Concepedia

Combination treatment of alkaline electrolyzed water and citric acid with mild heat to ensure microbial safety, shelf-life and sensory quality of shredded carrots

S. M. E. Rahman, Yongguo Jin, Deog‐Hwan Oh

Food Microbiology · 2010 · 111 citations · 37 references

Concepts

AgricultureFood ScienceMicrobiologyFood MicrobiologyFood PreservationFood SafetyFood Preservation ChemistryPostharvest Physiology Of VegetablesVegetable PreservationVegetable StorageWater In FoodsAlkaline Water ElectrolysisElectrolyzed Water TreatmentNonthermal Processing Of VegetablesPreservation Of Vegetable ProductsSanitization Of Fresh ProduceSensory Quality EvaluationSensory Quality ImprovementSensory Quality Preservation

References

37

Pathogenic Microorganisms Associated with Fresh Produce

Larry R. Beuchat · Journal of Food Protection · 1996 · 1.3K citations

Agriculture, Food Science, Microbiology +14

The microbiological safety of minimally processed vegetables

Gillian A. Francis, Christopher Thomas, D. O’Beirne · International Journal of Food Science & Technology · 1999 · 484 citations

Agriculture, Food Science, Microbiology +17

Microbiological safety evaluations and recommendations on fresh produce

C. De Roever · Food Control · 1998 · 411 citations

Agriculture, Food Science, Microbiology +14

Efficacy of Chlorine Dioxide, Ozone, and Thyme Essential Oil or a Sequential Washing in Killing Escherichia coli O157:H7 on Lettuce and Baby Carrots

Namita Singh, Rakesh K. Singh, Arun K. Bhunia et al. · LWT · 2002 · 393 citations

Agriculture, Food Science, Food Hygiene +16

Antimicrobials in foods

Food and Chemical Toxicology · 1993 · 330 citations