Comparative analyses of sanitizing solutions on microbial reduction and quality of leafy greens-Reference-Cited by-同舟云学术

Comparative analyses of sanitizing solutions on microbial reduction and quality of leafy greens

Published:2022-01 Issue: Volume:154 Page:112696
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Pahariya Prachi,Fisher Derek J.^ORCID,Choudhary Ruplal

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

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1. Impact of Different Drying Methods on the Microbiota, Volatilome, Color, and Sensory Traits of Sea Fennel (Crithmum maritimum L.) Leaves;Molecules;2023-10-21

2. Use of Essential Oil Emulsions to Control Escherichia coli O157:H7 in the Postharvest Washing of Lettuce;Foods;2023-06-30

3. Leafy Green Farm-to-Customer Process Model Predicts Product Testing Is Most Effective at Detecting Contamination When Conducted Early in the System before Effective Interventions;Applied and Environmental Microbiology;2023-05-31

4. Effects of chlorine and peroxyacetic acid wash treatments on growth kinetics of Salmonella in fresh-cut lettuce;Food Research International;2023-05

5. Cross contamination of Escherichia coli O157:H7 in fresh-cut leafy vegetables: Derivation of a food safety objective and other risk management metrics;Food Control;2023-05