Efficacies of Sodium Hypochlorite and Quaternary Ammonium Sanitizers for Reduction of Norovirus and Selected Bacteria during Ware-Washing Operations

Cross-contamination of ready-to-eat (RTE) foods with pathogens on contaminated tableware and food preparation utensils is an important factor associated with foodborne illnesses. To prevent this, restaurants and food service establishments are required to achieve a minimum microbial reduction of 5 l...

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Detalles Bibliográficos
Autores principales: Feliciano, Lizanel, Li, Jianrong, Lee, Jaesung, Pascall, Melvin A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2012
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3515596/
https://www.ncbi.nlm.nih.gov/pubmed/23227163
http://dx.doi.org/10.1371/journal.pone.0050273

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3515596/
https://www.ncbi.nlm.nih.gov/pubmed/23227163
http://dx.doi.org/10.1371/journal.pone.0050273

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