Efficiency of Sodium Hypochlorite, Fumaric Acid, and Mild Heat in Killing Native Microflora and Escherichia coli O157:H7, Salmonella Typhimurium DT104, and Staphylococcus aureus Attached to Fresh-Cut Lettuce

Author： Kondo Nozomi   Murata Masatsune   Isshiki Kenji  

Publisher： International Association for Food Protection

ISSN： 0362-028X

Source： Journal of Food Protection, Vol.69, Iss.2, 2006-02, pp. : 323-329

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