Research Progress on Physical Preservation Technology of Fresh-Cut Fruits and Vegetables
HorticulturaeFresh-cut fruits and vegetables have become more popular among consumers because of their nutritional value and convenience. However, the lower shelf life of fresh-cut fruits and vegetables due to processing and mechanical damage is a critical factor ...
Dixin Chen +4 more
doaj +2 more sources
Occurrence of disinfectant-resistant bacteria in a fresh-cut vegetables processing facility and their role in protecting Salmonella enteritidis. [PDF]
RSC Adv, 2021 Chemical disinfectants are widely used to control foodborne pathogen contamination in fresh-cut vegetables (FVs) processing facilities. In this study, we investigated the disinfectant-resistant bacteria in a FVs processing facility and evaluate the ...
Xu JG +5 more
europepmc +2 more sources
Effect of Processing Conditions on the Microflora of Fresh-Cut Vegetables
Journal of Food Protection, 1990 Surveys were made of commercial processing lines used to prepare fresh-cut vegetables such as chopped salad ingredients, carrot sticks, and cauliflower florets. Washing and chlorinated water dips only partially removed the microorganisms that were intrinsic to the vegetables.
Neelima, Garg +2 more
openaire +3 more sources
Foodborne pathogenic bacteria in fresh-cut vegetables and fruits
, 2016 Öz bulunamadı.
H. Olmez
openaire +3 more sources
Evaluation of Combined Disinfection Methods for Reducing Escherichia coli O157:H7 Population on Fresh-Cut Vegetables. [PDF]
Int J Environ Res Public Health, 2015 Most current disinfection strategies for fresh-cut industry are focused on the use of different chemical agents; however, very little has been reported on the effectiveness of the hurdle technology. The effect of combined decontamination methods based on
Petri E, Rodríguez M, García S.
europepmc +2 more sources
Trends in consumers' preferences towards fresh-cut vegetables during the Covid-19 pandemic
Economia agro-alimentare, 2022 The fresh-cut sector has shown a positive trend in recent years, due to the "ease of use" and the increasing innovation in the quality and safety features of these products.
G. Maesano +5 more
semanticscholar +1 more source
Journal of Food Protection, 2021 This study was conducted to compare the efficacy of two sanitizing agents (chlorine and PAA) in reducing (both spoilage and pathogenic) microorganisms and in reducing disinfection by-products ( DBPs) in the washing stage of three types of minimally ...
E. Petri, R. Virto
semanticscholar +1 more source
Safety Problems and Countermeasures of Fresh-cut Fruits and Vegetables during Processing and Consumption(果蔬鲜切产品在生产加工、消费过程中的安全问题及对策) [PDF]
Shipin kexue jishu xuebao, 2014 Fresh-cut fruits and vegetables are favored by consumers due to its fresh, sanitation, and convenience characters. The reasons of quality and safety incidents about fresh-cut fruits and vegetables in recent years were analyzed.
JIANG Ai-li(姜爱丽) +1 more
doaj +1 more source
Research Progress in Mechanism and Preventive Technologies for the Browning of Fresh-Cut Fruits and Vegetables [PDF]
Shipin KexueFresh-cut fruits and vegetables are highly favored by consumers due to their convenience and cleanliness, which have significant development potential as a new consumption format for fruits and vegetables.
WANG Bin, LIN Wei, YUAN Xiao
doaj +1 more source
Horticulturae, 2022 Fresh-cut leafy vegetable has an image as a healthy, nutritious, and delicious product. However, the product still faces the challenge of quality retention and short shelf life, especially in tropical climate regions.
Warissara Wanakamol +5 more
doaj +1 more source