The effect of different processing parameters on the efficacy of commercial post-harvest washing of minimally processed spinach and shredded lettuce

Barrera, María J.; Blenkinsop, Robert W.; Warriner, Keith

doi:10.1016/j.foodcont.2011.12.013

Cited by 61 publications

(39 citation statements)

References 28 publications

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“…As the ORP is also dependent on the pH, it reflects not only the concentration of free chlorine, but also its state, i.e., the more lethal hypochlorous acid has a higher ORP than hypochlorite ion at the same concentration. ORP values of 650-700 mV, which correspond to about 3-5 ppm free chlorine, are considered to be sufficient for controlling suspended vegetative bacteria in the wash water, although in practice sometimes somewhat higher values are aimed, e.g., 850 mV (Suslow, 2004b;Barrera et al, 2012). Another example is the monitoring of membrane filtration, a technology which does not apply a measurable chemical concentration or a UV light intensity.…”

Section: Monitoringmentioning

confidence: 99%

Selection Criteria for Water Disinfection Techniques in Agricultural Practices

Haute

Sampers

Jacxsens

et al. 2013

Critical Reviews in Food Science and Nutrition

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This paper comprises a selection tool for water disinfection methods for fresh produce pre- and postharvest practices. A variety of water disinfection technologies is available on the market and no single technology is the best choice for all applications. It can be difficult for end users to choose the technology that is best fit for a specific application. Therefore, the different technologies were characterized in order to identify criteria that influence the suitability of a technology for pre- or postharvest applications. Introduced criteria were divided into three principal components: (i) criteria related to the technology and which relate to the disinfection efficiency, (ii) attention points for the management and proper operation, and (iii) necessities in order to sustain the operation with respect to the environment. The selection criteria may help the end user of the water disinfection technology to obtain a systematic insight into all relevant aspects to be considered for preliminary decision making on which technologies should be put to feasibility testing for water disinfection in pre- and postharvest practices of the fresh produce chain.

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Section: Monitoringmentioning

confidence: 99%

Selection Criteria for Water Disinfection Techniques in Agricultural Practices

Haute

Sampers

Jacxsens

et al. 2013

Critical Reviews in Food Science and Nutrition

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show abstract

“…Number of microbial population enhance during peeling, cutting, slicing and shredding (Akbar et al, 2006). Barrera et al (2012) investigated that processing parameters having an influence on the efficiency of commercial post-harvest biocide washes to lower down the bacterial contamination. Medina et al (2012) explained that relative humidity also has an effect on spinach after minimally processing.…”

Section: Susceptibility To Microbiological Spoilagementioning

confidence: 99%

Effect of Various Minimal Processing Treatments on Quality Characteristics and Nutritional Value of Spinach

Raheem¹,

Saeed²,

Aslam³

et al. 2015

JGIASS

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“…The EO water was reported to be effective in reducing E. coli populations on various produce (Pangloli et al 2009); however, the use of this disinfectant is not sufficient as single treatment, to reduce microbial populations below the desirable safe level, and its effectiveness is also influenced by the presence of organic materials, including fats, carbohydrates, and protein-based materials (Barrera et al 2012), and by pH, temperature, water hardness, chemical inhibitors, concentration, and contact time (Srey et al 2013).…”

Section: Technologies For the Postharvest Storage Of Fruits And Vegetmentioning

confidence: 99%

Processing Plants and Technologies for a Sustainable Mediterranean Food Chain

Genovese

Altieri

Admane

et al. 2015

The Sustainability of Agro-Food and Natural Resource Systems in the Mediterranean Basin

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The growing demand of fresh fruit and vegetable, free of pathogens and chemical residues, requires the application of safe and sustainable technologies for extending the storage life of these products. Furthermore, a very interesting and profitable activity is the isolation/extraction of pure natural (herbal) components that could be used by food, pharmaceutical, and cosmetic companies. In this context, several technologies have been developed in order to preserve fruits and vegetables during postharvest, also by using biocontrol agents, natural antimicrobials, GRAS (Generally Recognized As Safe) agents and physical treatments, and to recover valuable compounds as essential oil (from leaf, skin, pulp, or seed) using the most appropriate technology (extraction, distillation, or drying). In this chapter, authors, focusing on some of Mediterranean basin productions that are components of the Mediterranean diet, describe the main sustainable and innovative technologies and the related plants, suitable for management of fruits and vegetables postharvest and for recovery of essential oils from plant materials.

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The effect of different processing parameters on the efficacy of commercial post-harvest washing of minimally processed spinach and shredded lettuce

Cited by 61 publications

References 28 publications

Selection Criteria for Water Disinfection Techniques in Agricultural Practices

Selection Criteria for Water Disinfection Techniques in Agricultural Practices

Effect of Various Minimal Processing Treatments on Quality Characteristics and Nutritional Value of Spinach

Processing Plants and Technologies for a Sustainable Mediterranean Food Chain

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