360 related articles for article (PubMed ID: 21375869)
1. Determination of free chlorine concentrations needed to prevent Escherichia coli O157:H7 cross-contamination during fresh-cut produce wash.
Luo Y; Nou X; Yang Y; Alegre I; Turner E; Feng H; Abadias M; Conway W
J Food Prot; 2011 Mar; 74(3):352-8. PubMed ID: 21375869
[TBL] [Abstract][Full Text] [Related]
2. Efficacy of chlorine, acidic electrolyzed water and aqueous chlorine dioxide solutions to decontaminate Escherichia coli O157:H7 from lettuce leaves.
Keskinen LA; Burke A; Annous BA
Int J Food Microbiol; 2009 Jun; 132(2-3):134-40. PubMed ID: 19428137
[TBL] [Abstract][Full Text] [Related]
3. Laboratory and pilot-scale dead-end ultrafiltration concentration of sanitizer-free and chlorinated lettuce wash water for improved detection of Escherichia coli O157:H7.
Magaña S; Schlemmer SM; Davidson GR; Ryser ET; Lim DV
J Food Prot; 2014 Aug; 77(8):1260-8. PubMed ID: 25198586
[TBL] [Abstract][Full Text] [Related]
4. Effect of acidified sodium chlorite, chlorine, and acidic electrolyzed water on Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes inoculated onto leafy greens.
Stopforth JD; Mai T; Kottapalli B; Samadpour M
J Food Prot; 2008 Mar; 71(3):625-8. PubMed ID: 18389712
[TBL] [Abstract][Full Text] [Related]
5. Whole-leaf wash improves chlorine efficacy for microbial reduction and prevents pathogen cross-contamination during fresh-cut lettuce processing.
Nou X; Luo Y
J Food Sci; 2010 Jun; 75(5):M283-90. PubMed ID: 20629885
[TBL] [Abstract][Full Text] [Related]
6. Efficacy of commercial produce sanitizers against nontoxigenic Escherichia coli O157:H7 during processing of iceberg lettuce in a pilot-scale leafy green processing line.
Davidson GR; Buchholz AL; Ryser ET
J Food Prot; 2013 Nov; 76(11):1838-45. PubMed ID: 24215685
[TBL] [Abstract][Full Text] [Related]
7. Transfer of Escherichia coli O157:H7 to iceberg lettuce via simulated field coring.
Taormina PJ; Beuchat LR; Erickson MC; Ma L; Zhang G; Doyle MP
J Food Prot; 2009 Mar; 72(3):465-72. PubMed ID: 19343932
[TBL] [Abstract][Full Text] [Related]
8. Inactivation of stressed Escherichia coli O157:H7 cells on the surfaces of rocket salad leaves by chlorine and peroxyacetic acid.
Al-Nabulsi AA; Osaili TM; Obaidat HM; Shaker RR; Awaisheh SS; Holley RA
J Food Prot; 2014 Jan; 77(1):32-9. PubMed ID: 24405996
[TBL] [Abstract][Full Text] [Related]
9. Physicochemical quality and chemical safety of chlorine as a reconditioning agent and wash water disinfectant for fresh-cut lettuce washing.
Van Haute S; Sampers I; Holvoet K; Uyttendaele M
Appl Environ Microbiol; 2013 May; 79(9):2850-61. PubMed ID: 23396332
[TBL] [Abstract][Full Text] [Related]
10. Development of an algorithm for feed-forward chlorine dosing of lettuce wash operations and correlation of chlorine profile with Escherichia coli O157:H7 inactivation.
Zhou B; Luo Y; Nou X; Millner P
J Food Prot; 2014 Apr; 77(4):558-66. PubMed ID: 24680066
[TBL] [Abstract][Full Text] [Related]
11. Efficacy of antimicrobial agents in lettuce leaf processing water for control of Escherichia coli O157:H7.
Zhang G; Ma L; Phelan VH; Doyle MP
J Food Prot; 2009 Jul; 72(7):1392-7. PubMed ID: 19681260
[TBL] [Abstract][Full Text] [Related]
12. Evaluation of Potential Impacts of Free Chlorine during Washing of Fresh-Cut Leafy Greens on Escherichia coli O157:H7 Cross-Contamination and Risk of Illness.
Mokhtari A; Pang H; Santillana Farakos S; Davidson GR; Williams EN; Van Doren JM
Risk Anal; 2022 May; 42(5):966-988. PubMed ID: 34528270
[TBL] [Abstract][Full Text] [Related]
13. Persistence of Escherichia coli O157:H7 during pilot-scale processing of iceberg lettuce using flume water containing peroxyacetic acid-based sanitizers and various organic loads.
Davidson GR; Kaminski-Davidson CN; Ryser ET
Int J Food Microbiol; 2017 May; 248():22-31. PubMed ID: 28237883
[TBL] [Abstract][Full Text] [Related]
14. Impact of organic load on Escherichia coli O157:H7 survival during pilot-scale processing of iceberg lettuce with acidified sodium hypochlorite.
Davidson GR; Kaminski CN; Ryser ET
J Food Prot; 2014 Oct; 77(10):1669-81. PubMed ID: 25285483
[TBL] [Abstract][Full Text] [Related]
15. Modeling of Free Chlorine Consumption and Escherichia coli O157:H7 Cross-Contamination During Fresh-Cut Produce Wash Cycles.
Abnavi MD; Alradaan A; Munther D; Kothapalli CR; Srinivasan P
J Food Sci; 2019 Oct; 84(10):2736-2744. PubMed ID: 31573690
[TBL] [Abstract][Full Text] [Related]
16. Dynamic effects of free chlorine concentration, organic load, and exposure time on the inactivation of Salmonella, Escherichia coli O157:H7, and non-O157 Shiga toxin-producing E. coli.
Shen C; Luo Y; Nou X; Wang Q; Millner P
J Food Prot; 2013 Mar; 76(3):386-93. PubMed ID: 23462074
[TBL] [Abstract][Full Text] [Related]
17. Efficacy of chlorine dioxide on Escherichia coli inactivation during pilot-scale fresh-cut lettuce processing.
Banach JL; van Overbeek LS; Nierop Groot MN; van der Zouwen PS; van der Fels-Klerx HJ
Int J Food Microbiol; 2018 Mar; 269():128-136. PubMed ID: 29425860
[TBL] [Abstract][Full Text] [Related]
18. Efficacy of neutral electrolyzed water (NEW) for reducing microbial contamination on minimally-processed vegetables.
Abadias M; Usall J; Oliveira M; Alegre I; Viñas I
Int J Food Microbiol; 2008 Mar; 123(1-2):151-8. PubMed ID: 18237810
[TBL] [Abstract][Full Text] [Related]
19. Efficacy of adding detergents to sanitizer solutions for inactivation of Escherichia coli O157:H7 on Romaine lettuce.
Keskinen LA; Annous BA
Int J Food Microbiol; 2011 Jun; 147(3):157-61. PubMed ID: 21529976
[TBL] [Abstract][Full Text] [Related]
20. Use of the systems approach to determine the fate of Escherichia coli O157:H7 on fresh lettuce and spinach.
Doering HJ; Harrison MA; Morrow RA; Hurst WC; Kerr WL
J Food Prot; 2009 Jul; 72(7):1560-8. PubMed ID: 19681286
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]