Combined application of electrolysed water and ultrasound to improve the sanitation of knives in the meat industry-Reference-Cited by-同舟云学术

Combined application of electrolysed water and ultrasound to improve the sanitation of knives in the meat industry

Published:2019-07-24 Issue:3 Volume:55 Page:1136-1144
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Brasil Carla C. B.¹,de Menezes Cristiano R.¹,Jacob‐Lopes Eduardo¹,Barin Juliano Smanioto¹,Zepka Leila Queiroz¹,Campagnol Paulo Cezar Bastianello¹^ORCID,Wagner Roger¹^ORCID,Cichoski Alexandre José¹^ORCID

Affiliation:

1. Departamento de Tecnologia e Ciência dos Alimentos Universidade Federal de Santa Maria Santa Maria 97105‐900 RS Brazil

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fundação de Amparo à Pesquisa do Estado do Rio Grande do Sul

Universidade Federal de Santa Maria

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14289

Reference35 articles.

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2. 3M do Brasil LTDA. (2018).3M Clean‐Trace Surface Protein Plus™.https://www.3m.com.br/3M/pt_BR/3m-do-brasil/todos-os-produtos-3m-do-brasil/~/Teste-Prote%C3%ADna-3M-Clean-Trace-Protein-Plus-100-por-caixa/?N=5002385+3290711524&rt=rud Accessed: 11.11.2018.

3. Microbiological quality of fresh, minimally-processed fruit and vegetables, and sprouts from retail establishments

4. The bactericidal activity of acidic electrolyzed oxidizing water against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on raw fish, chicken and beef surfaces

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