Journal ArticleDOI
The microbiological efficacy of decontamination methodologies for fresh produce: A review
TLDR
In this article, a literature review was executed using academic databases and industry sources to identify current literature on different decontamination technologies and to identify and prioritise research gaps regarding practical and effective mechanisms to reduce microbial loading of produce with particular reference to industrially cut, washed and prepared fresh produce.About:
This article is published in Food Control.The article was published on 2013-08-01. It has received 248 citations till now.read more
Citations
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Journal ArticleDOI
Fresh fruits and vegetables—An overview on applied methodologies to improve its quality and safety
TL;DR: In this article, an analysis of the alternative and traditional methodologies is made, pointing out the significant advantage and limitations of each technique and highlighting some of their challenges and limitations. But, further research is still required, since none of the methods reported can control all the parameters necessary to achieve produce with an extending shelf-life, without compromising its quality.
Journal ArticleDOI
Inorganic and metal nanoparticles and their antimicrobial activity in food packaging applications
TL;DR: This review has evaluated recent studies plus the applications of inorganic and metal nanoparticles mostly in food packaging applications along with their antimicrobial properties and reaction mechanisms.
Journal ArticleDOI
Alternative disinfection methods to chlorine for use in the fresh-cut industry
TL;DR: The use of chlorine as a disinfectant in the fresh-cut produce industry has been identified as a concern mainly due to public health issues as discussed by the authors, and the search for alternative methods of disinfection is therefore a current and on-going challenge in both Academia and Industry.
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Antimicrobial bio-nanocomposites and their potential applications in food packaging
TL;DR: In this paper, the authors proposed to incorporate antimicrobial agents into the food packaging materials to inhibit the growth of microorganisms on food surfaces and thus increase the shelf life of food packaging.
Journal ArticleDOI
Effect of Disinfectants on Preventing the Cross-Contamination of Pathogens in Fresh Produce Washing Water.
TL;DR: The review examines the efficacy of process wash water disinfectants during produce processing with the aim to prevent cross-contamination of pathogens and free chlorine, chlorine dioxide, ozone, and peracetic acid were considered suitable disinfectants.
References
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A life course approach to diet, nutrition and the prevention of chronic diseases.
TL;DR: Prevention will be the most cost-effective and feasible approach for many countries and should involve three mutually reinforcing strategies throughout life, starting in the antenatal period.
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Bacteriocins: Safe, natural antimicrobials for food preservation
TL;DR: Toxicity data exist for only a few bacteriocins, but research and their long-time intentional use strongly suggest that bacteriOCins can be safely used.
Journal ArticleDOI
Lactic acid bacteria of foods and their current taxonomy.
TL;DR: Application of molecular genetic techniques to determine the relatedness of food-associated lactic acid bacteria has resulted in significant changes in their taxonomic classification and the relationship of the bacteria of food fermentation and spoilage is reviewed.
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Extending and Measuring the Quality of Fresh-cut Fruit and Vegetables: a Review
TL;DR: A number of alternatives for preservation of fresh-cut vegetables have been proposed, such as antioxidants, irradiation, ozone, organics acids, modified atmosphere packaging, whey permeate, etc as discussed by the authors.