Sequential Application of Peracetic Acid and UV Irradiation (PAA–UV/PAA) for Improved Bacterial Inactivation in Fresh-Cut Produce Wash Water-Reference-Cited by-同舟云学术

Sequential Application of Peracetic Acid and UV Irradiation (PAA–UV/PAA) for Improved Bacterial Inactivation in Fresh-Cut Produce Wash Water

Published:2022-06-28 Issue:7 Volume:2 Page:1247-1253
ISSN:2690-0637
Container-title:ACS ES&T Water
language:en
Short-container-title:ACS EST Water

Author:

Zhang Tianqi¹^ORCID,Luo Yaguang²,Zhou Bin²,Teng Zi²^ORCID,Huang Ching-Hua¹^ORCID

Affiliation:

1. School of Civil and Environmental Engineering, Georgia Institute of Technology, Atlanta, Georgia 30332, United States

2. Food Quality and Environmental Microbial and Food Safety Laboratories, Henry A. Wallace Beltsville Agricultural Research Center, Agricultural Research Service, United States Department of Agriculture, Beltsville, Maryland 20705, United States

Funder

Oak Ridge Institute for Science and Education

National Institute of Food and Agriculture

Publisher

American Chemical Society (ACS)

Subject

Water Science and Technology,Environmental Chemistry,Chemistry (miscellaneous),Chemical Engineering (miscellaneous)

Link

https://pubs.acs.org/doi/pdf/10.1021/acsestwater.2c00087

Reference47 articles.

1. Guidelines To Validate Control of Cross-Contamination during Washing of Fresh-Cut Leafy Vegetables

2. Cross-contamination of fresh-cut lettuce after a short-term exposure during pre-washing cannot be controlled after subsequent washing with chlorine dioxide or sodium hypochlorite

3. Determination of Free Chlorine Concentrations Needed To Prevent Escherichia coli O157:H7 Cross-Contamination during Fresh-Cut Produce Wash†

4. Efficient management of the water resource in the fresh-cut industry: Current status and perspectives

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