KaWang Li

Generation of chlorine by-products in simulated wash water

Cangliang Shen, Pauline Norris, Olivia Williams et al. · Food Chemistry · 2015 · 65 citations

Chemical Engineering, Engineering, Simulated Wash Water +6

Microbiological quality and safety of fresh produce in West Virginia and Kentucky farmers’ markets and validation of a post-harvest washing practice with antimicrobials to inactivate Salmonella and Listeria monocytogenes

KaWang Li, Jennifer Weidhaas, Lacey Lemonakis et al. · Food Control · 2017 · 50 citations

Microbiological Quality, Microbial Contamination, Foodborne Pathogens +13

A Comparison Study of Quality Attributes of Ground Beef and Veal Patties and Thermal Inactivation of Escherichia coli O157:H7 after Double Pan-Broiling Under Dynamic Conditions

KaWang Li, A. G. McKeith, Cangliang Shen et al. · Foods · 2017 · 49 citations · Full text

Microbiological quality assessment and validation of antimicrobials against unstressed or cold-stress adapted Salmonella and surrogate Enterococcus faecium on broiler carcasses and wings

Lacey Lemonakis, KaWang Li, Jeremy M. Adler et al. · Poultry Science · 2017 · 28 citations · Full text

Citric Acid Blend, Cold-stress Adapted Salmonella, Escherichia Coli +20

Comparing the Efficacy of Two Triple-Wash Procedures With Sodium Hypochlorite, a Lactic–Citric Acid Blend, and a Mix of Peroxyacetic Acid and Hydrogen Peroxide to Inactivate Salmonella, Listeria monocytogenes, and Surrogate Enterococcus faecium on Cucumbers and Tomatoes

KaWang Li, Yu‐Chun Chiu, Wentao Jiang et al. · Frontiers in Sustainable Food Systems · 2020 · 27 citations · Full text

Surrogate Bacteria, Microbial Hazard, Food Control +19