Enhancement of bactericidal effects of sodium hypochlorite in chiller water with food additive grade calcium hydroxide-Reference-Cited by-同舟云学术

Enhancement of bactericidal effects of sodium hypochlorite in chiller water with food additive grade calcium hydroxide

Published:2017 Issue:6 Volume:79 Page:1019-1023
ISSN:0916-7250
Container-title:Journal of Veterinary Medical Science
language:en
Short-container-title:The Journal of Veterinary Medical Science

Author:

TOYOFUKU Chiharu¹,ALAM Md. Shahin¹,YAMADA Masashi¹,KOMURA Miyuki¹,SUZUKI Mayuko¹,HAKIM Hakimullah¹,SANGSRIRATANAKUL Natthanan¹,SHOHAM Dany¹²,TAKEHARA Kazuaki¹

Affiliation:

1. Laboratory of Animal Health, Department of Veterinary Medicine, Faculty of Agriculture, Tokyo University of Agriculture and Technology, 3-5-8, Saiwai-cho, Fuchu-shi, Tokyo 183-8509, Japan

2. Bar-Ilan University, Begin-Sadat Center for Strategic Studies, Ramat Gan 5290002, Israel

Publisher

Japanese Society of Veterinary Science

Subject

General Veterinary

Link

https://www.jstage.jst.go.jp/article/jvms/79/6/79_17-0089/_pdf

Reference30 articles.

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2. 2. Bassett, H. 1954. Solubility of calcium hydroxide in water. pp. 630–632. In: Solubilities of Inorganic and Metal Organic Compounds, 4th ed. (Linke, W. F. ed.), American Chemical Society, Washington D.C.

3. 3. Batz, M. B., Hoffman, S. and Morris, J. G. Ranking the risks: the 10 pathogen-food combinations with the greatest burden on public health [internet]. Emerging Pathogens Institute; 2011. Available from http://www.epi.ufl.edu/sites/www.epi.ufl.edu/files/RankingTheRisksREPORT.pdf [accessed January 11, 2017].

4. 4. Blaser, M. J., Smith, P. F., Wang, W. L. and Hoff, J. C. 1986. Inactivation of Campylobacter jejuni by chlorine and monochloramine. Appl. Environ. Microbiol. 51: 307–311.

5. 5. Chantarapanont, W., Berrang, M. E. and Frank, J. F. 2004. Direct microscopic observation of viability of Campylobacter jejuni on chicken skin treated with selected chemical sanitizing agents. J. Food Prot. 67: 1146–1152.

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