Evaluation of chlorine, chlorine dioxide, and a peroxyacetic acid-based sanitizer for effectiveness in killing Bacillus cereus and Bacillus thuringiensis spores in suspensions, on the surface of stainless steel, and on apples

Journal of Food Protection

Volumn 69, Issue 8, 2006, Pages 1892-1903

  Kreske, Audrey C ^a   Ryu, Jee Hoon ^a,b   Beuchat, Larry R ^a  

^a UNIVERSITY OF GEORGIA   (United States)

^b Korea University   (South Korea)

Author keywords

[No Author keywords available]

Indexed keywords

BACILLUS (BACTERIUM); BACILLUS CEREUS; BACILLUS THURINGIENSIS; BACTERIA (MICROORGANISMS); EQUUS CABALLUS; MALUS X DOMESTICA;

CHLORINE; CHLORINE DERIVATIVE; CHLORINE DIOXIDE; DISINFECTANT AGENT; OXIDE; PERACETIC ACID; STAINLESS STEEL;

APPLE; ARTICLE; BACILLUS CEREUS; BACILLUS THURINGIENSIS; BACTERIAL COUNT; BACTERIAL SPORE; COMPARATIVE STUDY; DOSE RESPONSE; DRUG EFFECT; FOOD CONTAMINATION; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; HUMAN; MICROBIOLOGY; PHYSIOLOGY; SAFETY;

BACILLUS CEREUS; BACILLUS THURINGIENSIS; CHLORINE; CHLORINE COMPOUNDS; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; DISINFECTANTS; DOSE-RESPONSE RELATIONSHIP, DRUG; FOOD CONTAMINATION; FOOD MICROBIOLOGY; HUMANS; MALUS; OXIDES; PERACETIC ACID; SPORES, BACTERIAL; STAINLESS STEEL;

EID: 33748356452     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-69.8.1892     Document Type: Article

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