Efficacy of Cetylpyridinium Chloride in Immersion Treatment for Reducing Populations of Pathogenic Bacteria on Fresh-Cut Vegetables

By Wang Hong   Li Yanbin   Slavik Michael F.  

Journal of Food Protection, Vol. 64, Iss. 12, 2001-12 ,pp. : 2071-2074

International Association for Food Protection

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Efficacy of Spray Application of Chlorinated Water in Killing Pathogenic Bacteria on Raw Apples, Tomatoes, and Lettuce

By Beuchat L. R.   Nail B. V.   Adler B. B.   Clavero M. R. S.  

Journal of Food Protection, Vol. 61, Iss. 10, 1998-10 ,pp. : 1305-1311

International Association for Food Protection

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Efficacy of Neutral Electrolyzed Water To Inactivate Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, and Staphylococcus aureus on Plastic and Wooden Kitchen Cutting Boards

By Deza M. A.   Araujo M.   Garrido M. J.  

Journal of Food Protection, Vol. 70, Iss. 1, 2007-01 ,pp. : 102-108

International Association for Food Protection

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Efficacy of Acidic Electrolyzed Water Ice for Pathogen Control on Lettuce

By Koseki Shigenobu   Isobe Seiichiro   Itoh Kazuhiko  

Journal of Food Protection, Vol. 67, Iss. 11, 2004-11 ,pp. : 2544-2549

International Association for Food Protection

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Efficacy of Acidic Electrolyzed Water for Microbial Decontamination of Cucumbers and Strawberries

By Koseki Shigenobu   Yoshida Kyoichiro   Isobe Seiichiro   Itoh Kazuhiko  

Journal of Food Protection, Vol. 67, Iss. 6, 2004-06 ,pp. : 1247-1251

International Association for Food Protection

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