Reductionin Listeria monocytogenes, Salmonella enterica and Escherichia coli O157:H7 in vitro and on tomato by sophorolipid and sanitiser as affected by temperature and storage time (original) (raw)

Comparing the Efficacy of Two Triple-Wash Procedures With Sodium Hypochlorite, a Lactic–Citric Acid Blend, and a Mix of Peroxyacetic Acid and Hydrogen Peroxide to Inactivate Salmonella, Listeria monocytogenes, and Surrogate Enterococcus faecium on Cucumbers and Tomatoes

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A Comparison of Different Chemical Sanitizers for Inactivating Escherichia coli O157:H7 and Listeria monocytogenes in Solution and on Apples, Lettuce, Strawberries, and Cantaloupe

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Elliot Ryser

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Joan King

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Victor Jayeola

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Fresh produce and microbial contamination: persistence during the shelf life and efficacy of domestic washing methods

Dario De Medici

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Evaluate the Efficacy of a Mixture of Peroxyacetic Acid and H2O2 Against the Survival and Cross-Contamination of the Salmonella Surrogate Enterococcus Faecium on Tomatoes during Triple-Wash

Corey Coe

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Saul Cruz

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Effectiveness of Broad-Spectrum Chemical Produce Sanitizers against Foodborne Pathogens as In Vitro Planktonic Cells and on the Surface of Whole Cantaloupes and Watermelons

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Calcinated calcium killing of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes on the surface of tomatoes

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Influence of treatment time and pulse frequency on Salmonella Enteritidis, Escherichia coli and Listeria monocytogenes populations inoculated in melon and …

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INCIDENCE OF Listeria monocytogenes AND Bacillus cereus IN SOME FOOD OF PLANT ORIGIN AND METHODS OF THEIR CONTROL

Gihan El Moghazy

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The effect of thermal, chlorine and ozone treatments on survival of Escherichia coli and Salmonella spp. in açai berries

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Inactivation of Listeria monocytogenes during drying and storage of peach slices treated with acidic or sodium metabisulfite solutions

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Inactivation of Salmonella spp. and Listeria spp. by Palmitic, Stearic, and Oleic Acid Sophorolipids and Thiamine Dilauryl Sulfate

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Asi̇de Adapte Ve Adapte Olmayan Durağan Faz Escherichia Coli O157:H7, Salmonella Typhimurium Ve Listeria Monocytogenes’İn Nar Suyundaki̇ Canli Kalma Süreleri̇ni̇n Beli̇rlenmesi̇

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Inhibition of Escherichia coli O157:H7 and Clostridium sporogenes in Spinach Packaged in Modified Atmospheres after Treatment Combined with Chlorine and Lactic Acid Bacteria

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Microbiological, physico-chemical and organoleptic attributes of a country tomato salad and fate of Salmonella enteritidis during storage under aerobic or modified atmosphere packaging conditions at 4°C and 10°C

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Inactivation of Listeria monocytogenes on frankfurters by plant-derived antimicrobials alone or in combination with hydrogen peroxide

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