Chlorine dioxide and chlorine effectiveness to prevent Escherichia coli O157:H7 and Salmonella cross-contamination on fresh-cut Red Chard-Reference-Cited by-同舟云学术

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Chlorine dioxide and chlorine effectiveness to prevent Escherichia coli O157:H7 and Salmonella cross-contamination on fresh-cut Red Chard

Published:2012-02 Issue:2 Volume:23 Page:325-332
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Tomás-Callejas Alejandro,López-Gálvez Francisco,Sbodio Adrian,Artés Francisco,Artés-Hernández Francisco,Suslow Trevor V.

Funder

California Leafy Greens Research Program

Spanish Ministry for Education and Science

Fundación Séneca de la Región de Murcia

CSIC

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference57 articles.

1. Impact of wash water quality on sensory and microbial quality, including Escherichia coli cross-contamination, of fresh-cut escarole;Allende;Journal of Food Protection,2008

2. Sustainable sanitation techniques for keeping quality and safety of fresh-cut plant commodities;Artés;Postharvest Biology and Technology,2009

3. Chlorine dioxide and chlorite,2004

4. Kinetics and mechanism of bacterial disinfection by chlorine dioxide;Benarde;Applied Microbiology,1967

5. Use of sanitizers in raw fruit and vegetables processing;Beuchat,2000

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