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Effect of disinfectants on preventing the cross-contamination of pathogens in fresh produce washing water
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Inactivation of murine Norovirus-1, coliphage φX174 and Bacteroides fragilis phage B40-8 on surfaces and fresh cut iceberg lettuce by hydrogen peroxide and UV light
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Optimization and evaluation of a decontamination step with peroxyacetic acid for fresh-cut produce
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Moderate and high doses of sodium hypochlorite, neutral electrolyzed oxidizing water, peroxyacetic acid, and gaseous chlorine dioxide did not affect the nutritional and sensory qualities of fresh-cut iceberg lettuce (Lactuca sativa var. capitata L.) after washing
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The effect of the decontamination process on the microbial and nutritional quality of fresh-cut vegetables