Comparison of the effectiveness of acidified sodium chlorite and sodium hypochlorite in reducing Escherichia coli

Foodborne Pathogens and Disease

Volumn 7, Issue 12, 2010, Pages 1481-1489

  Elano, Rachel Ramos ^a   Kitagawa, Tomoko ^b   Bari, Md Latiful ^c   Kawasaki, Susumu ^b   Kawamoto, Shinichi ^b   Inatsu, Yasuhiro ^b  

^a Division of Microbiology   (Philippines)

^b NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^c UNIVERSITY OF DHAKA   (Bangladesh)

Author keywords

[No Author keywords available]

Indexed keywords

DISINFECTANT AGENT; HYPOCHLORITE SODIUM; PHOSPHATE BUFFERED SALINE; SODIUM CHLORITE; WATER;

ARTICLE; BACTERIAL STRAIN; BACTERIUM ISOLATION; CELL COUNT; CONTROLLED STUDY; ESCHERICHIA COLI; HAND; IN VIVO STUDY; INOCULATION; INTERMETHOD COMPARISON; LEAFY VEGETABLE; LETTUCE; MEAT; NONHUMAN; PH; PRIORITY JOURNAL; SEROTYPE; SPINACH;

BACTERIAL LOAD; CHLORIDES; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; DISINFECTANTS; ESCHERICHIA COLI O157; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; LETTUCE; MEAT; MICROBIAL VIABILITY; SODIUM HYPOCHLORITE; SPINACIA OLERACEA;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; LACTUCA; SPINACIA OLERACEA;

EID: 78650033057     PISSN: 15353141     EISSN: None     Source Type: Journal    
DOI: 10.1089/fpd.2010.0595     Document Type: Article

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