Spray Washing of Tomatoes with Chlorine Dioxide To Minimize Salmonella on Inoculated Fruit Surfaces and Cross-Contamination from Revolving Brushes

By Pao Steven   Kelsey D. Frank   Long Wilbert  

Journal of Food Protection, Vol. 72, Iss. 12, 2009-12 ,pp. : 2448-2452

International Association for Food Protection

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Development of a Model for Evaluation of Microbial Cross-Contamination in the Kitchen

By Zhao P.   Zhao T.   Doyle M. P.   Rubino J. R.   Meng J.  

Journal of Food Protection, Vol. 61, Iss. 8, 1998-08 ,pp. : 960-963

International Association for Food Protection

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Glove Barriers to Bacterial Cross-Contamination between Hands to Food

By Montville Rebecca   Chen Yuhuan   Schaffner Donald W.  

Journal of Food Protection, Vol. 64, Iss. 6, 2001-06 ,pp. : 845-849

International Association for Food Protection

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A Quantitative Analysis of Cross-Contamination of Salmonella and Campylobacter spp. Via Domestic Kitchen Surfaces

By Kusumaningrum H.D.   van Asselt E. D.   Beumer R.R.   Zwietering M.H.  

Journal of Food Protection, Vol. 67, Iss. 9, 2004-09 ,pp. : 1892-1903

International Association for Food Protection

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Effect of Fecal Contamination and Cross-Contamination on Numbers of Coliform, Escherichia coli, Campylobacter, and Salmonella on Immersion-Chilled Broiler Carcasses

By Smith D. P.   Cason J. A.   Berrang M. E.  

Journal of Food Protection, Vol. 68, Iss. 7, 2005-07 ,pp. : 1340-1345

International Association for Food Protection

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