Minimum free chlorine residual level required for the inactivation of Escherichia coli O157: H7 and trihalomethane generation during dynamic washing of fresh-cut spinach

Food Control

Volumn 42, Issue , 2014, Pages 132-138

  Gómez López, Vicente M ^a   Lannoo, Ann Sophie ^b   Gil, Maria I ^a   Allende, Ana ^a  

^a RESEARCH GROUP ON QUALITY   (Spain)

^b GHENT UNIVERSITY   (Belgium)

Author keywords

Escherichia coli O157:H7; Food safety; Microbial inactivation; Minimal processing; Water disinfection

Indexed keywords

EID: 84894303786     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2014.01.034     Document Type: Article

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