09 November, 2023

Download the poster: Evaluation of an Effective and Odorless Fruit Disinfection Procedure for Unpasteurized Juice Products - A Case Study of a Campus Juice Bar

  Annual meeting on 2023-11-24

 Download our poster (google drive)

 

 

Reference 

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Chun, H. H., Kang, J. H., & Song, K. B. (2013). Effects of aqueous chlorine dioxide treatment and cold storage on microbial growth and quality of blueberries. Journal of the Korean Society for Applied Biological Chemistry, 56, 309-315.


Fan, X., Annous, B. A., Keskinen, L. A., & Mattheis, J. P. (2009). Use of chemical sanitizers to reduce microbial populations and maintain quality of whole and fresh-cut cantaloupe. Journal of Food Protection, 72(12), 2453-2460.


Ju, S. Y., Ko, J. J., Yoon, H. S., Seon, S. J., Yoon, Y. R., Lee, D. I., ... & Chang, H. J. (2017). Does electrolyzed water have different sanitizing effects than sodium hypochlorite on different vegetable types?. British Food Journal, 119(2), 342-356.

Park, S. Y., Mizan, M. F. R., & Ha, S. D. (2016). Inactivation of Cronobacter sakazakii in head lettuce by using a combination of ultrasound and sodium hypochlorite. Food Control, 60, 582-587.


Pezzuto, A., Belluco, S., Losasso, C., Patuzzi, I., Bordin, P., Piovesana, A., ... & Ricci, A. (2016). Effectiveness of washing procedures in reducing Salmonella enterica and Listeria monocytogenes on a raw leafy green vegetable (Eruca vesicaria). Frontiers in microbiology, 7, 1663.


Rodgers, S. L., Cash, J. N., Siddiq, M., & Ryser, E. T. (2004). A comparison of different chemical sanitizers for inactivating Escherichia coli O157: H7 and Listeria monocytogenes in solution and on apples, lettuce, strawberries, and cantaloupe. Journal of food protection, 67(4), 721-731.


Sun, S. H., Kim, S. J., Kwak, S. J., & Yoon, K. S. (2012). Efficacy of sodium hypochlorite and acidified sodium chlorite in preventing browning and microbial growth on fresh-cut produce. Preventive Nutrition and Food Science, 17(3), 210.
 

Tomás-Callejas, A., López-Gálvez, F., Sbodio, A., Artés, F., Artés-Hernández, F., & Suslow, T. V. (2012). Chlorine dioxide and chlorine effectiveness to prevent Escherichia coli O157: H7 and Salmonella cross-contamination on fresh-cut Red Chard. Food Control, 23(2), 325-332.


Wu, V. C., & Kim, B. (2007). Effect of a simple chlorine dioxide method for controlling five foodborne pathogens, yeasts and molds on blueberries. Food Microbiology, 24(7-8), 794-800.