The effect of produce washing using electrolyzed water on the induction of the viable but non-culturable (VBNC) state in Listeria monocytogenes and Escherichia coli O157:H7
Author:
Funder
University of Georgia
Publisher
Elsevier BV
Subject
Food Science
Reference23 articles.
1. A meta-analysis on the effectiveness of electrolyzed water treatments in reducing foodborne pathogens on different foods;Afari;Food Control,2018
2. Detection and verification of the viable but nonculturable (VBNC) state of Escherichia coli O157:H7 and Listeria monocytogenes using flow cytometry and standard plating;Afari;Journal of Food Science,2018
3. The viable but non-culturable state and its relevance in food safety;Ayrapetyan;Current Opinion in Food Science,2016
4. Environmental and physico-chemical factors induce VBNC state in Listeria monocytogenes;Besnard;Veterinary Research,2002
5. Efficiency of slightly acidic electrolyzed water for inactivation of Salmonella enteritidis and its contaminated shell eggs;Cao;International Journal of Food Microbiology,2009
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