Antimicrobial effect of acidified sodium chlorite, sodium chlorite, sodium hypochlorite, and citric acid on Escherichia coli O157:H7 and natural microflora of fresh-cut cilantro-Reference-Cited by-同舟云学术

Antimicrobial effect of acidified sodium chlorite, sodium chlorite, sodium hypochlorite, and citric acid on Escherichia coli O157:H7 and natural microflora of fresh-cut cilantro

Published:2009-03 Issue:3 Volume:20 Page:230-234
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Allende Ana,McEvoy James,Tao Yang,Luo Yaguang

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

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4. Efficacy of chlorine for inactivation of Escherichia coli on vegetables;Behrsing;Postharvest Biology and Technology,2000

5. Surface disinfection of raw produce;Beuchat;Dairy, Food and Environmental Sanitation,1992

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