162 related articles for article (PubMed ID: 24704862)
1. Whole-head washing, prior to cutting, provides sanitization advantages for fresh-cut Iceberg lettuce (Latuca sativa L.).
Palma-Salgado S; Pearlstein AJ; Luo Y; Park HK; Feng H
Int J Food Microbiol; 2014 Jun; 179():18-23. PubMed ID: 24704862
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. 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]
4. 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]
5. 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]
6. 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]
7. Effect of single or combined chemical and natural antimicrobial interventions on Escherichia coli O157:H7, total microbiota and color of packaged spinach and lettuce.
Poimenidou SV; Bikouli VC; Gardeli C; Mitsi C; Tarantilis PA; Nychas GJ; Skandamis PN
Int J Food Microbiol; 2016 Mar; 220():6-18. PubMed ID: 26773252
[TBL] [Abstract][Full Text] [Related]
8. Evaluation of the combined treatment of ultraviolet light and peracetic acid as an alternative to chlorine washing for lettuce decontamination.
Lippman B; Yao S; Huang R; Chen H
Int J Food Microbiol; 2020 Jun; 323():108590. PubMed ID: 32200156
[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. Efficacy of Peracetic Acid in Inactivating Foodborne Pathogens on Fresh Produce Surface.
Singh P; Hung YC; Qi H
J Food Sci; 2018 Feb; 83(2):432-439. PubMed ID: 29369360
[TBL] [Abstract][Full Text] [Related]
11. Efficacy of Neutral pH Electrolyzed Water in Reducing Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 on Fresh Produce Items using an Automated Washer at Simulated Food Service Conditions.
Afari GK; Hung YC; King CH
J Food Sci; 2015 Aug; 80(8):M1815-22. PubMed ID: 26155998
[TBL] [Abstract][Full Text] [Related]
12. Methodology for modeling the disinfection efficiency of fresh-cut leafy vegetables wash water applied on peracetic acid combined with lactic acid.
Van Haute S; López-Gálvez F; Gómez-López VM; Eriksson M; Devlieghere F; Allende A; Sampers I
Int J Food Microbiol; 2015 Sep; 208():102-13. PubMed ID: 26065727
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. Efficacy of Slightly Acidic Electrolyzed Water and UV-Ozonated Water Combination for Inactivating Escherichia Coli O157:H7 on Romaine and Iceberg Lettuce during Spray Washing Process.
Pang YH; Hung YC
J Food Sci; 2016 Jul; 81(7):M1743-8. PubMed ID: 27305593
[TBL] [Abstract][Full Text] [Related]
15. Strategies to enhance fresh produce decontamination using combined treatments of ultraviolet, washing and disinfectants.
Huang R; de Vries D; Chen H
Int J Food Microbiol; 2018 Oct; 283():37-44. PubMed ID: 29957346
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. 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]
18. Efficacy of slightly acidic electrolyzed water in killing or reducing Escherichia coli O157:H7 on iceberg lettuce and tomatoes under simulated food service operation conditions.
Pangloli P; Hung YC
J Food Sci; 2011 Aug; 76(6):M361-6. PubMed ID: 22417508
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. Evaluation of Combined Disinfection Methods for Reducing Escherichia coli O157:H7 Population on Fresh-Cut Vegetables.
Petri E; Rodríguez M; García S
Int J Environ Res Public Health; 2015 Jul; 12(8):8678-90. PubMed ID: 26213954
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
