133 related articles for article (PubMed ID: 14672215)
1. Efficacy of detergents in removing Salmonella and Shigella spp. from the surface of fresh produce.
Raiden RM; Sumner SS; Eifert JD; Pierson MD
J Food Prot; 2003 Dec; 66(12):2210-5. PubMed ID: 14672215
[TBL] [Abstract][Full Text] [Related]
2. Survivability of Salmonella and Shigella spp. in sodium lauryl sulfate and tween 80 at 22 and 40 degrees C.
Raiden RM; Quicho JM; Maxfield CJ; Sumner SS; Eifert JD; Pierson MD
J Food Prot; 2003 Aug; 66(8):1462-4. PubMed ID: 12929837
[TBL] [Abstract][Full Text] [Related]
3. Survival and growth of Salmonella baildon in shredded lettuce and diced tomatoes, and effectiveness of chlorinated water as a sanitizer.
Weissinger WR; Chantarapanont W; Beuchat LR
Int J Food Microbiol; 2000 Dec; 62(1-2):123-31. PubMed ID: 11139012
[TBL] [Abstract][Full Text] [Related]
4. Salmonella population rebound and its prevention on spray washed and non-washed jalapeño peppers and roma tomatoes in humid storage.
Pao S; Long W; Kim C; Rafie AR
Foodborne Pathog Dis; 2012 Apr; 9(4):361-6. PubMed ID: 22394024
[TBL] [Abstract][Full Text] [Related]
5. Evaluating a Combined Method of UV and Washing for Sanitizing Blueberries, Tomatoes, Strawberries, Baby Spinach, and Lettuce.
Guo S; Huang R; Chen H
J Food Prot; 2019 Nov; 82(11):1879-1889. PubMed ID: 31622165
[TBL] [Abstract][Full Text] [Related]
6. Survival of Salmonella and Escherichia coli O157:H7 on strawberries, basil, and other leafy greens during storage.
Delbeke S; Ceuppens S; Jacxsens L; Uyttendaele M
J Food Prot; 2015 Apr; 78(4):652-60. PubMed ID: 25836388
[TBL] [Abstract][Full Text] [Related]
7. Tomato type and post-treatment water rinse affect efficacy of acid washes against Salmonella enterica inoculated on stem scars of tomatoes and product quality.
Fan X; Gurtler JB; Sokorai KJB
Int J Food Microbiol; 2018 Sep; 280():57-65. PubMed ID: 29783044
[TBL] [Abstract][Full Text] [Related]
8. Inactivation of Salmonella during drying and storage of Roma tomatoes exposed to predrying treatments including peeling, blanching, and dipping in organic acid solutions.
Yoon Y; Stopforth JD; Kendall PA; Sofos JN
J Food Prot; 2004 Jul; 67(7):1344-52. PubMed ID: 15270484
[TBL] [Abstract][Full Text] [Related]
9. Additive approach for inactivation of Escherichia coli O157:H7, Salmonella, and Shigella spp. on contaminated fresh fruits and vegetables using bacteriophage cocktail and produce wash.
Magnone JP; Marek PJ; Sulakvelidze A; Senecal AG
J Food Prot; 2013 Aug; 76(8):1336-41. PubMed ID: 23905788
[TBL] [Abstract][Full Text] [Related]
10. Efficacy of slightly acidic electrolyzed water in killing or reducing Escherichia coli O157:H7 on iceberg lettuce and tomatoes under simulated food service operation conditions.
Pangloli P; Hung YC
J Food Sci; 2011 Aug; 76(6):M361-6. PubMed ID: 22417508
[TBL] [Abstract][Full Text] [Related]
11. Multiplex PCR method for the detection of human norovirus, Salmonella spp., Shigella spp., and shiga toxin producing Escherichia coli in blackberry, coriander, lettuce and strawberry.
Hernández Hernández O; Gutiérrez-Escolano AL; Cancio-Lonches C; Iturriaga MH; Pacheco-Aguilar JR; Morales-Rayas R; Arvizu-Medrano SM
Food Microbiol; 2022 Apr; 102():103926. PubMed ID: 34809952
[TBL] [Abstract][Full Text] [Related]
12. Inactivation of Salmonella and Escherichia coli O157:H7 on lettuce and poultry skin by combinations of levulinic acid and sodium dodecyl sulfate.
Zhao T; Zhao P; Doyle MP
J Food Prot; 2009 May; 72(5):928-36. PubMed ID: 19517717
[TBL] [Abstract][Full Text] [Related]
13. Outgraded produce variably retains surface inoculated Escherichia coli through washing.
Cai S; Worobo RW; Snyder AB
Int J Food Microbiol; 2018 Mar; 269():27-35. PubMed ID: 29421355
[TBL] [Abstract][Full Text] [Related]
14. Atmospheric plasma inactivation of foodborne pathogens on fresh produce surfaces.
Critzer FJ; Kelly-Wintenberg K; South SL; Golden DA
J Food Prot; 2007 Oct; 70(10):2290-6. PubMed ID: 17969610
[TBL] [Abstract][Full Text] [Related]
15. Efficacy of Peracetic Acid in Inactivating Foodborne Pathogens on Fresh Produce Surface.
Singh P; Hung YC; Qi H
J Food Sci; 2018 Feb; 83(2):432-439. PubMed ID: 29369360
[TBL] [Abstract][Full Text] [Related]
16. Inactivation of viruses and bacteria on strawberries using a levulinic acid plus sodium dodecyl sulfate based sanitizer, taking sensorial and chemical food safety aspects into account.
Zhou Z; Zuber S; Cantergiani F; Butot S; Li D; Stroheker T; Devlieghere F; Lima A; Piantini U; Uyttendaele M
Int J Food Microbiol; 2017 Sep; 257():176-182. PubMed ID: 28668727
[TBL] [Abstract][Full Text] [Related]
17. Survival of Listeria monocytogenes on fresh and frozen strawberries.
Flessa S; Lusk DM; Harris LJ
Int J Food Microbiol; 2005 Jun; 101(3):255-62. PubMed ID: 15925709
[TBL] [Abstract][Full Text] [Related]
18. Inhibition of pathogens on fresh produce by ultraviolet energy.
Yaun BR; Sumner SS; Eifert JD; Marcy JE
Int J Food Microbiol; 2004 Jan; 90(1):1-8. PubMed ID: 14672825
[TBL] [Abstract][Full Text] [Related]
19. Biocontrol of
Yin HB; Chen CH; Colorado-Suarez S; Patel J
Foodborne Pathog Dis; 2022 May; 19(5):324-331. PubMed ID: 35290741
[TBL] [Abstract][Full Text] [Related]
20. Comparison of Water-Assisted Decontamination Systems of Pulsed Light and Ultraviolet for Salmonella Inactivation on Blueberry, Tomato, and Lettuce.
Huang R; Chen H
J Food Sci; 2019 May; 84(5):1145-1150. PubMed ID: 31012975
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
