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Inactivation of Salmonella Species and Other Food-Borne Pathogens with Salmide®, a Sodium Chlorite–Based Oxyhalogen Disinfectant
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1995
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Health SciencesPathogen DetectionMicrobial ContaminationMedicineFoodborne PathogensFoodborne IllnessOther Food-borne PathogensFood MicrobiologySalmonella SpeciesMicrobiologyInfection ControlDisinfectantBacterial PathogensClinical MicrobiologyAntimicrobial ResistanceFood SafetyOxyhalogen Disinfectant
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