2018
DOI: 10.1016/j.foodcont.2017.10.004
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Reduction of microbial counts during kitchen scale washing and sanitization of salad vegetables

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Cited by 31 publications
(21 citation statements)
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References 48 publications
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“…Although previous studies have identified hygiene protocols to eliminate ARGs from the raw and ready-to-eat vegetables supply chain (22,56), our results suggest that either hygiene protocols are not being adhered to or are inefficient. The significantly greater normalized abundance (P < 0.01) of ARGs in independently owned and managed casual dining restaurants may be attributed to a lack of standardized hygiene protocols for washing and preparing ready-to-eat salad.…”
Section: Prevalence Of Args In Saladcontrasting
confidence: 68%
See 1 more Smart Citation
“…Although previous studies have identified hygiene protocols to eliminate ARGs from the raw and ready-to-eat vegetables supply chain (22,56), our results suggest that either hygiene protocols are not being adhered to or are inefficient. The significantly greater normalized abundance (P < 0.01) of ARGs in independently owned and managed casual dining restaurants may be attributed to a lack of standardized hygiene protocols for washing and preparing ready-to-eat salad.…”
Section: Prevalence Of Args In Saladcontrasting
confidence: 68%
“…It is of note that in our study, the abundance of MGEs and anti-Multidrug genes dominated the ARGs in samples from most restaurants. Therefore, it is clear that more stringent hygiene protocols are required for processing of salad items (56).…”
Section: Mges Profilementioning
confidence: 99%
“…The importance for washing and trimming of foods mainly for eaten as raw (e.g., fruits, vegetables, etc.) has been highlighted by the previous research on the effectiveness of the decontamination of microbiological risk factors (i.e., pathogens) [ 57 , 58 ] and/or the validation of the cross-contamination [ 59 ]. Moreover, the establishment and the improvement of the knowledge basis regarding proper packaging methods (e.g., suggestions on how not to group a large amount of food together, how to separate large pieces in individual packages as an alternative to cutting them into smaller pieces, and how to place them properly in the freezer to ensure optimum quick freezing, etc.)…”
Section: Discussionmentioning
confidence: 99%
“…The free chlorine concentration was adjusted as desired using a Free Chlorine Test Kit (Lohand, Hangzhou, China). Thirty grams of inoculated lettuce was immersed in disinfection solution at a ratio of 1:20 [7]. After disinfection, the samples were transferred to tap water for 30 s to remove the residual sanitizer.…”
Section: Disinfectionmentioning
confidence: 99%
“…Novel disinfection technologies have recently been developed for fresh produce, such as cold plasma, pulsed light and biophage [6]. Despite the good results obtained using these methods, these technologies are limited for use at the ready-to-eat stage, which requires low-cost, easy, nontoxic and consumer-friendly methods [7].…”
Section: Introductionmentioning
confidence: 99%