Inactivation of Salmonella Typhimurium in fresh-cut lettuce during chlorine washing: Assessing the impacts of free chlorine concentrations and exposure times

[1]  M. Theumer,et al.  Effects of chlorine and peroxyacetic acid wash treatments on growth kinetics of Salmonella in fresh-cut lettuce. , 2023, Food research international.

[2]  F. Pérez-Rodríguez,et al.  New insights into Cross-contamination of Fresh-Produce , 2022, Current Opinion in Food Science.

[3]  J. Marugán,et al.  Assessing the efficacy of novel and conventional disinfectants on Salmonella cross contamination during washing of fresh-cut lettuce and their impact on product shelf life , 2022, LWT.

[4]  M. Friedman,et al.  Essential oil microemulsions inactivate antibiotic-resistant Salmonella Newport and spoilage bacterium Lactobacillus casei on Iceberg lettuce during 28-day storage at 4°C , 2021 .

[5]  Jennifer J. Otten,et al.  Mitigating sustainability tradeoffs as global fruit and vegetable systems expand to meet dietary recommendations , 2021, Environmental Research Letters.

[6]  R. García-Gimeno,et al.  Quantifying and modelling the inactivation of Listeria monocytogenes by electrolyzed water on food contact surfaces , 2021 .

[7]  Tian Ding,et al.  Sequential treatment with slightly acidic electrolyzed water (SAEW) and UVC light-emitting diodes (UVC-LEDs) for decontamination of Salmonella Typhimurium on lettuce , 2020 .

[8]  D. Salvi,et al.  Role of contaminated organic particles in cross-contamination of fresh produce during washing and sanitation , 2020 .

[9]  Enrico Buenaventura,et al.  Outbreaks of Escherichia coli O157:H7 Infections Linked to Romaine Lettuce in Canada from 2008 to 2018: An Analysis of Food Safety Context , 2020, Journal of Food Protection.

[10]  J. Marugán,et al.  Modelling the combined effect of chlorine, benzyl isothiocyanate, exposure time and cut size on the reduction of Salmonella in fresh-cut lettuce during washing process. , 2020, Food microbiology.

[11]  Marselle M N Silva,et al.  Salmonella sensitivity to sodium hypochlorite and citric acid in washing water of lettuce residues , 2020 .

[12]  Haiqiang Chen,et al.  Evaluation of the combined treatment of ultraviolet light and peracetic acid as an alternative to chlorine washing for lettuce decontamination. , 2020, International journal of food microbiology.

[13]  E. Tondo,et al.  Salmonella spp. and Escherichia coli O157:H7 prevalence and levels on lettuce: A systematic review and meta-analysis. , 2019, Food microbiology.

[14]  C. Darkoh,et al.  Multistate Outbreaks of Foodborne Illness in the United States Associated With Fresh Produce From 2010 to 2017 , 2019, Front. Microbiol..

[15]  P. Srinivasan,et al.  Modeling of Free Chlorine Consumption and Escherichia coli O157:H7 Cross-Contamination During Fresh-Cut Produce Wash Cycles. , 2019, Journal of food science.

[16]  Haiqiang Chen,et al.  Comparison of Water-Assisted Decontamination Systems of Pulsed Light and Ultraviolet for Salmonella Inactivation on Blueberry, Tomato, and Lettuce. , 2019, Journal of food science.

[17]  Haiqiang Chen,et al.  Evaluation of inactivating Salmonella on iceberg lettuce shreds with washing process in combination with pulsed light, ultrasound and chlorine. , 2018, International journal of food microbiology.

[18]  Y. Hung,et al.  A meta-analysis on the effectiveness of electrolyzed water treatments in reducing foodborne pathogens on different foods , 2018, Food Control.

[19]  E. Ryser,et al.  Transfer and Redistribution of Salmonella Typhimurium LT2 and Escherichia coli O157:H7 during Pilot-Scale Processing of Baby Spinach, Cilantro, and Romaine Lettuce. , 2018, Journal of food protection.

[20]  H. J. Fels-Klerx,et al.  The efficacy of chemical sanitizers on the reduction of Salmonella Typhimurium and Escherichia coli affected by bacterial cell history and water quality , 2017 .

[21]  Haiqiang Chen,et al.  Application of water-assisted ultraviolet light in combination of chlorine and hydrogen peroxide to inactivate Salmonella on fresh produce. , 2017, International journal of food microbiology.

[22]  Y. Hung,et al.  Effects of organic load, sanitizer pH and initial chlorine concentration of chlorine-based sanitizers on chlorine demand of fresh produce wash waters , 2017 .

[23]  Jose A. Egea,et al.  Bioinactivation: Software for modelling dynamic microbial inactivation. , 2017, Food research international.

[24]  J. Jacangelo,et al.  Assessment and speciation of chlorine demand in fresh-cut produce wash water , 2016 .

[25]  P. Srinivasan,et al.  A mathematical model for pathogen cross-contamination dynamics during produce wash. , 2015, Food microbiology.

[26]  Ú. Gonzales-Barrón,et al.  Meta-analysis of the Effects of Sanitizing Treatments on Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes Inactivation in Fresh Produce , 2015, Applied and Environmental Microbiology.

[27]  F. López-Gálvez,et al.  Methodology for modeling the disinfection efficiency of fresh-cut leafy vegetables wash water applied on peracetic acid combined with lactic acid. , 2015, International journal of food microbiology.

[28]  Qin Wang,et al.  Inactivation dynamics of Salmonella enterica, Listeria monocytogenes, and Escherichia coli O157:H7 in wash water during simulated chlorine depletion and replenishment processes. , 2015, Food microbiology.

[29]  L. Jacxsens,et al.  Pre- and Postharvest Preventive Measures and Intervention Strategies to Control Microbial Food Safety Hazards of Fresh Leafy Vegetables , 2015, Critical reviews in food science and nutrition.

[30]  A. De Cesare,et al.  Fate of Salmonella enterica in a mixed ingredient salad containing lettuce, cheddar cheese, and cooked chicken meat. , 2015, Journal of food protection.

[31]  L. Salas,et al.  Overview of Disinfection By-products and Associated Health Effects , 2015, Current Environmental Health Reports.

[32]  R. Callejón,et al.  Reported foodborne outbreaks due to fresh produce in the United States and European Union: trends and causes. , 2015, Foodborne pathogens and disease.

[33]  E. Ryser,et al.  Impact of organic load on Escherichia coli O157:H7 survival during pilot-scale processing of iceberg lettuce with acidified sodium hypochlorite. , 2012, Journal of food protection.

[34]  B. Marks,et al.  A mathematical risk model for Escherichia coli O157:H7 cross-contamination of lettuce during processing. , 2011, Food microbiology.

[35]  Hao Feng,et al.  Chlorine stabilizer T-128 enhances efficacy of chlorine against cross-contamination by E. coli O157:H7 and Salmonella in fresh-cut lettuce processing. , 2011, Journal of food science.

[36]  Dong-Hyun Kang,et al.  Combined effect of ultrasound and organic acids to reduce Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on organic fresh lettuce. , 2011, International journal of food microbiology.

[37]  A H Geeraerd,et al.  Structural model requirements to describe microbial inactivation during a mild heat treatment. , 2000, International journal of food microbiology.

[38]  F. Pérez-Rodríguez,et al.  Evaluating the fate of Escherichia coli O157:H7 and Salmonella spp. on cucumbers. , 2021, Food microbiology.

[39]  F. López-Gálvez,et al.  Microbial and chemical characterization of commercial washing lines of fresh produce highlights the need for process water control , 2019, Innovative Food Science & Emerging Technologies.