Modelling the combined effect of chlorine, benzyl isothiocyanate, exposure time and cut size on the reduction of Salmonella in fresh-cut lettuce during washing process

Author:

Cuggino Sofia Griselda,Bascón-Villegas Isabel,Rincón Francisco,Pérez Maria Alejandra,Posada-Izquierdo Guiomar,Marugán Javier,Pablos Carro Cristina,Pérez-Rodríguez Fernando

Funder

Ministry of Economy and Competitiveness

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference68 articles.

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4. Effect of disinfectants on preventing the cross-contamination of pathogens in fresh produce washing water;Banach;Int. J. Environ. Res. Public Health,2015

5. The efficacy of chemical sanitizers on the reduction of Salmonella Typhimurium and Escherichia coli affected by bacterial cell history and water quality;Banach,2017

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