Cross-contamination is a primary cause of pathogen contamination in fresh-produce
affecting any point of its production-distribution chain. This work provides a review of the …

Highlights•Microbial contamination is a persistent challenge to food safety and quality.•Bio-
based antimicrobial delivery system enhances food decontamination.•Bio-based …

The presence of human enteric viruses in produce has extensively been reported. However,
the significance of the quality of process water (PW) used by the produce industry and the …

The goal of the present study was to establish free chlorine operational limits for the
disinfection of different types of fresh-cut produce wash water using sodium hypochlorite …

The aim of this study was to evaluate, quantify and model the inactivation of Salmonella in
fresh-cut lettuce during washings with chlorinated water at different free chlorine …

The contamination of water used in post‐harvest handling and processing operations of
fresh and frozen fruit, vegetables and herbs (ffFVHs) is a global concern. The most relevant …

Foodborne contamination and associated illness in the United States is responsible for an
estimated 48 million cases per year. Increased food demand, global commerce of …

Addition of chlorine‐based antimicrobial substances to fresh‐cut leafy green wash water is
done to minimize microbial cross‐contamination during processing. We developed the FDA …

Bacteriocin secretion and the modification of extracellular pH are some competitive
adaptations that bacteria have acquired to persist against adverse environmental conditions …

Commercial leafy green supply chains often are required to have test and reject (sampling)
plans for specific microbial adulterants at primary production or finished product packing for …