Efficacy of chlorine and peroxyacetic acid on reduction of natural microflora, Escherichia coli O157: H7, Listeria monocyotgenes and Salmonella spp. on mung bean sprouts

Efficacy of chlorine and peroxyacetic acid on reduction of natural microflora, Escherichia coli O157: H7, Listeria monocyotgenes and Salmonella spp. on mung bean sprouts

10.1016/j.fm.2013.05.001

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Bibliographic Details
Main Authors: Neo, S.Y., Lim, P.Y., Phua, L.K., Khoo, G.H., Kim, S.-J., Lee, S.-C., Yuk, H.-G.
Other Authors: CHEMISTRY
Format: Article
Published: 2014
Subjects:
Acid adaptation
Chlorine
Foodborne pathogens
Mung bean sprouts
Peroxyacetic acid
Online Access:http://scholarbank.nus.edu.sg/handle/10635/76039
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Institution: National University of Singapore

Internet

http://scholarbank.nus.edu.sg/handle/10635/76039

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