Antimicrobial effects of hypochlorite on escherichia coli in water and selected vegetables

Foodborne Pathogens and Disease

Volumn 7, Issue 8, 2010, Pages 953-958

  Erkmen, Osman ^a  

^a GAZIANTEP UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

CHLORINE; HYPOCHLORITE; PEPTONE; TAP WATER; THYME OIL; WATER;

ANTIMICROBIAL ACTIVITY; ARTICLE; COLONY FORMING UNIT; ESCHERICHIA COLI; KINETICS; NONHUMAN; PH; PRIORITY JOURNAL; TEMPERATURE; VEGETABLE;

ANTI-BACTERIAL AGENTS; CHLORINE; COLONY COUNT, MICROBIAL; ESCHERICHIA COLI; FOOD MICROBIOLOGY; FOODBORNE DISEASES; FRUIT; HYDROGEN-ION CONCENTRATION; HYPOCHLOROUS ACID; KINETICS; MICROBIAL VIABILITY; OILS, VOLATILE; OSMOLAR CONCENTRATION; PEPTONES; PLANT LEAVES; TEMPERATURE; THYMUS PLANT; VEGETABLES; WATER; WATER MICROBIOLOGY; WATER PURIFICATION;

CAPSICUM ANNUUM VAR. ANNUUM; ESCHERICHIA COLI; LACTUCA; PETROSELINUM CRISPUM; THYMUS VULGARIS;

EID: 77955069953     PISSN: 15353141     EISSN: None     Source Type: Journal    
DOI: 10.1089/fpd.2009.0509     Document Type: Article

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