne illness in the United States. https://www.cdc.gov/foodborneburden/index.html
2. Rahman SME, Khan I, Oh DH (2016) Electrolysed water as a novel sanitizer in the food industry: current trends and future perspectives. Compr Rev Food Sci Food Saf 15:471–490
3. Al-Haq MI, Sugiyama J, Isobe S (2005) Applications of electrolyzed water in agriculture & food industries. Food Sci Technol Res 11(2):135–150
4. Rahman SME, Ding T, Oh DH (2010) Inactivation effect of newly developed low concentration electrolyzed water and other sanitizers against microorganisms on spinach. Food Control 21(10):1383–1387
5. Lopez-Galvez F, Allende A, Gil MI (2021) Recent progress on the management of the industrial washing of fresh produce with a focus on microbiological risks. Curr Opin Food Sci 38:46–51
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