Airborne contamination in the food industry: An update on monitoring and disinfection techniques of air

Author:

Masotti Fabio,Cattaneo Stefano,Stuknytė Milda,De Noni Ivano

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference99 articles.

1. Quantifying recontamination through factory environments - a review;den Aantrekker;International Journal of Food Microbiology,2003

2. Effect of maintenance routines in food processing on production hygiene;Aarnisalo,2007

3. Recommended international code of practice. General principles of food hygiene CAC/RCP 1–1969, rev. 4–2003;Alimentarius,2003

4. Use of negative air ionization for reducing bacterial pathogens and spores on stainless steel surfaces;Arnold;The Journal of Applied Poultry Research,2004

5. Comparison of sodium hypochlorite–based foam and peroxyacetic acid–based fog sanitizing procedures in a salmon smokehouse: Survival of the general microflora and Listeria monocytogenes;Bagge-Ravn;Journal of Food Protection,2003

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