Reduction of microbial populations and cross-contamination of Salmonella Typhimurium and the surrogate Enterococcus faecium on tomatoes during triple-wash using off-label concentrations of a combination of peroxyacetic acid and hydrogen peroxide-Reference-Cited by-同舟云学术

Reduction of microbial populations and cross-contamination of Salmonella Typhimurium and the surrogate Enterococcus faecium on tomatoes during triple-wash using off-label concentrations of a combination of peroxyacetic acid and hydrogen peroxide

Published:2023-06 Issue: Volume:12 Page:100542
ISSN:2666-1543
Container-title:Journal of Agriculture and Food Research
language:en
Short-container-title:Journal of Agriculture and Food Research

Author:

Stearns Rebecca,Coe Corey,Matak Kristen,Freshour Annette,Jaczynski Jacek,Luo Yangchao,Shen Cangliang

Funder

National Institute of Food and Agriculture

Publisher

Elsevier BV

Subject

Agricultural and Biological Sciences (miscellaneous),Agronomy and Crop Science,Food Science

Reference22 articles.

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2. A, On-Farm Food Safety: Cleaning and Sanitizing Guide;Strohbehn,2013

3. Microbiological quality and safety of fresh produce in West Virginia and Kentucky Farmers' Markets and validation of a post-harvest washing practice with antimicrobials to inactivate Salmonella and Listeria monocytogenes;Li;Food Control,2017

4. Comparing the Efficacy of Two Triple-Wash Procedures With Sodium Hypochlorite, a Lactic–Citric Acid Blend, and a Mix of Peroxyacetic Acid and Hydrogen Peroxide to Inactivate Salmonella, Listeria monocytogenes, and Surrogate Enterococcus faecium on Cucumbers and Tomatoes

5. Inactivation of foodborne pathogens (Salmonella and Listeria monocytogenes) on locally processed spinaches by three-step wash with antimicrobials;Li;J. Agric. Res.,2021