Fresh Produce Safety, Traceability

Effects of Ozone, Iodine and Chlorine on Spore Germination of Fungi Isolated from Mango Fruits

Mango diseases are mainly controlled by integrated programs,including alternative disease prevention and strategies using agrochemicals. For several years, the food industry has used chlorine applications due to their oxidising properties. The aim of this work was to compare the effect of ozone,...
Claudia Barbosa
Leticia Ponce de León
José Sepúlveda
Daniel Nieto
Revista Mexicana de Fitopatología

Growing Vegetables, Fruits and Produce

Food safety is a concern to all involved in the production, marketing and consumption of foodstuff. Produce, fruits and vegetables, present unique problems in that they are often consumed raw without processing. In many cases, small produce growers market their crops directly to consumers or...
Karen L.B. Gast
Dan Nagengast
Rhonda Janke
Donald C. Cress
Kansas State University

Efficacy of Sanitizers To Inactivate Escherichia coli O157:H7 on Fresh-Cut Carrot Shreds under Simulated Process Water Conditions

Chlorine is widely used as a sanitizer to maintain the microbial quality and safety of fresh-cut produce; however, chlorine treatment lacks efficacy on pathogen reduction, especially when the fresh-cut processing water contains heavy organic loads. A more efficacious sanitizer that can tolerate the...
Rolando J. Gonzalez
Yaguang Luo
Rolando J. Gonzalez
Yang Tao
Gustavo A. Gonzalez
Journal of Food Protection

E. coli O157 control of cross-contamination: Guidance for food business operators and enforcement authorities

This guidance is for food businesses of all sizes where both raw food and ready-to-eat foods are handled. Raw food in this context means raw meat and any raw ingredients that are potential sources of E. coli O157. Ready-to-eat foods are foods that will not be cooked or reheated before being eaten...
Food Standards Agency
Food Standards Agency, UK

Acidified sodium chlorite as an alternative to chlorine to control microbial growth on shredded carrots while maintaining quality

Shredded carrots are particularly susceptible to microbial growth and quality deterioration as a result of a large cut surface area to mass ratio. Acidified sodium chlorite (ASC) in the concentration range 500–1200 μL L−1 has been shown to have stronger efficacy against pathogens...
Saúl Ruiz Cruz
Yaguang Luo
Rolando J Gonzalez
Yang Tao
Gustavo A González
Journal of the Science of Food and Agriculture

Safe Handling of Food at Open Markets

Once food has been harvested, processed, and packaged, it can be offered for sale to the public. Maintaining a safe food product means protecting it from contamination, assuring proper temperatures, and preventing damage. This chapter will help you identify the critical control points in storage...
Judy M. Willingham
Kansas State University Agricultural Experiment Station

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