CHEMICAL BY-PRODUCTS OF CHLORINE AND ALTERNATIVE DISINFECTANTS

Authors
RICHARDSON SD THRUSTON AD CAUGHRAN TV COLLETTE TW PATTERSON KS LYKINS BW
Citation
Sd. Richardson et al., CHEMICAL BY-PRODUCTS OF CHLORINE AND ALTERNATIVE DISINFECTANTS, Food technology, 52(4), 1998, pp. 58-61
Citations number
30
Categorie Soggetti
Food Science & Tenology
Journal title
Food technology → ACNP
ISSN journal
00156639
Volume
52
Issue
4
Year of publication
1998
Pages
58 - 61
Database
ISI
SICI code
0015-6639(1998)52:4<58:CBOCAA>2.0.ZU;2-M
Abstract
Recent illnesses associated with new strains of microorganisms, such a s Listeria and virulent strains of Escherichia coli, have increased in terest in exploring different disinfectants for food sanitation (Graha m, 1997). The Centers for Disease Control and Prevention (CDC) conside rs Escherichia coli O157:H7, Salmonella, Listeria monocytogenes, and C ampylobacter jejuni to be of greatest concern because of the severity and number of illnesses they cause (Wilkinson, 1997).