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Effects of chlorine and peroxyacetic acid wash treatments on growth kinetics of Salmonella in fresh-cut lettuce.
Food Res Int. 2023 May;167:112451. doi: 10.1016/j.foodres.2022.112451. Epub 2023 Jan 26.
Food Res Int. 2023.
PMID: 37087200
Free article.
Unveiling Fresh-Cut Lettuce Processing in Argentine Industries: Evaluating Salmonella Levels Using Predictive Microbiology Models.
Cuggino SG, Possas A, Posada-Izquierdo GD, Theumer MG, Pérez-Rodríguez F.
Cuggino SG, et al.
Foods. 2023 Nov 1;12(21):3999. doi: 10.3390/foods12213999.
Foods. 2023.
PMID: 37959118
Free PMC article.
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Modelling the combined effect of chlorine, benzyl isothiocyanate, exposure time and cut size on the reduction of Salmonella in fresh-cut lettuce during washing process.
Cuggino SG, Bascón-Villegas I, Rincón F, Pérez MA, Posada-Izquierdo G, Marugán J, Pablos Carro C, Pérez-Rodríguez F.
Cuggino SG, et al.
Food Microbiol. 2020 Apr;86:103346. doi: 10.1016/j.fm.2019.103346. Epub 2019 Oct 7.
Food Microbiol. 2020.
PMID: 31703876
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