BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

521 related articles for article (PubMed ID: 18237810)

  • 1. 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]  

  • 2. Effect of acidified sodium chlorite, chlorine, and acidic electrolyzed water on Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes inoculated onto leafy greens.
    Stopforth JD; Mai T; Kottapalli B; Samadpour M
    J Food Prot; 2008 Mar; 71(3):625-8. PubMed ID: 18389712
    [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. 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]  

  • 5. 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]  

  • 6. Strategies to enhance fresh produce decontamination using combined treatments of ultraviolet, washing and disinfectants.
    Huang R; de Vries D; Chen H
    Int J Food Microbiol; 2018 Oct; 283():37-44. PubMed ID: 29957346
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Physicochemical quality and chemical safety of chlorine as a reconditioning agent and wash water disinfectant for fresh-cut lettuce washing.
    Van Haute S; Sampers I; Holvoet K; Uyttendaele M
    Appl Environ Microbiol; 2013 May; 79(9):2850-61. PubMed ID: 23396332
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Evaluation of gaseous chlorine dioxide as a sanitizer for killing Salmonella, Escherichia coli O157:H7, Listeria monocytogenes, and yeasts and molds on fresh and fresh-cut produce.
    Sy KV; Murray MB; Harrison MD; Beuchat LR
    J Food Prot; 2005 Jun; 68(6):1176-87. PubMed ID: 15954704
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Reduction of Salmonella enterica, Escherichia coli O157:H7, and Listeria monocytogenes with electrolyzed oxidizing water on inoculated hass avocados (Persea americana var. Hass).
    Rodríguez-Garcia O; González-Romero VM; Fernández-Escartín E
    J Food Prot; 2011 Sep; 74(9):1552-7. PubMed ID: 21902927
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. 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]  

  • 12. 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]  

  • 13. Efficacy of sodium hypochlorite and peroxyacetic acid to reduce murine norovirus 1, B40-8, Listeria monocytogenes, and Escherichia coli O157:H7 on shredded iceberg lettuce and in residual wash water.
    Baert L; Vandekinderen I; Devlieghere F; Van Coillie E; Debevere J; Uyttendaele M
    J Food Prot; 2009 May; 72(5):1047-54. PubMed ID: 19517733
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Two Generally Recognized as Safe Surfactants plus Acidulants Inactivate Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes in Suspension or on Dip-Inoculated Grape Tomatoes.
    Gurtler JB
    J Food Prot; 2020 Apr; 83(4):637-643. PubMed ID: 32221569
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. 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]  

  • 17. Efficacy of Neutral pH Electrolyzed Water in Reducing Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 on Fresh Produce Items using an Automated Washer at Simulated Food Service Conditions.
    Afari GK; Hung YC; King CH
    J Food Sci; 2015 Aug; 80(8):M1815-22. PubMed ID: 26155998
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. Modelling the combined effect of chlorine, benzyl isothiocyanate, exposure time and cut size on the reduction of Salmonella in fresh-cut lettuce during washing process.
    Cuggino SG; Bascón-Villegas I; Rincón F; Pérez MA; Posada-Izquierdo G; Marugán J; Pablos Carro C; Pérez-Rodríguez F
    Food Microbiol; 2020 Apr; 86():103346. PubMed ID: 31703876
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 27.