Inactivation of Salmonella on Tomato Stem Scars by Edible Chitosan and Organic Acid Coatings

Inactivation of Salmonella on whole cantaloupe by application of an antimicrobial coating containing chitosan and allyl isothiocyanate

(2012) Wenxuan Chen et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Efficacy of sumac and oregano in the inactivation of Salmonella Typhimurium on tomatoes

(2010) Gülten Tiryaki Gündüz et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

CHANGES IN THE EFFECTIVENESS OF CHLORINE TREATMENTS DURING COLONIZATION OFSALMONELLAMONTEVIDEO ON TOMATOES

(2010) MONTSERRAT H. ITURRIAGA et al.   JOURNAL OF FOOD SAFETY

Salmonellosis Outbreaks in the United States Due to Fresh Produce: Sources and Potential Intervention Measures

(2009) Irene B. Hanning et al.   Foodborne Pathogens and Disease

Efficacy of myrtle oil against Salmonella Typhimurium on fresh produce

(2009) Gülten Tiryaki Gündüz et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Role of commercial sanitizers and washing systems on epiphytic microorganisms and sensory quality of fresh-cut escarole and lettuce

(2008) Ana Allende et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Effect of gaseous ozone and hot water on microbial and sensory quality of cantaloupe and potential transference of Escherichia coli O157:H7 during cutting

(2007) María V. Selma et al.   FOOD MICROBIOLOGY