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 …

Listeria monocytogenes, in fresh and ready‐to‐eat produce such as whole fresh apples, is of
concern as there is no “kill step” in their packing process that would eliminate the pathogenic …

Penicillium expansum is a major postharvest fungal pathogen and is the causal agent of
blue mold decay in apples. Epsilon-poly-l-lysine (ε-PL) is a naturally-occurring polypeptide …

The quality and color of winter jujube fruits are easy to change after harvest. We studied the
regulation mechanism of propyl gallate (PG) on post-harvest physiological quality of winter …

Fresh-cut apples, being rich in antioxidants and other nutrients, have emerged as popular
snacks in restaurants, at home, and in school lunch programs, partially due to freshness …

Dry sanitation methods are often limited to physical removal strategies such as brushing or
wiping with sanitary cleaning tools. However, the relative efficacy of these approaches to …

The inactivation efficacies of low pressure mercury (LPM) lamps (253.7 nm) and UVC LEDs
(277 nm) were compared for Escherichia coli O157: H7 on lettuce leaves and Listeria …

Lemon fruits have a non-uniform histological structure, and are characterized by abundant
volatile compounds. However, the distribution of volatile compounds in different tissues …

Post-harvest sanitation of fruit and vegetables is one major concern of the food producing
industry. In particular, amount and type of microorganisms (MOs) on fresh commodities …

Limited information is available regarding gaseous chlorine dioxide (ClO 2) treatments
against Listeria and spoilage microorganisms (MOs) on fresh apples under controlled …