Reducing Salmonella on cantaloupes and honeydew melons using wash practices applicable to postharvest handling, foodservice, and consumer preparation.
about
Outbreaks associated with cantaloupe, watermelon, and honeydew in the United States, 1973-2011.Effects of water, sodium hypochlorite, peroxyacetic acid, and acidified sodium chlorite on in-shell hazelnuts inoculated with Salmonella enterica serovar Panama.Effects of combined heat and acetic acid on natural microflora reduction on cantaloupe melons.Impact of preinoculation culture conditions on the behavior of Escherichia coli O157:H7 inoculated onto romaine lettuce (Lactuca sativa) plants and cut leaf surfaces.Physical removal and transfer of murine norovirus and hepatitis A virus from contaminated produce by scrubbing and peeling.Inactivation of Salmonella enterica serovar Typhimurium and quality maintenance of cherry tomatoes treated with gaseous essential oils.Development and validation of a mathematical model for growth of pathogens in cut melons.Survival of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes on raw peanut and pecan kernels stored at -24, 4, and 22°C.Effect of chemical sanitizers on Salmonella enterica serovar Poona on the surface of cantaloupe and pathogen contamination of internal tissues as a function of cutting procedure.Microbial Indicator Profiling of Fresh Produce and Environmental Samples from Farms and Packing Facilities in Northern Mexico.The fate of murine norovirus and hepatitis A virus during preparation of fresh produce by cutting and grating.Growth of Salmonella Enteritidis phage type 30 in almond hull and shell slurries and survival in drying almond hulls.Survival of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes on inoculated almonds and pistachios stored at -19, 4, and 24° C.Quantifying Bacterial Cross-Contamination Rates between Fresh-Cut Produce and Hands.Survival of Salmonella enterica, Escherichia coli O157:H7, and Listeria monocytogenes on inoculated walnut kernels during storage.Quantifying transfer rates of Salmonella and Escherichia coli O157:H7 between fresh-cut produce and common kitchen surfaces.Scientific Opinion on the risk posed by pathogens in food of non-animal origin. Part 1 (outbreak data analysis and risk ranking of food/pathogen combinations)Scientific Opinion on the risk posed by pathogens in food of non-animal origin. Part 2 (Salmonellain melons)Surfactant concentration and type affects the removal of Escherichia coli from pig skin during a simulated hand wash.Quantification of Transfer of Salmonella from Citrus Fruits to Peel, Edible Portion, and Gloved Hands during Hand Peeling.Role of Brushes and Peelers in Removal of Escherichia coli O157:H7 and Salmonella from Produce in Domestic Kitchens.Growth of Salmonella enterica and Listeria monocytogenes on Fresh-Cut Cantaloupe under Different Temperature Abuse Scenarios.Evaluation of levulinic acid and sodium dodecyl sulfate as a sanitizer for use in processing Georgia-grown cantaloupes.Salmonella transfer potential during hand harvesting of tomatoes under laboratory conditions.Fate of Escherichia coli O157:H7 and Salmonella on fresh and frozen cut pineapples.Molecular sequence typing reveals genotypic diversity among Escherichia coli isolates recovered from a cantaloupe packinghouse in Northwestern Mexico.Presence and Persistence of Salmonella in Water: The Impact on Microbial Quality of Water and Food Safety.Delmopinol hydrochloride reduces Salmonella on cantaloupe surfaces.
P2860
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P2860
Reducing Salmonella on cantaloupes and honeydew melons using wash practices applicable to postharvest handling, foodservice, and consumer preparation.
description
2005 nî lūn-bûn
@nan
2005年の論文
@ja
2005年学术文章
@wuu
2005年学术文章
@zh-cn
2005年学术文章
@zh-hans
2005年学术文章
@zh-my
2005年学术文章
@zh-sg
2005年學術文章
@yue
2005年學術文章
@zh
2005年學術文章
@zh-hant
name
Reducing Salmonella on cantalo ...... ice, and consumer preparation.
@en
Reducing Salmonella on cantalo ...... ice, and consumer preparation.
@nl
type
label
Reducing Salmonella on cantalo ...... ice, and consumer preparation.
@en
Reducing Salmonella on cantalo ...... ice, and consumer preparation.
@nl
prefLabel
Reducing Salmonella on cantalo ...... ice, and consumer preparation.
@en
Reducing Salmonella on cantalo ...... ice, and consumer preparation.
@nl
P1476
Reducing Salmonella on cantalo ...... vice, and consumer preparation
@en
P2093
Tracy L Parnell
Trevor V Suslow
P356
10.1016/J.IJFOODMICRO.2004.07.014
P50
P577
2005-03-01T00:00:00Z