Inactivation of Salmonella Typhimurium in fresh-cut lettuce during chlorine washing: Assessing the impacts of free chlorine concentrations and exposure times-Reference-Cited by-同舟云学术

Inactivation of Salmonella Typhimurium in fresh-cut lettuce during chlorine washing: Assessing the impacts of free chlorine concentrations and exposure times

Published:2023-07 Issue: Volume:184 Page:115069
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Possas Arícia^ORCID,Posada-Izquierdo Guiomar Denisse,Tarlak Fatih,Jiménez-Jiménez Francisco,Pérez-Rodríguez Fernando

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

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2. A meta-analysis on the effectiveness of electrolyzed water treatments in reducing foodborne pathogens on different foods;Afari;Food Control,2018

3. Essential oil microemulsions inactivate antibiotic-resistant Salmonella Newport and spoilage bacterium Lactobacillus casei on Iceberg lettuce during 28-day storage at 4°C;Arellano;Food Control,2021

4. The efficacy of chemical sanitizers on the reduction of Salmonella Typhimurium and Escherichia coli affected by bacterial cell history and water quality;Banach;Food Control,2017

5. Salmonella sensitivity to sodium hypochlorite and citric acid in washing water of lettuce residues;Borges;Journal of Food Safety,2020

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1. Risk of Illness with Salmonella Spp. and Antibiotic-Resistant Salmonella sp. due to Consumption of Lettuce Irrigated with Water from La Ramada Irrigation District;Foodborne Pathogens and Disease;2024-07-03

2. Salmonella and Salmonellosis: An Update on Public Health Implications and Control Strategies;Animals;2023-11-27

3. Unveiling Fresh-Cut Lettuce Processing in Argentine Industries: Evaluating Salmonella Levels Using Predictive Microbiology Models;Foods;2023-11-01