Disinfection of Ready-to-Eat Lettuce Using Polyhexamethylene Guanidine Hydrochloride

Improving the shelf-life and quality of fresh and minimally-processed fruits and vegetables for a modern food industry: A comprehensive critical review from the traditional technologies into the most promising advancements

(2019) Ugo De Corato   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Reduction of Escherichia coli O157:H7, Listeria monocytogenes, and Naturally Present Microbe Counts on Lettuce using an Acid Mixture of Acetic and Lactic Acid

(2019) Wang et al.   Microorganisms

Polyhexamethylene Guanidine Phosphate Damages Tight Junctions and the F-Actin Architecture by Activating Calpain-1 via the P2RX7/Ca2+ Signaling Pathway

(2019) Sun Woo Jin et al.   Cells

Reduction of microbial counts during kitchen scale washing and sanitization of salad vegetables

(2018) James Noah Ssemanda et al.   FOOD CONTROL

Foodborne pathogens and their risk exposure factors associated with farm vegetables in Rwanda

(2018) James Noah Ssemanda et al.   FOOD CONTROL

Polyhexamethylene guanidine as a fungicide, disinfectant and wound protector in lemons challenged with Penicillium digitatum

(2018) Gabriela M. Olmedo et al.   FOOD MICROBIOLOGY

Hydrogen-Bond Assembly of Poly(vinyl alcohol) and Polyhexamethylene Guanidine for Nonleaching and Transparent Antimicrobial Films

(2018) Jie Chen et al.   ACS Applied Materials & Interfaces

Antifungal activity of the cationic antimicrobial polymer-polyhexamethylene guanidine hydrochloride and its mode of action

(2017) Hyemin Choi et al.   Fungal Biology

Antimicrobial Activity of Polyhexamethylene Guanidine Derivatives Introduced into Polycaprolactone

(2017) Maria Swiontek Brzezinska et al.   JOURNAL OF POLYMERS AND THE ENVIRONMENT

Recent developments in novel shelf life extension technologies of fresh-cut fruits and vegetables

(2017) Liang Ma et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Reported Foodborne Outbreaks Due to Fresh Produce in the United States and European Union: Trends and Causes

(2015) Raquel M. Callejón et al.   Foodborne Pathogens and Disease

Assessment of the antifungal activities of polyhexamethylene-guanidine hydrochloride (PHMGH)-based disinfectant against fungi isolated from papaya (Carica papaya L.) fruit

(2012) Rose Koffi-Nevry   African Journal of Microbiology Research

Efficacy of household washing treatments for the control of Listeria monocytogenes on salad vegetables

(2012) Aikaterini Nastou et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Antimicrobial Activities of Polyhexamethylene Guanidine Hydrochloride–Based Disinfectant against Fungi Isolated from Cocoa Beans and Reference Strains of Bacteria

(2012) YAO K. MATHURIN et al.   JOURNAL OF FOOD PROTECTION

Microbiological quality of ready-to-eat minimally processed vegetables consumed in Brazil

(2011) Maria Aparecida de Oliveira et al.   FOOD CONTROL

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

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

Damage ofEscherichia colimembrane by bactericidal agent polyhexamethylene guanidine hydrochloride: micrographic evidences

(2009) Z.X. Zhou et al.   JOURNAL OF APPLIED MICROBIOLOGY

Potential alternative disinfection methods for organic fresh-cut industry for minimizing water consumption and environmental impact

(2008) Hülya Ölmez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY