Cross-contamination of fresh-cut lettuce after a short-term exposure during pre-washing cannot be controlled after subsequent washing with chlorine dioxide or sodium hypochlorite-Reference-Cited by-同舟云学术

Cross-contamination of fresh-cut lettuce after a short-term exposure during pre-washing cannot be controlled after subsequent washing with chlorine dioxide or sodium hypochlorite

Published:2010-04 Issue:2 Volume:27 Page:199-204
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

López-Gálvez Francisco,Gil María I.,Truchado Pilar,Selma María V.,Allende Ana

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference37 articles.

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5. Chorine Dioxide and Chlorite;ATSDR (Agency for toxic substances and disease registry),2004

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