System feasibility: Designing a chlorine dioxide self-generating package label to improve fresh produce safety part I: Extrusion approach

2017 ◽  
Vol 43 ◽  
pp. 102-111 ◽  
Author(s):  
Carol Saade ◽  
Bassam A. Annous ◽  
Anthony J. Gualtieri ◽  
Karen M. Schaich ◽  
Linshu Liu ◽  
...  
Keyword(s):  
Chlorine Dioxide ◽  
Fresh Produce ◽  
Produce Safety

System feasibility: Designing a chlorine dioxide self-generating package label to improve fresh produce safety part II: Solution casting approach

2018 ◽  
Vol 47 ◽  
pp. 110-119 ◽  
Author(s):  
Carol Saade ◽  
Bassam A. Annous ◽  
Anthony J. Gualtieri ◽  
Karen M. Schaich ◽  
LinShu Liu ◽  
...  
Keyword(s):  
Chlorine Dioxide ◽  
Fresh Produce ◽  
Solution Casting ◽  
Produce Safety

Development of Chlorine Dioxide Releasing Film and Its Application in Decontaminating Fresh Produce

2013 ◽  
Vol 78 (2) ◽  
pp. M276-M284 ◽  
Author(s):  
Soumi Ray ◽  
Tony Jin ◽  
Xuetong Fan ◽  
Linshu Liu ◽  
Kit L. Yam
Keyword(s):  
Chlorine Dioxide ◽  
Fresh Produce

scholarly journals Small Farm Food Safety, Fresh Produce: Additional Resources for Participants Bringing Food Safety Concepts to Farms

EDIS ◽  
2007 ◽  
Vol 2007 (20) ◽  
Author(s):  
Brian Lapinski ◽  
Amy Simonne ◽  
Marilyn E. Swisher
Keyword(s):  
Food Safety ◽  
Fresh Produce ◽  
General Information ◽  
Consumer Information ◽  
Online Resources ◽  
Small Farm ◽  
Fact Sheet ◽  
Produce Safety ◽  
Safety Guidelines ◽  
Specific Food

FCS-8850, a 2-page fact sheet by Brian Lapinski, Amy Simonne, and M.E. Swisher, is a bibliography listing online resources providing general information on produce safety, commodity-specific food safety guidelines, and consumer information. Published by the UF Department of Family Youth and Community Sciences, October 2007. FCS8850/FY971: Small Farm Food Safety, Fresh Produce—Part 6: Additional Resources for Participants Bringing Food Safety Concepts to Farms (ufl.edu) Ask IFAS: Small Farm Food Safety series (ufl.edu)

Physics of Fresh Produce Safety: Role of Diffusion and Tissue Reaction in Sanitization of Leafy Green Vegetables with Liquid and Gaseous Ozone-Based Sanitizers

2015 ◽  
Vol 78 (12) ◽  
pp. 2108-2116 ◽  
Author(s):  
MYKOLA V. SHYNKARYK ◽  
TARAS PYATKOVSKYY ◽  
HUSSEIN M. MOHAMED ◽  
AHMED E. YOUSEF ◽  
SUDHIR K. SASTRY
Keyword(s):  
High Speed ◽  
Fresh Produce ◽  
Tissue Reaction ◽  
Transport Processes ◽  
Wash Water ◽  
Produce Safety ◽  
Ozone Concentrations ◽  
Washing Process ◽  
Time Required ◽  
K 12

Produce safety has received much recent attention, with the emphasis being largely on discovery of how microbes invade produce. However, the sanitization operation deserves more attention than it has received. The ability of a sanitizer to reach the site of pathogens is a fundamental prerequisite for efficacy. This work addresses the transport processes of ozone (gaseous and liquid) sanitizer for decontamination of leafy greens. The liquid sanitizer was ineffective against Escherichia coli K-12 in situations where air bubbles may be trapped within cavities. A model was developed for diffusion of sanitizer into the interior of produce. The reaction rate of ozone with the surface of a lettuce leaf was determined experimentally and was used in a numerical simulation to evaluate ozone concentrations within the produce and to determine the time required to reach different locations. For aqueous ozone, the penetration depth was limited to several millimeters by ozone self-decomposition due to the significant time required for diffusion. In contrast, gaseous sanitizer was able to reach a depth of 100 mm in several minutes without depletion in the absence of reaction with surfaces. However, when the ozone gas reacted with the produce surface, gas concentration was significantly affected. Simulation data were validated experimentally by measuring ozone concentrations at the bottom of a cylinder made of lettuce leaf. The microbiological test confirmed the relationship between ozone transport, its self-decomposition, reaction with surrounding materials, and the degree of inactivation of E. coli K-12. Our study shows that decontamination of fresh produce, through direct contact with the sanitizer, is more feasible with gaseous than with aqueous sanitizers. Therefore, sanitization during a high-speed washing process is effective only for decontaminating the wash water.

scholarly journals Understanding the Fresh Produce Safety Challenges

Foods ◽  
2017 ◽  
Vol 6 (3) ◽  
pp. 23 ◽  
Author(s):  
Malik Hussain ◽  
Ravi Gooneratne
Keyword(s):  
Fresh Produce ◽  
Produce Safety
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