Effect of hydrogen peroxide vapor treatment for inactivating Salmonella Typhimurium, Escherichia coli O157:H7 and Listeria monocytogenes on organic fresh lettuce-Reference-Cited by-同舟云学术

Effect of hydrogen peroxide vapor treatment for inactivating Salmonella Typhimurium, Escherichia coli O157:H7 and Listeria monocytogenes on organic fresh lettuce

Published:2014-10 Issue: Volume:44 Page:78-85
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Back Kyeong-Hwan,Ha Jae-Won,Kang Dong-Hyun

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference44 articles.

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3. Survival of enterohemorrhagic Escherichia coli O157:H7 in bovine feces applied to lettuce and the effectiveness of chlorinated water as a disinfectant;Beuchat;Journal of Food Protection,1999

4. Ecological factors influencing survival and growth of human pathogens on raw fruits and vegetables;Beuchat;Microbes and Infection,2002

5. Standardization of a method to determine the efficacy of sanitizers in inactivating human pathogenic microorganisms on raw fruits and vegetables;Beuchat;Journal of Food Protection,2001

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