Effect of temperature and chlorination of pre-washing water on shelf-life and physiological properties of ready-to-use iceberg lettuce

Methods to Reduce/Eliminate Pathogens from Fresh and Fresh‐Cut Produce

M.E. Parish, Larry R. Beuchat, Trevor Suslow et al. · Comprehensive Reviews in Food Science and Food Safety · 2003 · 529 citations

Agriculture, Food Science, Microbiology +12

The effects of various disinfectants againstListeria monocytogeneson fresh-cut vegetables

S. Zhang · Food Microbiology · 1996 · 388 citations

Agriculture, Food Science, Microbiology +14

Efficacy of Spray Application of Chlorinated Water in Killing Pathogenic Bacteria on Raw Apples, Tomatoes, and Lettuce

Larry R. Beuchat, B.V. Nail, Barbara Adler et al. · Journal of Food Protection · 1998 · 370 citations

Agriculture, Horticultural Sciences, Plant Pathology +16

Attachment of Escherichia coli O157:H7 to Lettuce Leaf Surface and Bacterial Viability in Response to Chlorine Treatment as Demonstrated by Using Confocal Scanning Laser Microscopy

Kun‐Ho Seo, Joseph F. Frank · Journal of Food Protection · 1999 · 370 citations · Full text

Life Sciences, Microbiology, Bacteriology +13

Wound induced changes in phenolic metabolism and tissue browning are altered by heat shock

Mikal E. Saltveit · Postharvest Biology and Technology · 2000 · 339 citations

Agriculture, Biochemistry, Plant Sciences +16