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Comparing the Efficacy of Two Triple-Wash Procedures With Sodium Hypochlorite, a Lactic–Citric Acid Blend, and a Mix of Peroxyacetic Acid and Hydrogen Peroxide to Inactivate Salmonella, Listeria monocytogenes, and Surrogate Enterococcus faecium on Cucumbers and Tomatoes

机译：比较两种三重洗涤程序与次氯酸钠，乳酸 - 柠檬酸混合物和过氧化物混合物的疗效与过灭活的沙门氏菌，Histeria单核细胞增生，替代在黄瓜和西红柿上的替代肠球菌

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KaWang Li; Yu-Chun Chiu; Wentao Jiang; Lisa Jones; Xiaoli Etienne; Cangliang Shen;
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1. Comparison of Sodium Hypochlorite-Based Foam and Peroxyacetic Acid-Based Fog Sanitizing Procedures in a Salmon Smokehouse: Survival of the General Microflora and Listeria monocytogenes [J] . DORTHE BAGGE-RAVN, KELNA GARDSHODN, LONE GRAM, Journal of food protection . 2003,第4期

机译：在鲑鱼熏房中以次氯酸钠为基础的泡沫和过氧乙酸为基础的雾消毒程序的比较：一般菌群和单核细胞增生性李斯特菌的存活
2. Efficacy of Sodium Hypochlorite and Peroxyacetic Acid To Reduce Murine Norovirus 1, B40-8, Listeria monocytogenes, and Escherichia coli 0157:H7 on Shredded Iceberg Lettuce and in Residual Wash Water [J] . LEEN BAERT, ISABELLE VANDEKINDEREN, FRANK DEVLIEGHERE, Journal of food protection . 2009,第5期

机译：次氯酸钠和过氧乙酸对减少诺如病毒1，B40-8，单核细胞增生性李斯特菌和大肠杆菌0157：H7在切碎的卷心莴苣和残留洗涤水中的功效
3. Influence of Peroxyacetic Acid and Nisin and Coculture with Enterococcus faecium on Listeria monocytogenes Biofilm Formation [J] . CLAUDIA C. MINEI, BRUNA C. GOMES, REGIANNE P. RATTI, Journal of food protection . 2008,第3期

机译：过氧乙酸和乳链菌肽以及粪肠球菌共培养对单核细胞增生李斯特菌生物膜形成的影响
4. Inactivation of Heat Adapted and Chlorine Adapted Listeria Monocytogenes ATCC 7644 on Tomatoes Using Sodium Dodecyl Sulphate Levulinic Acid and Sodium Hypochlorite Solution [O] . Oluwatosin Ademola Ijabadeniyi, Elizabeth Mnyandu 2017

机译：十二烷基硫酸钠乙酰丙酸和次氯酸钠溶液灭活番茄上的热适应性和氯适应性单核细胞增生李斯特菌ATCC 7644
5. Comparison of sodium hypochlorite-based foam and peroxyacetic acid-based fog sanitizing procedures in a salmon smokehouse: Survival of the general microflora and Listeria monocytogenes [O] . Bagge Dorthe, Gardshodn K., Gram Lone, 2003

机译：基于次氯酸钠的泡沫和基于过氧乙酸的雾化消毒程序在鲑鱼熏制室中的比较：一般微生物群落和单核细胞增生李斯特菌的存活率

Comparing the Efficacy of Two Triple-Wash Procedures With Sodium Hypochlorite, a Lactic–Citric Acid Blend, and a Mix of Peroxyacetic Acid and Hydrogen Peroxide to Inactivate Salmonella, Listeria monocytogenes, and Surrogate Enterococcus faecium on Cucumbers and Tomatoes

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