Microbiological Safety of Controlled and Modified Atmosphere Packaging of Fresh and Fresh‐Cut Produce

By J. Farber, Linda J. Harris, M. Parish, L. Beuchat, T. Suslow, J. Gorney, E. Garrett, F. Busta. 2003

238 citations recorded by the source corpus.

Subfields: Biomaterials, Biotechnology, Plant Science

View Paper: https://www.semanticscholar.org/paper/624d7491afe967897935403c0f0efc167970ff58

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In Biomaterials

1. O. J. Caleb
2. Umezuruike Linus Opara
3. Corli R. Witthuhn

In Plant Science

1. O. J. Caleb
2. Umezuruike Linus Opara
3. Corli R. Witthuhn

Citations in the corpus

• Modified Atmosphere Packaging of Pomegranate Fruit and Arils: A Review (2011, methodology): “Furthermore, extremely low oxygen and anaerobic conditions, may create a potential risk for the growth of pathogenic anaerobic microbes, such as Clostridium botulinum (Phillips 1996; Charles et al. 2003; Farber et al. 2003).”
• Microbiological Spoilage of Fruits and Vegetables (2009, unknown): “These have been summarized by Farber et al. (2003) and Sapers, Gourney, and Yousef (2005). Types of thermal processing used to treat fresh-cut produce include hot water, hot steam, and hot sanitizing solution.”