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
PublisherWiley Blackwell
Pages167-190
Number of pages24
ISBN (Print)9780813804163
DOIs
StatePublished - Sep 28 2009

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anti-infective agents
Safety
water
fresh-cut produce

Keywords

  • 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)

Cite this

Herdt, J., & Feng, H. (2009). Aqueous Antimicrobial Treatments to Improve Fresh and Fresh-Cut Produce Safety. In Microbial Safety of Fresh Produce (pp. 167-190). Wiley Blackwell. https://doi.org/10.1002/9781444319347.ch9

Aqueous Antimicrobial Treatments to Improve Fresh and Fresh-Cut Produce Safety. / Herdt, Joy; Feng, Hao.

Microbial Safety of Fresh Produce. Wiley Blackwell, 2009. p. 167-190.

Research output: Chapter in Book/Report/Conference proceedingChapter

Herdt, Joy ; Feng, Hao. / Aqueous Antimicrobial Treatments to Improve Fresh and Fresh-Cut Produce Safety. Microbial Safety of Fresh Produce. Wiley Blackwell, 2009. pp. 167-190
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