Survival of Salmonella Typhimurium on soybean sprouts following treatments with gaseous chlorine dioxide and biocontrol Pseudomonas bacteria

Author:

Berrios-Rodriguez Armarynette,Olanya Ocen M.,Annous Bassam A.,Cassidy Jennifer M.,Orellana Lynette,Niemira Brendan A.

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Reference35 articles.

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2. Sivapalasingam SC, Friedman R, Cohen L, Tauxe RV. Fresh produce: Agrowing cause of outbreaks of foodborne illness in the United States, 1973 through 1997. J. Food Protect. 67: 2342–2353 (2003)

3. Ukuku DO, Latiful B, Kasama LS, Mukhopadhyay S, Olanya OM. Survival, injury and inactivation of human bacterial pathogens in foods: Effect of non-thermal treatments. Chapter. 4. pp. 82–96. In: Foodborne Pathogens and Food Safety. Md. Latiful B, Ukuku DO. (eds). CRC Press, Inc., Boca Raton, FL, USA (2016)

4. Kocharunchitt C, Ross T, McNeil DL. Use of bacteriophages as biocontrol agents to control Salmonella associated with seed sprouts. Int. J. Food Microbiol. 128: 453–459 (2009)

5. Hanning IB, Nutt JD, Ricke SC. Salmonellosis outbreaks in the United States due to fresh produce: Sources and potential intervention measures. Foodborne Pathog. Dis. 6: 635–648 (2009)

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