A review of chemical disinfection methods for minimally processed leafy vegetables
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Summary
The increasing number of produce-related outbreaks has raised awareness to interventions that remove human pathogens on fresh produce, and chlorinated water is the most frequently used sanitizer, however, reductions are not sufficient to assure the microbial safety of minimally processed vegetables.
- Type
- review
- Published
- 2005-06-21
- Cited by
- 13
- References
- 140
- OpenAlex
- https://openalex.org/W50157381
- Semantic Scholar
- https://api.semanticscholar.org/CorpusID:80669527
Keywords
Leafy vegetables, Leafy, Environmental science, Biotechnology, Biochemical engineering
References
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- Survival and recovery of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes on lettuce and parsley as affected by method of inoculation, time between inoculation and analysis, and treatment with chlorinated water.
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- Use of bacteriophage as an antimicrobial in food products
- Efficacy of detergents and fresh produce disinfectants against microorganisms associated with mixed raw vegetables.
- Determination of antimicrobial effect of mint and basil essential oils on survival of E. coli O157:H7 and S. typhimurium in fresh-cut lettuce and purslane
- Survival characteristics of Salmonella Typhimurium and Escherichia coli O157:H7 in minimally processed lettuce during storage at different temperatures
- AVALIAÇÃO MICROBIOLÓGICA FÍSICO-QUÍMICA E SENSORIAL DE SALADA DE FRUTAS IRRADIADA PRONTA PARA O CONSUMO DE IMUNOCOMPROMETIDOS
- Transmission of human enteric pathogens from artificially-inoculated flowers to vegetable sprouts/seedlings developed via contaminated seeds
- Improving the shelf-life and quality of fresh and minimally-processed fruits and vegetables for a modern food industry: A comprehensive critical review from the traditional technologies into the most promising advancements
- Toxicity Analysis of Syzygium polyanthum (Wight) Walp. Leaves Extract and Its Stability against Different pH and Temperature
- The Market of the Minimally Processed Fresh Produce Needs of Safer Strategies for Improving Shelf Life and Quality: A Critical Overview of the Traditional Technologies
- Effect of Different pHs and Temperatures on Stability and Mode of Action of Musa paradisiaca L. Flower Extract against Foodborne Pathogens and Food Spoilage Microorganisms
- Evaluating cinnamaldehyde as an antibacterial agent in a produce wash for leafy greens
- Technological and food potential of Acrocomia aculeate vegetal beverage