Dynamic changes in free-chlorine levels within a commercial post-harvest wash and prevention of cross-contamination between shredded lettuce batches-Reference-Cited by-同舟云学术

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Dynamic changes in free-chlorine levels within a commercial post-harvest wash and prevention of cross-contamination between shredded lettuce batches

Published:2018-03 Issue: Volume:85 Page:127-134
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Murray Kayla,Aldossari Huda,Wu Fan,Warriner Keith

Funder

Ontario Ministry of Agriculture, Food and Rural Affairs

Ontario Centres of Excellence

Saudi Arabian Ministry of Education

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference30 articles.

1. Disinfection effectiveness of organic chloramines, investigating the effect of pH;Amiri;Water Research,2010

2. Effect of disinfectants on preventing the cross-contamination of pathogens in fresh produce washing water;Banach;International Journal of Environmental Research and Public Health,2015

3. The effect of different processing parameters on the efficacy of commercial post-harvest washing of minimally processed spinach and shredded lettuce;Barrera;Food Control,2012

4. Drinking water disinfection byproducts: Review and approach to toxicity evaluation;Boorman;Environmental Health Perspectives,1999

5. Comparison of the disinfection by-product formation potential of treated waters exposed to chlorine and monochloramine;Bougeard;Water Research,2010

Cited by 18 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The Use of Antimicrobial Washes to Inactivate Shiga Toxin-Producing Escherichia coli from In-Shell Pecans and Wash Water Contaminated by Different Inoculation Routes;Journal of Food Protection;2024-09

2. Rapid, non-destructive prediction of coconut composition for sustainable UHT milk production via near-infrared spectroscopy;Journal of Food Composition and Analysis;2024-04

3. Pre-oxidation of spent lettuce wash water by continuous Advanced Oxidation Process to reduce chlorine demand and cross-contamination of pathogens during post-harvest washing;Food Microbiology;2022-05

4. Encapsulated Plant-Derived Antimicrobial Reduces Enteric Bacterial Pathogens on Melon Surfaces during Differing Contamination and Sanitization Treatment Scenarios;Applied Microbiology;2021-10-12

5. Evaluation of Potential Impacts of Free Chlorine during Washing of Fresh‐Cut Leafy Greens on Escherichia coli O157:H7 Cross‐Contamination and Risk of Illness;Risk Analysis;2021-09-15

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