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Bacteriological Analysis of Fresh Produce in Norway
International Journal of Food Microbiology, 2002A total of 890 samples of fresh produce obtained from Norwegian markets were examined in order to assess the bacteriological quality of the products and their potential public health risk. The samples comprised lettuce, pre-cut salads, growing herbs, parsley and dill, mushrooms and strawberries.
Gro S Johannessen
exaly +3 more sources
Omni-channel strategies for fresh produce with extra losses in-store
, 2021Omni-channel retailing has become increasingly popular among retailers. Thus, whether it is profitable to implement omni-channel operations is regarded as an important question for retailers.
Yang Song +3 more
semanticscholar +1 more source
International Journal of Production Research, 2021
Since some platforms such as Amazon, and JD.com are expanding their business into the fresh produce market, traditional fresh produce suppliers are seeking to cooperate with them.
Chang Xu +3 more
semanticscholar +1 more source
Since some platforms such as Amazon, and JD.com are expanding their business into the fresh produce market, traditional fresh produce suppliers are seeking to cooperate with them.
Chang Xu +3 more
semanticscholar +1 more source
Fresh Produce E-Commerce and Online Shoppers’ Purchase Intention
Chinese Economy, 2021The development of the Internet has provided many opportunities for electronic commerce, and many e-commerce companies like Alibaba have achieved great success. Fresh produce industry has also attempted to step into e-commerce during the past decade.
Kai Zhao +3 more
semanticscholar +1 more source
Advances in Colloid and Interface Science
Fresh produce deteriorates and spoils after harvest due to its perishable nature. Deterioration in quality over time has become a major problem for the food industry, placing an undue burden on the economy and agriculture.
Ruchir Priyadarshi, Suzan Uzun, J. Rhim
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Fresh produce deteriorates and spoils after harvest due to its perishable nature. Deterioration in quality over time has become a major problem for the food industry, placing an undue burden on the economy and agriculture.
Ruchir Priyadarshi, Suzan Uzun, J. Rhim
semanticscholar +1 more source
Practical in-storage interventions to control foodborne pathogens on fresh produce.
Comprehensive Reviews in Food Science and Food Safety, 2021Although tremendous efforts have been made to ensure fresh produce safety, various foodborne outbreaks and recalls occur annually. Most of the current intervention strategies are evaluated within a short timeframe (less than 1 h), leaving the behavior of
L. Sheng, Mei-Jun Zhu
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Interventions for Fresh Produce
2017Environmental matrices such as soil, water, and dust harbor microorganisms. Many of the microorganisms found in the environment are essential for biogeochemical cycles and are required for plant growth. The microbiome of the produce production environment might also contain foodborne pathogens and spoilage causing organisms that can be detrimental to ...
Govindaraj Dev Kumar +2 more
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The survival of hepatitis A virus in fresh produce
International Journal of Food Microbiology, 2002Fresh produce has been repeatedly implicated as the source of human viral infections, including infection with hepatitis A virus (HAV). The objective of the present study was to evaluate the HAV adsorption capacity of the surface of various fresh vegetables that are generally eaten raw and the persistence of the HAV.
Luciana, Croci +4 more
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Direct Detection of Bacteria on Fresh Produce
Proceedings of the 9th International Joint Conference on Biomedical Engineering Systems and Technologies, 2016This paper presents a revolutionary method of bacterial detection that directly detects and quantifies the presence of specific bacteria on the surfaces of fresh produce without sample preparation (water rinse, soak, stomaching) and/or enrichment. The speed of detection is from 2 to 10 minutes with a limit of detection in a range of 10^2 to 10^4 cfu/mm^
Shin Horikawa +4 more
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1998
More than 20 different kinds of fruits and vegetables are sold as ‘minimally processed’ or ‘fresh-cut’ produce. The International Fresh-cut Produce Association (IFPA) defines fresh-cut produce as ‘any fresh fruit or vegetable or any combination thereof that has been physically altered from its original form, but remains in a fresh state’.
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More than 20 different kinds of fruits and vegetables are sold as ‘minimally processed’ or ‘fresh-cut’ produce. The International Fresh-cut Produce Association (IFPA) defines fresh-cut produce as ‘any fresh fruit or vegetable or any combination thereof that has been physically altered from its original form, but remains in a fresh state’.
openaire +1 more source