Aqueous Antimicrobial Treatments to Improve Fresh and Fresh-Cut Produce Safety

Joy Herdt, Hao Feng

Research output: Chapter in Book/Report/Conference proceedingChapter

Original languageEnglish (US)
Title of host publicationMicrobial Safety of Fresh Produce
Number of pages24
ISBN (Print)9780813804163
StatePublished - Sep 28 2009


  • Antimicrobial treatments - chemical, physical, and mechanical action
  • Aqueous antimicrobial treatments - chlorine and chlorine compounds
  • Aqueous antimicrobial treatments improving fresh and fresh-cut produce safety
  • Environmental Protection Agency (EPA) and antimicrobial agents level regulation
  • Microbial type, level, and attachment
  • Multiple intervention approach in supply chain and fresh and fresh-cut produce safety
  • Oxidation capacity of antimicrobials
  • Peroxyacetic acid (POAA or peracetic acid) as sanitizer
  • Postharvest interventions
  • Surface topography - physical property of fresh fruits and vegetables

ASJC Scopus subject areas

  • Biochemistry, Genetics and Molecular Biology(all)
  • Agricultural and Biological Sciences(all)

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