It is well known that fresh-cut processors usually rely on wash water sanitizers to reduce
microbial counts in order to maintain quality and extend shelf-life of the end product. Water is …

This review includes an overview of the most important preventive measures along the farm
to fork chain to prevent microbial contamination of leafy greens. It also includes the …

This study was performed to compare the effectiveness of individual treatments (ultrasound
and organic acids) and their combination on reducing foodborne pathogens on organic …

The effects of two non thermal disinfection processes, Ultraviolet light (UV 254 nm) and
Ultrasound (US) on the inactivation of bacteria and color in two freshly cut produces (lettuce …

Collation of the current scope of literature related to population dynamics (ie, growth, die‐off,
survival) of foodborne pathogens on fresh produce can aid in informing future research …

In the present study, inhibitory effects of the hydrosols of thyme, black cumin, sage, rosemary
and bay leaf were investigated against Salmonella Typhimurium and Escherichia coli O157 …

The efficacy of fresh-cut produce sanitizers has mainly been evaluated by measuring
microbial reductions on produce. However, its suitability to ensure that pathogens are …

Abstract The National Advisory Committee on Microbiological Criteria for Foods developed
guidelines for conducting challenge studies on pathogen inhibition and inactivation studies …

Fresh-cut cilantro is particularly susceptible to microbial growth and, therefore, use of an
effective sanitizer on this product is of great importance. The objective of this study was to …

This study assessed the survival/growth behavior of Listeria monocytogenes in 14 different
types of ready-to-eat (RTE) vegetable salads stored at 4, 8, 12 and 16° C for up to 144 h …