Neutral electrolyzed water (NEW), chlorine dioxide, organic acid based product, and ultraviolet-C for inactivation of microbes in fresh-cut vegetable washing waters-Reference-Cited by-同舟云学术

Neutral electrolyzed water (NEW), chlorine dioxide, organic acid based product, and ultraviolet-C for inactivation of microbes in fresh-cut vegetable washing waters

Published:2017-05-25 Issue:1 Volume:42 Page:e13354
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Lehto Marja¹^ORCID,Kuisma Risto²,Kymäläinen Hanna-Riitta²,Mäki Maarit³

Affiliation:

1. Natural Resources Institute Finland (Luke), Bio-based business and industry, c/o Aalto University; PO Box 16200, FI-00076 Aalto Finland

2. Department of Agricultural Sciences; University of Helsinki; PO Box 28, FI-00014 Finland

3. Natural Resources Institute Finland (Luke), Bio-based business and industry; Alimentum, FI-31600 Jokioinen Finland

Funder

Economic, Development, Transport and Environment (ELY) Centre for Southwestern Finland and Häme

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13354/fullpdf

Reference49 articles.

1. Efficacy of neutral electrolyzed water (NEW) for reducing microbial contamination on minimally-processed vegetables;Abadias;International Journal of Food Microbiology,2008

2. Inactivation of Escherichia coli and Listeria monocytogenes on iceberg lettuce by dip wash treatments with organic acids;Akbaz;Letters in Applied Microbiology,2007

3. Electrolyzed Oxidizing Water

4. Sustainable sanitation techniques for keeping quality and safety of fresh-cut plant commodities;Artés;Postharvest Biology and Technology,2009

5. Electrolyzed water and its corrosiveness on various surface materials commonly found in food processing facilities;Ayebach;Journal of Food Process Engineering,2005

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