Evaluation of Potential Impacts of Free Chlorine during Washing of Fresh‐Cut Leafy Greens on Escherichia coli O157:H7 Cross‐Contamination and Risk of Illness-Reference-Cited by-同舟云学术

Evaluation of Potential Impacts of Free Chlorine during Washing of Fresh‐Cut Leafy Greens on Escherichia coli O157:H7 Cross‐Contamination and Risk of Illness

Published:2021-09-15 Issue: Volume: Page:
ISSN:0272-4332
Container-title:Risk Analysis
language:en
Short-container-title:Risk Analysis

Author:

Mokhtari Amir¹,Pang Hao¹^ORCID,Santillana Farakos Sofia¹,Davidson Gordon R.¹,Williams Elizabeth Noelia¹,Van Doren Jane M.¹

Affiliation:

1. Food and Drug Administration Center for Food Safety and Applied Nutrition 5001 Campus Drive College Park Maryland 20740 USA

Publisher

Wiley

Subject

Physiology (medical),Safety, Risk, Reliability and Quality

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/risa.13818

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3. Centers for Disease Control and Prevention (CDC). (2013).National health and nutrition examination survey data. Retrieved fromhttp://www.cdc.gov/nchs/nhanes.htm

4. Quantitative Assessment of the Microbial Risk of Leafy Greens from Farm to Consumption: Preliminary Framework, Data, and Risk Estimates

5. Efficacy of Commercial Produce Sanitizers against Nontoxigenic Escherichia coli O157:H7 during Processing of Iceberg Lettuce in a Pilot-Scale Leafy Green Processing Line

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