A pilot plant scale evaluation of a new process aid for enhancing chlorine efficacy against pathogen survival and cross-contamination during produce wash

International Journal of Food Microbiology

Volumn 158, Issue 2, 2012, Pages 133-139

  Luo, Yaguang ^a   Nou, Xiangwu ^a   Millner, Patricia ^a   Zhou, Bin ^a   Shen, Cangliang ^a   Yang, Yang ^a   Wu, Yunpeng ^b   Wang, Qin ^b   Feng, Hao ^c   Shelton, Dan ^a  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

^b UNIVERSITY OF MARYLAND   (United States)

^c UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

E. coli O157:H7; Fresh cut produce wash; Lettuce; Organic load

Indexed keywords

CHLORINE;

ARTICLE; BACTERIAL SURVIVAL; BACTERIUM CONTAMINATION; CHLORINATION; ESCHERICHIA COLI; FOOD SAFETY; FOOD WASHING; LETTUCE; NONHUMAN; SPINACH; WATER QUALITY;

CHLORIDES; CHLORINE COMPOUNDS; COLONY COUNT, MICROBIAL; DISINFECTANTS; ESCHERICHIA COLI; ESCHERICHIA COLI O157; FOOD CONTAMINATION; FOOD HANDLING; FOOD SAFETY; PLANT LEAVES; PLANTS; SPINACIA OLERACEA; WATER;

ESCHERICHIA COLI; LACTUCA; SPINACIA OLERACEA;

EID: 84865126766     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2012.07.008     Document Type: Article

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