Evaluating the efficacy of peroxyacetic acid in preventing Salmonella cross-contamination on tomatoes in a model flume system

Pabst, Christopher R.; Kharel, Karuna; De, Jaysankar; Bardsley, Cameron A.; Bertoldi, Bruna; Schneider, Keith R.

doi:10.1016/j.heliyon.2024.e31521

Heliyon

2024

DOI: 10.1016/j.heliyon.2024.e31521

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Evaluating the efficacy of peroxyacetic acid in preventing Salmonella cross-contamination on tomatoes in a model flume system

Christopher R. Pabst,

Karuna Kharel,

Jaysankar De

et al.

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Cited by 1 publication

References 33 publications

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Ready-to-Cook Foods: Technological Developments and Future Trends—A Systematic Review

Cui,

Gine,

Lei

et al. 2024

Foods

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Ready-to-cook (RTC) foods can significantly improve the cooking experience of busy or unskillful consumers, based on production involving technical combinations of food processing and packaging. Initialized by a market survey of 172 products in Beijing, this systematic review analyzes RTC foods’ development status according to ingredients, packaging, and storage conditions to further clarify the scope of RTC foods. The working principles and efficacy of various food processing techniques, such as washing, cutting, marinating, and frying, and packaging design or innovations such as modified atmosphere packaging (MAP) were both summarized in detail, with attention to their ability to extend shelf life, reduce safety risks, and maximize production efficiency in RTC food production. The cutting-edge technologies that may potentially apply in the RTC food processing or packaging sector were compared with current approaches to visualize the direction of future developments. In conclusion, we have observed the specific pattern of RTC food varieties and packaging formats in the Beijing market and revealed the advancements in RTC food technologies that will continue playing a critical role in shaping this growing market, while challenges in scalability, cost-efficiency, and sustainability remain key areas for future research. The data and perspectives presented will articulate the conceptions and existing challenges of RTC food, foster consumer perception and recognition of similar products, and deliver useful guidance for stakeholders interested in such products.

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Ready-to-Cook Foods: Technological Developments and Future Trends—A Systematic Review

Cui,

Gine,

Lei

et al. 2024

Foods

View full text Add to dashboard Cite

show abstract

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Evaluating the efficacy of peroxyacetic acid in preventing Salmonella cross-contamination on tomatoes in a model flume system

Cited by 1 publication

References 33 publications

Ready-to-Cook Foods: Technological Developments and Future Trends—A Systematic Review

Ready-to-Cook Foods: Technological Developments and Future Trends—A Systematic Review

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