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The microbiological efficacy of decontamination methodologies for fresh produce: A review

Food control, 2013-08, Vol.32 (2), p.418-427

2013

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Synthesis of carbon quantum dot synthesized using spent coffee ground as a biomass exhibiting visible-light-driven antimicrobial activity against foodborne pathogens

Journal of food engineering, 2024-03, Vol.365, p.111820, Article 111820

2024

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Distribution of chlorine sanitizer in a flume tank: Numerical predictions and experimental validation

Food science & technology, 2022-02, Vol.155, p.112888, Article 112888

2022

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Investigation on chlorine-based sanitization under stabilized conditions in the presence of organic load

International journal of food microbiology, 2018-02, Vol.266, p.150-157

2018

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The influence of pH on the efficacy of oxidation-reduction potential (ORP) to predict chlorine disinfection of surrogate bacteria, Escherichia coli O157:H7 and Listeria monocytogenes in oxidant demand free conditions and fresh produce wash water

Food microbiology, 2024-08, Vol.121, p.104516-104516, Article 104516

2024

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Total amino acids concentration as a reliable predictor of free chlorine levels in dynamic fresh produce washing process

Food chemistry, 2021-01, Vol.335, p.127651, Article 127651

2021

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Can UV absorbance rapidly estimate the chlorine demand in wash water during fresh-cut produce washing processes?

Postharvest biology and technology, 2018-08, Vol.142, p.19-27

2018

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Flume and single-pass washing systems for fresh-cut produce processing: Disinfection by-products evaluation

Food control, 2022-03, Vol.133, p.108578, Article 108578

2022

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Peroxyacetic acid and chlorine dioxide unlike chlorine induce viable but non-culturable (VBNC) stage of Listeria monocytogenes and Escherichia coli O157:H7 in wash water

Food microbiology, 2021-12, Vol.100, p.103866-103866, Article 103866

2021

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Pre- and Postharvest Preventive Measures and Intervention Strategies to Control Microbial Food Safety Hazards of Fresh Leafy Vegetables

Critical reviews in food science and nutrition, 2015, Vol.55 (4), p.453-468

2015

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Characterization and mitigation of chemical oxygen demand and chlorine demand from fresh produce wash water

Food control, 2021-09, Vol.127, p.108112, Article 108112

2021

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Challenges in the microbiological food safety of fresh produce: Limitations of post-harvest washing and the need for alternative interventions

Food quality and safety, 2017-12, Vol.1 (4), p.289-301

2017

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Flume and single-pass washing systems for fresh-cut produce processing: Disinfection by-products evaluation

Food control, 2021-09, Vol.133 (PA)

2021

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Inhibitory effect of plant essential oil nanoemulsions against Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella Typhimurium on red mustard leaves

Innovative food science & emerging technologies, 2018-02, Vol.45, p.447-454

2018

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Novel disinfectants for fresh produce

Trends in food science & technology, 2013-11, Vol.34 (1), p.54-61

2013

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Planar Interdigitated Aptasensor for Flow-Through Detection of Listeria spp. in Hydroponic Lettuce Growth Media

Sensors (Basel, Switzerland), 2020-10, Vol.20 (20), p.5773

2020

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Surface Decontamination of Fresh, Whole Peaches (Prunus persica) Using Sodium Hypochlorite or Acidified Electrolyzed Water Solutions

International journal of fruit science, 2021-01, Vol.21 (1), p.1-11

2021

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Evaluation of the combined treatment of ultraviolet light and peracetic acid as an alternative to chlorine washing for lettuce decontamination

International journal of food microbiology, 2020-06, Vol.323, p.108590, Article 108590

2020

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Predicting chlorine demand of fresh and fresh-cut produce based on produce wash water properties

Postharvest biology and technology, 2016-10, Vol.120, p.10-15

2016

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Role of contaminated organic particles in cross-contamination of fresh produce during washing and sanitation

Postharvest biology and technology, 2020-10, Vol.168, p.111283, Article 111283

2020

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Application of plasma‐activated water as an antimicrobial washing agent of fresh leafy produce

Plasma processes and polymers, 2021-12, Vol.18 (12), p.n/a

2021

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Efficacy of Peracetic Acid in Inactivating Foodborne Pathogens on Fresh Produce Surface

Journal of food science, 2018-02, Vol.83 (2), p.432-439

2018

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The use of redox potential to estimate free chlorine in fresh produce washing operations: Possibilities and limitations

Postharvest biology and technology, 2019-10, Vol.156, p.110957, Article 110957

2019

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Formulating essential oil microemulsions as washing solutions for organic fresh produce production

Food chemistry, 2014-12, Vol.165, p.113-118

2014

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Strategies to enhance fresh produce decontamination using combined treatments of ultraviolet, washing and disinfectants

International journal of food microbiology, 2018-10, Vol.283, p.37-44

2018

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The microbiological efficacy of decontamination methodologies for fresh produce: A review

Synthesis of carbon quantum dot synthesized using spent coffee ground as a biomass exhibiting visible-light-driven antimicrobial activity against foodborne pathogens

Distribution of chlorine sanitizer in a flume tank: Numerical predictions and experimental validation

Investigation on chlorine-based sanitization under stabilized conditions in the presence of organic load

The influence of pH on the efficacy of oxidation-reduction potential (ORP) to predict chlorine disinfection of surrogate bacteria, Escherichia coli O157:H7 and Listeria monocytogenes in oxidant demand free conditions and fresh produce wash water

Total amino acids concentration as a reliable predictor of free chlorine levels in dynamic fresh produce washing process

Can UV absorbance rapidly estimate the chlorine demand in wash water during fresh-cut produce washing processes?

Flume and single-pass washing systems for fresh-cut produce processing: Disinfection by-products evaluation

Peroxyacetic acid and chlorine dioxide unlike chlorine induce viable but non-culturable (VBNC) stage of Listeria monocytogenes and Escherichia coli O157:H7 in wash water

Pre- and Postharvest Preventive Measures and Intervention Strategies to Control Microbial Food Safety Hazards of Fresh Leafy Vegetables

Characterization and mitigation of chemical oxygen demand and chlorine demand from fresh produce wash water

Challenges in the microbiological food safety of fresh produce: Limitations of post-harvest washing and the need for alternative interventions

Flume and single-pass washing systems for fresh-cut produce processing: Disinfection by-products evaluation

Inhibitory effect of plant essential oil nanoemulsions against Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella Typhimurium on red mustard leaves

Novel disinfectants for fresh produce

Planar Interdigitated Aptasensor for Flow-Through Detection of Listeria spp. in Hydroponic Lettuce Growth Media

Surface Decontamination of Fresh, Whole Peaches (Prunus persica) Using Sodium Hypochlorite or Acidified Electrolyzed Water Solutions

Evaluation of the combined treatment of ultraviolet light and peracetic acid as an alternative to chlorine washing for lettuce decontamination

Predicting chlorine demand of fresh and fresh-cut produce based on produce wash water properties

Role of contaminated organic particles in cross-contamination of fresh produce during washing and sanitation

Application of plasma‐activated water as an antimicrobial washing agent of fresh leafy produce

Efficacy of Peracetic Acid in Inactivating Foodborne Pathogens on Fresh Produce Surface

The use of redox potential to estimate free chlorine in fresh produce washing operations: Possibilities and limitations

Formulating essential oil microemulsions as washing solutions for organic fresh produce production

Strategies to enhance fresh produce decontamination using combined treatments of ultraviolet, washing and disinfectants

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