Aqueous Antimicrobial Treatments to Improve Fresh and Fresh-Cut Produce Safety

Microbial Safety of Fresh Produce

Volumn , Issue , 2009, Pages 167-190

  Herdt, Joy ^a   Feng, Hao ^b  

^a Ecolab Research Development and Engineering   (United States)

^b UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

Antimicrobial treatments chemical, physical, and mechanical action; Aqueous antimicrobial treatments chlorine and chlorine compounds; Aqueous antimicrobial treatments improving fresh and fresh cut produce safety; Environmental Protection Agency (EPA) and antimicrobial agents level regulation; Microbial type, level, and attachment; Multiple intervention approach in supply chain and fresh and fresh cut produce safety; Oxidation capacity of antimicrobials; Peroxyacetic acid (POAA or peracetic acid) as sanitizer; Postharvest interventions; Surface topography physical property of fresh fruits and vegetables

Indexed keywords

EID: 77958519424     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781444319347.ch9     Document Type: Chapter

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