Fresh-Cut Produce

All related to fresh-cut fruit and vegetables

The Use of Indicators and Surrogate Microorganisms for the Evaluation of Pathogens in Fresh and Fresh-Cut Produce

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Authors: 
F.F. Busta
Authors: 
T.V. Suslow
Authors: 
M.E. Parish
Authors: 
L.R. Beuchat
Authors: 
J.N. Farber
Authors: 
E.H. Garrett
Authors: 
L.J. Harris
Publisher: 
FDA
Year: 
2001

Standardization of a Method to Determine the Efficacy of Sanitizers in Inactivating Human Pathogenic Microorganisms on Raw Fruits and Vegetables

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Authors: 
L.R. Beuchat
Authors: 
J.N. Farber
Authors: 
E.H. Garrett
Authors: 
L.J. Harris
Authors: 
M.E. Parish
Authors: 
T.V. Suslow
Authors: 
F.F. Busta
Publisher: 
Institute of Food Technologists
Year: 
2011

Methods to Reduce/Eliminate Pathogens from Fresh and Fresh-Cut Produce

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Authors: 
M.E. Parish
Authors: 
L.R. Beuchat
Authors: 
T.V. Suslow
Authors: 
L.J. Harris
Authors: 
E.H. Garrett
Authors: 
J.N. Farber
Authors: 
F.F. Busta
Publisher: 
Comprehensive Reviews in Food Science and Food Safety
Year: 
2003

Microbiological Safety of Controlled and Modified Atmosphere Packaging of Fresh and Fresh-Cut Produce

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Authors: 
J.N. Farber
Authors: 
L.J. Harris
Authors: 
M.E. Parish
Authors: 
L.R. Beuchat
Authors: 
T.V. Suslow
Authors: 
J.R. Gorney
Authors: 
E.H. Garrett
Authors: 
F.F. Busta
Publisher: 
Institute of Food Technologists
Year: 
2001

Production Practices as Risk Factors in Microbial Food Safety of Fresh and Fresh-Cut Produce

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Authors: 
T.V. Suslow
Authors: 
M.P. Oria
Authors: 
L.R. Beuchat
Authors: 
E.H. Garrett
Authors: 
M.E. Parish
Authors: 
L.J. Harris
Authors: 
J.N. Farber
Authors: 
F.F. Busta
Publisher: 
Institute of Food Technologists
Year: 
2001

Microbiological Safety of Fresh and Fresh-Cut Produce: Description of the Situation and Economic Impact

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Fresh produce has become one of our most desirable foods because today’s consumer perceives it as being healthy, tasty, convenient, and fresh. All of these characteristics are strong selling points to a busy and health-conscious consumer. The fruit and vegetable industry has experienced solid growth over the past 10 years as illustrated by increasing consumption and sales data and increasing space devoted to these products in supermarkets and on restaurant menus around the country.

Authors: 
E.H. Garrett
Authors: 
J.R. Gorny
Authors: 
L.R. Beuchat
Authors: 
J.N. Farber
Authors: 
L.J. Harris
Authors: 
M.E. Parish
Authors: 
T.V. Suslow
Authors: 
F.F. Busta
Publisher: 
Institute of Food Technologists
Year: 
2001

Efecto del Momento de Cosecha y L-Cisteína como un Antioxidante en el Pardeamiento de Pulpa de Chirimoya (Annona cherimola Mill.) Precortada

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El desarrollo de pardeamiento es uno de los factores limitantes en la calidad de chirimoya (Annona cherimola Mill.) precortada (fresh-cut). No obstante, existe poca información disponible en relación a sus causas y métodos de control en esta fruta. Se estudió la efectividad de L-cisteína (0,125; 0,25 y 0,5%) en chirimoya precortada cosechada en dos oportunidades (octubre y noviembre) y almacenada por 6 y 12 días a 0 ºC.

Authors: 
Reinaldo Campos-Vargas
Authors: 
Bruno G. Defilippi
Authors: 
Paula Romero
Authors: 
Héctor Valdés
Authors: 
Paula Robledo
Authors: 
Humberto Prieto
Publisher: 
Chilean Journal of Agricultural Research
Year: 
2008

Effect of Harvest Time and L-Cysteine as an Antioxidant on Flesh Browning of Fresh-Cut Cherimoya

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Authors: 
Reinaldo Campos-Vargas
Authors: 
Bruno G. Defilippi
Authors: 
Paula Romero
Authors: 
Héctor Valdés
Authors: 
Paula Robledo
Authors: 
Humberto Prieto
Publisher: 
Chilean Journal of Agricultural Research
Year: 
2008
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