Advanced Oxidation Technology with Photohydroionization as a Surface Treatment for ControllingListeria monocytogeneson Stainless Steel Surfaces and Ready-to-Eat Cheese and Turkey-Reference-Cited by-同舟云学术

Advanced Oxidation Technology with Photohydroionization as a Surface Treatment for ControllingListeria monocytogeneson Stainless Steel Surfaces and Ready-to-Eat Cheese and Turkey

Published:2014-04 Issue:4 Volume:11 Page:295-300
ISSN:1535-3141
Container-title:Foodborne Pathogens and Disease
language:en
Short-container-title:Foodborne Pathogens and Disease

Author:

Saini Jasdeep K.¹,Marsden James L.¹,Getty Kelly J.K.¹,Fung Daniel Y.C.¹

Affiliation:

1. Food Science Institute and Department of Animal Sciences and Industry, Kansas State University, Manhattan, Kansas.

Publisher

Mary Ann Liebert Inc

Subject

Animal Science and Zoology,Applied Microbiology and Biotechnology,Food Science,Microbiology

Link

http://www.liebertpub.com/doi/pdf/10.1089/fpd.2013.1512

Reference28 articles.

1. BellC, KyriakidesA. Listeria—A Practical Approach to the Organism and Its Control in Foods, 2nded. Hoboken, NJ: Blackwell Publishing Inc., 2005, pp. 17–18.

2. Effect of bacterial growth stage on resistance to chlorine disinfection

3. Physical Mechanisms of Inactivation of Bacillus subtilis Spores Using Cold Atmospheric Plasmas

4. Rapid Inactivation of Airborne Bacteria Using Atmospheric Pressure Dielectric Barrier Grating Discharge

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