Related content

Transfer of Escherichia coli O157:H7 from Equipment Surfaces to Fresh-Cut Leafy Greens during Processing in a Model Pilot-Plant Production Line with Sanitizer-Free Water

By Buchholz Annemarie L.   Davidson Gordon R.   Marks Bradley P.   Todd Ewen C. D.   Ryser Elliot T.  

Journal of Food Protection, Vol. 75, Iss. 11, 2012-11 ,pp. : 1920-1929

International Association for Food Protection

Access to resources Recommend Favorite

Fate of Escherichia coli O157:H7 and Salmonella on Fresh and Frozen Cut Pineapples

By Strawn Laura K.   Danyluk Michelle D.  

Journal of Food Protection, Vol. 73, Iss. 3, 2010-03 ,pp. : 418-424

International Association for Food Protection

Access to resources Recommend Favorite

Quantitative Transfer of Escherichia coli O157:H7 to Equipment during Small-Scale Production of Fresh-Cut Leafy Greens

By Buchholz Annemarie L.   Davidson Gordon R.   Marks Bradley P.   Todd Ewen C. D.   Ryser Elliot T.  

Journal of Food Protection, Vol. 75, Iss. 7, 2012-07 ,pp. : 1184-1197

International Association for Food Protection

Access to resources Recommend Favorite

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

By Luo Yaguang   Nou Xiangwu   Yang Yang   Alegre Isabel   Turner Ellen   Feng Hao   Abadias Maribel   Conway William  

Journal of Food Protection, Vol. 74, Iss. 3, 2011-03 ,pp. : 352-358

International Association for Food Protection

Access to resources Recommend Favorite

Inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in Orange and Tomato Juice Using Ohmic Heating

By Sagong Hun-Gu   Park Sang-Hyun   Choi Young-Jin   Ryu Sangryeol   Kang Dong-Hyun  

Journal of Food Protection, Vol. 74, Iss. 6, 2011-06 ,pp. : 899-904

International Association for Food Protection

Access to resources Recommend Favorite