Frank Devlieghere

TL;DR: In this article, a systematic approach is validated for designing equilibrium modified atmosphere (EMA) packages for fresh-cut produce (trimmed Brussels sprouts, shredded spinach, shredded chicory endives, shredded iceberg lettuce, grated carrots, complete heads of iceberg lettuce and a mixture of red, green and yellow bell peppers).

TL;DR: A food safety performance diagnosis, based on seven indicators and corresponding assessment grids have been developed and validated in nine European food businesses and can be a useful tool to have a first indication about the microbiological performance of a food safety management system present in a food business.

TL;DR: The efficiency of PAA to remove the native flora was highly dependent on the type of fresh-cut produce: the highest microbial reductions were obtained for carrots and white cabbage followed by iceberg lettuce, and the obtained efficiency was the lowest for leek.

TL;DR: It is proved that it is possible to inhibit browning caused by ClO2, and the reason for the enhanced growth of microorganisms in decontaminated samples should be investigated.

TL;DR: Chlorine dioxide (ClO(2) seems to be a promising alternative to prolong the shelf-life of grated carrots and reached an unacceptable score when samples were already rejected from the microbiological point of view.