The effects of method for applying inoculum and of drying time after inoculation on survival
and recovery of foodborne pathogens on iceberg lettuce and parsley were studied. Five …

This study determined the effects of mild heat and chlorine treatment followed by storage for
up to 18 days at 5° C or 7 days at 15° C on the survival and growth of Escherichia coli O157 …

A study was undertaken to evaluate methods for applying inoculum and to examine the
effect of inoculum drying time on survival and recovery of foodborne pathogens inoculated …

Cut iceberg lettuce inoculated with Escherichia coli O157: H7 and Listeria monocytogenes
before and after washing for 3 min in cold (4° C) and warm (47° C) water containing 100 …

Recent foodborne outbreaks implicating spinach and lettuce have increased consumer
concerns regarding the safety of fresh produce. While the most common commercial …

The efficacy of aqueous chlorine dioxide (ClO2)(10 mg l− 1, for 10 min), ozonated water (10
mg l− 1 for 10 min) and thyme oil (0· 1% for, 5 min) on inactivation of mixed strains of …

This study compared the efficacy of chlorine (20–200 ppm), acidic electrolyzed water (50
ppm chlorine, pH 2.6), acidified sodium chlorite (20–200 ppm chlorite ion concentration …

Shredded carrots were inoculated with Escherichia coli O157: H7, Salmonella or Listeria
monocytogenes and washed for 1 or 2min with chlorine (Cl; 200ppm), peroxyacetic acid …

Penetration of Escherichia coli O157: H7 into iceberg lettuce tissues and the effect of
chlorine treatment on cell viability were evaluated. Attachment of different inoculum levels …

Inactivation of Escherichia coli O157: H7, Salmonella typhimurium, and Listeria
monocytogenes in iceberg lettuce by aqueous chlorine dioxide (ClO2) treatment was …