Efficacy of Neutral pH Electrolyzed Water in ReducingEscherichia coliO157:H7 andSalmonellaTyphimurium DT 104 on Fresh Produce Items using an Automated Washer at Simulated Food Service Conditions-Reference-Cited by-同舟云学术

Efficacy of Neutral pH Electrolyzed Water in ReducingEscherichia coliO157:H7 andSalmonellaTyphimurium DT 104 on Fresh Produce Items using an Automated Washer at Simulated Food Service Conditions

Published:2015-07-07 Issue:8 Volume:80 Page:M1815-M1822
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Afari George K.¹,Hung Yen-Con¹,King Christopher H.²

Affiliation:

1. Dept. of Food Science and Technology; The Univ. of Georgia; 1109 Experiment St Griffin GA 30223 U.S.A

2. Chick-fil-A, Inc.; 5200 Buffington Rd Atlanta GA 30349 U.S.A

Publisher

Wiley

Subject

Food Science

Reference28 articles.

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2. Electrolyzed water and its corrosiveness on various surface materials commonly found in food processing facilities;Ayebah;J Food Process Eng,2005

3. CDC 2013 Tracking and reporting foodborne disease outbreaks http://www.cdc.gov/Features/dsFoodborneOutbreaks/

4. Cook RL 2003 The evolving global marketplace for fruits and vegetables http://www.agmrc.org/media/cms/globalmarketplace_e2bae7eb1e831.pdf

5. Inactivation of Escherichia coli O157:H7, Salmonella enteritidis and Listeria monocytogenes on the surface of tomatoes by neutral electrolyzed water;Deza;Lett App Microbiol,2003

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