Author:
Al-Qadiri Hamzah M.,Smith Stephanie,Sielaff Aleksandra Checinska,Govindan Byju N.,Ziyaina Mohamed,Al-Alami Nivin,Rasco Barbara
Funder
School of Food Science at the University of Idaho
Washington State University
The College of Agricultural and Life Science, University of Idaho
The Agriculture Experiment Stations at the University of Idaho
School of Agriculture at the University of Jordan
Subject
Food Science,Biotechnology
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2. The bactericidal activity of acidic electrolyzed oxidizing water against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on raw fish, chicken and beef surfaces;Al-Holy;Food Control,2015
3. Effect of acidic electrolyzed water-induced bacterial inhibition and injury in live clam (Venerupisphilippinarum) and mussel (Mytilus edulis);Al-Qadiri;International Journal of Food Microbiology,2016
4. Efficacy of neutral electrolyzed water, quaternary ammonium and lactic acid‐based solutions in controlling microbial contamination of food cutting boards using a manual spraying technique;Al-Qadiri;Journal of Food Science,2016
5. Effect of oxygen stress on growth and survival of Clostridium perfringens, Campylobacter jejuni, and Listeria monocytogenes under different storage conditions;Al-Qadiri;Journal of Food Protection,2015
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