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.

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.

Item
http://www.wikidata.org/entity/Q50017803
Impact of Built-up-Litter and Commercial Antimicrobials on Salmonella and Campylobacter Contamination of Broiler Carcasses Processed at a Pilot Mobile Poultry-Processing UnitEffect of Nonthermal, Conventional, and Combined Disinfection Technologies on the Stability of Human Adenoviruses as Fecal Contaminants on Surfaces of Fresh Ready-to-Eat Products.Nanotechnology to the rescue: using nano-enabled approaches in microbiological food safety and quality.Impact of organic load on Escherichia coli O157:H7 survival during pilot-scale processing of iceberg lettuce with acidified sodium hypochlorite.Reductions in Natural Microbial Flora, Nonpathogenic Escherichia coli , and Pathogenic Salmonella on Jalapeno Peppers Processed in a Commercial Antimicrobial Cabinet: A Pilot Plant Trial.Microbiological quality assessment and validation of antimicrobials against unstressed or cold-stress adapted Salmonella and surrogate Enterococcus faecium on broiler carcasses and wings.Laboratory and pilot-scale dead-end ultrafiltration concentration of sanitizer-free and chlorinated lettuce wash water for improved detection of Escherichia coli O157:H7.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)Presence of Trihalomethanes in ready-to-eat vegetables disinfected with chlorine.Control of Salmonella Cross-Contamination between Green Round Tomatoes in a Model Flume System.Effect of Water Hardness on Efficacy of Sodium Hypochlorite Inactivation of Escherichia coli O157:H7 in Water.Antimicrobial Effect of Photosensitized Rose Bengal on Bacteria and Viruses in Model Wash WaterPotential of Electrolyzed Water as an Alternative Disinfectant Agent in the Fresh-Cut Industry
P2860

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.

Item
http://www.wikidata.org/entity/Q50017803
description
2013 nî lūn-bûn
@nan
2013年の論文
@ja
2013年学术文章
@wuu
2013年学术文章
@zh
2013年学术文章
@zh-cn
2013年学术文章
@zh-hans
2013年学术文章
@zh-my
2013年学术文章
@zh-sg
2013年學術文章
@yue
2013年學術文章
@zh-hant
name
Dynamic effects of free chlori ...... Shiga toxin-producing E. coli.
@en
Dynamic effects of free chlori ...... Shiga toxin-producing E. coli.
@nl
type
label
Dynamic effects of free chlori ...... Shiga toxin-producing E. coli.
@en
Dynamic effects of free chlori ...... Shiga toxin-producing E. coli.
@nl
prefLabel
Dynamic effects of free chlori ...... Shiga toxin-producing E. coli.
@en
Dynamic effects of free chlori ...... Shiga toxin-producing E. coli.
@nl
P1433
P1476
P2093
P2860
P304
P31
P356
P433
P478
P577
P698
P921
P356
P1433
P1476
Dynamic effects of free chlori ...... Shiga toxin-producing E. coli.
@en
P2093
P2860
P304
P31
P356
10.4315/0362-028X.JFP-12-320
P433
P478
P577
P698
P921