Comparison of Different Washing Treatments for Reducing Pathogens on Orange Surfaces and for Preventing the Transfer of Bacterial Pathogens to Fresh-Squeezed Orange Juice

By Martínez-Gonzáles N. E.   Martínez-Chávez L.   Martínez-Cárdenas C.   Castillo A.  

Journal of Food Protection, Vol. 74, Iss. 10, 2011-10 ,pp. : 1684-1691

International Association for Food Protection

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Microbiological Quality of Fresh-Squeezed Orange Juice and Efficacy of Fruit Surface Decontamination Methods in Microbiological Quality

By Bagci Ufuk   Temiz Ayhan  

Journal of Food Protection, Vol. 74, Iss. 8, 2011-08 ,pp. : 1238-1244

International Association for Food Protection

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Salmonella and Shigella in Freshly Squeezed Orange Juice, Fresh Oranges, and Wiping Cloths Collected from Public Markets and Street Booths in Guadalajara, Mexico: Incidence and Comparison of Analytical Routes

By Castillo A.   Villarruel-LóPez A.   Navarro-Hidalgo V.   Martínez-González N. E.   Torres-Vitela M. R.  

Journal of Food Protection, Vol. 69, Iss. 11, 2006-11 ,pp. : 2595-2599

International Association for Food Protection

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Spread of Bacterial Pathogens during Preparation of Freshly Squeezed Orange Juice

By Martínez-Gonzales N. E.   Hernández-Herrera A.   Martínez-Chávez L.   Rodríguez-García M. O.   Torres-Vitela M. R.   Mota de la Garza L.   Castillo A.  

Journal of Food Protection, Vol. 66, Iss. 8, 2003-08 ,pp. : 1490-1494

International Association for Food Protection

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Enhancing Microbiological Safety of Fresh Orange Juice by Fruit Immersion in Hot Water and Chemical Sanitizers

By Pao Steven   Davis Craig L.  

Journal of Food Protection, Vol. 62, Iss. 7, 1999-07 ,pp. : 756-760

International Association for Food Protection

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