Synergistic effects of sodium hypochlorite and ultraviolet radiation in reducing the levels of selected foodborne pathogenic bacteria

Foodborne Pathogens and Disease

Volumn 8, Issue 5, 2011, Pages 587-591

  Ha, Ji Hyoung ^a   Ha, Sang Do ^a  

^a Chung Ang University   (South Korea)

Author keywords

[No Author keywords available]

Indexed keywords

HYPOCHLORITE SODIUM; NALIDIXIC ACID; NOVOBIOCIN;

ARTICLE; BACILLUS CEREUS; BACTERIAL COUNT; BACTERIAL VIRULENCE; BACTERICIDAL ACTIVITY; CRONOBACTER SAKAZAKII; DRUG POTENTIATION; ENTEROBACTER; ESCHERICHIA COLI; FOOD POISONING; IN VITRO STUDY; NONHUMAN; PRIORITY JOURNAL; RADIATION DOSE; RADIATION EXPOSURE; RADIATION STERILIZATION; SALMONELLA TYPHIMURIUM; STAPHYLOCOCCUS AUREUS; ULTRAVIOLET RADIATION;

BACILLUS CEREUS; BACTERIA; BACTERIAL LOAD; CONSUMER PRODUCT SAFETY; DISINFECTANTS; DISINFECTION; ENTEROBACTERIACEAE; FOOD MICROBIOLOGY; FOODBORNE DISEASES; SODIUM HYPOCHLORITE; STAPHYLOCOCCUS AUREUS; ULTRAVIOLET RAYS;

BACILLUS CEREUS; BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; SALMONELLA TYPHIMURIUM; STAPHYLOCOCCUS AUREUS;

EID: 79955840491     PISSN: 15353141     EISSN: 15567125     Source Type: Journal    
DOI: 10.1089/fpd.2010.0761     Document Type: Article

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