146 related articles for article (PubMed ID: 33289115)
1. Effect of ozone, lactic acid and combination treatments on the control of microbial and pesticide contaminants of fresh vegetables.
Pounraj S; Bhilwadikar T; Manivannan S; Rastogi NK; Negi PS
J Sci Food Agric; 2021 Jun; 101(8):3422-3428. PubMed ID: 33289115
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. 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]
4. Effect of organic acids on biofilm formation and quorum signaling of pathogens from fresh fruits and vegetables.
Amrutha B; Sundar K; Shetty PH
Microb Pathog; 2017 Oct; 111():156-162. PubMed ID: 28867627
[TBL] [Abstract][Full Text] [Related]
5. Elimination by ozone of Shigella sonnei in shredded lettuce and water.
Selma MV; Beltrán D; Allende A; Chacón-Vera E; Gil MI
Food Microbiol; 2007 Aug; 24(5):492-9. PubMed ID: 17367682
[TBL] [Abstract][Full Text] [Related]
6. Reduction of Escherichia coli O157:H7 on produce by use of electrolyzed water under simulated food service operation conditions.
Pangloli P; Hung YC; Beuchat LR; King CH; Zhao ZH
J Food Prot; 2009 Sep; 72(9):1854-61. PubMed ID: 19777886
[TBL] [Abstract][Full Text] [Related]
7. Co-exposure risks of pesticides residues and bacterial contamination in fresh fruits and vegetables under smallholder horticultural production systems in Tanzania.
Kapeleka JA; Sauli E; Sadik O; Ndakidemi PA
PLoS One; 2020; 15(7):e0235345. PubMed ID: 32667930
[TBL] [Abstract][Full Text] [Related]
8. Effect of Surface Properties on Colloid Retention on Natural and Surrogate Produce Surfaces.
Lazouskaya V; Sun T; Liu L; Wang G; Jin Y
J Food Sci; 2016 Dec; 81(12):E2956-E2965. PubMed ID: 27813104
[TBL] [Abstract][Full Text] [Related]
9. Microbiological quality of fresh, minimally-processed fruit and vegetables, and sprouts from retail establishments.
Abadias M; Usall J; Anguera M; Solsona C; Viñas I
Int J Food Microbiol; 2008 Mar; 123(1-2):121-9. PubMed ID: 18237811
[TBL] [Abstract][Full Text] [Related]
10. A comparative study on the effectiveness of chlorine dioxide gas, ozone gas and e-beam irradiation treatments for inactivation of pathogens inoculated onto tomato, cantaloupe and lettuce seeds.
Trinetta V; Vaidya N; Linton R; Morgan M
Int J Food Microbiol; 2011 Mar; 146(2):203-6. PubMed ID: 21411164
[TBL] [Abstract][Full Text] [Related]
11. Validation of QuEChERS method for the determination of 36 pesticide residues in fruits and vegetables from Ghana, using gas chromatography with electron capture and pulsed flame photometric detectors.
Donkor A; Osei-Fosu P; Nyarko S; Kingsford-Adaboh R; Dubey B; Asante I
J Environ Sci Health B; 2015; 50(8):560-70. PubMed ID: 26065516
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. 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]
14. Growth and bacteriocin production by lactic acid bacteria in vegetable broth and their effectiveness at reducing Listeria monocytogenes in vitro and in fresh-cut lettuce.
Allende A; Martínez B; Selma V; Gil MI; Suárez JE; Rodríguez A
Food Microbiol; 2007; 24(7-8):759-66. PubMed ID: 17613374
[TBL] [Abstract][Full Text] [Related]
15. Interactions of food matrix and dietary components on neonicotinoid bioaccessibility in raw fruit and vegetables.
Shi YH; Xiao JJ; Liu YY; Fu YY; Ye Z; Liao M; Cao HQ
Food Funct; 2019 Jan; 10(1):289-295. PubMed ID: 30566153
[TBL] [Abstract][Full Text] [Related]
16. Aqueous chlorine dioxide treatment of horticultural produce: Effects on microbial safety and produce quality-A review.
Praeger U; Herppich WB; Hassenberg K
Crit Rev Food Sci Nutr; 2018 Jan; 58(2):318-333. PubMed ID: 27196114
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. 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]
19. Disinfection potential of ozone, ultraviolet-C and their combination in wash water for the fresh-cut vegetable industry.
Selma MV; Allende A; López-Gálvez F; Conesa MA; Gil MI
Food Microbiol; 2008 Sep; 25(6):809-14. PubMed ID: 18620973
[TBL] [Abstract][Full Text] [Related]
20. Effect of short-term ozone treatments on tomato (Solanum lycopersicum L.) fruit quality and cell wall degradation.
Rodoni L; Casadei N; Concellón A; Chaves Alicia AR; Vicente AR
J Agric Food Chem; 2010 Jan; 58(1):594-9. PubMed ID: 19954218
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]