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Showing 1 to 3 of 3 for “"Produce washing"”.
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Ethanol Mist to Control Salmonella enterica serovar Newport on Fresh Tomato and Cantaloupe Surfaces
Water used in fresh produce washing is a potential vehicle of foodborne pathogen contamination. This work focused on assessing the sanitizing efficacy of ethanol mist to reduce Salmonella populations on the surfaces of tomatoes and cantaloupes. Ethanol (70%) mist was applied to whole tomatoes and …
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Investigating the impact of three washing methods on antimicrobial efficacy, texture, and color of spinach and tomatoes
Fresh produce is susceptible to contamination at various points in processing, leading to spoilage or foodborne illness. While current standard washing methods are widely used and accepted, it is important to re-evaluate their antibacterial effectiveness as various parameters determine the …
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Investigation on Factors Influencing Ultrasound-assisted Surface Decontamination of Fresh and Fresh-cut Vegetables
… for controlling the safety of leafy green produce have been implemented in the produce industry, current commercial operations rely on a wash treatment with an antimicrobial agent as the only step for reducing microbial populations on fresh produce. However, washing with a sanitizer has …