Prevention of Escherichia coli cross-contamination by different commercial sanitizers during washing of fresh-cut lettuce.
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Effect of Disinfectants on Preventing the Cross-Contamination of Pathogens in Fresh Produce Washing WaterMicrobiology of organic and conventionally grown fresh produceEvaluation of Combined Disinfection Methods for Reducing Escherichia coli O157:H7 Population on Fresh-Cut VegetablesMicrobial evaluation of fresh, minimally-processed vegetables and bagged sprouts from chain supermarketsThe presence and management of contaminants in non-certified, agriculturally sourced food items used as enrichment for laboratory animals.Antimicrobial Activity of Copper Alone and in Combination with Lactic Acid against Escherichia coli O157:H7 in Laboratory Medium and on the Surface of Lettuce and Tomatoes.Risk Factors for Salmonella, Shiga Toxin-Producing Escherichia coli and Campylobacter Occurrence in Primary Production of Leafy Greens and Strawberries.Meta-analysis of the effects of sanitizing treatments on Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes inactivation in fresh producePhysicochemical 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.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.Comparing the microbiological status of pre- and postharvest produce from small organic production.Evaluating the efficiency of lettuce disinfection according to the official protocol in iran.Impact of organic load on Escherichia coli O157:H7 survival during pilot-scale processing of iceberg lettuce with acidified sodium hypochlorite.Guidelines To Validate Control of Cross-Contamination during Washing of Fresh-Cut Leafy Vegetables.Behavior of Shiga toxigenic Escherichia coli relevant to lettuce washing processes and consideration of factors for evaluating washing process surrogates.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)Approaches toward Identification of Surrogates To Validate Antimicrobial Washes as Preventive Controls for Fresh-Cut Leafy Greens.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.).Control of Salmonella Cross-Contamination between Green Round Tomatoes in a Model Flume System.Dynamic effects of free chlorine concentration, organic load, and exposure time on the inactivation of Salmonella, Escherichia coli O157:H7, and non-O157 Shiga toxin-producing E. coli.Chlorine stabilizer T-128 enhances efficacy of chlorine against cross-contamination by E. coli O157:H7 and Salmonella in fresh-cut lettuce processing.Tracking an Escherichia coli O157:H7-contaminated batch of leafy greens through a pilot-scale fresh-cut processing line.Efficacy of commercial produce sanitizers against nontoxigenic Escherichia coli O157:H7 during processing of iceberg lettuce in a pilot-scale leafy green processing line.Zero Risk Does Not Exist: Lessons Learned from Microbial Risk Assessment Related to Use of Water and Safety of Fresh ProducePotential of Electrolyzed Water as an Alternative Disinfectant Agent in the Fresh-Cut Industry
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P2860
Prevention of Escherichia coli cross-contamination by different commercial sanitizers during washing of fresh-cut lettuce.
description
2009 nî lūn-bûn
@nan
2009年の論文
@ja
2009年学术文章
@wuu
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
@yue
2009年學術文章
@zh
2009年學術文章
@zh-hant
name
Prevention of Escherichia coli ...... washing of fresh-cut lettuce.
@en
Prevention of Escherichia coli ...... washing of fresh-cut lettuce.
@nl
type
label
Prevention of Escherichia coli ...... washing of fresh-cut lettuce.
@en
Prevention of Escherichia coli ...... washing of fresh-cut lettuce.
@nl
prefLabel
Prevention of Escherichia coli ...... washing of fresh-cut lettuce.
@en
Prevention of Escherichia coli ...... washing of fresh-cut lettuce.
@nl
P50
P1476
Prevention of Escherichia coli ...... g washing of fresh-cut lettuce
@en
P2093
Francisco López-Gálvez
P304
P356
10.1016/J.IJFOODMICRO.2009.05.017
P577
2009-05-22T00:00:00Z