“在农产品和低水分食品上使用气态二氧化氯净化食源性病原体的中试规模评估”的勘误表

IF 1.9 4区农林科学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Journal of Food Safety Pub Date : 2023-05-05 DOI:10.1111/jfs.13063

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引用次数: 0

摘要

陈建宁，黄志安。，黄磊，吴文昌，等;萧,我。(2023）. 使用气态二氧化氯净化农产品和低水分食品上的食源性病原体的中试评估。食品安全学报，43(2)，e12937。https://doi.org/10.1111/jfs.12937In摘要中，“…ClO2(g) concentration (mg/L) and times 9 (hr) at 70-95% RH…”中的数字“9”应删除。这句话应该是“…ClO2(g)浓度(mg/L)和时间(hr)在70-95% RH…”我们为这个错误道歉。

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Corrigendum to “A pilot-scale evaluation of using gaseous chlorine dioxide for decontamination of foodborne pathogens on produce and low-moisture foods”

Tan, J. N., Hwang, C.-A., Huang, L., Wu, V. C. H., & Hsiao, H.-I. (2023). A pilot-scale evaluation of using gaseous chlorine dioxide for decontamination of foodborne pathogens on produce and low-moisture foods. Journal of Food Safety, 43(2), e12937. https://doi.org/10.1111/jfs.12937

In the Abstract, the number “9” from the sentence “…ClO_2(g) concentrations (mg/L) and times 9 (hr) at 70–95% RH…” should be deleted. The sentence should read “…ClO_2(g) concentrations (mg/L) and times (hr) at 70–95% RH…”

We apologize for this error.

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来源期刊

Journal of Food Safety 工程技术-生物工程与应用微生物

CiteScore

5.30

自引率

0.00%

发文量

审稿时长

1 months

期刊介绍： The Journal of Food Safety emphasizes mechanistic studies involving inhibition, injury, and metabolism of food poisoning microorganisms, as well as the regulation of growth and toxin production in both model systems and complex food substrates. It also focuses on pathogens which cause food-borne illness, helping readers understand the factors affecting the initial detection of parasites, their development, transmission, and methods of control and destruction.