Comparison of the disinfection efficacy of chlorine-based products for inactivation of viral indicators and pathogenic bacteria in produce wash water

International Journal of Environmental Health Research

Volumn 13, Issue 3, 2003, Pages 295-302

  Chaidez, Cristobal ^a   Moreno, Maria ^a   Rubio, Werner ^a   Angulo, Miguel ^a   Valdez, Benigno ^b  

^a CENTRO DE INVESTIGACIÓN EN ALIMENTACIÓN Y DESARROLLO   (Mexico)

^b SCHOOL OF ENGINEERING AND SCIENCES   (Mexico)

Author keywords

Chlorine based products; Disinfection; E. coli; MS2; S. typhimurium

Indexed keywords

CHLORINE; TRIAZINE DERIVATIVE;

BACTERIAL DISEASE; FOOD INDUSTRY; FOOD QUALITY; INFECTIOUS DISEASE;

ARTICLE; BACTERIUM CONTAMINATION; CHLORINATION; COLONY FORMING UNIT; COMPARATIVE STUDY; DISINFECTION; ESCHERICHIA COLI; FRUIT; MICROBIAL PEST CONTROL; NONHUMAN; PATHOGENICITY; SALMONELLA TYPHIMURIUM; TURBIDITY; VEGETABLE; VIRUS INACTIVATION; WATER CONTAMINATION;

CHLORINE COMPOUNDS; DISINFECTANTS; ESCHERICHIA COLI; FOOD MICROBIOLOGY; HUMANS; LEVIVIRUS; MICROBIAL SENSITIVITY TESTS; SALMONELLA TYPHIMURIUM; SODIUM HYPOCHLORITE; TRIAZINES;

MEXICO;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; SALMONELLA TYPHIMURIUM;

EID: 0042835357     PISSN: 09603123     EISSN: None     Source Type: Journal    
DOI: 10.1080/0960312031000122442     Document Type: Article

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