Resistance ofStaphylococcus aureuson food contact surfaces with different surface characteristics to chemical sanitizers
Author:
Affiliation:
1. Department of Food and Nutrition; Yeungnam University, Gyeongsan; Gyeongbuk 38541 South Korea
Funder
Yeungnam University
Publisher
Wiley
Subject
Microbiology,Food Science,Parasitology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfs.12354/fullpdf
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3. Inhibitory effect of dry-heat treatment and chemical sanitizers against foodborne pathogens contaminated on the surfaces of materials;Bae;Journal of the Korean Society of Food Science and Nutrition,2009
4. Reduction of Escherichia coli on surfaces of utensils and development of a predictive model as a function of concentration and exposure time of chlorine;Baek;Foodborne Pathogens and Disease,2012
5. Inactivation of Escherichia coli O157: H7 in biofilm on food-contact surfaces by sequential treatments of aqueous chlorine dioxide and drying;Bang;International Journal of Food Microbiology,2014
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