Feasibility and efficacy of using gaseous chlorine dioxide generated by sodium chlorite-acid reaction for decontamination of foodborne pathogens on produce
Author:
Funder
National Institute of Food and Agriculture
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference24 articles.
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3. The effectiveness of closed-circulation gaseous chlorine dioxide or ozone treatment against bacterial pathogens on produce;Bridges;Food Control,2018
4. Reported foodborne outbreaks due to fresh produce in the United States and European Union: Trends and causes;Callejón;Foodborne Pathogens and Disease,2015
5. Sanitizers: Halogens, surface active agents, and peroxides;Cords,1993
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