Fresh-cut product sanitation and wash water disinfection: problems and solutions.
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Effect of Disinfectants on Preventing the Cross-Contamination of Pathogens in Fresh Produce Washing WaterEffect of the food production chain from farm practices to vegetable processing on outbreak incidenceAdaptive Response of Listeria monocytogenes to Heat, Salinity and Low pH, after Habituation on Cherry Tomatoes and Lettuce LeavesEnhanced inactivation of Salmonella and Pseudomonas biofilms on stainless steel by use of T-128, a fresh-produce washing aid, in chlorinated wash solutionsEffect of Surface Roughness in Model and Fresh Fruit Systems on Microbial Inactivation Efficacy of Cold Atmospheric Pressure Plasma.Microbial reduction efficacy of various disinfection treatments on fresh-cut cabbage.Postharvest handling conditions affect internalization of Salmonella in baby spinach during washing.Roles of a novel Crp/Fnr family transcription factor Lmo0753 in soil survival, biofilm production and surface attachment to fresh produce of Listeria monocytogenes.Agricultural and management practices and bacterial contamination in greenhouse versus open field lettuce production.A Farm to Fork Risk Assessment for the Use of Wastewater in Agriculture in Accra, Ghana.Microbial survey of ready-to-eat salad ingredients sold at retail reveals the occurrence and the persistence of Listeria monocytogenes Sequence Types 2 and 87 in pre-packed smoked salmonMeta-analysis of the effects of sanitizing treatments on Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes inactivation in fresh producePhysicochemical quality and chemical safety of chlorine as a reconditioning agent and wash water disinfectant for fresh-cut lettuce washing.Effectiveness of Washing Procedures in Reducing Salmonella enterica and Listeria monocytogenes on a Raw Leafy Green Vegetable (Eruca vesicaria).Selection criteria for water disinfection techniques in agricultural practices.Assisted ultrasound applications for the production of safe foods.Pre- and postharvest preventive measures and intervention strategies to control microbial food safety hazards of fresh leafy vegetables.The practicality of using ozone with fruit and vegetables.Postharvest Reduction of Coliphage MS2 from Romaine Lettuce during Simulated Commercial Processing with and without a Chlorine-Based Sanitizer.The effect of oleum myrtle on the fruit quality of strawberries during MAP storageInactivation of Human Norovirus GI, GII, and Surrogates by Free Chlorine in Postharvest Leafy Green Wash Water.Efficacy of Gaseous Ozone Application during Vacuum Cooling against Escherichia coli O157:H7 on Spinach Leaves as Influenced by Bacterium Population Size.Attachment of 13 Types of Foodborne Bacteria to Jalapeño and Serrano Peppers and Antibacterial Effect of Roselle Calyx Extracts, Sodium Hypochlorite, Colloidal Silver, and Acetic Acid against These Foodborne Bacteria on Peppers.Comparing the microbiological status of pre- and postharvest produce from small organic production.Assessment of the Prevalence of Extended-Spectrum β-Lactamase-Producing Enterobacteriaceae in Ready-to-Eat Salads, Fresh-Cut Fruit, and Sprouts from the Swiss Market.Efficacy of sodium hypochlorite and acidified sodium chlorite in preventing browning and microbial growth on fresh-cut produce.Risk of norovirus gastroenteritis from consumption of vegetables irrigated with highly treated municipal wastewater--evaluation of methods to estimate sewage quality.Biomarkers of oxidative damage in bacteria for the assessment of sanitation efficacy in lettuce wash water.Impact of organic load on Escherichia coli O157:H7 survival during pilot-scale processing of iceberg lettuce with acidified sodium hypochlorite.Native microflora in fresh-cut produce processing plants and their potentials for biofilm formation.Reductions in Natural Microbial Flora, Nonpathogenic Escherichia coli , and Pathogenic Salmonella on Jalapeno Peppers Processed in a Commercial Antimicrobial Cabinet: A Pilot Plant Trial.Laboratory and pilot-scale dead-end ultrafiltration concentration of sanitizer-free and chlorinated lettuce wash water for improved detection of Escherichia coli O157:H7.In Situ Generation of Chlorine Dioxide for Surface Decontamination of Produce.Guidelines To Validate Control of Cross-Contamination during Washing of Fresh-Cut Leafy Vegetables.Behavior of Shiga toxigenic Escherichia coli relevant to lettuce washing processes and consideration of factors for evaluating washing process surrogates.Efficacy of a novel sanitizer composed of lactic acid and peroxyacetic acid against single strains of nonpathogenic Escherichia coli K-12, Listeria innocua, and Lactobacillus plantarum in aqueous solution and on surfaces of romaine lettuce and spinaEffects of household washing on bacterial load and removal of Escherichia coli from lettuce and "ready-to-eat" salads.Scientific Opinion on the risk posed by Shiga toxin-producingEscherichia coli(STEC) and other pathogenic bacteria in seeds and sprouted seedsScientific Opinion on the risk posed by pathogens in food of non-animal origin. Part 1 (outbreak data analysis and risk ranking of food/pathogen combinations)Scientific Opinion on the risk posed by pathogens in food of non‐animal origin. Part 2 (Salmonella and Norovirus in leafy greens eaten raw as salads)
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P2860
Fresh-cut product sanitation and wash water disinfection: problems and solutions.
description
article científic
@ca
article scientifique
@fr
articolo scientifico
@it
artigo científico
@pt
bilimsel makale
@tr
scientific article published on 25 May 2009
@en
vedecký článok
@sk
vetenskaplig artikel
@sv
videnskabelig artikel
@da
vědecký článek
@cs
name
Fresh-cut product sanitation and wash water disinfection: problems and solutions.
@en
Fresh-cut product sanitation and wash water disinfection: problems and solutions.
@nl
type
label
Fresh-cut product sanitation and wash water disinfection: problems and solutions.
@en
Fresh-cut product sanitation and wash water disinfection: problems and solutions.
@nl
prefLabel
Fresh-cut product sanitation and wash water disinfection: problems and solutions.
@en
Fresh-cut product sanitation and wash water disinfection: problems and solutions.
@nl
P50
P1476
Fresh-cut product sanitation and wash water disinfection: problems and solutions
@en
P2093
Francisco López-Gálvez
P356
10.1016/J.IJFOODMICRO.2009.05.021
P577
2009-05-25T00:00:00Z