Application of water-assisted ultraviolet light in combination of chlorine and hydrogen peroxide to inactivate Salmonella on fresh produce-Reference-Cited by-同舟云学术

Application of water-assisted ultraviolet light in combination of chlorine and hydrogen peroxide to inactivate Salmonella on fresh produce

Published:2017-09 Issue: Volume:257 Page:101-109
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Guo Shuanghuan,Huang Runze,Chen Haiqiang^ORCID

Funder

National Institute of Food and Agriculture

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference40 articles.

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3. 2008 outbreak of Salmonella Saintpaul infections associated with raw produce;Barton Behravesh;N. Engl. J. Med.,2011

4. Pathogenic microorganisms associated with fresh produce;Beuchat;J. Food Prot.,1995

5. Multistate outbreaks of Salmonella infections associated with raw tomatoes eaten in restaurants—United States, 2005–2006;Centers for Disease Control and Prevention;MMWR Morb. Mortal. Wkly Rep.,2007

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