Combination of polyhexamethylene guanidine hydrochloride and potassium peroxymonosulfate to disinfect ready-to-eat lettuce-Reference-Cited by-同舟云学术

Combination of polyhexamethylene guanidine hydrochloride and potassium peroxymonosulfate to disinfect ready-to-eat lettuce

Published:2020 Issue:66 Volume:10 Page:40316-40320
ISSN:2046-2069
Container-title:RSC Advances
language:en
Short-container-title:RSC Adv.

Author:

Wang Jiayi¹²³⁴^ORCID,Yu Yougui¹²³⁴,Dong Yuemei⁵⁶⁴

Affiliation:

1. College of Food and Chemical Engineering

2. Shaoyang University

3. Shaoyang 422000

4. China

5. Shijiashike Co., Ltd.

6. Liaoyang 111000

Abstract

Combination of polyhexamethylene guanidine hydrochloride and potassium peroxymonosulfate can achieve consistent disinfection effects as those obtained with polyhexamethylene guanidine hydrochloride but at a lower cost.

Funder

Scientific Research Foundation of Hunan Provincial Education Department

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2020/RA/D0RA08356A

Reference23 articles.

1. Enhanced removal of Escherichia coli O157:H7 and Listeria innocua from fresh lettuce leaves using surfactants during simulated washing

2. Disinfection of Ready-to-Eat Lettuce Using Polyhexamethylene Guanidine Hydrochloride

3. Attribution of Foodborne Illnesses, Hospitalizations, and Deaths to Food Commodities by using Outbreak Data, United States, 1998–2008

4. Reported Foodborne Outbreaks Due to Fresh Produce in the United States and European Union: Trends and Causes

5. Microbiological quality of ready-to-eat minimally processed vegetables consumed in Brazil

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