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-Reference-Cited by-同舟云学术

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

Published:2019-08 Issue: Volume:110 Page:275-282
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Afari George Kwabena,Liu Haijie,Hung Yen-Con

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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