Effectiveness of Aqueous Chlorine Dioxide in Minimizing Food Safety Risk Associated with Salmonella, E. coli O157:H7, and Listeria monocytogenes on Sweet Potatoes

Sodium hypochlorite (NaOCl) is a commonly used sanitizer in the produce industry despite its limited effectiveness against contaminated human pathogens in fresh produce. Aqueous chlorine dioxide (ClO(2)) is an alternative sanitizer offering a greater oxidizing potency with greater efficacy in reduci...

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Detalles Bibliográficos
Autores principales: Luu, Phillip, Chhetri, Vijay Singh, Janes, Marlene E., King, Joan M., Adhikari, Achyut
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7554816/
https://www.ncbi.nlm.nih.gov/pubmed/32911767
http://dx.doi.org/10.3390/foods9091259

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7554816/
https://www.ncbi.nlm.nih.gov/pubmed/32911767
http://dx.doi.org/10.3390/foods9091259

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