Immersion-free, single-pass, commercial fresh-cut produce washing system: An alternative to flume processing
نویسندگان
چکیده
منابع مشابه
Native microflora in fresh-cut produce processing plants and their potentials for biofilm formation.
Representative food contact and nonfood contact surfaces in two mid-sized, fresh-cut processing facilities were sampled for microbiological analyses after routine daily sanitization. Mesophilic and psychrotrophic bacteria on the sampled surfaces were isolated by plating on nonselective bacterial media. Alternatively, bacteria were isolated after an incubation period that allowed the formation o...
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The risk of pathogen contamination and growth is one of the main safety concerns associated with fresh-cut produce, as highlighted by the increasing number of produce-linked foodborne outbreaks in recent years. The pathogens of major concern in freshcut produce are Listeria monocytogenes, pathogenic Escherichia coli, and Salmonella spp. Listeria monocytogenes is able to grow and multiply in veg...
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Purpose of review: Enzymatic browning of fruits and vegetables during postharvest handling and processing degrades the sensory properties and nutritional value and discourages consumer purchase of fresh-cut products. Consequently, enzymatic browning results in significant economic losses for the fresh produce industry. This paper discusses the biochemistry of enzymatic browning, and focuses on ...
متن کاملGuidelines To Validate Control of Cross-Contamination during Washing of Fresh-Cut Leafy Vegetables.
The U.S. Food and Drug Administration requires food processors to implement and validate processes that will result in significantly minimizing or preventing the occurrence of hazards that are reasonably foreseeable in food production. During production of fresh-cut leafy vegetables, microbial contamination that may be present on the product can spread throughout the production batch when the p...
متن کاملDetermination of free chlorine concentrations needed to prevent Escherichia coli O157:H7 cross-contamination during fresh-cut produce wash.
This study was conducted to investigate the effect of free chlorine concentrations in wash water on Escherichia coli O157:H7 reduction, survival, and transference during washing of fresh-cut lettuce. The effectiveness of rewashing for inactivation of E. coli O157:H7 on newly cross-contaminated produce previously washed with solutions containing an insufficient amount of chlorine also was assess...
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ژورنال
عنوان ژورنال: Postharvest Biology and Technology
سال: 2018
ISSN: 0925-5214
DOI: 10.1016/j.postharvbio.2018.08.008