Dry Cleaning, Wet Cleaning, and Alternatives to Processing Plant Hygiene and Sanitation-Reference-Cited by-同舟云学术

Dry Cleaning, Wet Cleaning, and Alternatives to Processing Plant Hygiene and Sanitation

Published:2014 Issue: Volume: Page:85-96
ISSN:
Container-title:The Microbiological Safety of Low Water Activity Foods and Spices
language:
Short-container-title:

Author:

Burnett Scott L.,Hagberg Robert

Publisher

Springer New York

Link

http://link.springer.com/content/pdf/10.1007/978-1-4939-2062-4_6

Reference15 articles.

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2. Chen YH, Scott VN, Freier TA, Kuehm J, Moorman M, Meyer J, Morille-Hinds T, Post L, Smoot L, Hood S, Shebuski J, Banks J (2009) Control of Salmonella in low-moisture foods II: hygiene practices to minimize Salmonella contamination and growth. Food Prot Trends 29:435–445

3. Du W, Danyluk MD, Harris LJ (2009) Efficacy of aqueous and alcohol-based quaternary ammonium sanitizers for reducing Salmonella in dusts generated in almond hulling and shelling facilities. J Food Sci 75:M7–M13

4. McKelvey PJ, Bodnaruk PW (2011) Survival of Salmonella species on stainless steel exposed to dry heat. IAFP Annual Meeting, Milwaukee, WI

5. Kim J, Yousef AE, Khadre MA (2003) Ozone and its current and future application in the food industry. Adv Food Nutr Rsrch 45:167–218

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