EFFICIENCY OF SODIUM HYPOCHLORITE, FUMARIC ACID, AND MILD HEAT IN KILLING NATIVE MICROFLORA AND ESCHERICHIA COLI O157: H7, SALMONELLA TYPHIMURIUM DT104, AND STAPHYLOCOCCUS AUREUS ATTACHED TO FRESH-CUT LETTUCE

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KONDO N.; MURATA M.

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Journal Paper

Paper Information

Journal: JOURNAL OF FOOD PROTECTION Year:2006 | Volume:69 | Issue:2 Page(s): 323-329

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Information Journal Paper

Title

EFFICIENCY OF SODIUM HYPOCHLORITE, FUMARIC ACID, AND MILD HEAT IN KILLING NATIVE MICROFLORA AND ESCHERICHIA COLI O157: H7, SALMONELLA TYPHIMURIUM DT104, AND STAPHYLOCOCCUS AUREUS ATTACHED TO FRESH-CUT LETTUCE

Author(s)

KONDO N. | MURATA M. | Issue Writer Certificate

Keywords

Not Registered.

Abstract

Cites

EVALUATING THE DISINFECTING EFFECT OF MICROWAVE AND SODIUM HYPOCHLORITE 0.1% ON CONTAMINATED TOOTHBRUSHES

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APA: Copy

KONDO, N., & MURATA, M.. (2006). EFFICIENCY OF SODIUM HYPOCHLORITE, FUMARIC ACID, AND MILD HEAT IN KILLING NATIVE MICROFLORA AND ESCHERICHIA COLI O157: H7, SALMONELLA TYPHIMURIUM DT104, AND STAPHYLOCOCCUS AUREUS ATTACHED TO FRESH-CUT LETTUCE. JOURNAL OF FOOD PROTECTION, 69(2), 323-329. SID. https://sid.ir/paper/671358/en

Vancouver: Copy

KONDO N., MURATA M.. EFFICIENCY OF SODIUM HYPOCHLORITE, FUMARIC ACID, AND MILD HEAT IN KILLING NATIVE MICROFLORA AND ESCHERICHIA COLI O157: H7, SALMONELLA TYPHIMURIUM DT104, AND STAPHYLOCOCCUS AUREUS ATTACHED TO FRESH-CUT LETTUCE. JOURNAL OF FOOD PROTECTION[Internet]. 2006;69(2):323-329. Available from: https://sid.ir/paper/671358/en

IEEE: Copy

N. KONDO, and M. MURATA, “EFFICIENCY OF SODIUM HYPOCHLORITE, FUMARIC ACID, AND MILD HEAT IN KILLING NATIVE MICROFLORA AND ESCHERICHIA COLI O157: H7, SALMONELLA TYPHIMURIUM DT104, AND STAPHYLOCOCCUS AUREUS ATTACHED TO FRESH-CUT LETTUCE,” JOURNAL OF FOOD PROTECTION, vol. 69, no. 2, pp. 323–329, 2006, [Online]. Available: https://sid.ir/paper/671358/en

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