252 related articles for article (PubMed ID: 10456734)
1. Survival of enterohemorrhagic Escherichia coli O157:H7 in bovine feces applied to lettuce and the effectiveness of chlorinated water as a disinfectant.
Beuchat LR
J Food Prot; 1999 Aug; 62(8):845-9. PubMed ID: 10456734
[TBL] [Abstract][Full Text] [Related]
2. Survival and recovery of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes on lettuce and parsley as affected by method of inoculation, time between inoculation and analysis, and treatment with chlorinated water.
Lang MM; Harris LJ; Beuchat LR
J Food Prot; 2004 Jun; 67(6):1092-103. PubMed ID: 15222533
[TBL] [Abstract][Full Text] [Related]
3. Efficacy of chlorine, acidic electrolyzed water and aqueous chlorine dioxide solutions to decontaminate Escherichia coli O157:H7 from lettuce leaves.
Keskinen LA; Burke A; Annous BA
Int J Food Microbiol; 2009 Jun; 132(2-3):134-40. PubMed ID: 19428137
[TBL] [Abstract][Full Text] [Related]
4. Efficacy of commercial produce sanitizers against nontoxigenic Escherichia coli O157:H7 during processing of iceberg lettuce in a pilot-scale leafy green processing line.
Davidson GR; Buchholz AL; Ryser ET
J Food Prot; 2013 Nov; 76(11):1838-45. PubMed ID: 24215685
[TBL] [Abstract][Full Text] [Related]
5. Transfer of Escherichia coli O157:H7 to iceberg lettuce via simulated field coring.
Taormina PJ; Beuchat LR; Erickson MC; Ma L; Zhang G; Doyle MP
J Food Prot; 2009 Mar; 72(3):465-72. PubMed ID: 19343932
[TBL] [Abstract][Full Text] [Related]
6. Antimicrobial activity of plant essential oils against Escherichia coli O157:H7 and Salmonella on lettuce.
Yossa N; Patel J; Millner P; Ravishankar S; Lo YM
Foodborne Pathog Dis; 2013 Jan; 10(1):87-96. PubMed ID: 23256843
[TBL] [Abstract][Full Text] [Related]
7. Inactivation of stressed Escherichia coli O157:H7 cells on the surfaces of rocket salad leaves by chlorine and peroxyacetic acid.
Al-Nabulsi AA; Osaili TM; Obaidat HM; Shaker RR; Awaisheh SS; Holley RA
J Food Prot; 2014 Jan; 77(1):32-9. PubMed ID: 24405996
[TBL] [Abstract][Full Text] [Related]
8. Survival and growth of Escherichia coli O157:H7 inoculated onto cut lettuce before or after heating in chlorinated water, followed by storage at 5 or 15 degrees C.
Li Y; Brackett RE; Chen J; Beuchat LR
J Food Prot; 2001 Mar; 64(3):305-9. PubMed ID: 11252471
[TBL] [Abstract][Full Text] [Related]
9. Determination of free chlorine concentrations needed to prevent Escherichia coli O157:H7 cross-contamination during fresh-cut produce wash.
Luo Y; Nou X; Yang Y; Alegre I; Turner E; Feng H; Abadias M; Conway W
J Food Prot; 2011 Mar; 74(3):352-8. PubMed ID: 21375869
[TBL] [Abstract][Full Text] [Related]
10. Laboratory and pilot-scale dead-end ultrafiltration concentration of sanitizer-free and chlorinated lettuce wash water for improved detection of Escherichia coli O157:H7.
Magaña S; Schlemmer SM; Davidson GR; Ryser ET; Lim DV
J Food Prot; 2014 Aug; 77(8):1260-8. PubMed ID: 25198586
[TBL] [Abstract][Full Text] [Related]
11. Impact of organic load on Escherichia coli O157:H7 survival during pilot-scale processing of iceberg lettuce with acidified sodium hypochlorite.
Davidson GR; Kaminski CN; Ryser ET
J Food Prot; 2014 Oct; 77(10):1669-81. PubMed ID: 25285483
[TBL] [Abstract][Full Text] [Related]
12. Use of the systems approach to determine the fate of Escherichia coli O157:H7 on fresh lettuce and spinach.
Doering HJ; Harrison MA; Morrow RA; Hurst WC; Kerr WL
J Food Prot; 2009 Jul; 72(7):1560-8. PubMed ID: 19681286
[TBL] [Abstract][Full Text] [Related]
13. Efficacy of Slightly Acidic Electrolyzed Water and UV-Ozonated Water Combination for Inactivating Escherichia Coli O157:H7 on Romaine and Iceberg Lettuce during Spray Washing Process.
Pang YH; Hung YC
J Food Sci; 2016 Jul; 81(7):M1743-8. PubMed ID: 27305593
[TBL] [Abstract][Full Text] [Related]
14. Influence of inoculation method, spot inoculation site, and inoculation size on the efficacy of acidic electrolyzed water against pathogens on lettuce.
Koseki S; Yoshida K; Kamitani Y; Itoh K
J Food Prot; 2003 Nov; 66(11):2010-6. PubMed ID: 14627276
[TBL] [Abstract][Full Text] [Related]
15. 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. PubMed ID: 19350966
[TBL] [Abstract][Full Text] [Related]
16. Efficacy of adding detergents to sanitizer solutions for inactivation of Escherichia coli O157:H7 on Romaine lettuce.
Keskinen LA; Annous BA
Int J Food Microbiol; 2011 Jun; 147(3):157-61. PubMed ID: 21529976
[TBL] [Abstract][Full Text] [Related]
17. Effect of single or combined chemical and natural antimicrobial interventions on Escherichia coli O157:H7, total microbiota and color of packaged spinach and lettuce.
Poimenidou SV; Bikouli VC; Gardeli C; Mitsi C; Tarantilis PA; Nychas GJ; Skandamis PN
Int J Food Microbiol; 2016 Mar; 220():6-18. PubMed ID: 26773252
[TBL] [Abstract][Full Text] [Related]
18. Persistence of Escherichia coli O157:H7 during pilot-scale processing of iceberg lettuce using flume water containing peroxyacetic acid-based sanitizers and various organic loads.
Davidson GR; Kaminski-Davidson CN; Ryser ET
Int J Food Microbiol; 2017 May; 248():22-31. PubMed ID: 28237883
[TBL] [Abstract][Full Text] [Related]
19. Efficacy of neutral electrolyzed water (NEW) for reducing microbial contamination on minimally-processed vegetables.
Abadias M; Usall J; Oliveira M; Alegre I; Viñas I
Int J Food Microbiol; 2008 Mar; 123(1-2):151-8. PubMed ID: 18237810
[TBL] [Abstract][Full Text] [Related]
20. 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. PubMed ID: 19681260
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
