Agriculture & Biology
disinfection
100%
food safety
59%
sanitizers
57%
Escherichia coli
52%
smoked sausage
49%
chemical hazards
44%
dairy protein
44%
inactivation
41%
spreaders
41%
meat protein
39%
washing
39%
Listeria monocytogenes
39%
supply chain
39%
peracetic acid
38%
Paenibacillus
37%
pulsed electric fields
36%
basil
36%
product safety
36%
Salmonella
35%
biological hazards
34%
dairy products
33%
lettuce
33%
fruit juices
32%
pasteurization
32%
spices
31%
foods
31%
chlorine dioxide
31%
allergens
29%
spoilage microorganisms
29%
Penicillium
29%
water quality
28%
cleaning
28%
Salmonella Typhimurium
27%
conidia
27%
dairies
26%
cross contamination
23%
spoilage
22%
water
22%
history
22%
hypochlorites
19%
food spoilage
19%
green leafy vegetables
19%
drinking water
18%
corn
18%
spores
17%
monitoring
14%
dioxins
14%
molds (fungi)
14%
Pistia stratiotes
14%
juices
13%
Medicine & Life Sciences
Food Safety
71%
Lettuce
61%
Escherichia coli
50%
Meat Proteins
49%
Dairy Products
48%
Paenibacillus
46%
Peracetic Acid
46%
Water Quality
41%
Fruit and Vegetable Juices
40%
Fungal Spores
40%
Disinfection
39%
Penicillium
39%
Fast Foods
38%
chlorine dioxide
35%
Salmonella typhimurium
33%
Pasteurization
30%
Meals
26%
Water
25%
History
21%
Fungi
20%
Drinking Water
19%
Technology
18%
Food
18%
Plasma Gases
17%
Araceae
17%
Listeria monocytogenes
16%
Hypochlorous Acid
16%
Farms
16%
Salmonella
15%
Spores
14%
Dioxins and Dioxin-like Compounds
13%
Meat Products
13%
Milk
13%
Sodium Hypochlorite
12%
Chlorine
12%
Cronobacter
12%
Bacteria
12%
Staphylococcus aureus
12%
Aflatoxin M1
12%
Hot Temperature
12%
Veterinary Drugs
11%
Proteins
10%
Animal Welfare
10%
Silver
10%
Climate Change
10%
Plant Exudates
9%
Oryza
9%
Copper
9%
Temperature
9%
Cheese
9%
Earth & Environmental Sciences
disinfection
39%
process water
33%
ozone
32%
ultrafiltration
30%
water
17%
bypass
12%
irrigation
12%
leafy vegetable
12%
contamination
10%
cost
9%
pathogen
7%
water saving
6%
energy saving
6%
crop
5%
chemical
5%
savings
5%
surface water
5%
aid
5%
cadmium
5%