Chemical by-products of chlorine and alternative disinfectants

被引：0

作者：

Richardson, SD ^{[1
]}

Thruston, AD

Caughran, TV

Collette, TW

Patterson, KS

Lykins, BW

机构：

[1] US EPA, Natl Exposure Res Lab, Ecosyst Res Div, Athens, GA 30605 USA

[2] US EPA, Natl Risk Management Res Lab, Water Supply & Water Resources Div, Water Qual Management Branch, Cincinnati, OH 45268 USA

来源：

FOOD TECHNOLOGY | 1998年 / 52卷 / 04期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Recent illnesses associated with new strains of microorganisms, such as Listeria and virulent strains of Escherichia coli, have increased interest in exploring different disinfectants for food sanitation (Graham, 1997). The Centers for Disease Control and Prevention (CDC) considers Escherichia coli O157:H7, Salmonella, Listeria monocytogenes, and Campylobacter jejuni to be of greatest concern because of the severity and number of illnesses they cause (Wilkinson, 1997).

引用

页码：58 / 61

页数：4

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