Effects of water hardness and pH on efficacy of chlorine-based sanitizers for inactivating Escherichia coli O157: H7 and Listeria monocytogenes

Food Control

Volumn 32, Issue 2, 2013, Pages 626-631

  Pangloli, Philipus ^a   Hung, Yen Con ^a  

^a UNIVERSITY OF GEORGIA   (United States)

Author keywords

Hardness; Home use; Pathogens; PH; Sanitizers

Indexed keywords

EID: 84874428989     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2013.01.044     Document Type: Article

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