articleTop 10% cited
Efficacy of Chlorine Dioxide, Ozone, and Thyme Essential Oil or a Sequential Washing in Killing Escherichia coli O157:H7 on Lettuce and Baby Carrots
LWT · 2002 · Vol. 35(8) · pp. 720–729
Namita Singh(University of Georgia)Rakesh K. Singh✉(University of Georgia)Arun K. Bhunia(Purdue University West Lafayette)R. L. Stroshine(Purdue University West Lafayette)
Listeria monocytogenes in Food SafetyEssential Oils and Antimicrobial ActivityInsect Pest Control StrategiesChlorine dioxideOzoneChemistryHand sanitizerFood scienceHuman decontaminationChlorineEscherichia coliAqueous solutionLog reduction
Funding
- U.S. Department of Agriculture
Citations
393
FWCI
7.19
field-weighted impact
References
50
Percentile
98%
vs. same field & year
Citations per year
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References
Antibacterial activity of some essential oil components against five foodborne pathogens
Journal of Agricultural and Food Chemistry · 1995 · 888 citations
Antibacterial properties of plant essential oils
International Journal of Food Microbiology · 1987 · 871 citations
Effects of Essential Oils from Plants on Growth of Food Spoilage Yeasts
Journal of Food Science · 1984 · 387 citations
Antibacterial activity of selected fatty acids and essential oils against six meat spoilage organisms
International Journal of Food Microbiology · 1997 · 599 citations
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