Efficacy of electrolyzed water and an acidic formulation compared with regularly used chemical sanitizers for tableware sanitization during mechanical and manual ware-washing protocols. [electronic resource]
Producer: 20090901Description: 1315-20 p. digitalISSN:- 0362-028X
- Animals
- Cheese -- microbiology
- Colony Count, Microbial
- Cooking and Eating Utensils
- Disinfectants -- chemistry
- Disinfection -- methods
- Electrolysis
- Equipment Contamination -- prevention & control
- Escherichia coli K12 -- drug effects
- Food Microbiology
- Humans
- Hydrogen-Ion Concentration
- Milk -- microbiology
- Oxidation-Reduction
- Staphylococcus epidermidis -- drug effects
- Water -- chemistry
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't
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