Effect of relative humidity on inactivation of foodborne pathogens using chlorine dioxide gas and its residues on tomatoes-Reference-Cited by-同舟云学术

Effect of relative humidity on inactivation of foodborne pathogens using chlorine dioxide gas and its residues on tomatoes

Published:2018-05-30 Issue:2 Volume:67 Page:154-160
ISSN:0266-8254
Container-title:Letters in Applied Microbiology
language:en
Short-container-title:Lett Appl Microbiol

Author:

Park S.H.¹²^ORCID,Kim W.J.¹²,Kang D.H.¹²

Affiliation:

1. Department of Food and Animal Biotechnology; Center for Food and Bioconvergence; Research Institute for Agriculture and Life Sciences; Seoul National University; Seoul Korea

2. Department of Agricultural Biotechnology; Center for Food and Bioconvergence; Research Institute for Agriculture and Life Sciences; Seoul National University; Seoul Korea

Funder

Ministry of Agriculture, Food and Rural Affairs

National Research Foundation of Korea

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/lam.13002/fullpdf

Reference29 articles.

1. Survival of Salmonella spp. on the surfaces of fresh tomatoes and selected packing line materials;Allen;Hort Technol,2005

2. Multistate outbreak of Salmonella serotype Typhimurium infections associated with consumption of restaurant tomatoes, USA, 2006: hypothesis generation through case exposures in multiple restaurant clusters;Behraveshm;Epidemiol Infect,2012