Inactivation of viruses and bacteria on strawberries using a levulinic acid plus sodium dodecyl sulfate based sanitizer, taking sensorial and chemical food safety aspects into account-Reference-Cited by-同舟云学术

Inactivation of viruses and bacteria on strawberries using a levulinic acid plus sodium dodecyl sulfate based sanitizer, taking sensorial and chemical food safety aspects into account

Published:2017-09 Issue: Volume:257 Page:176-182
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Zhou Zijin^ORCID,Zuber Sophie,Cantergiani Frédérique,Butot Sophie,Li Dan,Stroheker Thomas^ORCID,Devlieghere Frank,Lima Anthony,Piantini Umberto,Uyttendaele Mieke

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference48 articles.

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2. Large multistate outbreak of norovirus gastroenteritis associated with frozen strawberries, Germany, 2012;Bernard;Euro Surveill.,2014

3. Use of Enterococcus faecium as a surrogate for Salmonella enterica during extrusion of a balanced carbohydrate-protein meal;Bianchini;J. Food Prot.,2014

4. Sanitizer efficacy against murine norovirus, a surrogate for human norovirus, on stainless steel surfaces when using three application methods;Bolton;Appl. Environ. Microbiol.,2013

5. Inactivation of enteric viruses in minimally processed berries and herbs;Butot;Appl. Environ. Microbiol.,2009

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