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Effectiveness of a peracetic acid solution on Escherichia coli reduction during fresh-cut lettuce processing at the laboratory and industrial scales

机译：氟乙酸溶液对实验室和工业尺度鲜切生菜加工期间大肠杆菌降低的有效性

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J.L. Banach; H. van Bokhorst-van de Veen; L.S. van Overbeek; P.S. van der Zouwen; M.H. Zwietering; H.J. van der Fels-Klerx;
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1. Effectiveness of a peracetic acid solution on Escherichia coli reduction during fresh-cut lettuce processing at the laboratory and industrial scales [J] . International Journal of Food Microbiology . 2020,第期

机译：过乙酸溶液对实验室和工业秤近叶莴苣加工期间大肠杆菌降低的有效性
2. Comparison of Peracetic Acid and Chlorine Effectiveness during Fresh-Cut Vegetable Processing at Industrial Scale [J] . E. PETRI, R. VIRTO, M. MOTTURA, Journal of food protection . 2021,第9期

机译：工业规模近叶蔬菜加工过程中乙酸和氯效应的比较
3. Efficacy of chlorine dioxide on Escherichia coli inactivation during pilot-scale fresh-cut lettuce processing [J] . Banach J. L., van Overbeek L. S., Groot M. N. Nierop, International Journal of Food Microbiology . 2018,第期

机译：二氧化氯对试点鲜切莴苣加工过程中大肠杆菌灭活的疗效
4. Effect of natural detergent solutions against Escherichia coli growth in fresh-cut lettuce [C] . I.R. Maldonade, E.J. Sanjinez-Argando?a International Conference on Environmental, Industrial and Applied Microbiology . 2014

机译：天然洗涤剂溶液对大肠杆菌生长的影响鲜切生菜
5. Evaluation of factors that influence cross contamination of Escherichia coli between gloves and lettuce during harvesting and fate of Escherichia coli O157:H7 and Salmonella on fresh-cut lettuce under conditions of consumer handling and storage. [D] . Zhao, Irene. 2012

机译：在消费者处理和储存条件下，评估影响大肠杆菌和O157：H7和沙门氏菌在鲜切生菜上的命运的手套和生菜之间的大肠杆菌交叉污染的影响因素。
6. A comparative study on the effectiveness of ozonated water and peracetic acid in the storability of packaged fresh-cut melon [O] . Rinaldo Botondi, Roberto Moscetti, Riccardo Massantini 2016

机译：臭氧水和过氧乙酸对鲜切瓜包装耐贮性的比较研究
7. Reduction of Escherichia coli O157:H7 and naturally present microbes on fresh-cut lettuce using lactic acid and aqueous ozone [O] . Jiayi Wang, Shan Wang, Yeting Sun, 2019

机译：使用乳酸和臭氧水溶液对大肠杆菌O157：H7和天然存在的微生物在鲜切莴苣上

Effectiveness of a peracetic acid solution on Escherichia coli reduction during fresh-cut lettuce processing at the laboratory and industrial scales

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