Related content

Effect of Surface Roughness on Inactivation of Escherichia coli O157:H7 87-23 by New Organic Acid–Surfactant Combinations on Alfalfa, Broccoli, and Radish Seeds

By Fransisca Lilia   Feng Hao  

Journal of Food Protection, Vol. 75, Iss. 2, 2012-02 ,pp. : 261-269

International Association for Food Protection

Access to resources Recommend Favorite

Effect of Slightly Acidic Electrolyzed Water for Inactivating Escherichia coli O157:H7 and Staphylococcus aureus Analyzed by Transmission Electron Microscopy

By Nan Songjian   Yongyu LI   Baoming LI   Wang Chaoyuan   Cui Xiaodong   Cao Wei  

Journal of Food Protection, Vol. 73, Iss. 12, 2010-12 ,pp. : 2211-2216

International Association for Food Protection

Access to resources Recommend Favorite

Chemical and Irradiation Treatments for Killing Escherichia coli O157:H7 on Alfalfa, Radish, and Mung Bean Seeds

By Bari M. L.   Nazuka E.   Sabina Y.   Todoriki S.   Isshiki K.  

Journal of Food Protection, Vol. 66, Iss. 5, 2003-05 ,pp. : 767-774

International Association for Food Protection

Access to resources Recommend Favorite

Combination Treatments for Killing Escherichia coli O157:H7 on Alfalfa, Radish, Broccoli, and Mung Bean Seeds

By Bari M. L.   Nei D.   Enomoto K.   Todoriki S.   Kawamoto S.  

Journal of Food Protection, Vol. 72, Iss. 3, 2009-03 ,pp. : 631-636

International Association for Food Protection

Access to resources Recommend Favorite

Evaluating Lethality of Beef Roast Cooking Treatments against Escherichia coli O157:H7

By Wiegand Kimberly M.   Ingham Steven C.   Ingham Barbara H.  

Journal of Food Protection, Vol. 75, Iss. 1, 2012-01 ,pp. : 48-61

International Association for Food Protection

Access to resources Recommend Favorite