Decontamination of Knives Used in the Meat Industry: Effect of Different Water Temperature and Treatment Time Combinations on the Reduction of Bacterial Numbers on Knife Surfaces

Author: Goulter Rebecca M.   Dykes Gary A.   Small Alison  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.71, Iss.7, 2008-07, pp. : 1338-1342

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