Purified Chlorine Dioxide as an Alternative to Chlorine Disinfection to Minimize Chlorate Formation During Postharvest Produce Washing-Reference-Cited by-同舟云学术

Purified Chlorine Dioxide as an Alternative to Chlorine Disinfection to Minimize Chlorate Formation During Postharvest Produce Washing

Published:2023-08-02 Issue:32 Volume:57 Page:12063-12071
ISSN:0013-936X
Container-title:Environmental Science & Technology
language:en
Short-container-title:Environ. Sci. Technol.

Author:

Suh Min-Jeong¹²,Simpson Adam M.-A.¹^ORCID,Mitch William A.¹^ORCID

Affiliation:

1. Department of Civil and Environmental Engineering, Stanford University, 473 Via Ortega, Stanford, California 94305, United States

2. Department of Engineering, Fred DeMatteis School of Engineering and Applied Science, Hofstra University, Hempstead, New York 11549, United States

Funder

U.S. Department of Agriculture

Dried Fruit Association of California

Publisher

American Chemical Society (ACS)

Subject

Environmental Chemistry,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.est.3c00056

Reference38 articles.

1. United States Centers for Disease Control. Burden of Foodborne Illness: Overview. Estimates of Foodborne Illness in the United States. https://www.cdc.gov/foodborneburden/burden/index.html (accessed November 13, 2022).

2. Chlorine and ozone disinfection and disinfection byproducts in postharvest food processing facilities: A review

3. Microbial and chemical characterization of commercial washing lines of fresh produce highlights the need for process water control

4. Minimum free chlorine residual level required for the inactivation of Escherichia coli O157:H7 and trihalomethane generation during dynamic washing of fresh-cut spinach

5. Chlorotyrosines versus Volatile Byproducts from Chlorine Disinfection during Washing of Spinach and Lettuce

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