Combination of aerosolized acetic acid and chlorine dioxide‐releasing film to inactivate Salmonella enterica and its effect on quality of tomatoes and Romaine lettuce

Improving temperature management and retaining quality of fresh-cut leafy greens by retrofitting open refrigerated retail display cases with doors

(2020) Yurui Xie et al.   JOURNAL OF FOOD ENGINEERING

Applications of gaseous chlorine dioxide for antimicrobial food packaging: a review

(2020) Suman Singh et al.   Environmental Chemistry Letters

Strategies for the safety management of fresh produce from farm to fork

(2019) Françoise Julien-Javaux et al.   Current Opinion in Food Science

Overview of Leafy Greens–Related Food Safety Incidents with a California Link: 1996 to 2016

(2019) KALI TURNER et al.   JOURNAL OF FOOD PROTECTION

Multistate Outbreaks of Foodborne Illness in the United States Associated With Fresh Produce From 2010 to 2017

(2019) Christina K. Carstens et al.   Frontiers in Microbiology

A polymeric chlorine dioxide self-releasing sheet to prolong postharvest life of cherry tomatoes

(2019) Kambiz Sadeghi et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Stabilization and controlled release of gaseous/volatile active compounds to improve safety and quality of fresh produce

(2019) Mo Chen et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Produce-associated foodborne disease outbreaks, USA, 1998–2013

(2018) S. D. Bennett et al.   EPIDEMIOLOGY AND INFECTION

A novel gaseous chlorine dioxide generating method utilizing carbon dioxide and moisture respired from tomato for Salmonella inactivation

(2018) Siyuan Zhou et al.   FOOD CONTROL

Novel generation systems of gaseous chlorine dioxide for Salmonella inactivation on fresh tomato

(2018) Siyuan Zhou et al.   FOOD CONTROL

Tomato type and post-treatment water rinse affect efficacy of acid washes against Salmonella enterica inoculated on stem scars of tomatoes and product quality

(2018) Xuetong Fan et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Moisture-triggered release of self-produced ClO2 gas from microcapsule antibacterial film system

(2018) Chongxing Huang et al.   JOURNAL OF MATERIALS SCIENCE

Gaseous chlorine dioxide maintained the sensory and nutritional quality of grape tomatoes and reduced populations of Salmonella enterica serovar Typhimurium

(2018) Lin Wang et al.   FOOD CONTROL

Applications of gaseous chlorine dioxide on postharvest handling and storage of fruits and vegetables – A review

(2018) Xiuxiu Sun et al.   FOOD CONTROL

The efficacy of chemical sanitizers on the reduction of Salmonella Typhimurium and Escherichia coli affected by bacterial cell history and water quality

(2017) J.L. Banach et al.   FOOD CONTROL

Inactivation of Salmonella Typhimurium and quality preservation of cherry tomatoes by in-package aerosolization of antimicrobials

(2017) Yunbin Jiang et al.   FOOD CONTROL

Use of Chemical Sanitizers To Reduce Microbial Populations and Maintain Quality of Whole and Fresh-Cut Cantaloupe

(2016) XUETONG FAN et al.   JOURNAL OF FOOD PROTECTION

Formation of trichloromethane in chlorinated water and fresh-cut produce and as a result of reaction with citric acid

(2015) Xuetong Fan et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Enhancing the Health-Promoting Effects of Tomato Fruit for Biofortified Food

(2014) Assunta Raiola et al.   MEDIATORS OF INFLAMMATION

Antimicrobial Activities of Acetic Acid, Citric Acid and Lactic Acid againstShigellaSpecies

(2013) Ye-Won In et al.   JOURNAL OF FOOD SAFETY

Development of Chlorine Dioxide Releasing Film and Its Application in Decontaminating Fresh Produce

(2013) Soumi Ray et al.   JOURNAL OF FOOD SCIENCE

Organic acids as antimicrobials to control Salmonella in meat and poultry products

(2011) E. Mani-López et al.   FOOD RESEARCH INTERNATIONAL

Changes in Quality, Liking, and Purchase Intent of Irradiated Fresh-Cut Spinach during Storage

(2011) Xuetong Fan et al.   JOURNAL OF FOOD SCIENCE

Acids in Combination with Sodium Dodecyl Sulfate Caused Quality Deterioration of Fresh-Cut Iceberg Lettuce during Storage in Modified Atmosphere Package

(2010) Wenqiang Guan et al.   JOURNAL OF FOOD SCIENCE

Suitability of aqueous chlorine dioxide versus sodium hypochlorite as an effective sanitizer for preserving quality of fresh-cut lettuce while avoiding by-product formation

(2009) Francisco López-Gálvez et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Chlorine dioxide for minimally processed produce preservation: a review

(2008) Vicente M. Gómez-López et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY