Disinfection of Raw Vegetable by Chemical Washing
Author:
Affiliation:
1. Food Research Division
Publisher
Japanese Society of Food Microbiology
Subject
General Medicine
Link
https://www.jstage.jst.go.jp/article/jsfm/38/3/38_107/_pdf
Reference69 articles.
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3. 3） Al-Nabulsi, A. A., Osaili, T. M., Obaidat, H. M., Shaker, R. R., Awaisheh, S. S. and Holley, R. A.: Inactivation of stressed Escherichia coli O157 : H7 cells on the surfaces of rocket salad leaves by chlorine and peroxyacetic acid. J. Food Prot., 77, 32–39 (2014).
4. 4） Bari, M. L, Inatsu, Y., Kawasaki, S., Nazuka, E, and Isshiki, K.: Calcinated calcium killing of Escherichia coli O157 : H7, Salmonella, and Listeria monocytogenes on the surface of tomatoes. J. Food Prot., 65, 1706–1711 (2002).
5. 5） Beuchat, L. R.: Survival of enterohemorrhagic Escherichia coli O157 : H7 in bovine feces applied to lettuce and the effectiveness of chlorinated water as a disinfectant. J. Food Prot., 62, 845–849 (1999).
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