Related content

Efficacy of Neutral Electrolyzed Water for Reducing Pathogenic Bacteria Contaminating Shrimp

By  

Journal of Food Protection, Vol. 77, Iss. 12, 2014-12 ,pp. : 2176-2180

International Association for Food Protection

Access to resources Recommend Favorite

Effects of Pesticides on the Reduction of Plant and Human Pathogenic Bacteria in Application Water

By Mahovic Michael   Gu Ganyu   Rideout Steven  

Journal of Food Protection, Vol. 76, Iss. 4, 2013-04 ,pp. : 719-722

International Association for Food Protection

Access to resources Recommend Favorite

Combination Spray Washes of Saponin with Water or Acetic Acid to Reduce Aerobic and Pathogenic Bacteria on Lean Beef Surfaces

By Cutter Catherine N.  

Journal of Food Protection, Vol. 62, Iss. 3, 1999-03 ,pp. : 280-283

International Association for Food Protection

Access to resources Recommend Favorite

Growth and Survival of Salmonella montevideo on Tomatoes and Disinfection with Chlorinated Water

By Wei C. I.   Huang T. S.   Kim J. M.   Lin W. F.   Tamplin M. L.   Bartz J. A  

Journal of Food Protection, Vol. 58, Iss. 8, 1995-08 ,pp. : 829-836

International Association for Food Protection

Access to resources Recommend Favorite

Slicing under Chlorinated Water Improves the Disinfection of Fresh-Cut Romaine Lettuce

By Toivonen Peter M. A.   Lu Changwen   Delaquis Pascal   Bach Susan  

Journal of Food Protection, Vol. 74, Iss. 12, 2011-12 ,pp. : 2142-2147

International Association for Food Protection

Access to resources Recommend Favorite