Comparison of plasma-activated water and free chlorine in disinfecting Escherichia coli O157:H7- and Salmonella Typhimurium-inoculated blueberry, cherry tomato, fresh-cut lettuce, and baby spinach-Reference-Cited by-同舟云学术

Comparison of plasma-activated water and free chlorine in disinfecting Escherichia coli O157:H7- and Salmonella Typhimurium-inoculated blueberry, cherry tomato, fresh-cut lettuce, and baby spinach

Published:2023-09 Issue: Volume:187 Page:115384
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Wang Jiayi,Wang Liang,Maimaitiyiming Ruxianguli,Aihaiti Aihemaitijiang

Funder

Hunan Provincial Science and Technology Department

Xinjiang Uygur Autonomous Region Department of Science and Technology

Publisher

Elsevier BV

Subject

Food Science

Reference44 articles.

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5. Salmonella outbreak linked to BrightFarms packaged salad greens,2021

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2. Using ultrasonic washing combined with UV-LEDs as a novel chemical-free method to disinfect fresh ready-to-eat produce;Ultrasonics Sonochemistry;2024-07

3. The Use of Ultraviolet Irradiation to Improve the Efficacy of Acids That Are Generally Recognized as Safe for Disinfecting Fresh Produce in the Ready-to-Eat Stage;Foods;2024-05-31

4. Stress response of Salmonella Newport with various sequence types toward plasma-activated water: Viable but nonculturable state formation and outer membrane vesicle production;Current Research in Food Science;2024