Reduction of Escherichia coli O157:H7 on radish seeds by sequential application of aqueous chlorine dioxide and dry-heat treatment

Author:

Bang J.,Kim H.,Kim H.,Beuchat L.R.,Kim Y.,Ryu J.-H.

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology

Reference23 articles.

1. Combined effects of chlorine dioxide, drying, and dry heat treatments in inactivating microorganisms on radish seeds;Bang;Food Microbiol,2011

2. Comparison of chemical treatments to kill Salmonella on alfalfa seeds destined for sprout production;Beuchat;Int J Food Microbiol,1997

3. Combined effects of water activity, temperature and chemical treatments on the survival of Salmonella and Escherichia coli O157:H7 on alfalfa seeds;Beuchat;J Appl Microbiol,2002

4. Disinfection of mung bean seed with gaseous acetic acid;Delaquis;J Food Prot,1999

5. European Centre for Disease Prevention and Control (ECDC) 2011 Shiga toxin-producing E. coli (STEC): Update on outbreak in the EU (1 July 2011, 11:00) http://ecdc.europa.eu/en/activities/sciadvice/Lists/ECDC%20Reviews/ECDC_DispForm.aspx?List=512ff74f%2D77d4%2D4ad8%2Db6d6%2Dbf0f23083f30&ID=1130&RootFolder=%2Fen%2Factivities%2Fsciadvice%2FLists%2FECDC%20Reviews

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