Gaseous chlorine dioxide inactivation of microbial contamination on whole black peppercorns-Reference-Cited by-同舟云学术

Gaseous chlorine dioxide inactivation of microbial contamination on whole black peppercorns

Published:2021-11-10 Issue: Volume: Page:
ISSN:0149-6085
Container-title:Journal of Food Safety
language:en
Short-container-title:J Food Saf

Author:

Rane Bhargavi¹²^ORCID,Lacombe Alison¹,Guan Jiewen¹²,Bridges David F.¹^ORCID,Sablani Shyam²,Tang Juming²,Wu Vivian C. H.¹^ORCID

Affiliation:

1. Produce Safety and Microbiology Research Unit, Western Regional Research Center, Agricultural Research Service United States Department of Agriculture Albany California USA

2. Biological Systems Engineering Department Washington State University Pullman Washington USA

Publisher

Wiley

Subject

Microbiology,Food Science,Parasitology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfs.12948

Reference44 articles.

1. American Spice Trade Association (ASTA)(2017). Clean safe spices: Guidance from the American Spice Trade Association. ASTA Office Washington DC. Retrieved fromhttps://www.astaspice.org/download/129

2. International Journal of Food Contamination 2017 4 1 Microbial profile of common spices and spice blends used in Tamale Ghana

3. The effectiveness of closed-circulation gaseous chlorine dioxide or ozone treatment against bacterial pathogens on produce

4. Comparison of methods of herbs and spices decontamination;Brodowska A.;Chemik Science‐Technique‐Market,2014

5. Feasibility and efficacy of using gaseous chlorine dioxide generated by sodium chlorite-acid reaction for decontamination of foodborne pathogens on produce

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