@inbook{17ba5675acdb4bce8d57b7c5bc4e3f94,
title = "Aqueous Antimicrobial Treatments to Improve Fresh and Fresh-Cut Produce Safety",
keywords = "Antimicrobial treatments - chemical, physical, and mechanical action, Aqueous antimicrobial treatments - chlorine and chlorine compounds, Aqueous antimicrobial treatments improving fresh and fresh-cut produce safety, Environmental Protection Agency (EPA) and antimicrobial agents level regulation, Microbial type, level, and attachment, Multiple intervention approach in supply chain and fresh and fresh-cut produce safety, Oxidation capacity of antimicrobials, Peroxyacetic acid (POAA or peracetic acid) as sanitizer, Postharvest interventions, Surface topography - physical property of fresh fruits and vegetables",
author = "Joy Herdt and Hao Feng",
year = "2009",
month = sep,
day = "28",
doi = "10.1002/9781444319347.ch9",
language = "English (US)",
isbn = "9780813804163",
pages = "167--190",
booktitle = "Microbial Safety of Fresh Produce",
publisher = "Wiley-Blackwell",
address = "United States",
}