Effect of sanitizer combined with steam heating on the inactivation of foodborne pathogens in a biofilm on stainless steel-Reference-Cited by-同舟云学术

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Effect of sanitizer combined with steam heating on the inactivation of foodborne pathogens in a biofilm on stainless steel

Published:2016-05 Issue: Volume:55 Page:47-54
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Ban Ga-Hee,Kang Dong-Hyun

Funder

Agriculture, Food and Rural Affairs Research Center Support Program, Ministry of Agriculture, Food and Rural Affairs, Republic of Korea

National Research Foundation of Korea (NRF)

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference35 articles.

1. Foodborne salmonellosis;Baird-Parker;Lancet,1990

2. Synergistic effect of steam and lactic acid against Escherichia coli O157: H7, Salmonella Typhimurium, and Listeria monocytogenes biofilms on polyvinyl chloride and stainless steel;Ban;Int. J. Food Microbiol.,2012

3. Effect of chemical sanitizers with and without ultrasonication on Listeria monocytogenes as a biofilm within polyvinyl chloride drain pipes;Berrang;J. Food Prot.,2008

4. The adhesion and detachment of bacteria and spores on food-contact surfaces;Bower;Trends Food Sci. Technol.,1996

5. Decontamination systems;Castell-Perez;Preharvest Postharvest Food Saf. Contemp. Issues Future Dir.,2004

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