Cleaning and disinfection procedures in the food industry general aspects and practical applications

Food Safety: A Practical and Case Study Approach

Volumn , Issue , 2007, Pages 253-280

  Sansebastiano, Giuliano ^a   Zoni, Roberta ^a   Bigliardi, Laura ^a  

^a UNIVERSITY OF PARMA   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 57449114203     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1007/978-0-387-33957-3_13     Document Type: Chapter

References (16)

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8. Forsythe, S.J.and Hayes P.R., 1998, Cleaning and disinfection: methods, In: Forsythe SJ., Hayes PR eds.Food Hygiene, Microbiology and HACCP.3rd Maryland Aspen Publishers Inc.
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10. Holah, J.T., 2003, Cleaning and disinfection, In: Lelieved, H.L.M., Mostert, M.A., Holah, J., White, B.eds., Hygiene in Food processing.Cambridge, Woodhead Publishing Limited.
11. Leaper, S., 1984, Comparison of the resistance to hydrogen peroxide of wet and dry spores of Bacillus subtilis SA22, J.Food Technol., 19:355.
12. Mackinnon, I.H., 1974, "The use of inactivators in the evaluation of disinfectants".Journal of Hygiene, 73:189-195.
13. Smith, C.R., 1968, "Mycobactericidial agents".In: Lawrence CA, Block SS, eds.Disinfection, Sterilization and preservation.Philadelphia: Lea and Febiger.
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15. Wallace, L.A., 1997, Human exposure and body burden for chloroform and other trihalomethanes.Crit.Rev.Environ.Sci.Technol., 27(2):113-194.
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