Pathogen reduction and quality of lettuce treated with electrolyzed oxidizing and acidified chlorinated water

Journal of Food Science

Volumn 66, Issue 9, 2001, Pages 1368-1372

  Park, C M ^a   Hung, Y C ^a   Doyle, M P ^b   Ezeike, G O I ^a   Kim, C ^a  

^a UNIVERSITY OF GEORGIA   (United States)

^b UNIVERSITY OF GEORGIA   (United States)

Author keywords

Chlorinated water; Electrolyzed oxidizing water; Escherichia coli O157:H7; Lettuce; Listeria monocytogenes

Indexed keywords

ESCHERICHIA COLI; LACTUCA; LISTERIA; LISTERIA MONOCYTOGENES;

EID: 0035665675     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2001.tb15216.x     Document Type: Article

References (29)

1. Survival and growth of Escherichia coli O157:H7 on salad vegetables
2. Factors affecting the efficacy of washing procedures used in the production of prepared salads
3. Growth of Listeria monocytogenes on fresh vegetables stored under controlled atmosphere
4. Growth of Aeromonas hydrophila on fresh vegetables stored under a controlled atmosphere
5. Pathogenic microorganisms associated with fresh produce
6. Survival of enterohemorrhagic Escherichia coli O157:H7 in bovine feces applied to lettuce and the effectiveness of chlorinated water as a disinfectant
7. Survival and growth of Listeria monocytogenes on lettuce as influenced by shredding, chlorine treatment, modified atmosphere packaging and temperature
8. Behavior of Listeria monocytogenes inoculated into raw tomatoes and processed tomato products
9. Efficacy of spray application of chlorinated water in killing pathogenic bacteria on raw apples, tomatoes, and lettuce
10. Antimicrobial effect of chlorine on Listeria monocytogenes
11. Incidence, contributing factors, an control of bacterial pathogens in produce
12. Ozone applications in food processing
13. Evaluation of selective direct plating media for their suitability to recover uninjured, heat-injured, and freeze-injured Listeria monocytogenes from foods
14. Electrolyzed water as a disinfectant for fresh-cut vegetables
15. Removal of Yersinia enterocolitica from fresh parsley by washing with acetic acid or vinegar
16. Roles of oxidation-reduction potential (ORP) in electrolyzed oxidizing (EO) water and chemically modified water for the inactivation of food-related pathogens
17. The microbiology of minimally processed fresh fruits and vegetables
18. The microbiology of mixed salad containing ingredients without dressing
19. Survival and growth of Salmonella hadar on minimally processed cabbage as influenced by storage abuse conditions
20. Microbiological control of cucumber hydrocooling water with chlorine dioxide
21. Hydrogen peroxide as an alternative to chlorine
22. Antiviral, antibacterial, and antifungal actions of electrolyzed oxidizing water through electrolysis
23. Inactivation of Escherichia coli O157:H7 and Listeria monocytogenes on plastic kitchen cutting boards by electrolyzed oxidizing water
24. Efficacy of electrolyzed oxidizing water for inactivating Escherichia coli O157:H7, Salmonella enteritidis, and Listeria monocytogenes
25. The effect of various disinfectants against Listeria monocytogenes on fresh-cut vegetables
26. Effectiveness of trisodium phosphate for killing Salmonella montevideo on tomatoes