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Items: 1 to 20 of 97

1.

Why food-poisoning bacteria attached to shredded cabbage are not efficiently disinfected by sodium hypochlorite (NaClO).

Nakanishi Y, Kawamura S, Tsutsuura S, Shimamura Y, Murata M.

Biosci Biotechnol Biochem. 2013;77(6):1160-5. Epub 2013 Jun 7.

PMID:
23748784
2.

Efficiency of sodium hypochlorite and calcinated calcium in killing Escherichia coli O157:H7, Salmonella spp., and Staphylococcus aureus attached to freshly shredded cabbage.

Fukuyama S, Watanabe Y, Kondo N, Nishinomiya T, Kawamoto S, Isshiki K, Murata M.

Biosci Biotechnol Biochem. 2009 Jan;73(1):9-14. Epub 2009 Jan 7.

PMID:
19129669
4.

Evaluation of treatments for elimination of foodborne pathogens on the surface of leaves and roots of lettuce (Lactuca sativa L.).

Zhang G, Ma L, Beuchat LR, Erickson MC, Phelan VH, Doyle MP.

J Food Prot. 2009 Feb;72(2):228-34.

PMID:
19350966
5.

Comparison of the effectiveness of acidified sodium chlorite and sodium hypochlorite in reducing Escherichia coli.

Elano RR, Kitagawa T, Bari ML, Kawasaki S, Kawamoto S, Inatsu Y.

Foodborne Pathog Dis. 2010 Dec;7(12):1481-9. doi: 10.1089/fpd.2010.0595. Epub 2010 Aug 12.

PMID:
20704504
6.

Synergistic effects of sodium hypochlorite and ultraviolet radiation in reducing the levels of selected foodborne pathogenic bacteria.

Ha JH, Ha SD.

Foodborne Pathog Dis. 2011 May;8(5):587-91. doi: 10.1089/fpd.2010.0761. Epub 2011 Jan 4.

PMID:
21204702
7.

Efficacy of neutral electrolyzed water (NEW) for reducing microbial contamination on minimally-processed vegetables.

Abadias M, Usall J, Oliveira M, Alegre I, ViƱas I.

Int J Food Microbiol. 2008 Mar 31;123(1-2):151-8. doi: 10.1016/j.ijfoodmicro.2007.12.008. Epub 2008 Jan 30.

PMID:
18237810
9.

Combined effects of alkaline electrolyzed water and citric acid with mild heat to control microorganisms on cabbage.

Rahman SM, Jin YG, Oh DH.

J Food Sci. 2010 Mar;75(2):M111-5. doi: 10.1111/j.1750-3841.2009.01507.x.

PMID:
20492239
10.

Efficacy of UV, acidified sodium hypochlorite, and mild heat for decontamination of surface and infiltrated Escherichia coli O157:H7 on green onions and baby spinach.

Durak MZ, Churey JJ, Worobo RW.

J Food Prot. 2012 Jul;75(7):1198-206. doi: 10.4315/0362-028X.JFP-12-009.

PMID:
22980001
11.

Efficacy of sodium hypochlorite and peroxyacetic acid to reduce murine norovirus 1, B40-8, Listeria monocytogenes, and Escherichia coli O157:H7 on shredded iceberg lettuce and in residual wash water.

Baert L, Vandekinderen I, Devlieghere F, Van Coillie E, Debevere J, Uyttendaele M.

J Food Prot. 2009 May;72(5):1047-54.

PMID:
19517733
12.
13.

Effect of curli expression and hydrophobicity of Escherichia coli O157:H7 on attachment to fresh produce surfaces.

Patel J, Sharma M, Ravishakar S.

J Appl Microbiol. 2011 Mar;110(3):737-45. doi: 10.1111/j.1365-2672.2010.04933.x.

PMID:
21205101
14.

Effect of chemical sanitizer combined with modified atmosphere packaging on inhibiting Escherichia coli O157:H7 in commercial spinach.

Lee SY, Baek SY.

Food Microbiol. 2008 Jun;25(4):582-7. doi: 10.1016/j.fm.2008.02.003. Epub 2008 Mar 10.

PMID:
18456113
15.

Survival of Listeria monocytogenes and Escherichia coli O157:H7 during sauerkraut fermentation.

Niksic M, Niebuhr SE, Dickson JS, Mendonca AF, Koziczkowski JJ, Ellingson JL.

J Food Prot. 2005 Jul;68(7):1367-74.

PMID:
16013372
16.

Reduction of poliovirus 1, bacteriophages, Salmonella montevideo, and Escherichia coli O157:H7 on strawberries by physical and disinfectant washes.

Lukasik J, Bradley ML, Scott TM, Dea M, Koo A, Hsu WY, Bartz JA, Farrah SR.

J Food Prot. 2003 Feb;66(2):188-93.

PMID:
12597475
17.

Efficacy of antimicrobial agents in lettuce leaf processing water for control of Escherichia coli O157:H7.

Zhang G, Ma L, Phelan VH, Doyle MP.

J Food Prot. 2009 Jul;72(7):1392-7.

PMID:
19681260
18.

Rhizosphere effect on survival of Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium in manure-amended soil during cabbage (Brassica oleracea) cultivation under tropical field conditions in Sub-Saharan Africa.

Ongeng D, Muyanja C, Ryckeboer J, Geeraerd AH, Springael D.

Int J Food Microbiol. 2011 Sep 15;149(2):133-42. doi: 10.1016/j.ijfoodmicro.2011.06.009. Epub 2011 Jun 25.

PMID:
21741722
20.

Dynamic effects of free chlorine concentration, organic load, and exposure time on the inactivation of Salmonella, Escherichia coli O157:H7, and non-O157 Shiga toxin-producing E. coli.

Shen C, Luo Y, Nou X, Wang Q, Millner P.

J Food Prot. 2013 Mar;76(3):386-93. doi: 10.4315/0362-028X.JFP-12-320.

PMID:
23462074

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