Survival and growth of Salmonella baildon in shredded lettuce and diced tomatoes, and effectiveness of chlorinated water as a sanitizer.
about
Inactivation of Salmonella enterica serovar enteritidis by ultrasonic waves under pressure at different water activities.Survival of salmonellae on and in tomato plants from the time of inoculation at flowering and early stages of fruit development through fruit ripening.Survival and growth of Salmonella in salsa and related ingredients.Response of Medicago truncatula seedlings to colonization by Salmonella enterica and Escherichia coli O157:H7.A risk assessment approach for fresh fruits.A multistate outbreak of Salmonella enterica serotype Baildon associated with domestic raw tomatoes.Quantitative proteomic analysis of the Salmonella-lettuce interaction.Risk of Illness with Salmonella due to Consumption of Raw Unwashed Vegetables Irrigated with Water from the Bogotá River.Review: Comparison of the Effectiveness of Decontaminating Strategies for Fresh Fruits and Vegetables and Related Limitations.Evaluating the efficiency of lettuce disinfection according to the official protocol in iran.Efficacy of aerosolized peroxyacetic acid as a sanitizer of lettuce leaves.Excess salmonellosis in women in the United States: 1968-2000.Efficacy of antimicrobial agents in lettuce leaf processing water for control of Escherichia coli O157:H7.Animal and environmental impact on the presence and distribution of Salmonella and Escherichia coli in hydroponic tomato greenhouses.Why food-poisoning bacteria attached to shredded cabbage are not efficiently disinfected by sodium hypochlorite (NaClO).Survival of salmonellae in pasteurized, refrigerated calcium-fortified orange juice.Inactivation of Salmonella during drying and storage of Roma tomatoes exposed to predrying treatments including peeling, blanching, and dipping in organic acid solutions.Efficacy of integrated treatment of UV light and low-dose gamma irradiation on inactivation of Escherichia coli O157:H7 and Salmonella enterica on grape tomatoes.Efficacy of sodium hypochlorite and peroxyacetic acid to reduce murine norovirus 1, B40-8, Listeria monocytogenes, and Escherichia coli O157:H7 on shredded iceberg lettuce and in residual wash water.Inactivation of Salmonella and Escherichia coli O157:H7 on sliced and whole tomatoes by allyl isothiocyanate, carvacrol, and cinnamaldehyde in vapor phase.Scientific Opinion on the risk posed by pathogens in food of non-animal origin. Part 2 (Salmonellaand Norovirus in tomatoes)Influence of inoculation method, spot inoculation site, and inoculation size on the efficacy of acidic electrolyzed water against pathogens on lettuce.Effect of inoculum size, relative humidity, storage temperature, and ripening stage on the attachment of Salmonella Montevideo to tomatoes and tomatillos.Survival of Salmonella and Escherichia coli O157:H7 on strawberries, basil, and other leafy greens during storage.Infrared sensor-based aerosol sanitization system for controlling Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on fresh produce.Sanitizing alternatives for Escherichia coli and Salmonella typhimurium on bell peppers at household kitchens.Antimicrobial activity of lemongrass oil against Salmonella enterica on organic leafy greens.Survival and growth of acid-adapted and unadapted Salmonella in and on raw tomatoes as affected by variety, stage of ripeness, and storage temperature.Improving the microbiological quality and safety of fresh-cut tomatoes by low-dose electron beam irradiation.Efficiency of sodium hypochlorite, fumaric acid, and mild heat in killing native microflora and Escherichia coli O157:H7, Salmonella typhimurium DT104, and Staphylococcus aureus attached to fresh-cut lettuce.Efficacy of chlorine dioxide gas as a sanitizer of lettuce leaves.Evaluation of inoculation method and inoculum drying time for their effects on survival and efficiency of recovery of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes inoculated on the surface of tomatoes.Metabiosis of proteolytic moulds and Salmonella in raw, ripe tomatoes.Survival of Salmonella on tomatoes stored at high relative humidity, in soil, and on tomatoes in contact with soil.Comparison of sample preparation methods for recovering Salmonella from raw fruits, vegetables, and herbs.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.Quantitative transfer of Escherichia coli O157:H7 to equipment during small-scale production of fresh-cut leafy greens.Influence of variations in methodology on populations of Listeria monocytogenes recovered from lettuce treated with sanitizers.Efficacy of levulinic acid-sodium dodecyl sulfate against Encephalitozoon intestinalis, Escherichia coli O157:H7, and Cryptosporidium parvum.
P2860
Q30531809-B46834E0-105E-4013-BE1C-0A3D177C58FAQ33990502-F8A920F2-33C6-4CF8-9D99-46819CC67B91Q34102050-F4E80E6E-863B-46E6-B5BA-D8ADCF1CAAC9Q35097299-F1973ED4-30D2-445E-A571-988728248A7AQ37064465-8ABB899F-5807-4605-9574-E3AF33FBBA1BQ37075137-55E31063-4338-4EBB-B3A5-94250873AEFAQ39125910-81B8C958-0687-4740-8A66-04DEEAD2A98EQ39652020-DD4A86E6-CBE5-4F01-95C9-2BC0202F741FQ40086175-822B74A0-97A5-402E-9E57-016AA31DFBF9Q41808767-360CEC2C-5AF2-4560-8765-52DE8021FC58Q42785781-BF5DA4CC-4608-45FE-BD6F-87AA6DA436A3Q43223367-A292891C-152A-45E7-93B2-AC3AB8B3ED8AQ43291953-A303A9B6-6D95-42A6-A5EC-169F5BFABD4EQ43360456-8FDE727D-EC12-43AE-9070-6667ED575345Q43689677-535C611D-E171-46AB-A83D-625968BB5106Q43742254-EFCA6663-2FFB-4113-AB19-0EC723E95F87Q44990583-1939A240-629C-4561-97CD-C962F35C5D98Q45332639-43477082-00B0-4B1D-8C07-5224B86E64A7Q45973587-9E1C5D9E-1A65-4D6F-B6EB-8A10FBB7D153Q46058746-05E540CE-338D-4AAC-BCAF-DB675C880A91Q47154976-79D9C127-254B-4B9C-9B98-5CBBE31F127FQ47436733-03F439D6-1C7D-4A85-9B8A-040C92C7BC6DQ47439242-5A6407E5-7CF1-4BAE-B7D3-6C0AC2AB2E90Q49149607-E9766CD3-F40B-479C-A75E-D9C78DE79F59Q49997077-4DF50447-93AE-4B39-9BB0-A619AE6C310BQ50021473-C12812A5-2ED3-4E5C-BD0A-3D3DB08D387EQ50033874-74F3B135-F926-4917-9C2F-0E4FEAF60274Q50059902-B7215B11-3D8F-4CE1-8D51-64FF150C8ED0Q50082922-EA9986C1-8D35-43DC-942C-141F3F80210EQ50083449-EFB65B04-89C8-4D3C-9553-19137BA2D994Q50097995-34ED8080-87D2-49C6-ADF9-773082836C47Q50100160-E5688512-92A3-4A92-BE3C-30EBC9B64FA2Q50103085-BFFF48F5-0499-4F12-9044-4C7133D09DD2Q50111106-B43C28B6-2D13-49C4-BC1B-8FDAC974950CQ50112776-57ECFFAE-5D85-4A96-B611-28C682E3209DQ50449967-52613568-A043-405A-B521-BDBBF7AF4CE1Q50469232-FE93C720-493A-4321-9C59-94C5D2E75969Q50490708-57B85D9C-975C-4612-9D24-79AC5E9F8783Q51689110-36A5B158-A82F-4BCD-85C9-0BAA496DB9BEQ54372438-8D5C0AB4-9EEC-404A-96A9-75A43E517705
P2860
Survival and growth of Salmonella baildon in shredded lettuce and diced tomatoes, and effectiveness of chlorinated water as a sanitizer.
description
2000 nî lūn-bûn
@nan
2000年の論文
@ja
2000年学术文章
@wuu
2000年学术文章
@zh-cn
2000年学术文章
@zh-hans
2000年学术文章
@zh-my
2000年学术文章
@zh-sg
2000年學術文章
@yue
2000年學術文章
@zh
2000年學術文章
@zh-hant
name
Survival and growth of Salmone ...... orinated water as a sanitizer.
@en
Survival and growth of Salmone ...... orinated water as a sanitizer.
@nl
type
label
Survival and growth of Salmone ...... orinated water as a sanitizer.
@en
Survival and growth of Salmone ...... orinated water as a sanitizer.
@nl
prefLabel
Survival and growth of Salmone ...... orinated water as a sanitizer.
@en
Survival and growth of Salmone ...... orinated water as a sanitizer.
@nl
P2093
P1476
Survival and growth of Salmone ...... orinated water as a sanitizer.
@en
P2093
Beuchat LR
Chantarapanont W
Weissinger WR
P304
P356
10.1016/S0168-1605(00)00415-3
P577
2000-12-01T00:00:00Z