Surfactant concentration and type affects the removal of Escherichia coli from pig skin during a simulated hand wash
Author:
Affiliation:
1. Food Science Department; Rutgers University; New Brunswick NJ USA
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/lam.12777/fullpdf
Reference42 articles.
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2. Human skin buffering capacity against a reference base sodium hydroxide: in vitro model;Ayer;Cutan Ocul Toxicol,2008
3. Viscoelasticity of personal care products;Balzer;Colloids Surf A Physicochem Eng Asp,1995
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1. Comparison of <i>in vitro</i>, <i>ex vivo</i>, and <i>in vivo</i> Antibacterial Activity Test Methods for Hand Hygiene Products;Journal of Food Hygiene and Safety;2024-02-28
2. Soap, water, and severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2): an ancient handwashing strategy for preventing dissemination of a novel virus;PeerJ;2021-09-17
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