The effect of different processing parameters on the efficacy of commercial post-harvest washing of minimally processed spinach and shredded lettuce-Reference-Cited by-同舟云学术

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The effect of different processing parameters on the efficacy of commercial post-harvest washing of minimally processed spinach and shredded lettuce

Published:2012-06 Issue:2 Volume:25 Page:745-751
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Barrera Maria J.,Blenkinsop R.,Warriner K.

Funder

UC Davis Centre for Produce Safety

Ontario Ministry of Agriculture, Food and Rural Affairs

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference28 articles.

1. Microbiological quality of fresh, minimally-processed fruit and vegetables, and sprouts from retail establishments;Abadias;International Journal of Food Microbiology,2008

2. Fresh fruit and vegetables as vehicles for the transmission of human pathogens;Berger;Environmental Microbiology,2010

3. Efficacy of chlorine and a peroxyacetic acid sanitizer in killing Listeria monocytogenes on iceberg and Romaine lettuce using simulated commercial processing conditions;Beuchat;Journal of Food Protection,2004

4. Role of O-antigen on the Escherichia coli O157:H7 Cells hydrophobicity, charge and ability to attach to lettuce;Boyer;International Journal of Food Microbiology,2011

5. Microbial ecology of foodborne pathogens associated with produce;Critzer;Current Opinions in Biotechnology,2010

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1. Effects of washing with boric acid solutions on residual boric acid content, microbiological load, and quality of fresh-cut spinach;Heliyon;2024-06

2. Evaluating wet and dry contact time of contaminated produce with chlorine solution against Listeria monocytogenes and Salmonella enterica;LWT;2024-02

3. Minimal Processing of Fruits and Vegetables;Recent Advances in Postharvest Technologies, Volume 2;2024

4. One Health Perspectives on Food Safety in Minimally Processed Vegetables and Fruits: From Farm to Fork;Microorganisms;2023-12-15

5. Food processing and challenges in the food production and quality: The foodomics approach;Food Bioscience;2023-12

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