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Articles by Keyword - Decontamination

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Features: When is it Time to Clean for Facility Decontamination?

A study was conducted to gain a better understanding as to how clean a facility needs to be for a gaseous chlorine dioxide fumigation to be successful

Departments: Biofilms on Fresh Produce and Difficulties in Decontamination

The incidence of foodborne illness linked to fresh fruits and vegetables has increased significantly during the past three decades15. Escherichia coli O157:H7 and Salmonella, both previously regarded as pathogens linked to foods of animal origin, have emerged as common agents of produce-related outbreaks. Initial research into the safety of fresh produce focused primarily on surveys to determine the prevalence of pathogens, as well as the efficacy of various sanitation methods to remove or inactivate...

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August/September 2014

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