Related content

Public Health Relevance of Cross-Contamination in the Fresh-Cut Vegetable Industry

By Chardon Jurgen   Swart Arno   Evers Eric   Franz Eelco  

Journal of Food Protection, Vol. 79, Iss. 1, 2016-01 ,pp. : 30-36

International Association for Food Protection

Access to resources Recommend Favorite

Microbiological Quality of Fresh-Cut Carrots and Process Waters

By Määttä Jenni   Lehto Marja   Kuisma Risto   Kymäläinen Hanna-Riitta   Mäki Maarit  

Journal of Food Protection, Vol. 76, Iss. 7, 2013-07 ,pp. : 1240-1244

International Association for Food Protection

Access to resources Recommend Favorite

Slicing under Chlorinated Water Improves the Disinfection of Fresh-Cut Romaine Lettuce

By Toivonen Peter M. A.   Lu Changwen   Delaquis Pascal   Bach Susan  

Journal of Food Protection, Vol. 74, Iss. 12, 2011-12 ,pp. : 2142-2147

International Association for Food Protection

Access to resources Recommend Favorite

Titanium Dioxide/UV Photocatalytic Disinfection in Fresh Carrots

By Cho Mihee   Choi Yoonjung   Park Hyojin   Kim Kwansik   Woo Gun-Jo   Park Jiyong  

Journal of Food Protection, Vol. 70, Iss. 1, 2007-01 ,pp. : 97-101

International Association for Food Protection

Access to resources Recommend Favorite

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

By Allende Ana   Selma Maria V.   López-Gálvez Francisco   Villaescusa Raquel   Gil María I.  

Journal of Food Protection, Vol. 71, Iss. 12, 2008-12 ,pp. : 2514-2518

International Association for Food Protection

Access to resources Recommend Favorite