2Brackett RE. Incidence, contributing factors, and control of bacterial pathogens in produce [ J ]. Postharvest Biology and Technology,1999; (15) : 305.
3Riordan DC, Sapers GM, Hankinson TH, et al. A Study of U. S.Orchards To Identify Potential Sources of Escherichia coli O157 :H7 [J]. J. Food Prot, 2001; (64):1320.
4Janisiewicz WJ, Conway WS, Leverentz B. Biological Control of Postharvest Decays of Apple Can Prevent Growth of Escherichia coli O157:H7 in Apple Wounds [J]. J. Food Prot, 1999; (62):1372.
5Sapers GM. Efficacy of Washing and Sanitizing Methods [ J ]. J.Food Technol, 2001 ; (39) : 305.
6Somers EB, Schoeni JL, Wong ACL. Effect of trisodium phosphate on biofllm and planktonic cells of Campylobacter jejuni,Escherichia coli O157 :H7, Listeria monocytogenes and Salmonella typhimurium [J]. Int. J. Food Microbiol, 1994; (22) :269.
7Zhuang RY, Beuchat LR, Angulo FJ. Fate of Salmonella montevideo on and in raw tomatoes as affected by temperature and treatment with chlorine [J]. Appl. Environ. Microbiol, 1995; (61): 2127.
8Spotts RA, Cervantes LA. Populations, pathogenicity, and benomyl resistance of Botrytis spp. , Penicillium spp. , and Mucor piriformis in packinghouses [J]. Plant Dis, 1986; (70) :106.
9Park CM, Hung YC, Doyle MP, et al. Pathogen reduction and quality of lettuce treated with electrolyzed oxidizing and acidified chlorinated water [J]. J. Food Sci, 2001; (69) : 1368.
10Horton A. R. , Hung YC, Venkitanarayanan K, et al. Disinfection Effects of Electrolyzed Oxidizing Water on E. coli 0157 : H7 and Apple Quality [ C ]. IFT Annual Meeting Abstract, Chicago,1999:22D -6.