Impact of Organic Load on Escherichia coli O157:H7 Survival during Pilot-Scale Processing of Iceberg Lettuce with Acidified Sodium Hypochlorite

By Davidson Gordon R.   Kaminski Chelsea N.   Ryser Elliot T.  

Journal of Food Protection, Vol. 77, Iss. 10, 2014-10 ,pp. : 1669-1681

International Association for Food Protection

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Monochloramine Versus Sodium Hypochlorite as Antimicrobial Agents for Reducing Populations of Bacteria on Broiler Chicken Carcasses

By Russell Scott M.   Axtell Stephen P.  

Journal of Food Protection, Vol. 68, Iss. 4, 2005-04 ,pp. : 758-763

International Association for Food Protection

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Reduction of Microbial Pathogens during Apple Cider Production Using Sodium Hypochlorite, Copper Ion, and Sonication

By Rodgers Stephanie L.   Ryser Elliot T.  

Journal of Food Protection, Vol. 67, Iss. 4, 2004-04 ,pp. : 766-771

International Association for Food Protection

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Synergistic Antifungal Activity of Sodium Hypochlorite, Hydrogen Peroxide, and Cupric Sulfate against Penicillium digitatum

By Cerioni Luciana   Rapisarda Viviana Andrea   Hilal Mirna   Prado Fernando Eduardo   Rodríguez-Montelongo Luisa  

Journal of Food Protection, Vol. 72, Iss. 8, 2009-08 ,pp. : 1660-1665

International Association for Food Protection

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Susceptibility of Penicillium expansum Spores to Sodium Hypochlorite, Electrolyzed Oxidizing Water, and Chlorine Dioxide Solutions Modified with Nonionic Surfactants

By Okull Derrick O.   Demirci Ali   Rosenberger Dave   LaBorde Luke F.  

Journal of Food Protection, Vol. 69, Iss. 8, 2006-08 ,pp. : 1944-1948

International Association for Food Protection

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