Food Treatment

Food Treatment

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Effectiveness of Individual or Combined Sanitizer Treatments for Inactivating Salmonella spp. on Smooth Surface, Stem Scar, and Wounds of Tomatoes
Effectiveness of Individual or Combined Sanitizer Treatments for Inactivating Salmonella spp. on Smooth Surface, Stem Scar, and Wounds of Tomatoes
ABSTRACT: Unwaxed, green tomatoes (‘Florida 47’ cultivar) were contaminated with Salmonella and then treated with aqueous solutions of sodium hypochlorite (HOCl; 200 ppm), acidified sodium chlorite ...
·ift.onlinelibrary.wiley.com·
Effectiveness of Individual or Combined Sanitizer Treatments for Inactivating Salmonella spp. on Smooth Surface, Stem Scar, and Wounds of Tomatoes
Chlorine Dioxide Inactivation of Bacillus and Clostridium Spores
Chlorine Dioxide Inactivation of Bacillus and Clostridium Spores
Bacillus cereus T and F4810/72, B. stearothermophilus ATCC 1518, and Clostridium perfringens NCTC 8798 spore inactivation by 20, 50, and 80 mg chlorine dioxide (ClO2)/L at three pH values (4.5, 6.5,...
·ift.onlinelibrary.wiley.com·
Chlorine Dioxide Inactivation of Bacillus and Clostridium Spores
In situ quantification of chlorine dioxide gas consumption by fresh produce using UV–visible spectroscopy
In situ quantification of chlorine dioxide gas consumption by fresh produce using UV–visible spectroscopy
"strawberries consume ClO2 gas rapidly and that longer exposure times (17 and 84 min) for continuous exposure resulted in around 45% ClO2 absorption whereas shorter exposure times (7 min) consumed less than 20% of the injected ClO2 because the latter did not reach steady state ClO2 consumption prior to completion."
·sciencedirect.com·
In situ quantification of chlorine dioxide gas consumption by fresh produce using UV–visible spectroscopy
New Approach for Decontaminating and Improving the Quality of Fresh and Fresh-Cut Produce Utilizing Packaging Design and Chlorine Dioxide - MICHIGAN STATE UNIV
New Approach for Decontaminating and Improving the Quality of Fresh and Fresh-Cut Produce Utilizing Packaging Design and Chlorine Dioxide - MICHIGAN STATE UNIV
"we will study chlorine dioxide (ClO2) gas as an antimicrobial treatment for leafy greens (lettuce and spinach) and cherry tomatoes for use with current production lines and packaging systems. To inactivate human pathogens with ClO2, the product must be exposed for a prolonged time, and so we will use packaging strategies to address this problem."
·reeis.usda.gov·
New Approach for Decontaminating and Improving the Quality of Fresh and Fresh-Cut Produce Utilizing Packaging Design and Chlorine Dioxide - MICHIGAN STATE UNIV
Inactivation of Salmonella Typhimurium on red chili peppers by treatment with gaseous chlorine dioxide followed by drying - PubMed
Inactivation of Salmonella Typhimurium on red chili peppers by treatment with gaseous chlorine dioxide followed by drying - PubMed
Chili pepper (Capsicum annuum L.) powder and other powdered spices containing chili peppers are occasionally contaminated with foodborne pathogens. We applied chlorine dioxide (ClOsub2/sub) gas treatment to chili peppers prior to drying to inactivate Salmonella Typhimurium. Chili peppers inocula …
·pubmed.ncbi.nlm.nih.gov·
Inactivation of Salmonella Typhimurium on red chili peppers by treatment with gaseous chlorine dioxide followed by drying - PubMed