Evaluation of Chlorine Dioxide Gas Residues on Selected Food Produce

Journal of Food Science

Volumn 76, Issue 1, 2011, Pages

  Trinetta, Valentina ^a   Vaidya, Nirupama ^a   Linton, Richard ^a   Morgan, Mark ^a  

^a PURDUE UNIVERSITY   (United States)

Author keywords

Chlorine dioxide; Disinfection byproducts; Food safety

Indexed keywords

ANTIINFECTIVE AGENT; CHLORATE; CHLORIC ACID; CHLORIDE; CHLORINE; CHLORINE DERIVATIVE; CHLORINE DIOXIDE; CHLORITE; CHROMOGENIC SUBSTRATE; N,N DIETHYL 4 PHENYLENEDIAMINE; N,N-DIETHYL 4-PHENYLENEDIAMINE; OXIDE; PESTICIDE RESIDUE; PHENYLENEDIAMINE DERIVATIVE;

ARTICLE; CHEMISTRY; DISINFECTION; FOOD CONTAMINATION; FOOD POISONING; FRUIT; LIMIT OF DETECTION; METHODOLOGY; MICROBIOLOGY; PLANT LEAF; SEEDLING; STANDARD; SURFACE PROPERTY; VEGETABLE;

ANTI-INFECTIVE AGENTS; CHLORATES; CHLORIDES; CHLORINE; CHLORINE COMPOUNDS; CHROMOGENIC COMPOUNDS; DISINFECTION; FOOD CONTAMINATION; FOODBORNE DISEASES; FRUIT; LIMIT OF DETECTION; OXIDES; PESTICIDE RESIDUES; PHENYLENEDIAMINES; PLANT LEAVES; SEEDLING; SURFACE PROPERTIES; VEGETABLES;

CUCUMIS MELO; ESCHERICHIA COLI; FRAGARIA X ANANASSA; LACTUCA; LISTERIA; LYCOPERSICON ESCULENTUM; MEDICAGO SATIVA; SALMONELLA;

EID: 78651466773     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01911.x     Document Type: Article

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