Efficacy of FIT Produce Wash and Chlorine Dioxide on Pathogen Control in Fresh Potatoes
Author:
Publisher
Wiley
Subject
Food Science
Reference23 articles.
1. Reducing the potential for bacterial soft rot in potato tubers by chemical treatments and drying;Bartz;Am Potato J,1986
2. Efficiency of chlorine dioxide as a bactericide;Benarde;Appl Microbiol,1965
3. Survival of enterohemorrhagic Escherichia coli O157:H7 in bovine feces applied to lettuce and the effectiveness of chlorinated water as a disinfectant;Beuchat;J Food Prot,1999
4. Development of a proposed standard method for assessing the efficacy of fresh produce sanitizers;Beuchat;J Food Prot,2001
5. Comparison of chlorine and a prototype produce wash product for effectiveness in killing Salmonella and Escherichia coli O157:H7 on alfalfa seeds;Beuchat;J Food Prot,2001
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