Acids in Combination with Sodium Dodecyl Sulfate Caused Quality Deterioration of Fresh-Cut Iceberg Lettuce during Storage in Modified Atmosphere Package

Effects of pH, Dissolved Oxygen, and Ionic Strength on the Survival of Escherichia coli O157:H7 in Organic Acid Solutions

(2016) AUDREY C. KRESKE et al.   JOURNAL OF FOOD PROTECTION

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

Growth kinetics of Escherichia coli O157:H7 in mechanically-tenderized beef

(2010) Lihan Huang   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Differences in attachment of Salmonella enterica serovars to cabbage and lettuce leaves☆

(2010) Jitendra Patel et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The growing burden of foodborne outbreaks due to contaminated fresh produce: risks and opportunities

(2009) M. F. LYNCH et al.   EPIDEMIOLOGY AND INFECTION

Efficacy of chlorine, acidic electrolyzed water and aqueous chlorine dioxide solutions to decontaminate Escherichia coli O157:H7 from lettuce leaves

(2009) Lindsey A. Keskinen et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

USE OF MALIC ACID AND OTHER QUALITY STABILIZING COMPOUNDS TO ASSURE THE SAFETY OF FRESH-CUT “FUJI” APPLES BY INACTIVATION OFLISTERIA MONOCYTOGENES,SALMONELLAENTERITIDIS ANDESCHERICHIA COLIO157:H7

(2009) ROSA M. RAYBAUDI-MASSILIA et al.   JOURNAL OF FOOD SAFETY

Antibrowning and Antimicrobial Properties of Sodium Acid Sulfate in Apple Slices

(2009) Xuetong Fan et al.   JOURNAL OF FOOD SCIENCE

Sustainable sanitation techniques for keeping quality and safety of fresh-cut plant commodities

(2009) Francisco Artés et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Evaluation of chlorine, benzalkonium chloride and lactic acid as sanitizers for reducing Escherichia coli O157:H7 and Yersinia enterocolitica on fresh vegetables

(2008) Lidia del Carmen Velázquez et al.   FOOD CONTROL

Optimization of ozone treatment of fresh-cut green leaf lettuce

(2008) Hülya Ölmez et al.   JOURNAL OF FOOD ENGINEERING

Retention of Quality and Nutritional Value of 13 Fresh-Cut Vegetables Treated with Low-Dose Radiation

(2008) X. Fan et al.   JOURNAL OF FOOD SCIENCE

Microbiological hazards involved in fresh-cut lettuce processing

(2008) Adriano G da Cruz et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE