The effects of sanitizing hurdles against foodborne pathogens during blueberry processing

Author:

Lacombe Alison,Wu Vivian C.H.ORCID

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference23 articles.

1. Efficacy of chlorine dioxide on Escherichia coli inactivation during pilot-scale fresh-cut lettuce processing;Banach;International Journal of Food Microbiology,2018

2. The effectiveness of closed-circulation gaseous chlorine dioxide or ozone treatment against bacterial pathogens on produce;Bridges;Food Control,2018

3. Reduction of Listeria monocytogenes and Salmonella Typhimurium on blueberries through brief exposure to antimicrobial solutions coupled with freezing;Bridges;Journal of Food Protection,2019

4. Assessing manufacturers' recommended concentrations of commercial sanitizers on inactivation of Listeria monocytogenes;Cruz;Food Control,2012

5. Chlorine resistance of Listeria monocytogenes biofilms and relationship to subtype, cell density, and planktonic cell chlorine resistance;Folsom;Journal of Food Protection,2016

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