机译:与生菜洗涤过程有关的志贺毒素性大肠杆菌的行为以及评估洗涤过程替代物的因素的考虑
U.S. Food and Drug Administration, Division of Food Processing Science and Technology, 6502 South Archer Road, Bedford Park, Illinois 60501, USA,Institute for Food Safety and Health, Illinois Institute of Technology, 6502 South Archer Road, Bedford Park, IL 60501, USA;
Institute for Food Safety and Health, Illinois Institute of Technology, 6502 South Archer Road, Bedford Park, Illinois 60501, USA;
Institute for Food Safety and Health, Illinois Institute of Technology, 6502 South Archer Road, Bedford Park, Illinois 60501, USA;
U.S. Food and Drug Administration, Division of Food Processing Science and Technology, 6502 South Archer Road, Bedford Park, Illinois 60501, USA;
U.S. Food and Drug Administration, Division of Food Processing Science and Technology, 6502 South Archer Road, Bedford Park, Illinois 60501, USA;
机译:接触时间,剪切应力和表面活性剂对洗涤过程中新鲜莴苣叶片表面的大肠杆菌O157:H7脱落的影响
机译:弱酸性电解水和紫外线臭氧水组合对长叶莴苣和卷心莴苣在喷雾洗涤过程中灭活大肠杆菌O157:H7的功效
机译:应用于商业加工条件的鲜切生菜中大肠杆菌O157:H7的生长模型:氯洗涤和气调包装
机译:使用重组酶聚合酶扩增检测Shiga-Toxigenic大肠杆菌
机译:验证洗涤处理可减少生菜,西红柿和哈密瓜表面上的大肠杆菌O157:H7和大肠杆菌替代物,沙门氏菌和单核细胞增生李斯特菌的数量。
机译:家庭洗涤对生菜和即食沙拉中细菌含量和去除大肠杆菌的影响
机译:验证洗涤处理,以减少绿叶莴苣,西红柿和哈密瓜表面上的大肠杆菌O157:H7和大肠杆菌替代品,沙门氏菌属和单核细胞增生李斯特菌种群