Evaluation of Chlorine, Chlorine Dioxide, and a Peroxyacetic Acid–Based Sanitizer for Effectiveness in Killing Bacillus cereus and Bacillus thuringiensis Spores in Suspensions, on the Surface of Stainless Steel, and on Apples

Author： Kreske Audrey C.   Ryu Jee-Hoon   Beuchat Larry R.  

Publisher： International Association for Food Protection

ISSN： 0362-028X

Source： Journal of Food Protection, Vol.69, Iss.8, 2006-08, pp. : 1892-1903

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