Dynamic Effects of Free Chlorine Concentration, Organic Load, and Exposure Time on the Inactivation of Salmonella, Escherichia coli O157:H7, and Non-O157 Shiga Toxin–Producing E. coli

Impact of Wash Water Quality on Sensory and Microbial Quality, Including Escherichia coli Cross-Contamination, of Fresh-Cut Escarole

(2016) ANA ALLENDE et al.   JOURNAL OF FOOD PROTECTION

Non-O157 Shiga Toxin–Producing Escherichia coli in Foods

(2016) EMILY C. MATHUSA et al.   JOURNAL OF FOOD PROTECTION

A pilot plant scale evaluation of a new process aid for enhancing chlorine efficacy against pathogen survival and cross-contamination during produce wash

(2012) Yaguang Luo et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

(2011) YAGUANG LUO et al.   JOURNAL OF FOOD PROTECTION

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

(2010) Osman Erkmen   Foodborne Pathogens and Disease

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

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