Inocuidad de Frutas y Hortalizas Frescas, Trazabilidad

Assessment of Sodium Hypochlorite and Acidified Sodium Chlorite as Antimicrobial Agents to Inhibit Growth of Escherichia coli O157:H7 and Natural Microflora on Shredded Carrots

Acidified sodium chlorite (ASC) is an alternative to chlo-rine in reducing microbial populations to maintain food quality andsafety on fresh-cut produce. However the most effective concentration for microbial reduction on shredded carrots is unknown. In this study theinfluence of tap water,...
Ana Allende
Rolando J. Gonzalez
James McEvoy
Yaguang Luo
International Journal of Vegetable Science

Kansas Food*A*Syst: A Food Safety Risk Management Guide for the Producer

  Kansas Food*A*Syst is a confidential, selfassessment program you can use to evaluate the food safety risks in growing and processing foods (both meats and produce) that will be direct marketed to the public. Foods can be contaminated in the field, during harvest/slaughter, during...
Karen Pesaresi Penner
Scott Beyer
Donald C. Cress
Karen L.B. Gast
George Godfrey
Rhonda R. Janke
Dan Nagengast
Gerald L. Stokka
Danny H. Rogers
Judy Willingham
Kansas State University Agricultural Experiment Station and Cooperative Extension Service

Whole-Leaf Wash Improves Chlorine Efficacy for Microbial Reduction and Prevents Pathogen Cross-Contamination during Fresh-Cut Lettuce Processing

Currently, most fresh-cut processing facilities in the United States use chlorinated water or other sanitizer solutions for microbial reduction after lettuce is cut. Freshly cut lettuce releases significant amounts of organic matter that negatively impacts the effectiveness of chlorine or other...
Xiangwu Nou
Yaguang Luo
Journal of Food Science

Antimicrobial activity of essential oils against Escherichia coli O157:H7 in organic soil

Soil can be a significant source of preharvest contamination of produce by pathogens. Demand for natural pesticides such as essential oils for organic farming continues to increase. We examined the antimicrobial activity of several essential oils against Escherichia coli O157:H7 in soil. Two...
Nadine Yossa
Jitendra Patel
Patricia Miller
Y. Martin Lo
Food Control

Effect of Surface Roughness on Retention and Removal of Escherichia coli O157:H7 on Surfaces of Selected Fruits

This study was undertaken to evaluate the effect of surface roughness on the attachment and removal of Escherichia coli O157:H7 on selected fruit and metal surfaces. A new method to determine surface roughness was developed using confocal laser scanning microscopy (CLSM). A series of 2-D layered...
H. Wang
H. Feng
W. Liang
Y. Luo
V. Malyarchuk
Journal of Food Science

Antimicrobial effect of acidified sodium chlorite, sodium chlorite, sodium hypochlorite, and citric acid on Escherichia coli O157:H7 and natural microflora of fresh-cut cilantro

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 evaluate the efficacy of different sanitizing treatments on reducing Escherichia coli O157:H7 populations,...
Ana Allende
James McEvoy
Yang Tao
Yaguang Luo
Food Control

Ultrasound Enhanced Sanitizer Efficacy in Reduction of Escherichia coli O157:H7 Population on Spinach Leaves

The use of ultrasound to enhance the efficacy of selected sanitizers in reduction of Escherichia coli O157 :H7 populations on spinach was investigated. Spot-inoculated spinach samples were treated with water, chlorine, acidified sodium chlorite (ASC), peroxyacetic acid (POAA), and acidic...
Bin Zhou
Hao Feng
Yaguang Luo
Journal of Food Science

California strawberry commission food safety program

  The Basic Principles of Good Agricultural Practices (GAPs): The best way to prevent corrective action by state and federal governments is to prevent microbial contamination of fresh strawberries. Use GAPs. To minimize microbial food safety hazards in strawberries, growers should use...
California Strawberry Commission
California Strawberry Commission

Guía para Reducir al Mínimo el Riesgo Microbiano en los Alimentos, para Frutas y Hortalizas Frescas

El propósito de esta guía es ayudar a la industria nacional y extranjera de frutas y hortalizas a mejorar la inocuidad de dichos productos, ya sean estadounidenses o importados, por lo que se abordan temas de interés que afectan por igual a las áreas de producción...
Food and Drug Administration, USA
Food and Drug Administration, USA

Commodity Specific Food Safety Guidelines for the Lettuce and Leafy Greens Supply Chain - 1st Edition

Lettuce/leafy greens may be harvested mechanically or by hand and are almost always consumed uncooked or raw. Because lettuce/leafy greens may be hand-harvested and hand-sorted for quality, there are numerous “touch points” early in the supply chain and a similar number of “touch...
International Fresh-cut Produce Association
Produce Marketing Association
United Fresh Fruit and Vegetable Association
Western Growers
International Fresh-cut Produce Association