Inactivation of Brazilian wild type and enterotoxigenic Escherichia coli by chlorine

Journal of Industrial Microbiology and Biotechnology

Volumn 16, Issue 1, 1996, Pages 57-61

  Vessoni Penna, T C ^a   Schaffner, D ^b   Abe, L E ^a   Machoshvili, I A ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b RUTGERS UNIVERSITY   (United States)

Author keywords

Chlorine; Escherichia coli; Hypochlorites; Inactivation kinetics

Indexed keywords

CHLORINE; HYPOCHLORITE;

ANTIBACTERIAL ACTIVITY; ARTICLE; BRAZIL; CONTROLLED STUDY; ESCHERICHIA COLI; KINETICS; NONHUMAN; PH;

BRAZIL; CHLORINE; ESCHERICHIA COLI; HUMANS; HYDROGEN-ION CONCENTRATION; LETTUCE;

EID: 0029976085     PISSN: 13675435     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (1)

1. Adams MR, AD Hartley and LJ Cox. 1989. Factors affecting the efficacy of washing procedures used in the production of prepared salads. Food Microbiol 6: 69-77.