Fresh Produce Safety, Traceability

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

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