Frozen Vegetable Processing Plants Can Harbour Diverse Listeria monocytogenes Populations: Identification of Critical Operations by WGS

Autor: Pilar Truchado, María I. Gil, Ania Pino Querido-Ferreira, Cecilia López Capón, Avelino Álvarez-Ordoñez, Ana Allende

Publikováno v: Foods, Vol 11, Iss 11, p 1546 (2022)

Frozen vegetables have emerged as a concern due to their association with foodborne outbreaks such as the multi-country outbreak of Listeria monocytogenes serogroup IVb linked to frozen corn. The capacity of L. monocytogenes to colonize food-processi

Externí odkaz: https://doaj.org/article/5bc45bd5f2cb4773a5da539a18d02549

Occurrence and Accumulation of Human Enteric Viruses and Phages in Process Water from the Fresh Produce Industry

Autor: Pilar Truchado, Alba Pérez-Cataluña, Natalia Hernández, Ana Allende, Enric Cuevas-Ferrando, Gloria Sánchez, María I. Gil

Publikováno v: Foods, Vol 10, Iss 1853, p 1853 (2021)
Foods
Digital.CSIC: Repositorio Institucional del CSIC
Consejo Superior de Investigaciones Científicas (CSIC)
Digital.CSIC. Repositorio Institucional del CSIC
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Volume 10
Issue 8

The virological quality of process water (PW) used by the produce industry has received limited attention. As a first step to overcoming technical limitations in monitoring viruses in PW, the analytical performance of ultrafiltration was assessed to

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::177d425920e7ecbd7d784c240d246cdf
http://hdl.handle.net/10261/248767

Disinfection by-products generated by sodium hypochlorite and electrochemical disinfection in different process wash water and fresh-cut products and their reduction by activated carbon

Autor: Silvia Andújar, María I. Gil, Francisco López-Gálvez, Ana Allende, Macarena Moreno

Publikováno v: Food Control. 100:46-52

Antimicrobial treatment of fresh produce process wash water (PWW) needs to be optimized to improve the microbiological safety while minimizing the presence of disinfection by-products (DBPs) that can be adsorbed by the washed produce. In this study,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::37757c03f811621d1919f155e6850199
https://doi.org/10.1016/j.foodcont.2018.12.050

Chlorate uptake during washing is influenced by product type and cut piece size, as well as washing time and wash water content

Autor: Alicia Marín, Yolanda Garrido, María I. Gil, Ana Allende, Juan A. Tudela

Publikováno v: Postharvest Biology and Technology. 151:45-52

During the processing of fresh produce, washing with chlorinated water may result in an unacceptable source of chlorate as a disinfection by-product (DBP) in the finished product. The differential ability for the uptake of chlorate by different fresh

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::9d4cba281141ec47d9c0fca5c0617785
https://doi.org/10.1016/j.postharvbio.2019.01.014

Microbial and chemical characterization of commercial washing lines of fresh produce highlights the need for process water control

Autor: María I. Gil, Juan A. Tudela, Ana Allende, Francisco López-Gálvez

Publikováno v: Innovative Food Science & Emerging Technologies. 51:211-219

Process wash water and washed products from three different fresh produce processing lines were characterized at commercial scale. Different physicochemical and microbiological characteristics of wash water were measured. Great variability between pr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d099ebb0054236716ddc371f38fd93cb
https://doi.org/10.1016/j.ifset.2018.05.002