The use of electrolyzed water as a disinfectant for minimally processed apples
Author:
Publisher
Elsevier BV
Subject
Horticulture,Agronomy and Crop Science,Food Science
Reference32 articles.
1. Efficacy of neutral electrolyzed water (NEW) for reducing microbial contamination on minimally-processed vegetables;Abadias;Int. J. Food Microbiol.,2008
2. Factors affecting the efficacy of washing procedures used in the production of prepared salads;Adams;Food Microbiol.,1989
3. Factors affecting growth of foodborne pathogens on minimally processed apples;Alegre;Food Microbiol.,2010
4. Fate of Escherichia coli O157:H7, Salmonella and Listeria innocua on minimally-processed peaches under different storage conditions;Alegre;Food Microbiol.,2010
5. UV-C radiation as a novel technique for keeping quality of fresh processed ‘Lollo Rosso’ lettuce;Allende;Food Res. Int.,2003
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3. The efficacy of preharvest application of electrolyzed water and chemical sanitizers against foodborne pathogen surrogates on leafy green vegetables;Journal of Food Safety;2023-03-20
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