Reference health
Inactivation of Foodborne Microorganisms Using Engineered Water Nanostructures (EWNS)
26/26 checkable references clean · checked 2026-07-23
Every reference with a DOI in the deposited reference list resolved to a known work in Crossref or DataCite at the dated check, and none carried a retraction, withdrawal, or removal notice.
7 without a DOI — not checked. A reference deposited without a DOI is never matched by title or guessed at; it stays outside the checked set, and this line discloses that.
The 26 checked references that resolve
resolves10.1016/j.ijfoodmicro.2007.12.013
Microbiological quality of fresh, minimally-processed fruit and vegetables, and sprouts from retail establishments
resolves10.1111/j.1462-2920.2010.02297.x
Fresh fruit and vegetables as vehicles for the transmission of human pathogens
resolves10.1016/j.fm.2010.04.011
Assessing the cross contamination and transfer rates of Salmonella enterica from chicken to lettuce under different food-handling scenarios
resolves10.1111/j.1365-2672.2008.03875.x
Cross-contamination in the kitchen: estimation of transfer rates for cutting boards, hands and knives
resolves10.4315/0362-028X.JFP-13-382
Listeria monocytogenes Transfer during Mechanical Dicing of Celery and Growth during Subsequent Storage
resolves10.4315/0362-028X.JFP-11-489
Quantitative Transfer of Escherichia coli O157:H7 to Equipment during Small-Scale Production of Fresh-Cut Leafy Greens
resolves10.1111/j.1365-2672.1990.tb01554.x
Cleanability in relation to bacterial retention on unused and abraded domestic sink materials
resolves10.1080/0960312021000056429
A comparison of traditional and recently developed methods for monitoring surface hygiene within the food industry: An industry trial
resolves10.4161/viru.2.6.17880
Salmonella and produce: Survival in the plant environment and implications in food safety
resolves10.1111/j.1541-4337.2003.tb00033.x
Methods to Reduce/Eliminate Pathogens from Fresh and Fresh‐Cut Produce
resolves10.1111/j.1365-2621.1984.tb12431.x
Use of Chlorine Dioxide for Controlling Microorganisms During the Handling and Storage of Fresh Cucumbers
resolves10.1016/j.ijfoodmicro.2011.08.011
Comparison of chlorine and peroxyacetic-based disinfectant to inactivate Feline calicivirus, Murine norovirus and Hepatitis A virus on lettuce
resolves10.4315/0362-028X-69.7.1605
Efficacy of Amphoteric Surfactant– and Peracetic Acid–Based Disinfectants on Spores of Bacillus cereus In Vitro and on Food Premises of the German Armed Forces
resolves10.4315/0362-028X-64.9.1430
Efficacy of Commonly Used Disinfectants for the Inactivation of Calicivirus on Strawberry, Lettuce, and a Food-Contact Surface
resolves10.1080/10408398.2011.584353
Application of Ozone for the Postharvest Treatment of Fruits and Vegetables
resolves10.1007/s11051-012-1027-x
A novel method for bacterial inactivation using electrosprayed water nanostructures
resolves10.1016/j.nano.2014.02.016
Mycobacteria inactivation using Engineered Water Nanostructures (EWNS)
resolves10.1021/es9030497
Comparative Eco-Toxicities of Nano-ZnO Particles under Aquatic and Aerosol Exposure Modes
resolves10.1002/anie.200704429
DNA Introduction into Living Cells by Water Droplet Impact with an Electrospray Process
resolves10.1080/02786820490249045
Development and Evaluation of a High Loading PM<sub>2.5</sub>Speciation Sampler
resolves10.1016/j.jaerosci.2008.07.009
Design and development of an electrostatic sampler for bioaerosols with high concentration rate
resolves10.1016/j.ces.2012.01.062
Formation of highly charged nanodroplets by condensation–electrospray device
resolves10.1046/j.1365-2958.1998.01061.x
Genetic analysis of <i>Escherichia coli</i> biofilm formation: roles of flagella, motility, chemotaxis and type I pili
resolves10.1111/j.1472-765X.2005.01679.x
Inactivation of Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa and Staphylococcus aureus on stainless steel and glass surfaces by neutral electrolysed water
The 7 references without a DOI — listed, not checked
no DOI — not checkedSmith DeWaal, C.; Bhuiya, F.Outbreaks by the Numbers: Fruits and Vegetables 1990–2005http://www.cspinet.org/foodsafety/IAFPPoster.pdf(accessed Jan 21, 2013) .
no DOI — not checkedref4/cit4
no DOI — not checkedref14/cit14
no DOI — not checkedWorld Health Organization. Foodborne disease outbreaks:guidelines for investigation and control; Plant, A.; Angulo, F.; Beers, M.; Cahill, S.; Cowden, J.; Davis, H.; Edwards, L.; Etzel, R.; Galanis, E.; Jones, T. Eds.World Health Organization, 2008.
no DOI — not checkedref22/cit22
no DOI — not checkedref26/cit26
no DOI — not checkedSurfactant Science Series
What this badge says. CiteStamped means the CHECKABLE references of this
work were clean at the dated check: each resolved to a known work in a public registry, and none
carried a retraction notice at that time. It says nothing about the quality, findings,
or importance of the work itself, and nothing about references deposited without a DOI.
checked 2026-07-23 — re-checked daily as this page is visited; titles and statuses come from Crossref and DataCite and are not part of the signed record
Embed this badge
Both snippets point at the live badge image and link back to this page. The badge re-renders from the daily check, so an embed never goes stale by more than a day of visits.
<a href="https://citestamp.com/citestamped/10.1021/es505868a"><img src="https://citestamp.com/citestamped/10.1021/es505868a/badge.svg" alt="CiteStamped reference-health badge" width="460" height="64"></a>
[](https://citestamp.com/citestamped/10.1021/es505868a)