Determination of Free Chlorine Concentrations Needed To Prevent Escherichia coli O157:H7 Cross-Contamination during Fresh-Cut Produce Wash

Antimicrobial Effects of Hypochlorite on Escherichia coli in Water and Selected Vegetables

(2010) Osman Erkmen   Foodborne Pathogens and Disease

Effect of Storage Temperature and Duration on the Behavior of Escherichia coli O157:H7 on Packaged Fresh-Cut Salad Containing Romaine and Iceberg Lettuce

(2010) Yaguang Luo et al.   JOURNAL OF FOOD SCIENCE

Whole-Leaf Wash Improves Chlorine Efficacy for Microbial Reduction and Prevents Pathogen Cross-Contamination during Fresh-Cut Lettuce Processing

(2010) Xiangwu Nou et al.   JOURNAL OF FOOD SCIENCE

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

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

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

Prevention of Escherichia coli cross-contamination by different commercial sanitizers during washing of fresh-cut lettuce

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

Fresh-cut product sanitation and wash water disinfection: Problems and solutions

(2009) Maria I. Gil et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Persistence of enterohaemorrhagic and nonpathogenicE. colion spinach leaves and in rhizosphere soil

(2009) J. Patel et al.   JOURNAL OF APPLIED MICROBIOLOGY