306 related articles for article (PubMed ID: 29957346)
21. 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]
22. Outgraded produce variably retains surface inoculated Escherichia coli through washing.
Cai S; Worobo RW; Snyder AB
Int J Food Microbiol; 2018 Mar; 269():27-35. PubMed ID: 29421355
[TBL] [Abstract][Full Text] [Related]
23. Comparison of Peracetic Acid and Chlorine Effectiveness during Fresh-Cut Vegetable Processing at Industrial Scale.
Petri E; Virto R; Mottura M; Parra J
J Food Prot; 2021 Sep; 84(9):1592-1602. PubMed ID: 34015109
[TBL] [Abstract][Full Text] [Related]
24. Efficacy of sodium hypochlorite and peroxyacetic acid to reduce murine norovirus 1, B40-8, Listeria monocytogenes, and Escherichia coli O157:H7 on shredded iceberg lettuce and in residual wash water.
Baert L; Vandekinderen I; Devlieghere F; Van Coillie E; Debevere J; Uyttendaele M
J Food Prot; 2009 May; 72(5):1047-54. PubMed ID: 19517733
[TBL] [Abstract][Full Text] [Related]
25. 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]
26. Inactivation of internalized Salmonella Typhimurium in lettuce and green onion using ultraviolet C irradiation and chemical sanitizers.
Ge C; Bohrerova Z; Lee J
J Appl Microbiol; 2013 May; 114(5):1415-24. PubMed ID: 23351161
[TBL] [Abstract][Full Text] [Related]
27. 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]
28. Effects of chlorine and peroxyacetic acid wash treatments on growth kinetics of Salmonella in fresh-cut lettuce.
Cuggino SG; Posada-Izquierdo G; Bascón Villegas I; Theumer MG; Pérez-Rodríguez F
Food Res Int; 2023 May; 167():112451. PubMed ID: 37087200
[TBL] [Abstract][Full Text] [Related]
29. Electrostatic spraying of food-grade organic and inorganic acids and plant extracts to decontaminate Escherichia coli O157:H7 on spinach and iceberg lettuce.
Ganesh V; Hettiarachchy NS; Griffis CL; Martin EM; Ricke SC
J Food Sci; 2012 Jul; 77(7):M391-6. PubMed ID: 22757712
[TBL] [Abstract][Full Text] [Related]
30. Effectiveness of a peracetic acid solution on Escherichia coli reduction during fresh-cut lettuce processing at the laboratory and industrial scales.
Banach JL; van Bokhorst-van de Veen H; van Overbeek LS; van der Zouwen PS; Zwietering MH; van der Fels-Klerx HJ
Int J Food Microbiol; 2020 May; 321():108537. PubMed ID: 32070904
[TBL] [Abstract][Full Text] [Related]
31. A pilot plant scale evaluation of a new process aid for enhancing chlorine efficacy against pathogen survival and cross-contamination during produce wash.
Luo Y; Nou X; Millner P; Zhou B; Shen C; Yang Y; Wu Y; Wang Q; Feng H; Shelton D
Int J Food Microbiol; 2012 Aug; 158(2):133-9. PubMed ID: 22857846
[TBL] [Abstract][Full Text] [Related]
32. 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]
33. 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]
34. Nanoemulsified Carvacrol as a Novel Washing Treatment Reduces Escherichia coli O157:H7 on Spinach and Lettuce.
Chen CH; Yin HB; Teng ZI; Byun S; Guan Y; Luo Y; Upadhyay A; Patel J
J Food Prot; 2021 Dec; 84(12):2163-2173. PubMed ID: 34410411
[TBL] [Abstract][Full Text] [Related]
35. Efficacy of various sanitizers against Salmonella during simulated commercial packing of tomatoes.
Wang H; Ryser ET
J Food Prot; 2014 Nov; 77(11):1868-75. PubMed ID: 25364919
[TBL] [Abstract][Full Text] [Related]
36. Combination treatment of chlorine dioxide gas and aerosolized sanitizer for inactivating foodborne pathogens on spinach leaves and tomatoes.
Park SH; Kang DH
Int J Food Microbiol; 2015 Aug; 207():103-8. PubMed ID: 26001524
[TBL] [Abstract][Full Text] [Related]
37. Use of a Novel Sanitizer To Inactivate Salmonella Typhimurium and Spoilage Microorganisms during Flume Washing of Diced Tomatoes.
Kang C; Sloniker N; Ryser ET
J Food Prot; 2020 Dec; 83(12):2158-2166. PubMed ID: 32692851
[TBL] [Abstract][Full Text] [Related]
38. 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.
Truchado P; Gil MI; Allende A
Food Microbiol; 2021 Dec; 100():103866. PubMed ID: 34416966
[TBL] [Abstract][Full Text] [Related]
39. A mathematical model for pathogen cross-contamination dynamics during produce wash.
Munther D; Luo Y; Wu J; Magpantay FM; Srinivasan P
Food Microbiol; 2015 Oct; 51():101-7. PubMed ID: 26187834
[TBL] [Abstract][Full Text] [Related]
40. Inactivation of Escherichia Coli O157:H7 and Salmonella Enterica on Blueberries in Water Using Ultraviolet Light.
Liu C; Huang Y; Chen H
J Food Sci; 2015 Jul; 80(7):M1532-7. PubMed ID: 25998253
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]