Effect of water suspended particles on the recovery of Cryptosporidium parvum from tomato surfaces

Journal of Water and Health

Volumn 5, Issue 4, 2007, Pages 625-631

  Chaidez, Cristobal ^a   Soto, Marcela ^a   Castro dei Campo, Nohelia ^b  

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

^b UNIVERSITY OF ARIZONA   (United States)

Author keywords

Cryptosporidium; Disinfection; Recovery; Suspended particles; Tomato

Indexed keywords

CALCIUM; CHLORINE; COPPER; IRON; MAGNESIUM; MANGANESE; NITROGEN; PHOSPHORUS; POTASSIUM; SODIUM; WATER; ZINC;

DISEASE PREVALENCE; DISINFECTION; FOOD SAFETY; PROTOZOAN; SUSPENDED PARTICULATE MATTER; WATER QUALITY;

ARTICLE; CHLORINATION; CONCENTRATION (PARAMETERS); CONDUCTANCE; CONTROLLED STUDY; CRYPTOSPORIDIUM PARVUM; DISINFECTION; FOOD CONTAMINATION; IMMERSION; NONHUMAN; OOCYST; PH; SUSPENDED PARTICULATE MATTER; TIME; TOMATO; WATER ANALYSIS; WATER QUALITY; WATER SUPPLY;

ANIMALS; CRYPTOSPORIDIUM PARVUM; DISINFECTION; HUMANS; LYCOPERSICON ESCULENTUM; OOCYSTS; PARTICLE SIZE; WATER;

CRYPTOSPORIDIUM; CRYPTOSPORIDIUM PARVUM; LYCOPERSICON; LYCOPERSICON ESCULENTUM;

EID: 36849029025     PISSN: 14778920     EISSN: None     Source Type: Journal    
DOI: 10.2166/wh.2007.048     Document Type: Article

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