Cross-contamination of fresh-cut lettuce after a short-term exposure during pre-washing cannot be controlled after subsequent washing with chlorine dioxide or sodium hypochlorite

Food Microbiology

Volumn 27, Issue 2, 2010, Pages 199-204

  López Gálvez, Francisco ^a   Gil, María I ^a   Truchado, Pilar ^a   Selma, María V ^a   Allende, Ana ^a  

^a RESEARCH GROUP ON QUALITY   (Spain)

Author keywords

Decontamination agents; Escherichia coli; Food safety; Leafy vegetables; Minimally processed; Sanitizers; Scanning electron microscopy; Washing

Indexed keywords

CHLORINE DERIVATIVE; CHLORINE DIOXIDE; DISINFECTANT AGENT; HYPOCHLORITE SODIUM; OXIDE;

ARTICLE; CHEMISTRY; DRUG EFFECT; ESCHERICHIA COLI; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; ISOLATION AND PURIFICATION; LETTUCE; METHODOLOGY; MICROBIOLOGY; ULTRASTRUCTURE;

CHLORINE COMPOUNDS; DISINFECTANTS; ESCHERICHIA COLI; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; LETTUCE; OXIDES; SODIUM HYPOCHLORITE;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; LACTUCA;

EID: 75349085208     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2009.09.009     Document Type: Article

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