A p ilot‐scale evaluation of using gaseous chlorine dioxide for decontamination of foodborne pathogens on produce and l ow‐moisture foods-Reference-Cited by-同舟云学术

A p ilot‐scale evaluation of using gaseous chlorine dioxide for decontamination of foodborne pathogens on produce and l ow‐moisture foods

Published:2021-10-03 Issue: Volume: Page:
ISSN:0149-6085
Container-title:Journal of Food Safety
language:en
Short-container-title:J Food Saf

Author:

Tan Jing Ni¹²,Hwang Cheng‐An¹^ORCID,Huang Lihan¹,Wu Vivian C. H.³,Hsiao Hsin‐I²^ORCID

Affiliation:

1. Residue Chemistry and Predictive Microbiology Research Unit, Eastern Regional Research Center, Agricultural Research Service United States Department of Agriculture Wyndmoor Pennsylvania USA

2. Department of Food Science National Taiwan Ocean University Keelung City Taiwan

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

Publisher

Wiley

Subject

Microbiology,Food Science,Parasitology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfs.12937

Reference35 articles.

1. Almond Board of California. (2008).Guidelines for validation of propylene oxide pasteurization. Retrieved fromhttp://www.almonds.com/sites/default/files/content/attachments/ppo-validation-guidelines.pdf.

2. Microbial decontamination of nuts and spices

3. Use of superheated steam to inactivate Salmonella enterica serovars Typhimurium and Enteritidis contamination on black peppercorns, pecans, and almonds

4. Effect of chlorine dioxide on selected membrane functions ofEscherichia coli

5. Decontamination of Microorganisms and Pesticides from Fresh Fruits and Vegetables: A Comprehensive Review from Common Household Processes to Modern Techniques

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