Additive Approach for Inactivation of Escherichia coli O157:H7, Salmonella, and Shigella spp. on Contaminated Fresh Fruits and Vegetables Using Bacteriophage Cocktail and Produce Wash

Inactivation of Salmonella and Escherichia coli O157:H7 on Lettuce and Poultry Skin by Combinations of Levulinic Acid and Sodium Dodecyl Sulfate

(2016) TONG ZHAO et al.   JOURNAL OF FOOD PROTECTION

Inactivation of Escherichia coli O157:H7 on the Intact and Damaged Portions of Lettuce and Spinach Leaves by Using Allyl Isothiocyanate, Carvacrol, and Cinnamaldehyde in Vapor Phase

(2016) MOHAMMAD M. OBAIDAT et al.   JOURNAL OF FOOD PROTECTION

Effectiveness of Bacteriophages in Reducing Escherichia coli O157:H7 on Fresh-Cut Cantaloupes and Lettuce

(2016) MANAN SHARMA et al.   JOURNAL OF FOOD PROTECTION

Reduction of Escherichia coli O157:H7 in Fresh Spinach, Using Lactic Acid Bacteria and Chlorine as a Multihurdle Intervention

(2016) S. E. GRAGG et al.   JOURNAL OF FOOD PROTECTION

Bacteriophages Reduce Experimental Contamination of Hard Surfaces, Tomato, Spinach, Broccoli, and Ground Beef by Escherichia coli O157:H7

(2008) T. Abuladze et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Efficacy of FIT Produce Wash and Chlorine Dioxide on Pathogen Control in Fresh Potatoes

(2008) E.-J. Park et al.   JOURNAL OF FOOD SCIENCE

Bacteriophages and their application in food safety

(2008) P. García et al.   LETTERS IN APPLIED MICROBIOLOGY