Efficacy of aerosolized chlorine dioxide in reducing pathogenic bacteria on washed carrots

Effect of the precutting process on sanitizing treatments for reducing pathogens in vegetables

(2017) Jin-Ha Hwang et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Efficacy of aerosolized hydrogen peroxide-based sanitizer on the reduction of pathogenic bacteria on a stainless steel surface

(2012) Na-Young Choi et al.   FOOD CONTROL

Effect of aerosolized malic acid against Listeria monocytogenes, Salmonella Typhimurium, and Escherichia coli O157:H7 on spinach and lettuce

(2011) Mi-Ran Choi et al.   FOOD CONTROL

Inactivation of biofilm cells of foodborne pathogen by aerosolized sanitizers

(2011) Sang-Hyun Park et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effects of mildly heated, slightly acidic electrolyzed water on the disinfection and physicochemical properties of sliced carrot

(2010) Shoji Koide et al.   FOOD CONTROL

Modelling the effect of different sterilisation treatments on antioxidant activity and colour of carrot slices during storage

(2008) A PATRAS et al.   FOOD CHEMISTRY

Disinfection potential of ozone, ultraviolet-C and their combination in wash water for the fresh-cut vegetable industry

(2008) M SELMA et al.   FOOD MICROBIOLOGY

Inactivation kinetics of inoculated Escherichia coli O157:H7, Listeria monocytogenes and Salmonella Poona on whole cantaloupe by chlorine dioxide gas

(2008) B.S.M. Mahmoud et al.   FOOD MICROBIOLOGY