Guidelines To Validate Control of Cross-Contamination during Washing of Fresh-Cut Leafy Vegetables.

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Inactivation of Human Norovirus GI, GII, and Surrogates by Free Chlorine in Postharvest Leafy Green Wash Water.Approaches toward Identification of Surrogates To Validate Antimicrobial Washes as Preventive Controls for Fresh-Cut Leafy Greens.

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Guidelines To Validate Control of Cross-Contamination during Washing of Fresh-Cut Leafy Vegetables.

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2017 nî lūn-bûn

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2017年の論文

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2017年学术文章

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Guidelines To Validate Control ...... of Fresh-Cut Leafy Vegetables.

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Guidelines To Validate Control ...... of Fresh-Cut Leafy Vegetables.

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Guidelines To Validate Control ...... of Fresh-Cut Leafy Vegetables.

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P2860

Effect of Disinfectants on Preventing the Cross-Contamination of Pathogens in Fresh Produce Washing Water

Meta-analysis of the effects of sanitizing treatments on Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes inactivation in fresh produce

Physicochemical quality and chemical safety of chlorine as a reconditioning agent and wash water disinfectant for fresh-cut lettuce washing.

Reactions of chlorine with inorganic and organic compounds during water treatment-Kinetics and mechanisms: a critical review.

Fresh-cut product sanitation and wash water disinfection: problems and solutions.

Factors influencing the microbial safety of fresh produce: a review.

Methodology for modeling the disinfection efficiency of fresh-cut leafy vegetables wash water applied on peracetic acid combined with lactic acid.

Inactivation dynamics of Salmonella enterica, Listeria monocytogenes, and Escherichia coli O157:H7 in wash water during simulated chlorine depletion and replenishment processes.

A novel microfluidic mixer-based approach for determining inactivation kinetics of Escherichia coli O157:H7 in chlorine solutions.

Efficacy of antimicrobial agents in lettuce leaf processing water for control of Escherichia coli O157:H7.

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Guidelines To Validate Control of Cross-Contamination during Washing of Fresh-Cut Leafy Vegetables.

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Guidelines To Validate Control of Cross-Contamination during Washing of Fresh-Cut Leafy Vegetables.

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