Modeling of Free Chlorine Consumption and Escherichia coli O157:H7 Cross‐Contamination During Fresh‐Cut Produce Wash Cycles

Dynamic changes in free-chlorine levels within a commercial post-harvest wash and prevention of cross-contamination between shredded lettuce batches

(2018) Kayla Murray et al.   FOOD CONTROL

Factors affecting the performance and monitoring of a chlorine wash in preventing Escherichia coli O157:H7 cross-contamination during postharvest washing of cut lettuce

(2018) Tong-Jen Fu et al.   FOOD CONTROL

Effects of organic load, sanitizer pH and initial chlorine concentration of chlorine-based sanitizers on chlorine demand of fresh produce wash waters

(2017) Xi Chen et al.   FOOD CONTROL

Sanitizer efficacy in preventing cross-contamination during retail preparation of whole and fresh-cut cantaloupe

(2017) Yangjin Jung et al.   FOOD CONTROL

Guidelines To Validate Control of Cross-Contamination during Washing of Fresh-Cut Leafy Vegetables

(2017) D. Gombas et al.   JOURNAL OF FOOD PROTECTION

Chlorine dioxide as water disinfectant during fresh-cut iceberg lettuce washing: Disinfectant demand, disinfection efficiency, and chlorite formation

(2017) S. Van Haute et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Predicting chlorine demand of fresh and fresh-cut produce based on produce wash water properties

(2016) Xi Chen et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

A mathematical model for pathogen cross-contamination dynamics during produce wash

(2015) Daniel Munther et al.   FOOD MICROBIOLOGY

Inactivation dynamics of Salmonella enterica , Listeria monocytogenes , and Escherichia coli O157:H7 in wash water during simulated chlorine depletion and replenishment processes

(2015) Bin Zhou et al.   FOOD MICROBIOLOGY

Cross contamination of Escherichia coli O157:H7 between lettuce and wash water during home-scale washing

(2015) Dane A. Jensen et al.   FOOD MICROBIOLOGY

Methodology for modeling the disinfection efficiency of fresh-cut leafy vegetables wash water applied on peracetic acid combined with lactic acid

(2015) S. Van Haute et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Minimum free chlorine residual level required for the inactivation of Escherichia coli O157:H7 and trihalomethane generation during dynamic washing of fresh-cut spinach

(2014) Vicente M. Gómez-López et al.   FOOD CONTROL

Physicochemical Quality and Chemical Safety of Chlorine as a Reconditioning Agent and Wash Water Disinfectant for Fresh-Cut Lettuce Washing

(2013) Sam Van Haute et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Quantitative study of cross-contamination with Escherichia coli, E. coli O157, MS2 phage and murine norovirus in a simulated fresh-cut lettuce wash process

(2013) K. Holvoet et al.   FOOD CONTROL

Dynamic Effects of Free Chlorine Concentration, Organic Load, and Exposure Time on the Inactivation of Salmonella, Escherichia coli O157:H7, and Non-O157 Shiga Toxin–Producing E. coli

(2013) CANGLIANG SHEN et al.   JOURNAL OF FOOD PROTECTION

A pilot plant scale evaluation of a new process aid for enhancing chlorine efficacy against pathogen survival and cross-contamination during produce wash

(2012) Yaguang Luo et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Chlorine dioxide and chlorine effectiveness to prevent Escherichia coli O157:H7 and Salmonella cross-contamination on fresh-cut Red Chard

(2011) Alejandro Tomás-Callejas et al.   FOOD CONTROL

The effect of different processing parameters on the efficacy of commercial post-harvest washing of minimally processed spinach and shredded lettuce

(2011) Maria J. Barrera et al.   FOOD CONTROL

Determination of Free Chlorine Concentrations Needed To Prevent Escherichia coli O157:H7 Cross-Contamination during Fresh-Cut Produce Wash

(2011) YAGUANG LUO et al.   JOURNAL OF FOOD PROTECTION

Chlorine Stabilizer T-128 Enhances Efficacy of Chlorine against Cross-Contamination by E. coli O157:H7 and Salmonella in Fresh-Cut Lettuce Processing

(2011) Xiangwu Nou et al.   JOURNAL OF FOOD SCIENCE

Cross-contamination of fresh-cut lettuce after a short-term exposure during pre-washing cannot be controlled after subsequent washing with chlorine dioxide or sodium hypochlorite

(2009) Francisco López-Gálvez et al.   FOOD MICROBIOLOGY

Fresh-cut product sanitation and wash water disinfection: Problems and solutions

(2009) Maria I. Gil et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Reactions of chlorine with inorganic and organic compounds during water treatment—Kinetics and mechanisms: A critical review

(2007) Marie Deborde et al.   WATER RESEARCH