Effects of disinfectants on inactivation of mold spores relevant to the food industry: a review
Vincent Visconti, Emmanuel Coton, Karim Rigalma, Philippe Dantigny
Topics & Concepts
DisinfectantPeracetic acidSporePenicilliumConidiumSodium hypochloriteBiocideBiologyChlorine dioxideFood scienceFood industryFungicideHydrogen peroxideMicrobiologyChemistryBotanyBiochemistryOrganic chemistryInorganic chemistryListeria monocytogenes in Food SafetyIndoor Air Quality and Microbial ExposureMedical Device Sterilization and Disinfection