Article

Effect of food residues on efficiency of surfactant disinfectants against food related pathogens adhered on polystyrene and ceramic surfaces

2014-06-01

Abstract excerpt

The adhesion of pathogenic bacteria on food contact surfaces increases the risk of cross-contamination in the food industry. However, food-borne disease introduced by the production process can be mitigated by surfactant use. This study investigates the effect of food residues (milk, beef gravy and tuna gravy) on the bactericidal efficiency of benzalkonium chloride (BAC) and alkyldiaminoethylglycine hydrochloride...

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Literature Corpus work: ee50badf-0ad7-5c78-a1b9-a3e1eef4a61f
DOI: 10.1016/j.lwt.2013.11.018

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