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. In fact, this chemical, commonly used as …

It is well known that fresh-cut processors usually rely on wash water sanitizers to reduce
microbial counts in order to maintain quality and extend shelf-life of the end product. Water is …

Disinfection is one of the most important processing steps affecting the quality and safety
and the shelf-life of the end product in fresh-cut processing. Chlorine is the most widely used …

Chlorine dioxide (ClO2), ozone, and thyme essential oil has been found to be effective in
reducing pathogens, including Escherichia coli O157: H7, on selected produce. The efficacy …

Abstract Ozone (3 ppm), chlorine dioxide (3 and 5 ppm), chlorinated trisodium phosphate
(100-and 200-ppm chlorine), and peroxyacetic acid (80 ppm) were assessed for reduction of …

Minimally processed fruits and vegetables (MPFV) have a short shelf-life due to their
metabolism and the action of spoilage microorganisms. Chlorine dioxide is a powerful …

The effects of distilled, ozonated (12 mg L− 1) and chlorinated (100 mg L− 1) water
treatments on inactivation of Escherichia coli and Listeria innocua inoculated on lettuce …

The sanitization efficacy of slightly acidic electrolyzed water (SAEW) against food pathogens
on selected fresh ready-to-eat (RTE) vegetables and sprouts was evaluated and compared …

Increasing concerns about the possible formation of carcinogenic compounds and the
emergence of new, more tolerant pathogens, have raised questions on the use of chlorine in …

The quality and safety of packaged salad are major concerns to consumers. Ozone gas is a
non-thermal processing technology capable of treating food to reduce pathogens. The …