Chlorine and ozone disinfection and disinfection byproducts in postharvest food processing facilities: A review
Author:
Affiliation:
1. Department of Civil and Environmental Engineering, Stanford University, Stanford, California, USA
Funder
National Science Foundation
Publisher
Informa UK Limited
Subject
Pollution,Waste Management and Disposal,Water Science and Technology,Environmental Engineering
Link
https://www.tandfonline.com/doi/pdf/10.1080/10643389.2020.1862562
Reference183 articles.
1. Hypochlorite Ion Decomposition: Effects of Temperature, Ionic Strength, and Chloride Ion
2. Quality of tomato slices disinfected with ozonated water
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4. The bactericidal activity of acidic electrolyzed oxidizing water against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on raw fish, chicken and beef surfaces
5. Sources and contamination routes of microbial pathogens to fresh produce during field cultivation: A review
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