Cross-contamination of fresh-cut lettuce after a short-term exposure during pre-washing cannot be controlled after subsequent washing with chlorine dioxide or sodium hypochlorite.
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Bacteriophages as Weapons Against Bacterial Biofilms in the Food IndustryEffect of Disinfectants on Preventing the Cross-Contamination of Pathogens in Fresh Produce Washing WaterPhysicochemical quality and chemical safety of chlorine as a reconditioning agent and wash water disinfectant for fresh-cut lettuce washing.Selection criteria for water disinfection techniques in agricultural practices.Pre- and postharvest preventive measures and intervention strategies to control microbial food safety hazards of fresh leafy vegetables.Aqueous chlorine dioxide treatment of horticultural produce: Effects on microbial safety and produce quality-A review.Inactivation of Human Norovirus GI, GII, and Surrogates by Free Chlorine in Postharvest Leafy Green Wash Water.Review: Comparison of the Effectiveness of Decontaminating Strategies for Fresh Fruits and Vegetables and Related Limitations.Public Health Relevance of Cross-Contamination in the Fresh-Cut Vegetable Industry.Evaluating the efficiency of lettuce disinfection according to the official protocol in iran.Pectin and Xyloglucan Influence the Attachment of Salmonella enterica and Listeria monocytogenes to Bacterial Cellulose-Derived Plant Cell Wall Models.Transfer of Escherichia coli O157:H7 from equipment surfaces to fresh-cut leafy greens during processing in a model pilot-plant production line with sanitizer-free water.Influence of refrigerated storage time on efficacy of irradiation to reduce Salmonella on sliced Roma tomatoes.Guidelines To Validate Control of Cross-Contamination during Washing of Fresh-Cut Leafy Vegetables.Scientific Opinion on the risk posed by pathogens in food of non‐animal origin. Part 2 (Salmonella and Norovirus in leafy greens eaten raw as salads)Insight into the prevalence and distribution of microbial contamination to evaluate water management in the fresh produce processing industry.Assessing the effect of sodium dichloroisocyanurate concentration on transfer of Salmonella enterica serotype Typhimurium in wash water for production of minimally processed iceberg lettuce (Lactuca sativa L.).Tracking an Escherichia coli O157:H7-contaminated batch of leafy greens through a pilot-scale fresh-cut processing line.Efficacy of UV, acidified sodium hypochlorite, and mild heat for decontamination of surface and infiltrated Escherichia coli O157:H7 on green onions and baby spinach.Potential of Electrolyzed Water as an Alternative Disinfectant Agent in the Fresh-Cut Industry
P2860
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P2860
Cross-contamination of fresh-cut lettuce after a short-term exposure during pre-washing cannot be controlled after subsequent washing with chlorine dioxide or sodium hypochlorite.
description
2009 nî lūn-bûn
@nan
2009年の論文
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2009年学术文章
@wuu
2009年学术文章
@zh
2009年学术文章
@zh-cn
2009年学术文章
@zh-hans
2009年学术文章
@zh-my
2009年学术文章
@zh-sg
2009年學術文章
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2009年學術文章
@zh-hant
name
Cross-contamination of fresh-c ...... ioxide or sodium hypochlorite.
@en
Cross-contamination of fresh-c ...... ioxide or sodium hypochlorite.
@nl
type
label
Cross-contamination of fresh-c ...... ioxide or sodium hypochlorite.
@en
Cross-contamination of fresh-c ...... ioxide or sodium hypochlorite.
@nl
prefLabel
Cross-contamination of fresh-c ...... ioxide or sodium hypochlorite.
@en
Cross-contamination of fresh-c ...... ioxide or sodium hypochlorite.
@nl
P50
P356
P1433
P1476
Cross-contamination of fresh-c ...... dioxide or sodium hypochlorite
@en
P2093
Francisco López-Gálvez
Pilar Truchado
P304
P356
10.1016/J.FM.2009.09.009
P577
2009-09-27T00:00:00Z