Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6393668 | Food Control | 2012 | 7 Pages |
Abstract
⺠We determined the changes in bacterial levels in the course of fresh produce washing. ⺠We correlated the efficacy of commercial fresh produce washing with water parameters. ⺠The efficacy of fresh produce washing changes over the course of processing. ⺠Cold water temperatures and water with high solids positively affect the wash process. ⺠Efficacy of the wash process is independent of the microbial loading of water.
Keywords
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Agricultural and Biological Sciences
Food Science
Authors
Maria J. Barrera, R. Blenkinsop, K. Warriner,