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Wash water disinfection of a full-scale leafy vegetables washing process with hydrogen peroxide and the use of a commercial metal ion mixture to improve disinfection efficiency

Sam Van Haute (UGent) , Ingun Tryland, Alexander Veys and Imca Sampers (UGent)
(2015) FOOD CONTROL. 20. p.173-183
Author
Organization
Keywords
STAPHYLOCOCCUS-AUREUS, MICROBIAL-CONTAMINATION, INACTIVATION KINETICS, PSEUDOMONAS-AERUGINOSA, CATALASE ACTIVITY, DRINKING-WATER, SILVER IONS, FRESH PRODUCE, FISH OREOCHROMIS-NILOTICUS, ESCHERICHIA-COLI O157-H7, Leafy vegetables, Hydrogen peroxide, Metal ions, Decontamination, Water disinfection

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Citation

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MLA
Van Haute, Sam, et al. “Wash Water Disinfection of a Full-Scale Leafy Vegetables Washing Process with Hydrogen Peroxide and the Use of a Commercial Metal Ion Mixture to Improve Disinfection Efficiency.” FOOD CONTROL, vol. 20, 2015, pp. 173–83, doi:10.1016/j.foodcont.2014.08.028.
APA
Van Haute, S., Tryland, I., Veys, A., & Sampers, I. (2015). Wash water disinfection of a full-scale leafy vegetables washing process with hydrogen peroxide and the use of a commercial metal ion mixture to improve disinfection efficiency. FOOD CONTROL, 20, 173–183. https://doi.org/10.1016/j.foodcont.2014.08.028
Chicago author-date
Van Haute, Sam, Ingun Tryland, Alexander Veys, and Imca Sampers. 2015. “Wash Water Disinfection of a Full-Scale Leafy Vegetables Washing Process with Hydrogen Peroxide and the Use of a Commercial Metal Ion Mixture to Improve Disinfection Efficiency.” FOOD CONTROL 20: 173–83. https://doi.org/10.1016/j.foodcont.2014.08.028.
Chicago author-date (all authors)
Van Haute, Sam, Ingun Tryland, Alexander Veys, and Imca Sampers. 2015. “Wash Water Disinfection of a Full-Scale Leafy Vegetables Washing Process with Hydrogen Peroxide and the Use of a Commercial Metal Ion Mixture to Improve Disinfection Efficiency.” FOOD CONTROL 20: 173–183. doi:10.1016/j.foodcont.2014.08.028.
Vancouver
1.
Van Haute S, Tryland I, Veys A, Sampers I. Wash water disinfection of a full-scale leafy vegetables washing process with hydrogen peroxide and the use of a commercial metal ion mixture to improve disinfection efficiency. FOOD CONTROL. 2015;20:173–83.
IEEE
[1]
S. Van Haute, I. Tryland, A. Veys, and I. Sampers, “Wash water disinfection of a full-scale leafy vegetables washing process with hydrogen peroxide and the use of a commercial metal ion mixture to improve disinfection efficiency,” FOOD CONTROL, vol. 20, pp. 173–183, 2015.
@article{5700292,
  author       = {{Van Haute, Sam and Tryland, Ingun and Veys, Alexander and Sampers, Imca}},
  issn         = {{0956-7135}},
  journal      = {{FOOD CONTROL}},
  keywords     = {{STAPHYLOCOCCUS-AUREUS,MICROBIAL-CONTAMINATION,INACTIVATION KINETICS,PSEUDOMONAS-AERUGINOSA,CATALASE ACTIVITY,DRINKING-WATER,SILVER IONS,FRESH PRODUCE,FISH OREOCHROMIS-NILOTICUS,ESCHERICHIA-COLI O157-H7,Leafy vegetables,Hydrogen peroxide,Metal ions,Decontamination,Water disinfection}},
  language     = {{eng}},
  pages        = {{173--183}},
  title        = {{Wash water disinfection of a full-scale leafy vegetables washing process with hydrogen peroxide and the use of a commercial metal ion mixture to improve disinfection efficiency}},
  url          = {{http://doi.org/10.1016/j.foodcont.2014.08.028}},
  volume       = {{20}},
  year         = {{2015}},
}
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