Food-materials cleaning: Current trends and recent advances
暂无分享,去创建一个
[1] V. L. Almli,et al. Dishwashing sponges and brushes: Consumer practices and bacterial growth and survival. , 2020, International journal of food microbiology.
[2] M. Joardder,et al. Quality of plant-based food materials and its prediction during intermittent drying , 2019, Critical reviews in food science and nutrition.
[3] Charles Nkufi Tango,et al. Inactivation of bacterial pathogens on lettuce, sprouts, and spinach using hurdle technology , 2017 .
[4] D. Oh,et al. Electrolyzed Water as a Novel Sanitizer in the Food Industry: Current Trends and Future Perspectives. , 2016, Comprehensive reviews in food science and food safety.
[5] M. Vanetti,et al. Application of ultrasound and chemical sanitizers to watercress, parsley and strawberry: Microbiological and physicochemical quality , 2015 .
[6] F. López-Gálvez,et al. Chlorine dioxide and chlorine effectiveness to prevent Escherichia coli O157:H7 and Salmonella cross-contamination on fresh-cut Red Chard , 2012 .
[7] H. Ölmez,et al. Effects of different sanitizing treatments on biofilms and attachment of Escherichia coli and Listeria monocytogenes on green leaf lettuce , 2010 .
[8] Ana Allende,et al. Fresh-cut product sanitation and wash water disinfection: problems and solutions. , 2009, International journal of food microbiology.
[9] Frank Devlieghere,et al. Chlorine dioxide for minimally processed produce preservation : a review , 2009 .
[10] D. Reckhow,et al. Comparison of disinfection byproduct formation from chlorine and alternative disinfectants. , 2007, Water research.
[11] P. Vergano,et al. Quality of fresh chicken breasts using a combination of modified atmosphere packaging and chlorine dioxide sachets. , 2006, Journal of food protection.
[12] G. Barbosa‐Cánovas,et al. High Hydrostatic Pressure Processing of Fruit and Vegetable Products , 2005 .
[13] H. Timmerman,et al. Enzymatic Cleaning in Food Processing , 2005 .
[14] Sarah L. Pinkerton,et al. The effect of cooking on chlorpyrifos and 3,5,6-trichloro-2-pyridinol levels in chlorpyrifos-fortified produce for use in refining dietary exposure. , 2004, Journal of agricultural and food chemistry.
[15] S F Bloomfield,et al. The effects of cleaning and disinfection in reducing Salmonella contamination in a laboratory model kitchen , 2003, Journal of applied microbiology.
[16] Jigang Wu,et al. Abiotic transformation of chlorpyrifos to chlorpyrifos oxon in chlorinated water , 2003, Environmental toxicology and chemistry.
[17] John S. Novak,et al. Washing and sanitizing raw materials for minimally processed fruit and vegetable products. , 2003 .
[18] A. Rimal,et al. ACCEPTABILITY OF LETTUCE TREATED WITH A LACTIC ACID AND HYDROGEN PEROXIDE ANTIBACTERIAL SOLUTION , 2002 .
[19] K. M. Soliman. Changes in concentration of pesticide residues in potatoes during washing and home preparation. , 2001, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.
[20] A. Zohair. Behaviour of some organophosphorus and organochlorine pesticides in potatoes during soaking in different solutions. , 2001, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.
[21] W. Fett. Naturally occurring biofilms on alfalfa and other types of sprouts. , 2000, Journal of food protection.
[22] S. Bloomfield,et al. The effectiveness of hygiene procedures for prevention of cross‐contamination from chicken carcases in the domestic kitchen , 1999, Letters in applied microbiology.
[23] R. Ahvenainen,et al. New approaches in improving the shelf life of minimally processed fruit and vegetables , 1996 .
[24] P. Ryan,et al. CLEANING BEACHES : SWEEPING THE RUBBISH UNDER THE CARPET , 1996 .
[25] M. Greenwood,et al. Yersinia spp. in foods and related environments , 1985 .
[26] P. Zeuthen,et al. Effect of chemical dips on unchilled fresh beef inoculated with E. coli, S. aureus, S. faecalis and Cl. perfringens and Stored at 30°C and 20°C. , 1985, Meat science.
[27] D. Robinson,et al. Milk-borne campylobacter infection. , 1981, British medical journal.
[28] R. Marshall,et al. Evaluation of a Prototype Beef Carcass Washer in a Commercial Plant 1, 2. , 1981, Journal of food protection.
[29] J. T. Patterson. Hygiene in meat processing plants. 4. Hot-water washing of carcases. , 1970 .
[30] W. J. Scott,et al. Investigations on Chilled Beef. Part I.-Mierobial Contamination Acquired in the Meatworks. , 1939 .