Susceptibility of foodborne pathogens to sanitizers in produce rinse water and potential induction of viable but non-culturable state

Chemical sanitizers are commonly used for fresh produce washing to reduce potential presence of foodborne pathogens and spoilage bacteria, and to prevent cross-contamination. In this study, we evaluated the susceptibility of foodborne pathogens, including Shiga-toxigenic Escherichia coli, Salmonella...

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