Efficacy of chlorine and calcinated calcium treatment of alfalfa seeds and sprouts to eliminate Salmonella
Author:
Publisher
Elsevier BV
Subject
General Medicine,Microbiology,Food Science
Reference18 articles.
1. Microbial hazards associated with bean sprouting;Andrews;J. Assoc. Off. Anal. Chem.,1982
2. Inhibition of growth of Escherichia coli O157:H7 in fresh radish (Raphanus sativus L.) sprout production by calcinated calcium;Bari;J. Food Prot.,1999
3. Comparison of chemical treatments to kill Salmonella on alfalfa seeds destined for sprout production;Beuchat;Int. J. Food Microbiol.,1997
4. Comparison of chlorine and a prototype produce wash product for effectiveness in killing Salmonella and Escherichia coli O157:H7 on alfalfa seeds;Beuchat;J. Food Prot.,2001
5. Survival and growth of Vibrio cholerae 01, Salmonella typhi, and Escherichia coli O157:H7 in alfalfa sprouts;Castro-Rosas;Food Microbiol. Saf.,2000
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