Eventual Management of Sprout-Transmitted Salmonellosis
Author:
Affiliation:
1. Eijkman Foundation, Utrecht University, P.O. Box 6024, 3503 PA Utrecht, The Netherlands
Publisher
American Society for Microbiology
Subject
Microbiology (medical)
Link
https://journals.asm.org/doi/pdf/10.1128/JCM.40.8.3109.2002
Reference11 articles.
1. Beuchat, L. R., T. E. Ward, and C. A. Pettigrew. 2001. Comparison of chlorine and a prototype produce wash product for effectiveness in killing Salmonella and Escherichia coli O157:H7 on alfalfa seeds. J. Food Prot.64:152-158.
2. Charkowski, A. O., C. Z. Sarreal, and R. E. Mandrell. 2001. Wrinkled alfalfa seeds harbor more aerobic bacteria and are more difficult to sanitize than smooth seeds. J. Food Prot.64:1292-1298.
3. Fan, X., and D. W. Thayer. 2001. Quality of irradiated alfalfa sprouts. J. Food Prot.64:1574-1578.
4. Efficacy of chlorine and heat treatment in killing Salmonella stanley inoculated onto alfalfa seeds and growth and survival of the pathogen during sprouting and storage
5. Mossel D. A. A. and H. Stegeman. 1985. Irradiation: an effective mode of processing food for safety p. 251-279. In Food irradiation processing. International Atomic Energy Agency Publication 695. International Atomic Energy Agency Vienna Austria.
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