Related references
Note: Only part of the references are listed.Should chlorate residues be of concern in fresh-cut salads?
Maria Isabel Gil et al.
FOOD CONTROL (2016)
Reported Foodborne Outbreaks Due to Fresh Produce in the United States and European Union: Trends and Causes
Raquel M. Callejon et al.
FOODBORNE PATHOGENS AND DISEASE (2015)
Foodborne Outbreaks in Canada Linked to Produce: 2001 through 2009
G. K. Kozak et al.
JOURNAL OF FOOD PROTECTION (2013)
Contribution of tap water to chlorate and perchlorate intake: A market basket study
Mari Asami et al.
SCIENCE OF THE TOTAL ENVIRONMENT (2013)
Review: Norovirus prevalence in Belgian, Canadian and French fresh produce: A threat to human health?
L. Baert et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2011)
Occurrence of bromate, chlorite and chlorate in drinking waters disinfected with hypochlorite reagents. Tracing their origins
Rafael J. Garcia-Villanova et al.
SCIENCE OF THE TOTAL ENVIRONMENT (2010)
A field study of the microbiological quality of fresh produce of domestic and Mexican origin
Lynette M. Johnston et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2006)
Decontamination of pork carcasses during scalding and the prevention of Salmonella cross-contamination
DJ Bolton et al.
JOURNAL OF APPLIED MICROBIOLOGY (2003)
Share Paper
