Fresh Produce Safety, Traceability
Efficacy of aqueous and alcohol-based quaternary ammonium sanitizers for reducing Salmonella in dusts generated in almond hulling and shelling facilities
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Large volumes of fine particulate matter or “dust” (soil, hulls, and shells) generated when hulls and shells are removed from almond kernels complicate cleaning and sanitation procedures in the huller-sheller (HS) environment. This study evaluated the efficacy of 3 aqueous...
Journal of Food Science & Technology
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Tratamiento con radiación UV: alternativa en la poscosecha de lechuga (Lactuca sativa) variedad Batavia en la Sabana de Bogotá
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En los últimos años se ha buscado el desarrollo de tecnologías y procesos para garantizar la inocuidad y calidad en frutas y hortalizas frescas, así como procesos para prolongar la vida útil. Con este fin, se ha utilizado la radiación UV-C, como...
Revista Alimentos Hoy
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Comisión de la Fresa de California Programa de Seguridad Alimenticia
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Buenas Prácticas Agrícolas: Produciendo las Fresas más Saludables del Mundo
Como un agricultor de fresas, usted quiere que sus clientes se descuenta que están obteniendo las fresas de mejor calidad y más seguras del mundo. Esta guía está dise...
California Strawberry Commission
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Effectiveness of Bacteriophages in Reducing Escherichia coli O157:H7 on Fresh-Cut Cantaloupes and Lettuce
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Consumption of produce contaminated with Escherichia coli O157:H7 has resulted in cases of foodborne illness. We determined the efficacy of a mixture of three E. coli O157:H7–specific bacteriophages (ECP-100) in reducing the number of viable E. coli O157:H7 on contaminated fresh-cut...
Journal of Food Protection
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Survival of Salmonella Enteritidis PT 30 on Inoculated Almond Kernels in Hot Water Treatments
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Almonds are blanched by exposure to hot water or steam-injected water to remove the pellicle (skin) from the kernel. This study evaluated the survival of Salmonella Enteritidis PT 30, Salmonella Senftenberg 775W and Enterococcus faecalis on whole raw almond kernels exposed to hot water....
Food Research International
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A dry-inoculation method for nut kernels
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A dry-inoculation method for almonds and walnuts was developed to eliminate the need for the postinoculation drying required for wet-inoculation methods. The survival of Salmonella enterica Enteritidis PT 30 on wet- and dry-inoculated almond and walnut kernels stored under ambient conditions...
Food Microbiology
Almond | English | Walnut | Produce Safety | Fresh Produce
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Chlorine dioxide and chlorine effectiveness to prevent Escherichia coli O157:H7 and Salmonella cross-contamination on fresh-cut Red Chard
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Washing procedures applied to fresh produce have the potential to reduce contamination from the surface of the product. However, the wash water may also serve as a source of contamination or has great potential to result in cross-contamination. The objective of this study was to evaluate...
Food Control
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Salmonella y Escherichia coli enteropatógena en el ambiente de producción de cultivos: fuentes potenciales, supervivencia y gestión
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En las últimas dos décadas, por lo menos una docena de grandes brotes de gastroenteritis, causados por Salmonella no tifoidea y E. coli enteropatógena se han relacionado con el consumo de brotes, nueces, frutas y vegetales frescos ó mínimamente procesados. Estos...
University of Florida, IFAS
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Evaluation of Current Operating Standards for Chlorine Dioxide in Disinfection of Dump Tank and Flume for Fresh Tomatoes
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Standard postharvest unit operations that rely on copious water contact, such as fruit unloading and washing, approach the criteria for a true critical control point in fresh tomato production. Performance data for approved sanitizers that reflect commercial systems are needed to set...
Journal of Food Protection
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Variable agronomic practices, cultivar, strain source and initial contamination dose differentially affect survival of Escherichia coli on spinach
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Aims: Greenhouse and field trials were conducted under different agronomic practices and inoculum doses of environmental Escherichia coli and attenuated E. coli O157:H7, to comparatively determine whether these factors influence their survival on leaves and within the rhizosphere.
Methods...
Journal of Applied Microbiology
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