The synergistic effects of slightly acidic electrolyzed water and UV-C light on the inactivation of Salmonella enteritidis on contaminated eggshells
Author:
Funder
National Natural Science Foundation of China
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/98/12/6586/31078033/pez464.pdf
Reference38 articles.
1. Comparison of eggshell surface sanitization technologies and impacts on consumer acceptability;Al-Ajeeli;Poult. Sci.,2016
2. Efficacy of electrolyzed oxidizing water for the microbial safety and quality of eggs;Bialka;Poult. Sci.,2004
3. Efficiency of slightly acidic electrolyzed water for inactivation of Salmonella enteritidis and its contaminated shell eggs;Cao;Inter. J. Food Microbiol.,2009
4. Reduction of eggshell aerobic plate counts by ultraviolet irradiation;Chavez;Poult. Sci.,2002
5. Investigating synergism during sequential inactivation of Bacillus subtilis spores with several disinfectants;Cho;Water Res,2006
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