相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Infrastructure, sanitation, and management practices impact Listeria monocytogenes prevalence in retail grocery produce environments
Sophie Tongyu Wu et al.
FOOD CONTROL (2020)
Temperature profiling of open- and closed-doored produce cases in retail grocery stores
Ana Lorena Monge Brenes et al.
FOOD CONTROL (2020)
Listeria monocytogenes is prevalent in retail produce environments but Salmonella enterica is rare
John Burnett et al.
FOOD CONTROL (2020)
Multistate Outbreaks of Foodborne Illness in the United States Associated With Fresh Produce From 2010 to 2017
Christina K. Carstens et al.
FRONTIERS IN MICROBIOLOGY (2019)
Sanitizer efficacy in preventing cross-contamination of heads of lettuce during retail crisping
Yangjin Jung et al.
FOOD MICROBIOLOGY (2017)
Listeria monocytogenes Internalizes in Romaine Lettuce Grown in Greenhouse Conditions
Archana G. Shenoy et al.
JOURNAL OF FOOD PROTECTION (2017)
Whole-head washing, prior to cutting, provides sanitization advantages for fresh-cut Iceberg lettuce (Latuca sativa L.)
Sindy Palma-Salgado et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2014)
Whole-Leaf Wash Improves Chlorine Efficacy for Microbial Reduction and Prevents Pathogen Cross-Contamination during Fresh-Cut Lettuce Processing
Xiangwu Nou et al.
JOURNAL OF FOOD SCIENCE (2010)
Effects of different sanitizing treatments on biofilms and attachment of Escherichia coli and Listeria monocytogenes on green leaf lettuce
H. Olmez et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2010)
Efficacy of chlorine, acidic electrolyzed water and aqueous chlorine dioxide solutions to decontaminate Escherichia coli O157:H7 from lettuce leaves
Lindsey A. Keskinen et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2009)
Scientific Status Summary
Bassam A. Annous et al.
JOURNAL OF FOOD SCIENCE (2009)
Growth of Listeria monocytogenes on shredded, ready-to-eat iceberg lettuce
E. Carrasco et al.
FOOD CONTROL (2008)
Reduction of bacteria on spinach, lettuce, and surfaces in food service areas using neutral electrolyzed oxidizing water
Jane L. Guentzel et al.
FOOD MICROBIOLOGY (2008)
Efficacy of neutral electrolyzed water (NEW) for reducing microbial contamination on minimally-processed vegetables
Maribel Abadias et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2008)
Influence of inoculation method, spot inoculation site, and inoculation size on the efficacy of acidic electrolyzed water against pathogens on lettuce
S Koseki et al.
JOURNAL OF FOOD PROTECTION (2003)
Inactivation of Escherichia coli O157 : H7, Salmonella enteritidis and Listeria monocytogenes on the surface of tomatoes by neutral electrolyzed water
MA Deza et al.
LETTERS IN APPLIED MICROBIOLOGY (2003)
Effect of inoculation and washing methods on the efficacy of different sanitizers against Escherichia coli O157:H7 on lettuce
N Singh et al.
FOOD MICROBIOLOGY (2002)
Pathogen reduction and quality of lettuce treated with electrolyzed oxidizing and acidified chlorinated water
CM Park et al.
JOURNAL OF FOOD SCIENCE (2001)
Decontamination of lettuce using acidic electrolyzed water
S Koseki et al.
JOURNAL OF FOOD PROTECTION (2001)
Efficacy of electrolyzed oxidizing (EO) and chemically modified water on different types of foodborne pathogens
C Kim et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2000)
Survey for psychrotrophic bacterial pathogens in minimally processed lettuce
EA Szabo et al.
LETTERS IN APPLIED MICROBIOLOGY (2000)