A comparison of the bactericidal efficacy of 18 disinfectants used in the food industry against Escherichia coli O157:H7 and Pseudomonas aeruginosa at 10 and 20 °C

Journal of Applied Microbiology

Volumn 87, Issue 5, 1999, Pages 718-725

  Taylor, J H ^a   Rogers, S J ^a   Holah, J T ^a  

^a CAMPDEN BRI   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

ESCHERICHIA COLI; FOOD PROCESSING;

BACTERICIDAL ACTIVITY; CHEMICAL DISINFECTANTS; CONDITION; E. COLI O157; E.COLI O157:H7; ESCHERICHIA COLI O157:H7; FOOD INDUSTRIES; PS. AERUGINOSA; PSEUDOMONAS AERUGINOSA; SUSPENSION TEST;

DISINFECTANTS;

DISINFECTANT AGENT;

ARTICLE; BACTERIAL COUNT; DISINFECTION; ESCHERICHIA COLI; FOOD CONTAMINATION; FOOD INDUSTRY; LOW TEMPERATURE PROCEDURES; NONHUMAN; PSEUDOMONAS AERUGINOSA; SANITATION;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; NEGIBACTERIA; PSEUDOMONAS; PSEUDOMONAS AERUGINOSA;

EID: 0033392268     PISSN: 13645072     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2672.1999.00916.x     Document Type: Article

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