Recent progress on the management of the industrial washing of fresh produce with a focus on microbiological risks
出版年份 2020 全文链接
标题
Recent progress on the management of the industrial washing of fresh produce with a focus on microbiological risks
作者
关键词
-
出版物
Current Opinion in Food Science
Volume 38, Issue -, Pages 46-51
出版商
Elsevier BV
发表日期
2020-11-07
DOI
10.1016/j.cofs.2020.10.026
参考文献
相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。- Effect of Organic Load on the Efficacy of Activated Persulfate in Inactivating Escherichia coli O157:H7 and the Production of Halogenated By-products
- (2020) Hang Qi et al. FOOD CONTROL
- Survival of Salmonella enterica and Shifts in the Culturable Mesophilic Aerobic Bacterial Community as Impacted by Tomato Wash Water Particulate Size and Chlorine Treatment
- (2020) Sam Van Haute et al. FOOD MICROBIOLOGY
- Safety evaluation of plasma-treated lettuce broth using in vitro and in vivo toxicity models
- (2020) Caitlin Heslin et al. JOURNAL OF PHYSICS D-APPLIED PHYSICS
- Effectiveness of a peracetic acid solution on Escherichia coli reduction during fresh-cut lettuce processing at the laboratory and industrial scales
- (2020) J.L. Banach et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Evaluation of the combined treatment of ultraviolet light and peracetic acid as an alternative to chlorine washing for lettuce decontamination
- (2020) Beth Lippman et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Influence of product volume on water antimicrobial efficacy and cross-contamination during retail batch washing of lettuce
- (2020) Jingwen Gao et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Inactivation of foodborne pathogens based on synergistic effects of ultrasound and natural compounds during fresh produce washing
- (2020) Hongchao Zhang et al. ULTRASONICS SONOCHEMISTRY
- Chlorinated wash water and pH regulators affect chlorine gas emission and disinfection by-products
- (2020) Alicia Marín et al. Innovative Food Science & Emerging Technologies
- Practical applications of sensor-based methodologies for monitoring peracetic acid (PAA) as a disinfectant of fresh produce wash water
- (2020) Sofía Albolafio et al. FOOD CONTROL
- Essential Oil Emulsions as Postharvest Sanitizers To Mitigate Salmonella Cross-Contamination on Peppers
- (2019) L. L. DUNN et al. JOURNAL OF FOOD PROTECTION
- Strategies for the safety management of fresh produce from farm to fork
- (2019) Françoise Julien-Javaux et al. Current Opinion in Food Science
- Disinfection by-products generated by sodium hypochlorite and electrochemical disinfection in different process wash water and fresh-cut products and their reduction by activated carbon
- (2019) María I. Gil et al. FOOD CONTROL
- Impact of various postharvest wash water conditions on the performance of peracetic acid against Escherichia coli O157:H7 over time
- (2019) Tiah Ghostlaw et al. FOOD CONTROL
- Food Safety Interventions to Control Listeria monocytogenes in the Fresh Apple Packing Industry: A Review
- (2019) Ewa Pietrysiak et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Microbial Contamination of Fresh Produce: What, Where, and How?
- (2019) Bernardino Machado‐Moreira et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Impact of ultrasound decontamination on the microbial and sensory quality of fresh produce
- (2019) Leandra Neto et al. FOOD CONTROL
- Operational limits of sodium hypochlorite for different fresh produce wash water based on microbial inactivation and disinfection by-products (DBPs)
- (2019) Juan A. Tudela et al. FOOD CONTROL
- Bacteriophage applications for fresh produce food safety
- (2019) O. López-Cuevas et al. INTERNATIONAL JOURNAL OF ENVIRONMENTAL HEALTH RESEARCH
- Modeling of Free Chlorine Consumption and Escherichia coli O157:H7 Cross‐Contamination During Fresh‐Cut Produce Wash Cycles
- (2019) Mohammadreza Dehghan Abnavi et al. JOURNAL OF FOOD SCIENCE
- The use of redox potential to estimate free chlorine in fresh produce washing operations: Possibilities and limitations
- (2019) Sam Van Haute et al. POSTHARVEST BIOLOGY AND TECHNOLOGY
- Roles of Vegetable Surface Properties and Sanitizer Type on Annual Disease Burden of Rotavirus Illness by Consumption of Rotavirus‐Contaminated Fresh Vegetables: A Quantitative Microbial Risk Assessment
- (2019) Miyu Fuzawa et al. RISK ANALYSIS
- Chlorination management in commercial fresh produce processing lines
- (2019) Juan A. Tudela et al. FOOD CONTROL
- Enhancing produce safety: State estimation-based robust adaptive control of a produce wash system
- (2019) Vahid Azimi et al. JOURNAL OF PROCESS CONTROL
- Towards enhanced chlorine control: Mathematical modeling for free chlorine kinetics during fresh-cut carrot, cabbage and lettuce washing
- (2019) Parthasarathy Srinivasan et al. POSTHARVEST BIOLOGY AND TECHNOLOGY
- Quantitative analysis and influences of contact dynamics on bacterial cross-contamination from contaminated fresh produce
- (2019) Jiyoon Yi et al. JOURNAL OF FOOD ENGINEERING
- Critical points affecting the microbiological safety of bell peppers washed with peroxyacetic acid in a commercial packinghouse
- (2019) Francisco López-Gálvez et al. FOOD MICROBIOLOGY
- Consumers' food safety risk perceptions and willingness to pay for fresh-cut produce with lower risk of foodborne illness
- (2018) Heyao Yu et al. FOOD CONTROL
- A three-year survey of Florida packinghouses to determine microbial loads on pre- and post-processed tomatoes
- (2018) J. De 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
- Association between bacterial survival and free chlorine concentration during commercial fresh-cut produce wash operation
- (2018) Yaguang Luo et al. FOOD MICROBIOLOGY
- Sources and contamination routes of microbial pathogens to fresh produce during field cultivation: A review
- (2018) Oluwadara Oluwaseun Alegbeleye et al. FOOD MICROBIOLOGY
- Microbial and chemical characterization of commercial washing lines of fresh produce highlights the need for process water control
- (2018) Francisco López-Gálvez et al. Innovative Food Science & Emerging Technologies
- Sustainable practice for the food industry: assessment of selected treatment options for reclamation of washwater from vegetable processing
- (2018) S.-C. Weng et al. International Journal of Environmental Science and Technology
- Inactivation of Salmonella in grape tomato stem scars by organic acid wash and chitosan-allyl isothiocyanate coating
- (2018) Sudarsan Mukhopadhyay et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Investigation on chlorine-based sanitization under stabilized conditions in the presence of organic load
- (2018) Zi Teng et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Efficacy of chlorine dioxide on Escherichia coli inactivation during pilot-scale fresh-cut lettuce processing
- (2018) J.L. Banach et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Efficacy of Peracetic Acid in Inactivating Foodborne Pathogens on Fresh Produce Surface
- (2018) Prashant Singh et al. JOURNAL OF FOOD SCIENCE
- Development of a Chlorine Dosing Strategy for Fresh Produce Washing Process to Maintain Microbial Food Safety and Minimize Residual Chlorine
- (2018) Xi Chen et al. JOURNAL OF FOOD SCIENCE
- Can UV absorbance rapidly estimate the chlorine demand in wash water during fresh-cut produce washing processes?
- (2018) S. Van Haute et al. POSTHARVEST BIOLOGY AND TECHNOLOGY
- A Mathematical Model for Pathogen Cross-Contamination Dynamics during the Postharvest Processing of Leafy Greens
- (2018) Amir Mokhtari et al. RISK ANALYSIS
- Immersion-free, single-pass, commercial fresh-cut produce washing system: An alternative to flume processing
- (2018) Ellen R. Bornhorst et al. POSTHARVEST BIOLOGY AND TECHNOLOGY
- Hurdle technology: A novel approach for enhanced food quality and safety – A review
- (2017) Imran Khan et al. FOOD CONTROL
- Quantitative assessment of the impact of cross-contamination during the washing step of ready-to-eat leafy greens on the risk of illness caused by Salmonella
- (2017) Daniele F. Maffei et al. FOOD RESEARCH INTERNATIONAL
- Sanitation of fresh-cut endive lettuce by plasma processed tap water (PPtW) – Up-scaling to industrial level
- (2017) Uta Schnabel et al. Innovative Food Science & Emerging Technologies
- 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
- Meta-analysis of the Effects of Sanitizing Treatments on Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes Inactivation in Fresh Produce
- (2015) Leonardo Prado-Silva et al. APPLIED AND ENVIRONMENTAL MICROBIOLOGY
- 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
Publish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn MoreBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started