Methods to Reduce/ Eliminate Pathogens from Fresh and Fresh-Cut Produce

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Fresh-cut product sanitation and wash water disinfection: problems and solutions. (2009, background): “The efficiency of numerous chemical and physical methods for assuring the microbiological safety of fresh-cut produce has been covered in several reviews (Parish et al., 2003; Sapers, 2003, Allende et al., 2006; Rico et al., 2007; Gόmez-Lόpez et al., 2009; Ölmez and Kretzschmar, 2009).”
Microbial quality of fruits and vegetables sold in Sango Ota, Nigeria. (2010, methodology): “The efficacy of the method used for microbial load reduction is usually dependent on the type of treatment, type and physiology of the target microorganisms, characteristics of produce surfaces, exposure time and concentration of cleaner/sanitizer, pH, and temperature (Parish et al., 2003).”
A review of microbial biofilms of produce: Future challenge to food safety (2012, background): “Other techniques that we have not addressed, as they are not directly related to produce biofilms, include vacuum infiltration, vapor-phase treatments, surface pasteurization, intense light pulses, super-atmospheric oxygen with modified atmospheric packaging, and innovative gas treatments (223-226).”