Concepedia

Methods to Reduce/Eliminate Pathogens from Fresh and Fresh‐Cut Produce

M.E. Parish, Larry R. Beuchat, Trevor Suslow, Linda J. Harris, E.H. Garrett, J.N. Farber, Frank F. Busta

Comprehensive Reviews in Food Science and Food Safety · 2003 · 529 citations · 139 references

DOI

Concepts

References

139

Effects of ozone, chlorine dioxide, chlorine, and monochloramine on Cryptosporidium parvum oocyst viability

D. G. Korich, Jan R. Mead, M. S. Madore et al. · Applied and Environmental Microbiology · 1990 · 766 citations · Full text

, , +13

Food preservation by hurdle technology

L. Leistner, L.G.M. Gorris · Trends in Food Science & Technology · 1995 · 678 citations · Full text

, , +13

The microbiological safety of minimally processed vegetables

Gillian A. Francis, Christopher Thomas, D. O’Beirne · International Journal of Food Science & Technology · 1999 · 484 citations

, , +17

Fate of Salmonella montevideo on and in raw tomatoes as affected by temperature and treatment with chlorine

Ran Zhuang, Larry R. Beuchat, Frederick J. Angulo · Applied and Environmental Microbiology · 1995 · 416 citations · Full text

, , +17

Microbiological safety evaluations and recommendations on fresh produce

C. De Roever · Food Control · 1998 · 411 citations

, , +14