Effectiveness of daily rinsing of alfalfa sprouts with aqueous chlorine dioxide and ozonated water on the growth of Listeria monocytogenes during sprouting

Attachment strength and on-farm die-off rate of Escherichia coli on watermelon surfaces

(2019) Vijay Singh Chhetri et al.   PLoS One

Effect of residual chlorine and organic acids on survival and attachment of Escherichia coli O157: H7 and Listeria monocytogenes on spinach leaves during storage

(2019) Vijay Singh Chhetri et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Decontamination of alfalfa and mung bean sprouts by ultrasound and aqueous chlorine dioxide

(2017) David Millan-Sango et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The occurrence ofSalmonellain raw and ready-to-eat bean sprouts and sprouted seeds on retail sale in England and Northern Ireland

(2016) L. Sadler-Reeves et al.   LETTERS IN APPLIED MICROBIOLOGY

Ultraviolet-C light inactivation of Escherichia coli O157:H7 and Listeria monocytogenes on organic fruit surfaces

(2015) Achyut Adhikari et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Changes in microbial contamination levels and prevalence of foodborne pathogens in alfalfa (Medicago sativa) and rapeseed (Brassica napus) during sprout production in manufacturing plants

(2012) S.A. Kim et al.   LETTERS IN APPLIED MICROBIOLOGY

Reduction of Escherichia coli O157:H7 on radish seeds by sequential application of aqueous chlorine dioxide and dry-heat treatment

(2011) J. Bang et al.   LETTERS IN APPLIED MICROBIOLOGY

Cross-contamination of fresh-cut lettuce after a short-term exposure during pre-washing cannot be controlled after subsequent washing with chlorine dioxide or sodium hypochlorite

(2009) Francisco López-Gálvez et al.   FOOD MICROBIOLOGY

Efficacy of aqueous chlorine dioxide and fumaric acid for inactivating pre-existing microorganisms and Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes on broccoli sprouts

(2008) Y.J. Kim et al.   FOOD CONTROL