Word table categorizing studies investigating physical interventions applied during processing of leafy
greens, sprouts, or herbs
(last updated 12/31/2013)
Type of leafy
green
spinach
Physical intervention
Pathogen/surrogate
Year
irradiation, X-ray
Escherichia coli
O157:H7
2014
produce, fresh
Review
2013
produce, fresh-cut
Review
2013
cabbage
blanching
Salmonella Anatum
2013
spinach
carbon dioxide, high
pressure
E. coli K-12
2013
lettuce
plasma, atmospheric
Salmonella enterica
serovar Typhimurium
2013
lettuce
plasma, atmospheric
pressure cold
E. coli
2013
lettuce
sonication
E. coli O157:H7
2013
lettuce
sonication
Listeria monocytogenes
2013
lettuce
sonication
Salmonella
Typhimurium
2013
lettuce
ultrasonication
E. coli O157:H7
2013
lettuce
ultrasound
E. coli
2013
lettuce
ultrasound
L. innocua
2013
lettuce
ultrasound
S. aureus
2013
lettuce
ultrasound
S. Enteritidis
2013
lettuce
ultraviolet light
E. coli
2013
lettuce
UV light
E. coli
2013
lettuce
UV light
L. innocua
2013
lettuce
UV light
S. aureus
2013
lettuce
UV light
S. Enteritidis
2013
cabbage
vacuum drying
Salmonella Anatum
2013
coriander foliage
heat
Salmonella
Typhimurium
2012
spinach
heat, mild
E. coli O157:H7
2012
lettuce, romaine
irradiation, electron
beam
E. coli
2012
spinach, baby
irradiation, electron
beam
E. coli
2012
Reference
Moosekian, S.R., S. Jeong, and E.T. Ryser. 2014. Inactivation of sanitizer-injured
Escherichia coli O157:H7 on baby spinach using X-ray irradiation. Food Control
36:243-247.
Ramos, B., F.A. Miller, T.R.S. Brandão, P. Teixeira, and C.L.M. Silva. 2013. Fresh
fruits and vegetables – An overview on applied methodologies to improve its quality and
safety. Innov. Food Sci. Emerg. Technol. 20:1-15.
Caleb, O.J., P.V. Mahajan, F.A. Al-Said, and U.L. Opara. 2013. Modified atmosphere
packaging technology of fresh and fresh-cut produce and the microbial consequences –
A review. Food Bioprocess Technol. 6:303-329.
Phungamngoen, C., N. Chiewchan, and S. Devahastin. 2013. Effects of various
pretreatments and drying methods on Salmonella resistance and physical properties of
cabbage. J. Food Engr. 115:237-244.
Zhong, Q., D.G. Black, P.M. Davidson, and D.A. Golden. 2008. Nonthermal
inactivation of Escherichia coli K-12 on spinach leaves, using dense phase carbon
dioxide. J. Food Prot. 71:1015-1017.
Fernández, A., E. Noriega, and A. Thompson. 2013. Inactivation of Salmonella enterica
serovar Typhimurium on fresh produce by cold atmospheric gas plasma technology.
Food Microbiol. 33:24-29.
Bermúdez-Aguirre, E. Wemlinger, P. Pedrow, G. Barbosa-Cánovas, and M. GarciaPerez. 2013. Effect of atmospheric pressure cold plasma (APCP) on the inactivation of
Escherichia coli in fresh produce. Food Control 34:149-157.
Yoon, J.-H., Y.-M. Bae, K.-S. Jung, S. Heu, and S.-Y. Lee. 2013. Combined effect of
calcium oxide and sonication to reduce foodborne pathogens on fresh produce. Food
Sci. Biotechnol. 22:275-278
Yoon, J.-H., Y.-M. Bae, K.-S. Jung, S. Heu, and S.-Y. Lee. 2013. Combined effect of
calcium oxide and sonication to reduce foodborne pathogens on fresh produce. Food
Sci. Biotechnol. 22:275-278
Yoon, J.-H., Y.-M. Bae, K.-S. Jung, S. Heu, and S.-Y. Lee. 2013. Combined effect of
calcium oxide and sonication to reduce foodborne pathogens on fresh produce. Food
Sci. Biotechnol. 22:275-278
Forghani, F., S.M.E. Rahman, M.-S. Park, J.-H. Park, J. Park, K.-B. Song, and D.-H.
Oh. 2013. Ultrasonication enhanced low concentration electrolyzed water efficacy on
bacteria inactivation and shelf life extension on lettuce. Food Sci. Biotechnol. 22:131136.
Birmpa, A., V. Sfika, and A. Vantarakis. 2013. Ultraviolet light and ultrasound as nonthermal treatments for the inactivation of microorganisms in fresh ready-to-eat foods.
Int. J. Food Microbiol. 167:96-102.
Birmpa, A., V. Sfika, and A. Vantarakis. 2013. Ultraviolet light and ultrasound as nonthermal treatments for the inactivation of microorganisms in fresh ready-to-eat foods.
Int. J. Food Microbiol. 167:96-102.
Birmpa, A., V. Sfika, and A. Vantarakis. 2013. Ultraviolet light and ultrasound as nonthermal treatments for the inactivation of microorganisms in fresh ready-to-eat foods.
Int. J. Food Microbiol. 167:96-102.
Birmpa, A., V. Sfika, and A. Vantarakis. 2013. Ultraviolet light and ultrasound as nonthermal treatments for the inactivation of microorganisms in fresh ready-to-eat foods.
Int. J. Food Microbiol. 167:96-102.
Bermúdez-Aguirre, D., and G.V. Barbosa-Cánovas. 2013. Disinfection of selected
vegetables under nonthermal treatments: Chlorine, acid citric, ultraviolet light and
ozone. Food Control 29:82-90.
Birmpa, A., V. Sfika, and A. Vantarakis. 2013. Ultraviolet light and ultrasound as nonthermal treatments for the inactivation of microorganisms in fresh ready-to-eat foods.
Int. J. Food Microbiol. 167:96-102.
Birmpa, A., V. Sfika, and A. Vantarakis. 2013. Ultraviolet light and ultrasound as nonthermal treatments for the inactivation of microorganisms in fresh ready-to-eat foods.
Int. J. Food Microbiol. 167:96-102.
Birmpa, A., V. Sfika, and A. Vantarakis. 2013. Ultraviolet light and ultrasound as nonthermal treatments for the inactivation of microorganisms in fresh ready-to-eat foods.
Int. J. Food Microbiol. 167:96-102.
Birmpa, A., V. Sfika, and A. Vantarakis. 2013. Ultraviolet light and ultrasound as nonthermal treatments for the inactivation of microorganisms in fresh ready-to-eat foods.
Int. J. Food Microbiol. 167:96-102.
Phungamngoen, C., N. Chiewchan, and S. Devahastin. 2013. Effects of various
pretreatments and drying methods on Salmonella resistance and physical properties of
cabbage. J. Food Engr. 115:237-244.
De La Vega-Miranda, B., N.A. Santiesteban-Lopez, A. Lopez-Malo, and M.E. SosaMorales. 2012. Inactivation of Salmonella Typhimurium in fresh vegetables using
water-assisted microwave heating. Food Control 26:19-22.
Durak, M.Z., J.J. Churey, and R.W. Worobo. 2012. Efficacy of UV, acidified sodium
hypochlorite, and mild heat for decontamination of surface and infiltrated Escherichia
coli O157:H7 on green onions and baby spinach. J. Food Prot. 75:1198-1206.
Moreira, R.G., A.F. Puerta-Gomez, J. Kim, and M.E. Castell-Perez. 2012. Factors
affecting radiation D-values (D10) of an Escherichia coli cocktail and Salmonella
Typhimurium LT2 inoculated in fresh produce. J. Food Sci. 77:E104.
Moreira, R.G., A.F. Puerta-Gomez, J. Kim, and M.E. Castell-Perez. 2012. Factors
affecting radiation D-values (D10) of an Escherichia coli cocktail and Salmonella
Typhimurium LT2 inoculated in fresh produce. J. Food Sci. 77:E104.
Compiled by Marilyn Erickson, Center for Food Safety, University of Georgia
Downloaded from the website: A Systems Approach for Produce Safety: A Research Project Addressing Leafy Greens found at:
http://www.ugacfs.org/producesafety/index.html.
See http://www.ugacfs.org/producesafety/Pages/TermsofUse.html for disclaimers & terms for use of information in this document.
Page 1
Word table categorizing studies investigating physical interventions applied during processing of leafy
greens, sprouts, or herbs
(last updated 12/31/2013)
Type of leafy
green
lettuce, romaine
Physical intervention
Pathogen/surrogate
Year
irradiation, electron
beam
Salmonella
Typhimurium
2012
spinach, baby
irradiation, electron
beam
Salmonella
Typhimurium
2012
spinach
ultraviolet
E. coli O157:H7
2012
Review
2011
leafy greens
cabbage
drying
Salmonella enterica
serovar Anatum
2011
lettuce, iceberg
high pressure
norovirus, murine
2011
lettuce seeds
irradiation, electron
Escherichia coli
O157:H7
2011
cabbage
irradiation, electron
beam
E. coli
2011
lettuce
irradiation, electron
beam
feline calicivirus
2011
spinach
irradiation, electron
beam
Listeria spp.
2011
spinach, baby
irradiation, electron
beam
irradiation, electron
beam
irradiation, electron
beam
Listeria spp.
2011
norovirus, murine
2011
Salmonella spp.
2011
Salmonella spp.
2011
spinach
irradiation, electron
beam
irradiation, gamma
none
2011
lettuce
oscillation
Bacillus cereus
2011
lettuce
oscillation
Escherichia coli
O157:H7
2011
lettuce
oscillation
Listeria monocytogenes
2011
lettuce
oscillation
Salmonella typhimurium
2011
lettuce
ultrasound
Escherichia coli
O157:H7
2011
lettuce
ultrasound
Listeria monocytogenes
2011
lettuce
ultrasound
Salmonella
Typhimurium
2011
phosphate-buffered
saline
ultraviolet light
norovirus, murine
2011
lettuce, romaine
irradiation
Escherichia coli
O157:H7
2010
spinach
irradiation
Escherichia coli
O157:H7
2010
cabbage, shredded
spinach
spinach, baby
Reference
Moreira, R.G., A.F. Puerta-Gomez, J. Kim, and M.E. Castell-Perez. 2012. Factors
affecting radiation D-values (D10) of an Escherichia coli cocktail and Salmonella
Typhimurium LT2 inoculated in fresh produce. J. Food Sci. 77:E104.
Moreira, R.G., A.F. Puerta-Gomez, J. Kim, and M.E. Castell-Perez. 2012. Factors
affecting radiation D-values (D10) of an Escherichia coli cocktail and Salmonella
Typhimurium LT2 inoculated in fresh produce. J. Food Sci. 77:E104.
Durak, M.Z., J.J. Churey, and R.W. Worobo. 2012. Efficacy of UV, acidified sodium
hypochlorite, and mild heat for decontamination of surface and infiltrated Escherichia
coli O157:H7 on green onions and baby spinach. J. Food Prot. 75:1198-1206.
Ilic, S., A. Rajić, C.J. Britton, E. Grasso, W. Wilkins, S. Totton, B. Wilhelm, L.
Waddell, and J.T. LeJeune. 2011. A scoping study characterizing prevalence, risk factor
and intervention research, published between 1990 and 2010, for microbial hazards in
leafy green vegetables. Food Control. 23:7-19.
Phungamngoen, C., N. Chiewchan, and S. Devahastin. 2011. Thermal resistance of
Salmonella enterica serovar Anatum on cabbage surfaces during drying: Effects of
drying methods and conditions. Int. J. Food Microbiol. 147:127-133.
Lou, F., H. Neetoo, H. Chen, and J. Li. 2011. Inactivation of a human norovirus
surrogate by high-pressure processing: Effectiveness, mechanism, and potential
application in the fresh produce industry. Appl. Environ. Microbiol. 77:1862-1871.
Trinetta, V., N. Vaidya, R. Linton, and M. Morgan. 2011. A comparative study on the
effectiveness of chlorine dioxide gas, ozone gas, and e-beam irradiation treatments for
inactivation of pathogens inoculated onto tomato, cantaloupe, and lettuce seeds. Int. J.
Food Microbiol. 146:203-206.
Grasso, E.M., R.M. Uribe-Rendon, and K. Lee. 2011. Inactivation of Escherichia coli
inoculated onto fresh-cut chopped cabbage using electron-beam processing. J. Food
Prot. 74:115-118.
Zhou, F., K.M. Harmon, K.-J. Yoon, D.G. Olson, and J.S. Dickson. 2011. Inactivation
of feline calicivirus as a surrogate for norovirus on lettuce by electron beam irradiation.
J. Food Prot. 74:1500-1503.
Gomes, C., R.G. Moreira, and E. Castell-Perez. 2011. Microencapsulated antimicrobial
compounds as a means to enhance electron beam irradiation treatment for inactivation of
pathogens on fresh spinach leaves. J. Food Sci. 76:E479
Gomes, C. R.G. Moreira, and E. Castell-Perez. 2011. Radiosensitization of Salmonella
spp. and Listeria spp. in ready-to-eat baby spinach leaves. J. Food Sci. 76:E141.
Sanglay, G.C., J. Li, R.M. Uribe, and K. Lee. 2011. Electron-beam inactivation of a
norovirus surrogate in fresh produce and model systems. J. Food Prot. 74:1155-1160.
Gomes, C., R.G. Moreira, and E. Castell-Perez. 2011. Microencapsulated antimicrobial
compounds as a means to enhance electron beam irradiation treatment for inactivation of
pathogens on fresh spinach leaves. J. Food Sci. 76:E479
Gomes, C. R.G. Moreira, and E. Castell-Perez. 2011. Radiosensitization of Salmonella
spp. and Listeria spp. in ready-to-eat baby spinach leaves. J. Food Sci. 76:E141.
Fan, X. and K.J.B. Sokorai. 2011. Changes in quality, liking, and purchase intent of
irradiated fresh-cut spinach during storage. J. Food Sci. 76:S363.
Kim, S-Y., H.-G. Sagong, S. Ryu, J-H. Mah, and D.-H. Kang. 2011. Development of
oscillation method for reducing foodborne pathogens on lettuce and spinach. Int. J.
Food Microbiol. 145:273-278.
Kim, S-Y., H.-G. Sagong, S. Ryu, J-H. Mah, and D.-H. Kang. 2011. Development of
oscillation method for reducing foodborne pathogens on lettuce and spinach. Int. J.
Food Microbiol. 145:273-278.
Kim, S-Y., H.-G. Sagong, S. Ryu, J-H. Mah, and D.-H. Kang. 2011. Development of
oscillation method for reducing foodborne pathogens on lettuce and spinach. Int. J.
Food Microbiol. 145:273-278.
Kim, S-Y., H.-G. Sagong, S. Ryu, J-H. Mah, and D.-H. Kang. 2011. Development of
oscillation method for reducing foodborne pathogens on lettuce and spinach. Int. J.
Food Microbiol. 145:273-278.
Sagong, H-G., S-Y. Lee, P-S. Chang, S. Heu, S. Ryu, Y.-J. Choi, and D.-H. Kang. 2011.
Combined effect of ultrasound and organic acids to reduce Escherichia coli O157:H7,
Salmonella typhimurium, and Listeria monocytogenes on organic fresh lettuce. Int. J.
Food Microbiol. 145:287-292.
Sagong, H-G., S-Y. Lee, P-S. Chang, S. Heu, S. Ryu, Y.-J. Choi, and D.-H. Kang. 2011.
Combined effect of ultrasound and organic acids to reduce Escherichia coli O157:H7,
Salmonella typhimurium, and Listeria monocytogenes on organic fresh lettuce. Int. J.
Food Microbiol. 145:287-292.
Sagong, H-G., S-Y. Lee, P-S. Chang, S. Heu, S. Ryu, Y.-J. Choi, and D.-H. Kang. 2011.
Combined effect of ultrasound and organic acids to reduce Escherichia coli O157:H7,
Salmonella typhimurium, and Listeria monocytogenes on organic fresh lettuce. Int. J.
Food Microbiol. 145:287-292.
Park, G.W., K.G. Linden, and M.D. Sobsey. 2011. Inactivation of murine norovirus,
feline calicivirus and echovirus 12 as surrogates for human norovirus (NoV) and
coliphage (F+) MSA by ultraviolet light (254 nm) and the effect of cell association on
UV inactivation. Lett. Appl. Microbiol. 52:162-167.
Niemira, B.A. and P.H. Cooke. 2010. Escherichia coli O157:H7 biofilm formation on
Romaine lettuce and spinach leaf surfaces reduces efficacy of irradiation and sodium
hypochlorite washes. J. Food Sci. 75:M270-M277.
Niemira, B.A. and P.H. Cooke. 2010. Escherichia coli O157:H7 biofilm formation on
Romaine lettuce and spinach leaf surfaces reduces efficacy of irradiation and sodium
hypochlorite washes. J. Food Sci. 75:M270-M277.
Compiled by Marilyn Erickson, Center for Food Safety, University of Georgia
Downloaded from the website: A Systems Approach for Produce Safety: A Research Project Addressing Leafy Greens found at:
http://www.ugacfs.org/producesafety/index.html.
See http://www.ugacfs.org/producesafety/Pages/TermsofUse.html for disclaimers & terms for use of information in this document.
Page 2
Word table categorizing studies investigating physical interventions applied during processing of leafy
greens, sprouts, or herbs
(last updated 12/31/2013)
Type of leafy
green
lettuce
Physical intervention
Pathogen/surrogate
Year
irradiation, X-ray
Escherichia coli
O157:H7
2010
lettuce, iceberg
irradiation, X-ray
Escherichia coli
O157:H7
2010
lettuce, iceberg
irradiation, X-ray
Listeria monocytogenes
2010
lettuce, iceberg
irradiation, X-ray
Salmonella enterica
2010
lettuce, iceberg
irradiation, X-ray
Shigella flexneri
2010
lettuce
irradiation, gamma
E. coli
2009
spinach
irradiation, X-ray
Escherichia coli
O157:H7
2009
spinach
irradiation, X-ray
Listeria monocytogenes
2009
spinach
irradiation, X-ray
Salmonella enterica
2009
spinach
irradiation, X-ray
Shigella flexneri
2009
lettuce, iceberg
ultraviolet light
E. coli
2009
lettuce, iceberg
ultraviolet light
Listeria monocytogenes
2009
lettuce, iceberg
ultraviolet light
Salmonella
Typhimurium
2009
lettuce, iceberg
ultraviolet light
Staphylococcus aureus
2009
lettuce, multiple
types
irradiation
Escherichia coli
O157:H7
2008
spinach, baby
irradiation, electron
beam
Escherichia coli
O157:H7
2008
spinach, baby
irradiation, electron
beam
Salmonella
2008
water, wash
photocatalysis
E. coli
2008
water, wash
photocatalysis
Listeria spp.
2008
basil
high pressure
Cyclospora cayetanensis
surrogate
2007
spinach, baby
irradiation
Escherichia coli
O157:H7
2007
spinach, romaine
irradiation
Escherichia coli
O157:H7
2007
lettuce
irradiation, gamma
Escherichia coli
O157:H7
2007
lettuce
plasma, atmospheric
Escherichia coli
O157:H7
2007
lettuce
plasma, atmospheric
Listeria monocytogenes
2007
lettuce
plasma, atmospheric
Salmonella
2007
Reference
Jeong, S., B.P. Marks, E.T. Ryser, and S.R. Moosekian. 2010. Inactivation of
Escherichia coli O157:H7 on lettuce, using low-energy X-ray irradiation. J. Food Prot.
73:547-551.
Mahmoud, B.S.M. 2010. Effects of X-ray radiation on Escherichia coli O157:H7,
Listeria monocytogenes, Salmonella enterica and Shigella flexneri inoculated on
shredded iceberg lettuce. Food Microbiol. 27:109-114.
Mahmoud, B.S.M. 2010. Effects of X-ray radiation on Escherichia coli O157:H7,
Listeria monocytogenes, Salmonella enterica and Shigella flexneri inoculated on
shredded iceberg lettuce. Food Microbiol. 27:109-114.
Mahmoud, B.S.M. 2010. Effects of X-ray radiation on Escherichia coli O157:H7,
Listeria monocytogenes, Salmonella enterica and Shigella flexneri inoculated on
shredded iceberg lettuce. Food Microbiol. 27:109-114.
Mahmoud, B.S.M. 2010. Effects of X-ray radiation on Escherichia coli O157:H7,
Listeria monocytogenes, Salmonella enterica and Shigella flexneri inoculated on
shredded iceberg lettuce. Food Microbiol. 27:109-114.
Gomes, C., P. Da Silva, R.G. Moreira, E. Castell-Perez, E.A. Ellis, and M. Pendleton.
2009. Understanding E. coli internalization in lettuce leaves for optimization of
irradiation treatment. Int. J. Food Microbiol. 135:238-247.
Mahmoud, B.S.M., G. Bachman, and R.H. Linton. 2009. Inactivation of Escherichia coli
O157:H7, Listeria monocytogenes, Salmonella enterica and Shigella flexneri on spinach
leaves by X-ray. Food Microbiol. 27:24-28.
Mahmoud, B.S.M., G. Bachman, and R.H. Linton. 2009. Inactivation of Escherichia coli
O157:H7, Listeria monocytogenes, Salmonella enterica and Shigella flexneri on spinach
leaves by X-ray. Food Microbiol. 27:24-28.
Mahmoud, B.S.M., G. Bachman, and R.H. Linton. 2009. Inactivation of Escherichia coli
O157:H7, Listeria monocytogenes, Salmonella enterica and Shigella flexneri on spinach
leaves by X-ray. Food Microbiol. 27:24-28.
Mahmoud, B.S.M., G. Bachman, and R.H. Linton. 2009. Inactivation of Escherichia coli
O157:H7, Listeria monocytogenes, Salmonella enterica and Shigella flexneri on spinach
leaves by X-ray. Food Microbiol. 27:24-28.
Kim, Y., Y. Choi, S. Kim, J. Park, M. Chung, K.B. Song, I. Hwang, K. Kwon, and J.
Park. 2009. Disinfection of iceberg lettuce by titanium dioxide-UV photocatalytic
reaction. J. Food Prot. 72:1916-1922.
Kim, Y., Y. Choi, S. Kim, J. Park, M. Chung, K.B. Song, I. Hwang, K. Kwon, and J.
Park. 2009. Disinfection of iceberg lettuce by titanium dioxide-UV photocatalytic
reaction. J. Food Prot. 72:1916-1922.
Kim, Y., Y. Choi, S. Kim, J. Park, M. Chung, K.B. Song, I. Hwang, K. Kwon, and J.
Park. 2009. Disinfection of iceberg lettuce by titanium dioxide-UV photocatalytic
reaction. J. Food Prot. 72:1916-1922.
Kim, Y., Y. Choi, S. Kim, J. Park, M. Chung, K.B. Song, I. Hwang, K. Kwon, and J.
Park. 2009. Disinfection of iceberg lettuce by titanium dioxide-UV photocatalytic
reaction. J. Food Prot. 72:1916-1922.
Niemira, B.A. 2008. Irradiation compared with chlorination for elimination of
Escherichia coli O157:H7 internalized in lettuce leaves: Influence of lettuce variety. J.
Food Sci. 73:M208-M213.
Neal, J.A., E. Cabrera-Diaz, M. Márquez-González, J.E. Maxim, and A. Castillo. 2008.
Reduction of Escherichia coli O157:H7 and Salmonella on baby spinach, using electron
beam radiation. J. Food Prot. 71:2415-2420.
Neal, J.A., E. Cabrera-Diaz, M. Márquez-González, J.E. Maxim, and A. Castillo. 2008.
Reduction of Escherichia coli O157:H7 and Salmonella on baby spinach, using electron
beam radiation. J. Food Prot. 71:2415-2420.
Selma, M.V., A. Allende, F. López-Gálvez, M.Á. Conesa, and M.I. Gil. 2008.
Heterogeneous photocatalytic disinfection of wash waters from the fresh-cut vegetable
industry. J. Food Prot. 71:286-292.
Selma, M.V., A. Allende, F. López-Gálvez, M.Á. Conesa, and M.I. Gil. 2008.
Heterogeneous photocatalytic disinfection of wash waters from the fresh-cut vegetable
industry. J. Food Prot. 71:286-292.
Kniel, K.E., A.E.H. Shearer, J.L. Cascarino, G.C. Wilkins, and M.C. Jenkins. 2007.
High hydrostatic pressure and UV light treatment of produce contaminated with Eimeria
acervulina as a Cyclospora cayetanensis surrogate. J. Food Prot. 70:2837-2842.
Niemira, B.A. 2007. Relative efficacy of sodium hypochlorite wash versus irradiation to
inactivate Escherichia coli O157:H7 internalized in leaves of Romaine lettuce and baby
spinach. J. Food Prot. 70:2526-2532.
Niemira, B.A. 2007. Relative efficacy of sodium hypochlorite wash versus irradiation to
inactivate Escherichia coli O157:H7 internalized in leaves of Romaine lettuce and baby
spinach. J. Food Prot. 70:2526-2532.
Nthenge, A.K., J.S. Weese, M. Carter, C.-I. Wei, and T.-S. Huang. 2007. Efficacy of
gamma radiation and aqueous chlorine on Escherichia coli O157:H7 in hydroponically
grown lettuce plants. J. Food Prot. 70:748-752.
Critzer, F.J., K. Kelly-Wintenberg, S.L. South, and D.A. Golden. 2007. Atmospheric
plasma inactivation of foodborne pathogens on fresh produce surfaces. J. Food Prot.
70:2290-2296.
Critzer, F.J., K. Kelly-Wintenberg, S.L. South, and D.A. Golden. 2007. Atmospheric
plasma inactivation of foodborne pathogens on fresh produce surfaces. J. Food Prot.
70:2290-2296.
Critzer, F.J., K. Kelly-Wintenberg, S.L. South, and D.A. Golden. 2007. Atmospheric
Compiled by Marilyn Erickson, Center for Food Safety, University of Georgia
Downloaded from the website: A Systems Approach for Produce Safety: A Research Project Addressing Leafy Greens found at:
http://www.ugacfs.org/producesafety/index.html.
See http://www.ugacfs.org/producesafety/Pages/TermsofUse.html for disclaimers & terms for use of information in this document.
Page 3
Word table categorizing studies investigating physical interventions applied during processing of leafy
greens, sprouts, or herbs
(last updated 12/31/2013)
Type of leafy
green
Physical intervention
Pathogen/surrogate
Year
basil
ultraviolet light
Cyclospora cayetanensis
surrogate
2007
sprouts, radish
ultraviolet light
Shigella sonnei
2007
sprouts, mung bean
high pressure
Listeria monocytogenes
2006
lettuce, romaine
irradiation, electron
beam
Listeria monocytogenes
2006
spinach
irradiation, gamma
E. coli
2006
lettuce, iceberg
irradiation, gamma
Listeria ivanovii
2006
spinach
irradiation, gamma
Listeria ivanovii
2006
lettuce, romaine
irradiation, gamma
Listeria monocytogenes
2006
sprouts
irradiation, gamma
Listeria monocytogenes
2006
spinach
irradiation, gamma
2006
sprouts
irradiation, gamma
Salmonella
Typhimurium
Salmonella
Typhimurium
spinach
irradiation, gamma
Staphylococcus aureus
2006
lettuce, romaine
ultrasonics
Escherichia coli
O157:H7
2006
lettuce, romaine
ultrasonics
2006
lettuce, romaine
ultrasonics
microflora,
psychrophiles
Salmonella
lettuce, red oak
ultraviolet light
microflora, natural
2006
lettuce, green leaf
irradiation
Escherichia coli
O157:H7
2005
cabbage, Chinese
irradiation, gamma
coliforms
2005
cabbage
irradiation, gamma
E. coli
2005
cabbage
irradiation, gamma
Listeria monocytogenes
2005
sprouts, mung bean
irradiation, gamma
Listeria monocytogenes
2005
cabbage
irradiation, gamma
Salmonella
Paratyphi A
2005
cabbage
light pulses
microflora, aerobic
2005
lettuce
light pulses
microflora, aerobic
2005
cilantro
irradiation, gamma
Escherichia coli
O157:H7
2004
sprouts, radish and
mung bean
irradiation, gamma
Escherichia coli
O157:H7
2004
sprouts, radish and
irradiation, gamma
Salmonella
2004
2006
2006
Reference
plasma inactivation of foodborne pathogens on fresh produce surfaces. J. Food Prot.
70:2290-2296.
Kniel, K.E., A.E.H. Shearer, J.L. Cascarino, G.C. Wilkins, and M.C. Jenkins. 2007.
High hydrostatic pressure and UV light treatment of produce contaminated with Eimeria
acervulina as a Cyclospora cayetanensis surrogate. J. Food Prot. 70:2837-2842.
Rajkowski, K.T. 2007. Inhibition of Shigella sonnei by ultraviolet energy on agar, liquid
media and radish sprouts. J. Food Safety 27:233-240.
Muñoz, B. De Ancos, C. Sánchez-Moreno, and M.P. Cano. 2006. Evaluation of
chemical and physical (high-pressure and temperature) treatments to improve the safety
of minimally processed mung bean sprouts during refrigerated storage. J. Food Prot.
69:2395-2402.
Mintier, A.M. and D.M. Foley. 2006. Electron beam and gamma irradiation effectively
reduce Listeria monocytogenes populations on chopped romaine lettuce. J. Food Prot.
69:570-574.
Lee, N.Y., C. Jo, D.H. Shin, W.G. Kim, M.W. Byun. 2006. Effect of gamma-irradiation
on pathogens inoculated into ready-to-use vegetables. Food Microbiol. 23:649-656.
Kim, J.-H., J.-W. Lee, J.-H. Kim, J.-H. Seo, S.-B. Han, H.-J. Chung, and M.-W. Byun.
2006. Effect of gamma irradiation on Listeria ivanovii inoculated to iceberg lettuce
stored at cold temperature. Food Control 17:397-401.
Lee, N.Y., C. Jo, D.H. Shin, W.G. Kim, M.W. Byun. 2006. Effect of gamma-irradiation
on pathogens inoculated into ready-to-use vegetables. Food Microbiol. 23:649-656.
Mintier, A.M. and D.M. Foley. 2006. Electron beam and gamma irradiation effectively
reduce Listeria monocytogenes populations on chopped romaine lettuce. J. Food Prot.
69:570-574.
Saroj, S.D., R. Shashidhar, M. Pandey, V. Dhokane, S. Hajare, A. Sharma, and J.R.
Bandekar. 2006. Effectiveness of radiation processing in elimination of Salmonella
Typhimurium and Listeria monocytogenes from sprouts. J. Food Prot. 69:1858-1864.
Lee, N.Y., C. Jo, D.H. Shin, W.G. Kim, M.W. Byun. 2006. Effect of gamma-irradiation
on pathogens inoculated into ready-to-use vegetables. Food Microbiol. 23:649-656.
Saroj, S.D., R. Shashidhar, M. Pandey, V. Dhokane, S. Hajare, A. Sharma, and J.R.
Bandekar. 2006. Effectiveness of radiation processing in elimination of Salmonella
Typhimurium and Listeria monocytogenes from sprouts. J. Food Prot. 69:1858-1864.
Lee, N.Y., C. Jo, D.H. Shin, W.G. Kim, M.W. Byun. 2006. Effect of gamma-irradiation
on pathogens inoculated into ready-to-use vegetables. Food Microbiol. 23:649-656.
Huang, T.-S., C. Xu, K. Walker, P. West, S. Zhang, and J. Weese. 2006.
Decontamination efficacy of combined chlorine dioxide with ultrasonication on apples
and lettuce. J. Food Sci. 71:M134-M139.
Ajlouni, S., H. Sibrani, R. Premier, and B. Tompkins. 2006. Ultrasonication and fresh
produce preservation. J. Food Sci. 71:M62-M68.
Huang, T.-S., C. Xu, K. Walker, P. West, S. Zhang, and J. Weese. 2006.
Decontamination efficacy of combined chlorine dioxide with ultrasonication on apples
and lettuce. J. Food Sci. 71:M134-M139.
Allende, A., J.L. McEvoy, Y. Luo, F. Artes, and C.Y. Wang. 2006. Effectiveness of
two-sided UV-C treatments in inhibiting natural microflora and extending the shelf-life
of minimally processed 'Red Oak Leaf' lettuce. Food Microbiol. 23:241-249.
Niemira, B.A. 2005. Nalidixic acid resistance increases sensitivity of Escherichia coli
O157:H7 to ionizing radiation in solution and on green leaf lettuce. J. Food Sci.
70:M121-M124.
Ahn, H.J., J.H. Kim, J.K. Kim, D.H. Kim, H.S. Yook, and M.W. Byun. 2005.
Combined effects of irradiation and modified atmosphere packaging on minimally
processed Chinese cabbage. Food Chem. 89:589-597.
Khattak, A.B., N. Bibi, M.A. Chaudry, M. Khan, M. Khan, andn M.J. Qureshi. 2005.
Shelf life extension of minimally processed cabbage and cucumber through gamma
irradiation. J. Food Prot. 68:105-110.
Bari, M.L., M. Nakauma, S. Todoriki, V.K. Juneja, K. Isshiki, and S. Kawamoto. 2005.
Effectiveness of irradiation treatments in inactivating Listeria monocytogenes on fresh
vegetables at refrigeration temperature. J. Food Prot. 68:318-323.
Bari, M.L., M. Nakauma, S. Todoriki, V.K. Juneja, K. Isshiki, and S. Kawamoto. 2005.
Effectiveness of irradiation treatments in inactivating Listeria monocytogenes on fresh
vegetables at refrigeration temperature. J. Food Prot. 68:318-323.
Khattak, A.B., N. Bibi, M.A. Chaudry, M. Khan, M. Khan, andn M.J. Qureshi. 2005.
Shelf life extension of minimally processed cabbage and cucumber through gamma
irradiation. J. Food Prot. 68:105-110.
Gómez-López, V.M., F. Devlieghere, V. Bonduelle, and J. Debevere. 2005. Intense light
pulses decontamination of minimally processed vegetables and their shelf-life. Int. J.
Food Microbiol. 103:79-89.
Gómez-López, V.M., F. Devlieghere, V. Bonduelle, and J. Debevere. 2005. Intense light
pulses decontamination of minimally processed vegetables and their shelf-life. Int. J.
Food Microbiol. 103:79-89.
Foley, D., M. Euper, F. Caporaso, and A. Prakash. 2004. Irradiation and chlorination
effectively reduces Escherichia coli O157:H7 inoculated on cilantro (Coriandrum
sativum) without negatively affecting quality. J. Food Prot. 67:2092-2098.
Bari, M.L., M.I. Al-Haq, T. Kawasaki, M. Nakauma, S. Todoriki, S. Kawamoto, and K.
Isshiki. 2004. Irradiation to kill Escherichia coli O157:H7 and Salmonella on ready-toeat radish and mung bean sprouts. J. Food Prot. 67:2263-2268.
Bari, M.L., M.I. Al-Haq, T. Kawasaki, M. Nakauma, S. Todoriki, S. Kawamoto, and K.
Compiled by Marilyn Erickson, Center for Food Safety, University of Georgia
Downloaded from the website: A Systems Approach for Produce Safety: A Research Project Addressing Leafy Greens found at:
http://www.ugacfs.org/producesafety/index.html.
See http://www.ugacfs.org/producesafety/Pages/TermsofUse.html for disclaimers & terms for use of information in this document.
Page 4
Word table categorizing studies investigating physical interventions applied during processing of leafy
greens, sprouts, or herbs
(last updated 12/31/2013)
Type of leafy
green
mung bean
Physical intervention
lettuce, green leaf
ultraviolet light
lettuce, green leaf
Pathogen/surrogate
Year
2004
ultraviolet light
Escherichia coli
O157:H7
Salmonella spp.
water
ultrasonics
Cryptosporidium
2003
lettuce
irradiation
Escherichia coli
O157:H7
2002
lettuce, iceberg
irradiation, gamma
sensory
2002
lettuce
irradiation, gamma
hepatitis A
2000
BHI broth
irradiation, gamma
E. coli,
enterohemorrhagic
1999
lettuce
high pressure
mesophiles, aerobic
1997
2004
Reference
Isshiki. 2004. Irradiation to kill Escherichia coli O157:H7 and Salmonella on ready-toeat radish and mung bean sprouts. J. Food Prot. 67:2263-2268.
Yaun, B.R., S.S. Sumner, J.D. Eifert, and J.E. Marcy. 2004. Inhibition of pathogens on
fresh produce by ultraviolet energy. Int. J. Food Microbiol. 90:1-8.
Yaun, B.R., S.S. Sumner, J.D. Eifert, and J.E. Marcy. 2004. Inhibition of pathogens on
fresh produce by ultraviolet energy. Int. J. Food Microbiol. 90:1-8.
Ashokkumar, M., T. Vu, F. Grieser, A. Weerawardena, N. Anderson, N. Pilkington, and
D.R. Dixon. 2003. Ultrasonic treatment of Cryptosporidium oocysts. Wat. Sci. Technol.
47(3):173-177.
Niemira, B.A., C.H. Sommers, and X. Fan. 2002. Suspending lettuce type influences
recoverability and radiation sensitivity of Escherichia coli O157:H7. J. Food Prot.
65:1388-1393.
Fan, X. and K.J.B. Sokorai. 2002. Sensorial and chemical quality of gamma-irradiated
fresh-cut iceberg lettuce in modified atmosphere packages. J. Food Prot. 65:1760-1765.
Bidawid, S., J.M. Farber, and S.A. Sattar. 2000. Inactivation of hepatitis A virus (HAV)
in fruits and vegetables by gamma irradiation. Int. J. Food Microbiol. 57:91-97.
Buchanan, R.L., S.G. Edelson, and G. Boyd. 1999. Effects of pH and acid resistance on
the radiation resistance of enterohemorrhagic Escherichia coli. J. Food Prot. 62:219228.
Arroyo, G., P.D. Sanz, andn G. Préstamo. 1997.. Effect of high pressure on the reduction
of microbial populations in vegetables. J. Appl. Microbiol. 82:735-742.
Compiled by Marilyn Erickson, Center for Food Safety, University of Georgia
Downloaded from the website: A Systems Approach for Produce Safety: A Research Project Addressing Leafy Greens found at:
http://www.ugacfs.org/producesafety/index.html.
See http://www.ugacfs.org/producesafety/Pages/TermsofUse.html for disclaimers & terms for use of information in this document.
Page 5