Combining sanitizers and nonthermal processing technologies to improve fresh-cut produce safety

C. J. Doona, F. E. Feeherry, H. Feng, S. Grove, K. Krishnamurthy, A. Lee, K. Kustin

Research output: Chapter in Book/Report/Conference proceedingChapter


Fresh and fresh-cut produce are often consumed raw and are an important part of a healthy, balanced diet. In recent years, the consumption of fresh produce has been associated with outbreaks of Escherichia coli O157:H7, hepatitis A virus (HAV), and human norovirus (NoV), for example. Methods for improving fresh and fresh-cut produce safety would have tremendous benefit both for consumers, in terms of health and safety, and for the industry. This chapter addresses the development of combinations of chemical sanitizers (chlorine, ozone, chlorine dioxide) and nonthermal processing technologies that have potential commercial applications, such as the use of ultrasound to dislodge pathogens from fresh produce surfaces, and the use of energy-independent ClO2 technologies developed for forward military deployments to disinfect produce or food contact and handling surfaces.

Original languageEnglish (US)
Title of host publicationElectron Beam Pasteurization and Complementary Food Processing Technologies
PublisherElsevier Inc.
Number of pages31
ISBN (Electronic)9781782421085
ISBN (Print)9781782421009
StatePublished - Jan 2 2015


  • Chlorine dioxide
  • Electron beam
  • Irradiation
  • Nonthermal technologies
  • Produce safety
  • Sanitizers
  • Ultrasound

ASJC Scopus subject areas

  • General Engineering
  • General Agricultural and Biological Sciences


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