Modeling of Free Chlorine Consumption and Escherichia coli O157:H7 Cross‐Contamination During Fresh‐Cut Produce Wash Cycles
Author:
Affiliation:
1. Dept. of Chemical and Biomedical Engineering Cleveland State Univ. 2121 Euclid Ave. Cleveland OH 44115 U.S.A.
2. Dept. of Mathematics Cleveland State Univ. 2121 Euclid Ave. Cleveland OH 44115 U.S.A.
Funder
National Institute of Food and Agriculture
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14774
Reference30 articles.
1. The effect of different processing parameters on the efficacy of commercial post-harvest washing of minimally processed spinach and shredded lettuce
2. Efficacy of Chlorine and a Peroxyacetic Acid Sanitizer in Killing Listeria monocytogenes on Iceberg and Romaine Lettuce Using Simulated Commercial Processing Conditions
3. Predicting chlorine demand of fresh and fresh-cut produce based on produce wash water properties
4. Effects of organic load, sanitizer pH and initial chlorine concentration of chlorine-based sanitizers on chlorine demand of fresh produce wash waters
5. Reactions of chlorine with inorganic and organic compounds during water treatment—Kinetics and mechanisms: A critical review
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