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The influence of pH on the efficacy of oxidation-reduction potential (ORP) to predict chlorine disinfection of surrogate bacteria, Escherichia coli O157:H7 and Listeria monocytogenes in oxidant demand free conditions and fresh produce wash water
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Smartphone-based colorimetric method for decentralized wastewater treatment monitoring by inexperienced users
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- Journal Article
- A1
- open access
Multi-criteria decision-making framework on process water treatment of minimally processed leafy greens
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- Journal Article
- A1
- open access
Microbiological hazards associated with the use of water in the post-harvest handling and processing operations of fresh and frozen fruits, vegetables and herbs (ffFVHs). Part 1 (outbreak data analysis, literature review and stakeholder questionnaire)
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Investigations from Northern Greece on mussels cultivated in areas proximal to wastewaters discharges, as a potential source for human infection with Giardia and Cryptosporidium
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Salmonella inactivation and cross-contamination on cherry and grape tomatoes under simulated wash conditions
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Formation and removal of disinfection by-products in a full scale drinking water treatment plant
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Association between bacterial survival and free chlorine concentration during commercial fresh-cut produce wash operation
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Quantification of the Campylobacter contamination on broiler carcasses during the slaughter of Campylobacter positive flocks in semi-industrialized slaughterhouses
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Development and validation of a novel quantification approach for gradient elution reversed phase high-performance liquid chromatography coupled to tandem ICP-mass spectrometry (RP-HPLC-ICP-MS/MS) and its application to diclofenac and its related compounds