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	1.	Reduction of Escherichia coli O157:H7 in Fresh Spinach, using lactic acid bacteria and chlorine as a multihurdle intervention. [electronic resource] by Gragg, S E Brashears, M M Producer: 20100330 In: Journal of food protection vol. 73 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Reduction of Escherichia coli O157:H7 and Salmonella after application of various sanitizing treatments to harvesting knives. [electronic resource] by Tapp, W N Gragg, S E Brooks, J C Miller, M F Brashears, M M Producer: 20140825 In: Journal of food protection vol. 76 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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