Word table categorizing studies investigating chemical interventions applied during processing of leafy greens
(last updated 1/10/2014)
Type of leafy green
rocket salad leaves
Chemical agent
chlorine
Pathogen/Surrogate/Toxin
E. coli O157:H7
Year
2014
rocket salad leaves
peroxyacetic acid
E. coli O157:H7
2014
lettuce
chlorine dioxide
pesticide residues
2014
produce, fresh
Review
2013
produce, fresh
Review
2013
produce, fresh
Review
2013
cabbage
acetic acid
Salmonella Anatum
2013
lettuce salad
acetic acid (vinegar)
total microbial
2013
lettuce
calcium oxide
E. coli O157:H7
2013
lettuce
calcium oxide
L. monocytogenes
2013
lettuce
calcium oxide
Salmonella Typhimurium
2013
lettuce
chlorine
E. coli
2013
lettuce, head
chlorine
E. coli
2013
lettuce, iceberg
chlorine
E. coli O157:H7
2013
lettuce, Romaine
chlorine
E. coli O157:H7
2013
spinach
chlorine
E. coli O157:H7
2013
cilantro
chlorine
Escherichia coli O157:H7
2013
lettuce, iceberg
chlorine
Escherichia coli O157:H7
2013
lettuce, romaine
chlorine
Escherichia coli O157:H7
2013
lettuce
chlorine
L. monocytogenes
2013
lettuce, Romaine
chlorine
L. monocytogenes
2013
spinach
chlorine
L. monocytogenes
2013
cilantro
chlorine
Salmonella
2013
lettuce, iceberg
chlorine
Salmonella enterica
2013
lettuce, Romaine
chlorine
Salmonella enterica
2013
lettuce, romaine
chlorine
Salmonella enterica
2013
spinach
chlorine
Salmonella enterica
2013
Reference
Al-Nabulsi, A.A., T.M. Osaili, H.M. Obaidat, R.R. Shaker, S.S. Awaisheh, and R.A.
Holley. 2014. Inactivation of stressed Escherichia coli O157:H7 cells on the surfaces
of rocket salad leaves by chlorine and peroxyacetic acid. J. Food Prot. 77:32-39.
Al-Nabulsi, A.A., T.M. Osaili, H.M. Obaidat, R.R. Shaker, S.S. Awaisheh, and R.A.
Holley. 2014. Inactivation of stressed Escherichia coli O157:H7 cells on the surfaces
of rocket salad leaves by chlorine and peroxyacetic acid. J. Food Prot. 77:32-39.
Chen, Q., Y. Wang, F. Chen, Y. Zhang, and X. Liao. 2014. Chlorine dioxide
treatment for the removal of pesticide residues on fresh lettuce and in aqueous
solution. Food Control 40:106-112.
Joshi, K., R. Mahendran, K. Alagusundaram, T. Norton, and B.K. Tiwari. 2013.
Novel disinfectants for fresh produce. Trends Food Sci. Technol. 34:54-61.
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.
Goodburn, C. and C.A. Wallace. 2013. The microbiological efficacy of
decontamination methodologies for fresh produce: A review. Food Control 32:418427.
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.
Pereira, E.L., A. Rodrigues, and E. Ramalhosa. 2013. Influence of working
conditions and practices on fresh-cut lettuce salads quality. Food Control 33:406412.
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
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.
Ha, J.-H., J.-Y. Lee, M.-S. Chung, J. Park, and S.-D. Ha. 2013. Synergism of
combined vitamin B1 and NaOCl treatment for the recution of microbiological
contamination in head lettuce. J. Food Proc. Preserv. 37:86-92.
Davidson, G.R., A.L. Buchholz, and E.T. Ryser. 2013. Efficacy of commercial
produce sanitizers against nontoxigenic Escherichia coli O157:H7 during processing
of iceberg lettuce in a pilot-scale leafy green processing line. J. Food Prot. 76:18381845.
Fishburn, J.D., Y. Tang, and J.F. Frank. 2012. Efficacy of various consumer-friendly
produce washing technologies in reducing pathogens on fresh produce. Food Prot.
Trends 32:456-466.
Fishburn, J.D., Y. Tang, and J.F. Frank. 2012. Efficacy of various consumer-friendly
produce washing technologies in reducing pathogens on fresh produce. Food Prot.
Trends 32:456-466.
Orue, N., S. Garcia, P. Feng, and N. Heredia. 2013. Decontamination of Salmonella,
Shigella, and Escherichia coli O157:H7 from leafy green vegetables using edible
plant extracts. J. Food Sci. 78:M290.
Yossa, N., J. Patel, P. Millner, S. Ravishankar, and Y.M. Lo. 2013. Antimicrobial
activity of plant essential oils against Escherichia coli O157:H7 and Salmonella on
lettuce. Foodborne Path. Dis. 10:87-96.
Yossa, N., J. Patel, P. Millner, S. Ravishankar, and Y.M. Lo. 2013. Antimicrobial
activity of plant essential oils against Escherichia coli O157:H7 and Salmonella on
lettuce. Foodborne Path. Dis. 10:87-96.
Doménech, E., S. Botella, M.A. Ferrús, and I. Escriche. 2013. The role of the
consumer in the reduction of Listeria monocytogenes in lettuces by washing at home.
Food Control 29:98-102.
Fishburn, J.D., Y. Tang, and J.F. Frank. 2012. Efficacy of various consumer-friendly
produce washing technologies in reducing pathogens on fresh produce. Food Prot.
Trends 32:456-466.
Fishburn, J.D., Y. Tang, and J.F. Frank. 2012. Efficacy of various consumer-friendly
produce washing technologies in reducing pathogens on fresh produce. Food Prot.
Trends 32:456-466.
Orue, N., S. Garcia, P. Feng, and N. Heredia. 2013. Decontamination of Salmonella,
Shigella, and Escherichia coli O157:H7 from leafy green vegetables using edible
plant extracts. J. Food Sci. 78:M290.
Yossa, N., J. Patel, P. Millner, S. Ravishankar, and Y.M. Lo. 2013. Antimicrobial
activity of plant essential oils against Escherichia coli O157:H7 and Salmonella on
lettuce. Foodborne Path. Dis. 10:87-96.
Fishburn, J.D., Y. Tang, and J.F. Frank. 2012. Efficacy of various consumer-friendly
produce washing technologies in reducing pathogens on fresh produce. Food Prot.
Trends 32:456-466.
Yossa, N., J. Patel, P. Millner, S. Ravishankar, and Y.M. Lo. 2013. Antimicrobial
activity of plant essential oils against Escherichia coli O157:H7 and Salmonella on
lettuce. Foodborne Path. Dis. 10:87-96.
Fishburn, J.D., Y. Tang, and J.F. Frank. 2012. Efficacy of various consumer-friendly
produce washing technologies in reducing pathogens on fresh produce. Food Prot.
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 chemical interventions applied during processing of leafy greens
(last updated 1/10/2014)
Type of leafy green
Chemical agent
Pathogen/Surrogate/Toxin
Year
cilantro
chlorine
Shigella sonnei
2013
lettuce salad
chlorine
total microbial
2013
lettuce, head
chlorine and vitamin
B1
E. coli
2013
lettuce, iceberg
cinnamaldehyde
Escherichia coli O157:H7
2013
lettuce, romaine
cinnamaldehyde
Escherichia coli O157:H7
2013
lettuce, iceberg
cinnamaldehyde
Salmonella enterica
2013
lettuce, romaine
cinnamaldehyde
Salmonella enterica
2013
spinach
cinnamon oil
Salmonella Newport
2013
lettuce, iceberg
cinnamon oil
Salmonella Newport
2013
lettuce, romaine
cinnamon oil
Salmonella Newport
2013
lettuce
citric acid
E. coli
2013
lettuce, iceberg
citric acid
E. coli O157:H7
2013
cilantro
Citrol
Escherichia coli O157:H7
2013
cilantro
Citrol
Salmonella
2013
cilantro
Citrol
Shigella sonnei
2013
water, lettuce process
wash
electrolylzed water
E. coli O157:H7
2013
lettuce
electrolyzed water
E. coli O157:H7
2013
sesame leaf
electrolyzed water
E. coli O157:H7
2013
spinach
electrolyzed water
E. coli O157:H7
2013
cabbage, Chinese
electrolyzed water
E. coli O157:H7
2013
lettuce, Romaine
electrolyzed water
E. coli O157:H7
2013
spinach
electrolyzed water
E. coli O157:H7
2013
lettuce
electrolyzed water
Escherichia coli O157:H7
2013
lettuce
electrolyzed water
L. monocytogenes
2013
sesame leaf
electrolyzed water
L. monocytogenes
2013
spinach
electrolyzed water
L. monocytogenes
2013
Reference
Trends 32:456-466.
Orue, N., S. Garcia, P. Feng, and N. Heredia. 2013. Decontamination of Salmonella,
Shigella, and Escherichia coli O157:H7 from leafy green vegetables using edible
plant extracts. J. Food Sci. 78:M290.
Pereira, E.L., A. Rodrigues, and E. Ramalhosa. 2013. Influence of working
conditions and practices on fresh-cut lettuce salads quality. Food Control 33:406412.
Ha, J.-H., J.-Y. Lee, M.-S. Chung, J. Park, and S.-D. Ha. 2013. Synergism of
combined vitamin B1 and NaOCl treatment for the recution of microbiological
contamination in head lettuce. J. Food Proc. Preserv. 37:86-92.
Yossa, N., J. Patel, P. Millner, S. Ravishankar, and Y.M. Lo. 2013. Antimicrobial
activity of plant essential oils against Escherichia coli O157:H7 and Salmonella on
lettuce. Foodborne Path. Dis. 10:87-96.
Yossa, N., J. Patel, P. Millner, S. Ravishankar, and Y.M. Lo. 2013. Antimicrobial
activity of plant essential oils against Escherichia coli O157:H7 and Salmonella on
lettuce. Foodborne Path. Dis. 10:87-96.
Yossa, N., J. Patel, P. Millner, S. Ravishankar, and Y.M. Lo. 2013. Antimicrobial
activity of plant essential oils against Escherichia coli O157:H7 and Salmonella on
lettuce. Foodborne Path. Dis. 10:87-96.
Yossa, N., J. Patel, P. Millner, S. Ravishankar, and Y.M. Lo. 2013. Antimicrobial
activity of plant essential oils against Escherichia coli O157:H7 and Salmonella on
lettuce. Foodborne Path. Dis. 10:87-96.
Todd, J., M. Friedman, J. Patel, D. Jaroni, and S. Ravishankar. 2013. The
antimicrobial effects of cinnamon leaf oil against multi-drug resistant Salmonella
Newport on organic leafy greens. Int. J. Food Microbiol. 166:193-199.
Todd, J., M. Friedman, J. Patel, D. Jaroni, and S. Ravishankar. 2013. The
antimicrobial effects of cinnamon leaf oil against multi-drug resistant Salmonella
Newport on organic leafy greens. Int. J. Food Microbiol. 166:193-199.
Todd, J., M. Friedman, J. Patel, D. Jaroni, and S. Ravishankar. 2013. The
antimicrobial effects of cinnamon leaf oil against multi-drug resistant Salmonella
Newport on organic leafy greens. Int. J. Food Microbiol. 166:193-199.
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.
Davidson, G.R., A.L. Buchholz, and E.T. Ryser. 2013. Efficacy of commercial
produce sanitizers against nontoxigenic Escherichia coli O157:H7 during processing
of iceberg lettuce in a pilot-scale leafy green processing line. J. Food Prot. 76:18381845.
Orue, N., S. Garcia, P. Feng, and N. Heredia. 2013. Decontamination of Salmonella,
Shigella, and Escherichia coli O157:H7 from leafy green vegetables using edible
plant extracts. J. Food Sci. 78:M290.
Orue, N., S. Garcia, P. Feng, and N. Heredia. 2013. Decontamination of Salmonella,
Shigella, and Escherichia coli O157:H7 from leafy green vegetables using edible
plant extracts. J. Food Sci. 78:M290.
Orue, N., S. Garcia, P. Feng, and N. Heredia. 2013. Decontamination of Salmonella,
Shigella, and Escherichia coli O157:H7 from leafy green vegetables using edible
plant extracts. J. Food Sci. 78:M290.
Gómez-López, V.M., J. Gobet, M.V. Selma, M.I. Gil, and A. Allende. 2013.
Operating conditions for the electrolytic disinfection of process wash water from the
fresh-cut industry contaminated with E. coli O157:H7. Food Control 29:42-48.
Forghani, F. and D.-H. Oh. 2013. Hurdle enhancement of slightly acidic electrolyzed
water antimicrobial efficacy on Chinese cabbage, lettuce, sesame leaf and spinach
using ultrasonication and water wash. Food Microbiol. 36:40-45.
Forghani, F. and D.-H. Oh. 2013. Hurdle enhancement of slightly acidic electrolyzed
water antimicrobial efficacy on Chinese cabbage, lettuce, sesame leaf and spinach
using ultrasonication and water wash. Food Microbiol. 36:40-45.
Forghani, F. and D.-H. Oh. 2013. Hurdle enhancement of slightly acidic electrolyzed
water antimicrobial efficacy on Chinese cabbage, lettuce, sesame leaf and spinach
using ultrasonication and water wash. Food Microbiol. 36:40-45.
Forghani, F. and D.-H. Oh. 2013. Hurdle enhancement of slightly acidic electrolyzed
water antimicrobial efficacy on Chinese cabbage, lettuce, sesame leaf and spinach
using ultrasonication and water wash. Food Microbiol. 36:40-45.
Fishburn, J.D., Y. Tang, and J.F. Frank. 2012. Efficacy of various consumer-friendly
produce washing technologies in reducing pathogens on fresh produce. Food Prot.
Trends 32:456-466.
Fishburn, J.D., Y. Tang, and J.F. Frank. 2012. Efficacy of various consumer-friendly
produce washing technologies in reducing pathogens on fresh produce. Food Prot.
Trends 32:456-466.
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.
22:131-136.
Forghani, F. and D.-H. Oh. 2013. Hurdle enhancement of slightly acidic electrolyzed
water antimicrobial efficacy on Chinese cabbage, lettuce, sesame leaf and spinach
using ultrasonication and water wash. Food Microbiol. 36:40-45.
Forghani, F. and D.-H. Oh. 2013. Hurdle enhancement of slightly acidic electrolyzed
water antimicrobial efficacy on Chinese cabbage, lettuce, sesame leaf and spinach
using ultrasonication and water wash. Food Microbiol. 36:40-45.
Forghani, F. and D.-H. Oh. 2013. Hurdle enhancement of slightly acidic electrolyzed
water antimicrobial efficacy on Chinese cabbage, lettuce, sesame leaf and spinach
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 chemical interventions applied during processing of leafy greens
(last updated 1/10/2014)
Type of leafy green
Chemical agent
Pathogen/Surrogate/Toxin
Year
cabbage, Chinese
electrolyzed water
L. monocytogenes
2013
lettuce, Romaine
electrolyzed water
L. monocytogenes
2013
spinach
electrolyzed water
L. monocytogenes
2013
lettuce, Romaine
electrolyzed water
Salmonella enterica
2013
spinach
electrolyzed water
Salmonella enterica
2013
lettuce
grape seed extract
feline calicivirus
2013
lettuce
grape seed extract
murine norovirus
2013
cilantro
lime extract, Mexican
Escherichia coli O157:H7
2013
cilantro
lime extract, Mexican
Salmonella
2013
cilantro
lime extract, Mexican
Shigella sonnei
2013
cabbage, white
oregano essential oil
L. monocytogenes
2013
coleslaw mix (80%
white cabbage, 20%
shredded carrot)
cilantro
oregano essential oil
L. monocytogenes
2013
oregano extract
Escherichia coli O157:H7
2013
cilantro
oregano extract
Salmonella
2013
cilantro
oregano extract
Shigella sonnei
2013
lettuce, iceberg
oregano oil
Salmonella Newport
2013
lettuce, Romaine
oregano oil
Salmonella Newport
2013
spinach
oregano oil
Salmonella Newport
2013
spinach, baby
oregano oil
Salmonella Newport
2013
lettuce, iceberg
oreganoessential oil
L. monocytogenes
2013
lettuce
ozone
E. coli
2013
lettuce, Romaine
ozone
E. coli O157:H7
2013
spinach
ozone
E. coli O157:H7
2013
lettuce, Romaine
ozone
L. monocytogenes
2013
spinach
ozone
L. monocytogenes
2013
parsley
ozone
S. Typhimurium
2013
Reference
using ultrasonication and water wash. Food Microbiol. 36:40-45.
Forghani, F. and D.-H. Oh. 2013. Hurdle enhancement of slightly acidic electrolyzed
water antimicrobial efficacy on Chinese cabbage, lettuce, sesame leaf and spinach
using ultrasonication and water wash. Food Microbiol. 36:40-45.
Fishburn, J.D., Y. Tang, and J.F. Frank. 2012. Efficacy of various consumer-friendly
produce washing technologies in reducing pathogens on fresh produce. Food Prot.
Trends 32:456-466.
Fishburn, J.D., Y. Tang, and J.F. Frank. 2012. Efficacy of various consumer-friendly
produce washing technologies in reducing pathogens on fresh produce. Food Prot.
Trends 32:456-466.
Fishburn, J.D., Y. Tang, and J.F. Frank. 2012. Efficacy of various consumer-friendly
produce washing technologies in reducing pathogens on fresh produce. Food Prot.
Trends 32:456-466.
Fishburn, J.D., Y. Tang, and J.F. Frank. 2012. Efficacy of various consumer-friendly
produce washing technologies in reducing pathogens on fresh produce. Food Prot.
Trends 32:456-466.
Su, X. and D.H. D'Souza. 2013. Grape seed extract for foodborne virus reduction on
produce. Food Microbiol. 34:1-6.
Su, X. and D.H. D'Souza. 2013. Grape seed extract for foodborne virus reduction on
produce. Food Microbiol. 34:1-6.
Orue, N., S. Garcia, P. Feng, and N. Heredia. 2013. Decontamination of Salmonella,
Shigella, and Escherichia coli O157:H7 from leafy green vegetables using edible
plant extracts. J. Food Sci. 78:M290.
Orue, N., S. Garcia, P. Feng, and N. Heredia. 2013. Decontamination of Salmonella,
Shigella, and Escherichia coli O157:H7 from leafy green vegetables using edible
plant extracts. J. Food Sci. 78:M290.
Orue, N., S. Garcia, P. Feng, and N. Heredia. 2013. Decontamination of Salmonella,
Shigella, and Escherichia coli O157:H7 from leafy green vegetables using edible
plant extracts. J. Food Sci. 78:M290.
Scollard, J., G.A. Francis, and D. O'Beirne. 2013. Some conventional and latent antilisterial effects of essential oils, herbs, carrot and cabbage in fresh-cut vegetable
systems. Postharv. Biol. Technol. 77:87-93.
Scollard, J., G.A. Francis, and D. O'Beirne. 2013. Some conventional and latent antilisterial effects of essential oils, herbs, carrot and cabbage in fresh-cut vegetable
systems. Postharv. Biol. Technol. 77:87-93.
Orue, N., S. Garcia, P. Feng, and N. Heredia. 2013. Decontamination of Salmonella,
Shigella, and Escherichia coli O157:H7 from leafy green vegetables using edible
plant extracts. J. Food Sci. 78:M290.
Orue, N., S. Garcia, P. Feng, and N. Heredia. 2013. Decontamination of Salmonella,
Shigella, and Escherichia coli O157:H7 from leafy green vegetables using edible
plant extracts. J. Food Sci. 78:M290.
Orue, N., S. Garcia, P. Feng, and N. Heredia. 2013. Decontamination of Salmonella,
Shigella, and Escherichia coli O157:H7 from leafy green vegetables using edible
plant extracts. J. Food Sci. 78:M290.
Moore-Neibel, K., C. Gerber, J. Patel, M. Friedman, D. Jaroni, and S. Ravishankar.
2013. Antimicrobial activity of oregano oil against antibiotic-resistant Salmonella
enterica on organic leafy greens at varying exposure times and storage temperatures.
Food Microbiol. 34:123-129.
Moore-Neibel, K., C. Gerber, J. Patel, M. Friedman, D. Jaroni, and S. Ravishankar.
2013. Antimicrobial activity of oregano oil against antibiotic-resistant Salmonella
enterica on organic leafy greens at varying exposure times and storage temperatures.
Food Microbiol. 34:123-129.
Moore-Neibel, K., C. Gerber, J. Patel, M. Friedman, D. Jaroni, and S. Ravishankar.
2013. Antimicrobial activity of oregano oil against antibiotic-resistant Salmonella
enterica on organic leafy greens at varying exposure times and storage temperatures.
Food Microbiol. 34:123-129.
Moore-Neibel, K., C. Gerber, J. Patel, M. Friedman, D. Jaroni, and S. Ravishankar.
2013. Antimicrobial activity of oregano oil against antibiotic-resistant Salmonella
enterica on organic leafy greens at varying exposure times and storage temperatures.
Food Microbiol. 34:123-129.
Scollard, J., G.A. Francis, and D. O'Beirne. 2013. Some conventional and latent antilisterial effects of essential oils, herbs, carrot and cabbage in fresh-cut vegetable
systems. Postharv. Biol. Technol. 77:87-93.
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.
Fishburn, J.D., Y. Tang, and J.F. Frank. 2012. Efficacy of various consumer-friendly
produce washing technologies in reducing pathogens on fresh produce. Food Prot.
Trends 32:456-466.
Fishburn, J.D., Y. Tang, and J.F. Frank. 2012. Efficacy of various consumer-friendly
produce washing technologies in reducing pathogens on fresh produce. Food Prot.
Trends 32:456-466.
Fishburn, J.D., Y. Tang, and J.F. Frank. 2012. Efficacy of various consumer-friendly
produce washing technologies in reducing pathogens on fresh produce. Food Prot.
Trends 32:456-466.
Fishburn, J.D., Y. Tang, and J.F. Frank. 2012. Efficacy of various consumer-friendly
produce washing technologies in reducing pathogens on fresh produce. Food Prot.
Trends 32:456-466.
Sengun, I.Y. 2013. Effects of ozone wash for inactivation of S. Typhimurium and
background microbiota on lettuce and parsley. J. Food Safety 33:273-281.
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 chemical interventions applied during processing of leafy greens
(last updated 1/10/2014)
Type of leafy green
lettuce
Chemical agent
ozone
Pathogen/Surrogate/Toxin
S. Typhimurium
Year
2013
lettuce, Romaine
ozone
Salmonella enterica
2013
spinach
ozone
Salmonella enterica
2013
lettuce, iceberg
peroxyacetic acid
E. coli O157:H7
2013
cabbage, white
rosemary essential oil
L. monocytogenes
2013
coleslaw mix (80%
white cabbage, 20%
shredded carrot)
lettuce, iceberg
rosemary essential oil
L. monocytogenes
2013
rosemary essential oil
L. monocytogenes
2013
cabbage, white
rosemary herb
L. monocytogenes
2013
coleslaw mix (80%
white cabbage, 20%
shredded carrot)
lettuce, iceberg
rosemary herb
L. monocytogenes
2013
rosemary herb
L. monocytogenes
2013
lettuce
silver-infused
polylactide films
feline calicivirus
2013
lettuce
silver-infused
polylactide films
Salmonella
2013
lettuce, iceberg
Sporan
Escherichia coli O157:H7
2013
lettuce, romaine
Sporan
Escherichia coli O157:H7
2013
lettuce, iceberg
Sporan
Salmonella enterica
2013
lettuce, romaine
Sporan
Salmonella enterica
2013
lettuce, iceberg
Sporan/acetic acid
Escherichia coli O157:H7
2013
lettuce, romaine
Sporan/acetic acid
Escherichia coli O157:H7
2013
lettuce, iceberg
Sporan/acetic acid
Salmonella enterica
2013
lettuce, romaine
Sporan/acetic acid
Salmonella enterica
2013
cabbage, white
thyme essential oil
L. monocytogenes
2013
coleslaw mix (80%
white cabbage, 20%
shredded carrot)
lettuce, iceberg
thyme essential oil
L. monocytogenes
2013
thyme essential oil
L. monocytogenes
2013
lettuce, Romaine
Veggie wash
(Beaumont Products,
Kennesaw, GA)
Veggie wash
(Beaumont Products,
Kennesaw, GA)
Veggie wash
(Beaumont Products,
Kennesaw, GA)
Veggie wash
(Beaumont Products,
E. coli O157:H7
2013
E. coli O157:H7
2013
L. monocytogenes
2013
L. monocytogenes
2013
spinach
lettuce, Romaine
spinach
Reference
Sengun, I.Y. 2013. Effects of ozone wash for inactivation of S. Typhimurium and
background microbiota on lettuce and parsley. J. Food Safety 33:273-281.
Fishburn, J.D., Y. Tang, and J.F. Frank. 2012. Efficacy of various consumer-friendly
produce washing technologies in reducing pathogens on fresh produce. Food Prot.
Trends 32:456-466.
Fishburn, J.D., Y. Tang, and J.F. Frank. 2012. Efficacy of various consumer-friendly
produce washing technologies in reducing pathogens on fresh produce. Food Prot.
Trends 32:456-466.
Davidson, G.R., A.L. Buchholz, and E.T. Ryser. 2013. Efficacy of commercial
produce sanitizers against nontoxigenic Escherichia coli O157:H7 during processing
of iceberg lettuce in a pilot-scale leafy green processing line. J. Food Prot. 76:18381845.
Scollard, J., G.A. Francis, and D. O'Beirne. 2013. Some conventional and latent antilisterial effects of essential oils, herbs, carrot and cabbage in fresh-cut vegetable
systems. Postharv. Biol. Technol. 77:87-93.
Scollard, J., G.A. Francis, and D. O'Beirne. 2013. Some conventional and latent antilisterial effects of essential oils, herbs, carrot and cabbage in fresh-cut vegetable
systems. Postharv. Biol. Technol. 77:87-93.
Scollard, J., G.A. Francis, and D. O'Beirne. 2013. Some conventional and latent antilisterial effects of essential oils, herbs, carrot and cabbage in fresh-cut vegetable
systems. Postharv. Biol. Technol. 77:87-93.
Scollard, J., G.A. Francis, and D. O'Beirne. 2013. Some conventional and latent antilisterial effects of essential oils, herbs, carrot and cabbage in fresh-cut vegetable
systems. Postharv. Biol. Technol. 77:87-93.
Scollard, J., G.A. Francis, and D. O'Beirne. 2013. Some conventional and latent antilisterial effects of essential oils, herbs, carrot and cabbage in fresh-cut vegetable
systems. Postharv. Biol. Technol. 77:87-93.
Scollard, J., G.A. Francis, and D. O'Beirne. 2013. Some conventional and latent antilisterial effects of essential oils, herbs, carrot and cabbage in fresh-cut vegetable
systems. Postharv. Biol. Technol. 77:87-93.
Martínez-Abad, A., M.J. Ocio, J.M. Lagarón, and G. Sánchez. 2013. Evaluation of
silver-infused polylactide films for inactivation of Salmonella and feline calicivirus in
vitro and on fresh-cut vegetables. Int. J. Food Microbiol. 162:89-94.
Martínez-Abad, A., M.J. Ocio, J.M. Lagarón, and G. Sánchez. 2013. Evaluation of
silver-infused polylactide films for inactivation of Salmonella and feline calicivirus in
vitro and on fresh-cut vegetables. Int. J. Food Microbiol. 162:89-94.
Yossa, N., J. Patel, P. Millner, S. Ravishankar, and Y.M. Lo. 2013. Antimicrobial
activity of plant essential oils against Escherichia coli O157:H7 and Salmonella on
lettuce. Foodborne Path. Dis. 10:87-96.
Yossa, N., J. Patel, P. Millner, S. Ravishankar, and Y.M. Lo. 2013. Antimicrobial
activity of plant essential oils against Escherichia coli O157:H7 and Salmonella on
lettuce. Foodborne Path. Dis. 10:87-96.
Yossa, N., J. Patel, P. Millner, S. Ravishankar, and Y.M. Lo. 2013. Antimicrobial
activity of plant essential oils against Escherichia coli O157:H7 and Salmonella on
lettuce. Foodborne Path. Dis. 10:87-96.
Yossa, N., J. Patel, P. Millner, S. Ravishankar, and Y.M. Lo. 2013. Antimicrobial
activity of plant essential oils against Escherichia coli O157:H7 and Salmonella on
lettuce. Foodborne Path. Dis. 10:87-96.
Yossa, N., J. Patel, P. Millner, S. Ravishankar, and Y.M. Lo. 2013. Antimicrobial
activity of plant essential oils against Escherichia coli O157:H7 and Salmonella on
lettuce. Foodborne Path. Dis. 10:87-96.
Yossa, N., J. Patel, P. Millner, S. Ravishankar, and Y.M. Lo. 2013. Antimicrobial
activity of plant essential oils against Escherichia coli O157:H7 and Salmonella on
lettuce. Foodborne Path. Dis. 10:87-96.
Yossa, N., J. Patel, P. Millner, S. Ravishankar, and Y.M. Lo. 2013. Antimicrobial
activity of plant essential oils against Escherichia coli O157:H7 and Salmonella on
lettuce. Foodborne Path. Dis. 10:87-96.
Yossa, N., J. Patel, P. Millner, S. Ravishankar, and Y.M. Lo. 2013. Antimicrobial
activity of plant essential oils against Escherichia coli O157:H7 and Salmonella on
lettuce. Foodborne Path. Dis. 10:87-96.
Scollard, J., G.A. Francis, and D. O'Beirne. 2013. Some conventional and latent antilisterial effects of essential oils, herbs, carrot and cabbage in fresh-cut vegetable
systems. Postharv. Biol. Technol. 77:87-93.
Scollard, J., G.A. Francis, and D. O'Beirne. 2013. Some conventional and latent antilisterial effects of essential oils, herbs, carrot and cabbage in fresh-cut vegetable
systems. Postharv. Biol. Technol. 77:87-93.
Scollard, J., G.A. Francis, and D. O'Beirne. 2013. Some conventional and latent antilisterial effects of essential oils, herbs, carrot and cabbage in fresh-cut vegetable
systems. Postharv. Biol. Technol. 77:87-93.
Fishburn, J.D., Y. Tang, and J.F. Frank. 2012. Efficacy of various consumer-friendly
produce washing technologies in reducing pathogens on fresh produce. Food Prot.
Trends 32:456-466.
Fishburn, J.D., Y. Tang, and J.F. Frank. 2012. Efficacy of various consumer-friendly
produce washing technologies in reducing pathogens on fresh produce. Food Prot.
Trends 32:456-466.
Fishburn, J.D., Y. Tang, and J.F. Frank. 2012. Efficacy of various consumer-friendly
produce washing technologies in reducing pathogens on fresh produce. Food Prot.
Trends 32:456-466.
Fishburn, J.D., Y. Tang, and J.F. Frank. 2012. Efficacy of various consumer-friendly
produce washing technologies in reducing pathogens on fresh produce. Food Prot.
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 chemical interventions applied during processing of leafy greens
(last updated 1/10/2014)
Type of leafy green
Pathogen/Surrogate/Toxin
Year
Salmonella enterica
2013
Salmonella enterica
2013
spinach
Chemical agent
Kennesaw, GA)
Veggie wash
(Beaumont Products,
Kennesaw, GA)
Veggie wash
(Beaumont Products,
Kennesaw, GA)
acetic acid
E. coli O157:H7
2012
lettuce
acetic acid
L. monocytogenes
2012
parsley
acetic acid
L. monocytogenes
2012
spinach
acetic acid
Salmonella
2012
spinach
acetic acid, aerosolized
Escherichia coli O157:H7
2012
spinach
allyl isothiocyanate
E. coli O157:H7
2012
spinach
allyl isothiocyanate,
aerosolized
Escherichia coli O157:H7
2012
chives, Chinese
chlorine
coliforms
2012
lettuce, iceberg
chlorine
E. coli
2012
lettuce, iceberg
chlorine
E. coli
2012
chard
chlorine
E. coli O157:H7
2012
lettuce
chlorine
E. coli O157:H7
2012
lettuce, iceberg
chlorine
E. coli O157:H7
2012
spinach
chlorine
E. coli O157:H7
2012
spinach
chlorine
E. coli O157:H7
2012
spinach
chlorine
E. coli O157:H7
2012
lettuce
chlorine
Listeria monocytogenes
2012
spinach
chlorine
Listeria monocytogenes
2012
spinach
chlorine
Salmonella
2012
lettuce
chlorine
Salmonella enterica
2012
spinach
chlorine
Salmonella enterica
2012
lettuce
chlorine and T128
E. coli O157:H7
2012
spinach
chlorine and T128
E. coli O157:H7
2012
lettuce, Romaine
spinach
Reference
Trends 32:456-466.
Fishburn, J.D., Y. Tang, and J.F. Frank. 2012. Efficacy of various consumer-friendly
produce washing technologies in reducing pathogens on fresh produce. Food Prot.
Trends 32:456-466.
Fishburn, J.D., Y. Tang, and J.F. Frank. 2012. Efficacy of various consumer-friendly
produce washing technologies in reducing pathogens on fresh produce. Food Prot.
Trends 32:456-466.
Yossa, N., J. Patel, P. Millner, and Y.M. Lo. 2012. Essential oils reduce
Escherichia coli O157:H7 and Salmonella on spinach leaves. J. Food Prot.
75:488-496.
Nastou, A., J. Rhoades, P. Smirniotis, I. Makri, M. Kontominas, and E. Likotrafiti.
2012. Efficacy of household washing treatments for the control of Listeria
monocytogenes on salad vegetables. Int. J. Food Microbiol. 159:247-253.
Nastou, A., J. Rhoades, P. Smirniotis, I. Makri, M. Kontominas, and E. Likotrafiti.
2012. Efficacy of household washing treatments for the control of Listeria
monocytogenes on salad vegetables. Int. J. Food Microbiol. 159:247-253.
Yossa, N., J. Patel, P. Millner, and Y.M. Lo. 2012. Essential oils reduce
Escherichia coli O157:H7 and Salmonella on spinach leaves. J. Food Prot.
75:488-496.
Huang, Y., M. Ye, and H. Chen. 2012. Efficacy of washing with hydrogen peroxide
followed by aerosolized anitmicrobials as a novel sanitizing process to inactivate
Escherichia coli O157:H7 on baby spinach. Int. J. Food Microbiol. 153:306-313.
Seo, H.-S., J. Bang, H. Kim, L.R. Beuchat, S.Y. Cho, and J.-H. Ryu. 2012.
Development of an antimicrobial sachet containing encapsulated allyl isothiocyanate
to inactivate Escherichia coli O157:H7 on spinach leaves. Int. J. Food Microbiol.
159:136-143.
Huang, Y., M. Ye, and H. Chen. 2012. Efficacy of washing with hydrogen peroxide
followed by aerosolized anitmicrobials as a novel sanitizing process to inactivate
Escherichia coli O157:H7 on baby spinach. Int. J. Food Microbiol. 153:306-313.
Dai, X, H. Luo, L. Jiang, Y. Xue, and Z. Yu. 2012. Efficacy of different sanitizing
agents and their combination on microbe population and quality of fresh-cut Chinese
chives. J. Food Sci. 77:M348.
Ha, J.-H., J.-Y. Lee, M.-S. Chung, J. Park, and S.-D. Ha. 2012. Synergism of
combined vitamin B1 and NaOCl treatment for the reduction of microbiological
contamination in head lettuce. J. Food Proc. Preserv.
Ha, J.-H., J.-Y. Lee, M.-S. Chung, J. Park, and S.-D. Ha. 2012. Synergism of
combined vitamin B1 and NaOCl treatment for the reduction of microbiological
contamination in head lettuce. J. Food Proc. Preserv.
Tomäs-Callejas, F. López-Gälvez, A. Sbodio, F. Artés, F. Artés-Hernändez, and
T.V. Suslow. 2012. Chlorine dioxide and chlorine effectiveness to prevent
Escherichia coli O157:H7 and Salmonella cross-contamination on fresh-cut Red
Chard. Food Control 23:325-332.
Fishburn, J.D., Y. Tang, and J.F. Frank. 2012. Efficacy of various consumerfriendly produce washing technologies in reducing pathogens on fresh produce.
Food Prot. Trends 32:456-466.
Ganesh, V., N.S. Hettiarachchy, C.L. Griffis, E.M. Martin, and S.C. Ricke. 2012.
Electrostatic spraying of food-grade organic and inorganic acids and plant extracts to
decontaminate Escherichia coli O157:H7 on spinach and iceberg lettuce. J. Food Sci.
77:M391.
Fishburn, J.D., Y. Tang, and J.F. Frank. 2012. Efficacy of various consumerfriendly produce washing technologies in reducing pathogens on fresh produce.
Food Prot. Trends 32:456-466.
Ganesh, V., N.S. Hettiarachchy, C.L. Griffis, E.M. Martin, and S.C. Ricke. 2012.
Electrostatic spraying of food-grade organic and inorganic acids and plant extracts to
decontaminate Escherichia coli O157:H7 on spinach and iceberg lettuce. J. Food Sci.
77:M391.
Yossa, N., J. Patel, P. Millner, and Y.M. Lo. 2012. Essential oils reduce
Escherichia coli O157:H7 and Salmonella on spinach leaves. J. Food Prot.
75:488-496.
Fishburn, J.D., Y. Tang, and J.F. Frank. 2012. Efficacy of various consumerfriendly produce washing technologies in reducing pathogens on fresh produce.
Food Prot. Trends 32:456-466.
Fishburn, J.D., Y. Tang, and J.F. Frank. 2012. Efficacy of various consumerfriendly produce washing technologies in reducing pathogens on fresh produce.
Food Prot. Trends 32:456-466.
Yossa, N., J. Patel, P. Millner, and Y.M. Lo. 2012. Essential oils reduce
Escherichia coli O157:H7 and Salmonella on spinach leaves. J. Food Prot.
75:488-496.
Fishburn, J.D., Y. Tang, and J.F. Frank. 2012. Efficacy of various consumerfriendly produce washing technologies in reducing pathogens on fresh produce.
Food Prot. Trends 32:456-466.
Fishburn, J.D., Y. Tang, and J.F. Frank. 2012. Efficacy of various consumerfriendly produce washing technologies in reducing pathogens on fresh produce.
Food Prot. Trends 32:456-466.
Luo, Y., X. Nou, P. Millner, B. Zhou, C. Shen, Y. Yang, Y. Wu, Q. Wang, H. Feng,
and D. Shelton. 2012. A pilot plant scal e evaluation of a new process aid for
enhancing chlorine efficacy against pathogen survival and cross-contamination
during produce wash. Int. J. Food Microbiol. 158:133-139.
Luo, Y., X. Nou, P. Millner, B. Zhou, C. Shen, Y. Yang, Y. Wu, Q. Wang, H. Feng,
and D. Shelton. 2012. A pilot plant scal e evaluation of a new process aid for
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
Word table categorizing studies investigating chemical interventions applied during processing of leafy greens
(last updated 1/10/2014)
Type of leafy green
Chemical agent
Pathogen/Surrogate/Toxin
Year
chives, Chinese
chlorine dioxide
coliforms
2012
chard
chlorine dioxide
E. coli O157:H7
2012
spinach
chlorite, acidified
sodium
E. coli O157:H7
2012
spinach
cinnamaldehyde
E. coli O157:H7
2012
spinach
cinnamaldehyde
Salmonella
2012
salad, packaged
citral
L. monocytogenes
2012
salad, packaged
citral
S. enterica
2012
lettuce
electrolyzed water
E. coli O157:H7
2012
spinach
electrolyzed water
E. coli O157:H7
2012
lettuce
electrolyzed water
Listeria monocytogenes
2012
spinach
electrolyzed water
Listeria monocytogenes
2012
lettuce
electrolyzed water
Salmonella enterica
2012
spinach
electrolyzed water
Salmonella enterica
2012
spinach
hydrogen peroxide,
aerosolized
Escherichia coli O157:H7
2012
lettuce, iceberg
lactic acid
E. coli O157:H7
2012
spinach
lactic acid
E. coli O157:H7
2012
spinach
lactic acid, aerosolized
Escherichia coli O157:H7
2012
lettuce, iceberg
malic acid
E. coli O157:H7
2012
spinach
malic acid
E. coli O157:H7
2012
lettuce
malic acid,
aerosolized
E. coli O157:H7
2012
spinach
malic acid,
aerosolized
E. coli O157:H7
2012
lettuce
malic acid,
aerosolized
Salmonella Typhimurium
2012
spinach
malic acid,
aerosolized
Salmonella Typhimurium
2012
Reference
enhancing chlorine efficacy against pathogen survival and cross-contamination
during produce wash. Int. J. Food Microbiol. 158:133-139.
Dai, X, H. Luo, L. Jiang, Y. Xue, and Z. Yu. 2012. Efficacy of different sanitizing
agents and their combination on microbe population and quality of fresh-cut Chinese
chives. J. Food Sci. 77:M348.
Tomäs-Callejas, F. López-Gälvez, A. Sbodio, F. Artés, F. Artés-Hernändez, and
T.V. Suslow. 2012. Chlorine dioxide and chlorine effectiveness to prevent
Escherichia coli O157:H7 and Salmonella cross-contamination on fresh-cut Red
Chard. Food Control 23:325-332.
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.
Yossa, N., J. Patel, P. Millner, and Y.M. Lo. 2012. Essential oils reduce
Escherichia coli O157:H7 and Salmonella on spinach leaves. J. Food Prot.
75:488-496.
Yossa, N., J. Patel, P. Millner, and Y.M. Lo. 2012. Essential oils reduce
Escherichia coli O157:H7 and Salmonella on spinach leaves. J. Food Prot.
75:488-496.
Muriel-Galet, V., J.P. Cerisuelo, G. López-Carballo, M. Lara, R. Gavara, and P.
Hernández-Muñoz. 2012. Development of antimicrobial films for microbiological
control of packaged salad. Int. J. Food Microbiol. 157:195-201.
Muriel-Galet, V., J.P. Cerisuelo, G. López-Carballo, M. Lara, R. Gavara, and P.
Hernández-Muñoz. 2012. Development of antimicrobial films for microbiological
control of packaged salad. Int. J. Food Microbiol. 157:195-201.
Fishburn, J.D., Y. Tang, and J.F. Frank. 2012. Efficacy of various consumerfriendly produce washing technologies in reducing pathogens on fresh produce.
Food Prot. Trends 32:456-466.
Fishburn, J.D., Y. Tang, and J.F. Frank. 2012. Efficacy of various consumerfriendly produce washing technologies in reducing pathogens on fresh produce.
Food Prot. Trends 32:456-466.
Fishburn, J.D., Y. Tang, and J.F. Frank. 2012. Efficacy of various consumerfriendly produce washing technologies in reducing pathogens on fresh produce.
Food Prot. Trends 32:456-466.
Fishburn, J.D., Y. Tang, and J.F. Frank. 2012. Efficacy of various consumerfriendly produce washing technologies in reducing pathogens on fresh produce.
Food Prot. Trends 32:456-466.
Fishburn, J.D., Y. Tang, and J.F. Frank. 2012. Efficacy of various consumerfriendly produce washing technologies in reducing pathogens on fresh produce.
Food Prot. Trends 32:456-466.
Fishburn, J.D., Y. Tang, and J.F. Frank. 2012. Efficacy of various consumerfriendly produce washing technologies in reducing pathogens on fresh produce.
Food Prot. Trends 32:456-466.
Huang, Y., M. Ye, and H. Chen. 2012. Efficacy of washing with hydrogen peroxide
followed by aerosolized anitmicrobials as a novel sanitizing process to inactivate
Escherichia coli O157:H7 on baby spinach. Int. J. Food Microbiol. 153:306-313.
Ganesh, V., N.S. Hettiarachchy, C.L. Griffis, E.M. Martin, and S.C. Ricke. 2012.
Electrostatic spraying of food-grade organic and inorganic acids and plant extracts to
decontaminate Escherichia coli O157:H7 on spinach and iceberg lettuce. J. Food Sci.
77:M391.
Ganesh, V., N.S. Hettiarachchy, C.L. Griffis, E.M. Martin, and S.C. Ricke. 2012.
Electrostatic spraying of food-grade organic and inorganic acids and plant extracts to
decontaminate Escherichia coli O157:H7 on spinach and iceberg lettuce. J. Food Sci.
77:M391.
Huang, Y., M. Ye, and H. Chen. 2012. Efficacy of washing with hydrogen peroxide
followed by aerosolized anitmicrobials as a novel sanitizing process to inactivate
Escherichia coli O157:H7 on baby spinach. Int. J. Food Microbiol. 153:306-313.
Ganesh, V., N.S. Hettiarachchy, C.L. Griffis, E.M. Martin, and S.C. Ricke. 2012.
Electrostatic spraying of food-grade organic and inorganic acids and plant extracts to
decontaminate Escherichia coli O157:H7 on spinach and iceberg lettuce. J. Food Sci.
77:M391.
Ganesh, V., N.S. Hettiarachchy, C.L. Griffis, E.M. Martin, and S.C. Ricke. 2012.
Electrostatic spraying of food-grade organic and inorganic acids and plant extracts to
decontaminate Escherichia coli O157:H7 on spinach and iceberg lettuce. J. Food Sci.
77:M391.
Choi, M.-R., S.-Y. Lee, K.-H. Park, M.-S Chung, S. Ryu, and D.-H. Kang. 2012.
Effect of aerosolized malic acid against Listeria monocytogenes, Salmonella
Typhimurium and Escherichia coli O157:H7 on spinach and lettuce. Food
Control 24:171-176.
Choi, M.-R., S.-Y. Lee, K.-H. Park, M.-S Chung, S. Ryu, and D.-H. Kang. 2012.
Effect of aerosolized malic acid against Listeria monocytogenes, Salmonella
Typhimurium and Escherichia coli O157:H7 on spinach and lettuce. Food
Control 24:171-176.
Choi, M.-R., S.-Y. Lee, K.-H. Park, M.-S Chung, S. Ryu, and D.-H. Kang. 2012.
Effect of aerosolized malic acid against Listeria monocytogenes, Salmonella
Typhimurium and Escherichia coli O157:H7 on spinach and lettuce. Food
Control 24:171-176.
Choi, M.-R., S.-Y. Lee, K.-H. Park, M.-S Chung, S. Ryu, and D.-H. Kang. 2012.
Effect of aerosolized malic acid against Listeria monocytogenes, Salmonella
Typhimurium and Escherichia coli O157:H7 on spinach and lettuce. Food
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 6
Word table categorizing studies investigating chemical interventions applied during processing of leafy greens
(last updated 1/10/2014)
Type of leafy green
Chemical agent
Pathogen/Surrogate/Toxin
Year
salad, packaged
oregano essential oil
L. monocytogenes
2012
salad, packaged
oregano essential oil
S. enterica
2012
lettuce
ozone
B. subtilis
2012
lettuce
ozone
total aerobic count
2012
chives, Chinese
peracetic acid
coliforms
2012
lettuce, iceberg
phosphoric acid
E. coli O157:H7
2012
spinach
phosphoric acid
E. coli O157:H7
2012
spinach
pyruvate, ethyl,
vaporized
E. coli O157:H7
2012
lettuce, romaine
roselle
E. coli O157:H7
2012
lettuce, romaine
roselle
L. monocytogenes
2012
lettuce, romaine
roselle
Salmonella enterica
2012
alfalfa sprouts
roselle extracts
E. coli O157:H7
2012
lettuce, romaine
roselle extracts
E. coli O157:H7
2012
alfalfa sprouts
roselle extracts
L. monocytogenes
2012
lettuce, romaine
roselle extracts
L. monocytogenes
2012
alfalfa sprouts
roselle extracts
Salmonella
2012
lettuce, romaine
roselle extracts
Salmonella
2012
spinach
Sporan
E. coli O157:H7
2012
spinach
Sporan
Salmonella
2012
lettuce, iceberg
tartaric acid
E. coli O157:H7
2012
spinach
tartaric acid
E. coli O157:H7
2012
lettuce
veggie wash
E. coli O157:H7
2012
spinach
veggie wash
E. coli O157:H7
2012
lettuce
veggie wash
Listeria monocytogenes
2012
spinach
veggie wash
Listeria monocytogenes
2012
Reference
Control 24:171-176.
Muriel-Galet, V., J.P. Cerisuelo, G. López-Carballo, M. Lara, R. Gavara, and P.
Hernández-Muñoz. 2012. Development of antimicrobial films for microbiological
control of packaged salad. Int. J. Food Microbiol. 157:195-201.
Muriel-Galet, V., J.P. Cerisuelo, G. López-Carballo, M. Lara, R. Gavara, and P.
Hernández-Muñoz. 2012. Development of antimicrobial films for microbiological
control of packaged salad. Int. J. Food Microbiol. 157:195-201.
Ozonation as a clean technology for fresh produce industry and environment:
sanitizer efficiency and wastewater quality. J. Appl. Microbiol. 113:837-845.
Alexopoulos, A., S. Plessas, S. Ceciu, V. Lazar, I. Mantzourani, C. Voidarou, E.
Stavropoulou, and E. Bezirtzoglou. 2012. Evaluation of ozone efficacy on the
reduction of microbial population of fresh cut lettuce (Lactuca sativa) and green
bell pepper (Capsicum annuum). Food Control 30:491-496.
Dai, X, H. Luo, L. Jiang, Y. Xue, and Z. Yu. 2012. Efficacy of different sanitizing
agents and their combination on microbe population and quality of fresh-cut Chinese
chives. J. Food Sci. 77:M348.
Ganesh, V., N.S. Hettiarachchy, C.L. Griffis, E.M. Martin, and S.C. Ricke. 2012.
Electrostatic spraying of food-grade organic and inorganic acids and plant extracts to
decontaminate Escherichia coli O157:H7 on spinach and iceberg lettuce. J. Food Sci.
77:M391.
Ganesh, V., N.S. Hettiarachchy, C.L. Griffis, E.M. Martin, and S.C. Ricke. 2012.
Electrostatic spraying of food-grade organic and inorganic acids and plant extracts to
decontaminate Escherichia coli O157:H7 on spinach and iceberg lettuce. J. Food Sci.
77:M391.
Durak, M.Z., J.J. Churey, M. Gates, G.L. Sacks, and R.W. Worobo. 2012.
Decontamination of green onions and baby spinach by vaporized ethyl pyruvate. J.
Food Prot. 75:1012-1022.
Jaroni, D. and S. Ravishankar. 2012. Bactericidal effects of roselle (Hibiscus
sabdariffa) against foodborne pathogens in vitro and on romaine lettuce and alfalfa
sprouts. Qual. Assur. Safety Crops Foods 4:33-40.
Jaroni, D. and S. Ravishankar. 2012. Bactericidal effects of roselle (Hibiscus
sabdariffa) against foodborne pathogens in vitro and on romaine lettuce and alfalfa
sprouts. Qual. Assur. Safety Crops Foods 4:33-40.
Jaroni, D. and S. Ravishankar. 2012. Bactericidal effects of roselle (Hibiscus
sabdariffa) against foodborne pathogens in vitro and on romaine lettuce and alfalfa
sprouts. Qual. Assur. Safety Crops Foods 4:33-40.
Jaroni, D. and S. Ravishankar. 2012. Bactericidal effects of roselle (Hibiscus
sabdariffa) against foodborne pathogens in vitro and on romaine lettuce and alfalfa
sprouts. Qual. Assur. Safety Crops Foods 4:33-40.
Jaroni, D. and S. Ravishankar. 2012. Bactericidal effects of roselle (Hibiscus
sabdariffa) against foodborne pathogens in vitro and on romaine lettuce and alfalfa
sprouts. Qual. Assur. Safety Crops Foods 4:33-40.
Jaroni, D. and S. Ravishankar. 2012. Bactericidal effects of roselle (Hibiscus
sabdariffa) against foodborne pathogens in vitro and on romaine lettuce and alfalfa
sprouts. Qual. Assur. Safety Crops Foods 4:33-40.
Jaroni, D. and S. Ravishankar. 2012. Bactericidal effects of roselle (Hibiscus
sabdariffa) against foodborne pathogens in vitro and on romaine lettuce and alfalfa
sprouts. Qual. Assur. Safety Crops Foods 4:33-40.
Jaroni, D. and S. Ravishankar. 2012. Bactericidal effects of roselle (Hibiscus
sabdariffa) against foodborne pathogens in vitro and on romaine lettuce and alfalfa
sprouts. Qual. Assur. Safety Crops Foods 4:33-40.
Jaroni, D. and S. Ravishankar. 2012. Bactericidal effects of roselle (Hibiscus
sabdariffa) against foodborne pathogens in vitro and on romaine lettuce and alfalfa
sprouts. Qual. Assur. Safety Crops Foods 4:33-40.
Yossa, N., J. Patel, P. Millner, and Y.M. Lo. 2012. Essential oils reduce
Escherichia coli O157:H7 and Salmonella on spinach leaves. J. Food Prot.
75:488-496.
Yossa, N., J. Patel, P. Millner, and Y.M. Lo. 2012. Essential oils reduce
Escherichia coli O157:H7 and Salmonella on spinach leaves. J. Food Prot.
75:488-496.
Ganesh, V., N.S. Hettiarachchy, C.L. Griffis, E.M. Martin, and S.C. Ricke. 2012.
Electrostatic spraying of food-grade organic and inorganic acids and plant extracts to
decontaminate Escherichia coli O157:H7 on spinach and iceberg lettuce. J. Food Sci.
77:M391.
Ganesh, V., N.S. Hettiarachchy, C.L. Griffis, E.M. Martin, and S.C. Ricke. 2012.
Electrostatic spraying of food-grade organic and inorganic acids and plant extracts to
decontaminate Escherichia coli O157:H7 on spinach and iceberg lettuce. J. Food Sci.
77:M391.
Fishburn, J.D., Y. Tang, and J.F. Frank. 2012. Efficacy of various consumerfriendly produce washing technologies in reducing pathogens on fresh produce.
Food Prot. Trends 32:456-466.
Fishburn, J.D., Y. Tang, and J.F. Frank. 2012. Efficacy of various consumerfriendly produce washing technologies in reducing pathogens on fresh produce.
Food Prot. Trends 32:456-466.
Fishburn, J.D., Y. Tang, and J.F. Frank. 2012. Efficacy of various consumerfriendly produce washing technologies in reducing pathogens on fresh produce.
Food Prot. Trends 32:456-466.
Fishburn, J.D., Y. Tang, and J.F. Frank. 2012. Efficacy of various consumerfriendly produce washing technologies in reducing pathogens on fresh produce.
Food Prot. Trends 32:456-466.
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 7
Word table categorizing studies investigating chemical interventions applied during processing of leafy greens
(last updated 1/10/2014)
Type of leafy green
lettuce
Chemical agent
veggie wash
Pathogen/Surrogate/Toxin
Salmonella enterica
Year
2012
spinach
veggie wash
Salmonella enterica
2012
Review
2011
leafy greens
spinach, baby
acetic acid
E. coli O157:H7
2011
lettuce
acetic acid
L. monocytogenes
2011
lettuce
acetic acid
Salmonella Typhimurium
2011
lettuce, iceberg
apple extract, 1, 3, and
5%
Salmonella enterica
2011
lettuce, romaine
apple extract, 1, 3, and
5%
Salmonella enterica
2011
spinach, adult
apple extract, 1, 3, and
5%
Salmonella enterica
2011
spinach, baby
apple extract, 1, 3, and
5%
Salmonella enterica
2011
lettuce, fresh-cut
basil essential oil
E. coli O157:H7
2011
lettuce, fresh-cut
basil essential oil
Salmonella Typhimurium
2011
cilantro
chlorine
Bacillus subtilis
2011
spinach
chlorine
Clostridium perfringens
2011
cilantro
chlorine
E. coli
2011
lettuce
chlorine
E. coli O157:H7
2011
lettuce
chlorine
E. coli O157:H7
2011
lettuce, romaine
chlorine
E. coli O157:H7
2011
spinach
chlorine
E. coli O157:H7
2011
lettuce
chlorine
Salmonella
2011
lettuce
chlorine and
detergents
E. coli O157:H7
2011
lettuce
chlorine dioxide
and detergents
E. coli O157:H7
2011
lettuce seeds
chlorine dioxide gas
E. coli O157:H7
2011
cabbage
chlorine, surfactant
virus, murine norovirus
2011
Reference
Fishburn, J.D., Y. Tang, and J.F. Frank. 2012. Efficacy of various consumerfriendly produce washing technologies in reducing pathogens on fresh produce.
Food Prot. Trends 32:456-466.
Fishburn, J.D., Y. Tang, and J.F. Frank. 2012. Efficacy of various consumerfriendly produce washing technologies in reducing pathogens on fresh produce.
Food Prot. Trends 32:456-466.
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.
Huang, Y. and H. Chen. 2011. Effect of organic acids, hydrogen peroxide and
mild heat on inactivation of Escherichia coli O157:H7 on baby spinach. Food
Control 22:1178-1183.
Park, S.-H., M.-R. Choi, J.-W. Park, K-H. Park, M-S. Chung, S. Ryu, and D.-H.
Kang.. 2011. Use of organic acids to inactivate Escherichia coli O157:H7,
Salmonella Typhimurium, and Listeria monocytogenes on organic fresh apples and
lettuce. J. Food Sci. 76:M293.
Park, S.-H., M.-R. Choi, J.-W. Park, K-H. Park, M-S. Chung, S. Ryu, and D.-H.
Kang.. 2011. Use of organic acids to inactivate Escherichia coli O157:H7,
Salmonella Typhimurium, and Listeria monocytogenes on organic fresh apples and
lettuce. J. Food Sci. 76:M293.
Moore, K.L., J. Patel, D. Jaroni, M. Friedman, and S. Ravishankar. 2011.
Antimicrobial activity of apple, hibiscus, olive, and hydrogen peroxide formulations
against Salmonella enterica on organic leafy greens. J. Food Prot. 74:1676-1683.
Moore, K.L., J. Patel, D. Jaroni, M. Friedman, and S. Ravishankar. 2011.
Antimicrobial activity of apple, hibiscus, olive, and hydrogen peroxide formulations
against Salmonella enterica on organic leafy greens. J. Food Prot. 74:1676-1683.
Moore, K.L., J. Patel, D. Jaroni, M. Friedman, and S. Ravishankar. 2011.
Antimicrobial activity of apple, hibiscus, olive, and hydrogen peroxide formulations
against Salmonella enterica on organic leafy greens. J. Food Prot. 74:1676-1683.
Moore, K.L., J. Patel, D. Jaroni, M. Friedman, and S. Ravishankar. 2011.
Antimicrobial activity of apple, hibiscus, olive, and hydrogen peroxide formulations
against Salmonella enterica on organic leafy greens. J. Food Prot. 74:1676-1683.
Karagözlü, N., B. Ergönül, and D. Özcan. 2011. Determination of antimicrobial
effect of mint and basil essential oils on survival of E. coli O157:H7 and S.
typhimurium in fresh-cut lettuce and purslane. Food Control 22:1851-1855.
Karagözlü, N., B. Ergönül, and D. Özcan. 2011. Determination of antimicrobial
effect of mint and basil essential oils on survival of E. coli O157:H7 and S.
typhimurium in fresh-cut lettuce and purslane. Food Control 22:1851-1855.
Hao, J., H. Liu, R. Liu, W. Dalai, R. Zhao, T. Chen, and L. Li. 2011. Efficacy of
slightly acidic electrolyzed water (SAEW) for reducing microbial contamination on
fresh-cut cilantro. J. Food Safety 31:28-34.
Brown, A.L., J.C. Brooks, E. Karunasena, A. Echeverry, A. Laury, and M.M.
Brashears. 2011. Inhibition of Escherichia coli O157:H7 and Clostridium
sporogenes in spinach packaged in modified atmospheres after treatment
combined with chlorine and lactic acid bacteria. J. Food Sci. 76:M427.
Hao, J., H. Liu, R. Liu, W. Dalai, R. Zhao, T. Chen, and L. Li. 2011. Efficacy of
slightly acidic electrolyzed water (SAEW) for reducing microbial contamination on
fresh-cut cilantro. J. Food Safety 31:28-34.
Luo, Y., X. Nou, Y. Yang, I. Alegre, E. Turner, H. Feng, M. Abadias, and W.
Conway. 2011. Determination of free chlorine concentrations needed to prevent
Escherichia coli O157:H7 cross-contamination during fresh-cut produce wash. J.
Food Prot. 74:352-358.
Nou, X., Y. Lou, L. Hollar, Y. Yang, H. Feng, P. Millner, and D. Shelton. 2011.
Chlorine stabilizer T-128 enhances efficacy of chlorine against crosscontamination by E. coli O157:H7 and Salmonella in fresh-cut lettuce processing.
J. Food Sci. 76:M218.
Luo, Y.G., X.W. Nou, Y. Yang, I. Alegre, E. Turner, H. Feng, M. Abadias, and W.
Conway. 2011. Determination of free chlorine concentrations needed to prevent
Escherichia coli O157:H7 cross-contaminaiton during fresh-cut produce wash. J.
Food Prot. 74:352-358.
Brown, A.L., J.C. Brooks, E. Karunasena, A. Echeverry, A. Laury, and M.M.
Brashears. 2011. Inhibition of Escherichia coli O157:H7 and Clostridium
sporogenes in spinach packaged in modified atmospheres after treatment
combined with chlorine and lactic acid bacteria. J. Food Sci. 76:M427.
Nou, X., Y. Lou, L. Hollar, Y. Yang, H. Feng, P. Millner, and D. Shelton. 2011.
Chlorine stabilizer T-128 enhances efficacy of chlorine against crosscontamination by E. coli O157:H7 and Salmonella in fresh-cut lettuce processing.
J. Food Sci. 76:M218.
Keskinen, L.A. and B.A. Annous. 2011. Efficacy of adding detergents to sanitizer
solutions for inactivation of Escherichia coli O157:H7 on Romaine lettuce. Int. J.
Food Microbiol. 147:157-161.
Keskinen, L.A. and B.A. Annous. 2011. Efficacy of adding detergents to sanitizer
solutions for inactivation of Escherichia coli O157:H7 on Romaine lettuce. Int. J.
Food Microbiol. 147:157-161.
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.
Predmore, A. and J. Li. 2011. Enhanced removal of a human norovirus surrogate
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 8
Word table categorizing studies investigating chemical interventions applied during processing of leafy greens
(last updated 1/10/2014)
Type of leafy green
Chemical agent
Pathogen/Surrogate/Toxin
Year
lettuce
chlorine, surfactant
virus, murine norovirus
2011
lettuce
citric acid
E. coli O157:H7
2011
lettuce
citric acid
E. coli O157:H7
2011
spinach, baby
citric acid
E. coli O157:H7
2011
lettuce
citric acid
L. monocytogenes
2011
lettuce
citric acid
L. monocytogenes
2011
lettuce
citric acid
Salmonella Typhimurium
2011
lettuce
citric acid
Salmonella Typhimurium
2011
lettuce, romaine
clove essential oil
coliforms
2011
lettuce
clove extract
E. coli O157:H7
2011
lettuce
clove extract
L. monocytogenes
2011
lettuce
clove extract
Salmonella Typhimurium
2011
lettuce
detergent
norovirus, human
2011
perilla leaf
detergent
norovirus, human
2011
lettuce
electrolyzed water
Listeria monocytogenes
2011
cilantro
electrolyzed water,
slightly acidic
Bacillus subtilis
2011
cilantro
electrolyzed water,
slightly acidic
E. coli
2011
lettuce, iceberg
electrolyzed water,
slightly acidic
E. coli
2011
sprouts, daikon
electrolyzed water,
slightly acidic
E. coli
2011
sprouts, mung bean
electrolyzed water,
slightly acidic
E. coli O157:H7
2011
sprouts, mung bean
electrolyzed water,
slightly acidic
Salmonella enteritidis
2011
lettuce, iceberg
electrolyzed water,
slightly acidic
Salmonella spp.
2011
Reference
from fresh vegetables and fruits by a combination of surfactants and sanitizers. Appl.
Environ. Microbiol. 77:4829-4838.
Predmore, A. and J. Li. 2011. Enhanced removal of a human norovirus surrogate
from fresh vegetables and fruits by a combination of surfactants and sanitizers. Appl.
Environ. Microbiol. 77:4829-4838.
Park, S.-H., M.-R. Choi, J.-W. Park, K-H. Park, M-S. Chung, S. Ryu, and D.-H.
Kang.. 2011. Use of organic acids to inactivate Escherichia coli O157:H7,
Salmonella Typhimurium, and Listeria monocytogenes on organic fresh apples and
lettuce. J. Food Sci. 76:M293.
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.
Huang, Y. and H. Chen. 2011. Effect of organic acids, hydrogen peroxide and
mild heat on inactivation of Escherichia coli O157:H7 on baby spinach. Food
Control 22:1178-1183.
Park, S.-H., M.-R. Choi, J.-W. Park, K-H. Park, M-S. Chung, S. Ryu, and D.-H.
Kang.. 2011. Use of organic acids to inactivate Escherichia coli O157:H7,
Salmonella Typhimurium, and Listeria monocytogenes on organic fresh apples and
lettuce. J. Food Sci. 76:M293.
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, S.-H., M.-R. Choi, J.-W. Park, K-H. Park, M-S. Chung, S. Ryu, and D.-H.
Kang.. 2011. Use of organic acids to inactivate Escherichia coli O157:H7,
Salmonella Typhimurium, and Listeria monocytogenes on organic fresh apples and
lettuce. J. Food Sci. 76:M293.
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.
Ponce, A., S.I. Roura, and M. del R. Moreira. 2011. Essential oils as biopreservatives:
Different methods for the technological application in lettuce leaves. J. Food Sci.
76:M34.
Kim, S.-Y., D.-H. Kang, J.-K. Kim, Y.-G. Ha, Y. Hwang, T. Kim, and S.-H. Lee.
2011. Antimicrobial activity of plant extracts against Salmonella Typhimurium,
Escherichia coli O157:H7, and Listeria monocytogenes on fresh lettuce. J. Food Sci.
76:M41.
Kim, S.-Y., D.-H. Kang, J.-K. Kim, Y.-G. Ha, Y. Hwang, T. Kim, and S.-H. Lee.
2011. Antimicrobial activity of plant extracts against Salmonella Typhimurium,
Escherichia coli O157:H7, and Listeria monocytogenes on fresh lettuce. J. Food Sci.
76:M41.
Kim, S.-Y., D.-H. Kang, J.-K. Kim, Y.-G. Ha, Y. Hwang, T. Kim, and S.-H. Lee.
2011. Antimicrobial activity of plant extracts against Salmonella Typhimurium,
Escherichia coli O157:H7, and Listeria monocytogenes on fresh lettuce. J. Food Sci.
76:M41.
Bae, J.-Y., J.-S. Lee, M.-H. Shin, S.-H. Lee, and I.-G. Hwang. 2011. Effect of wash
treatments on reducing human norovirus on iceberg lettuce and perilla leaf. J. Food
Prot. 74:1908-1911.
Bae, J.-Y., J.-S. Lee, M.-H. Shin, S.-H. Lee, and I.-G. Hwang. 2011. Effect of wash
treatments on reducing human norovirus on iceberg lettuce and perilla leaf. J. Food
Prot. 74:1908-1911.
Ding, T., Q.-L. Dong, S.M.E. Rahman, and D.-H. Oh. 2011. Response surface
modeling of Listeria monocytogenes inactivation on lettuce treated with electrolyzed
oxidizing water. J. Food Proc. Engr. 34:1729-1745.
Hao, J., H. Liu, R. Liu, W. Dalai, R. Zhao, T. Chen, and L. Li. 2011. Efficacy of
slightly acidic electrolyzed water (SAEW) for reducing microbial contamination on
fresh-cut cilantro. J. Food Safety 31:28-34.
Hao, J., H. Liu, R. Liu, W. Dalai, R. Zhao, T. Chen, and L. Li. 2011. Efficacy of
slightly acidic electrolyzed water (SAEW) for reducing microbial contamination on
fresh-cut cilantro. J. Food Safety 31:28-34.
Issa-Zacharia, A., Y. Kamitani, N. Miwa, H. Muhimbula, and K. Iwasaki. 2011.
Application of slightly acidic electrolyzed water as a potential non-thermal food
sanitizer for decontamination of fresh ready-to-eat vegetables and sprouts. Food
Control 22:601-607.
Issa-Zacharia, A., Y. Kamitani, N. Miwa, H. Muhimbula, and K. Iwasaki. 2011.
Application of slightly acidic electrolyzed water as a potential non-thermal food
sanitizer for decontamination of fresh ready-to-eat vegetables and sprouts. Food
Control 22:601-607.
Zhang, C., Z. Lu, Y. Li, Y. Shang, G. Zhang, and W. Cao. 2011. Reduction of
Escherichia coli O157:H7 and Salmonella enteritidis on mung bean seeds and sprouts
by slightly acidic electrolyzed water. Food Control 22:792-796.
Zhang, C., Z. Lu, Y. Li, Y. Shang, G. Zhang, and W. Cao. 2011. Reduction of
Escherichia coli O157:H7 and Salmonella enteritidis on mung bean seeds and sprouts
by slightly acidic electrolyzed water. Food Control 22:792-796.
Issa-Zacharia, A., Y. Kamitani, N. Miwa, H. Muhimbula, and K. Iwasaki. 2011.
Application of slightly acidic electrolyzed water as a potential non-thermal food
sanitizer for decontamination of fresh ready-to-eat vegetables and sprouts. Food
Control 22:601-607.
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 9
Word table categorizing studies investigating chemical interventions applied during processing of leafy greens
(last updated 1/10/2014)
Type of leafy green
sprouts, daikon
Chemical agent
electrolyzed water,
slightly acidic
Pathogen/Surrogate/Toxin
Salmonella spp.
Year
2011
spinach
eugenol
Listeria spp.
2011
spinach
eugenol
Salmonella spp.
2011
lettuce
E. coli O157:H7
2011
spinach
fatty acids, short
chain and
detergents
garlic extract
Listeria spp.
2011
spinach
garlic extract
Salmonella spp.
2011
lettuce, iceberg
hibiscus concentrate,
10, 20 and 30%
Salmonella enterica
2011
lettuce, romaine
hibiscus concentrate,
10, 20 and 30%
Salmonella enterica
2011
spinach, adult
hibiscus concentrate,
10, 20 and 30%
Salmonella enterica
2011
spinach, baby
hibiscus concentrate,
10, 20 and 30%
Salmonella enterica
2011
spinach, baby
hydrogen peroxide
E. coli O157:H7
2011
lettuce, iceberg
hydrogen peroxide
norovirus, murine
2011
lettuce, iceberg
hydrogen peroxide
virus, Bacillus fragilis phage
B40-8
2011
lettuce, iceberg
hydrogen peroxide
virus, Bacillus fragilis phage
B40-8
2011
lettuce, iceberg
hydrogen peroxide
virus, coliphage X174
2011
lettuce, iceberg
hydrogen peroxide
virus, coliphage X174
2011
lettuce, iceberg
hydrogen peroxide
virus, murine norovirus
2011
lettuce, iceberg
hydrogen peroxide, 3%
Salmonella enterica
2011
lettuce, romaine
hydrogen peroxide, 3%
Salmonella enterica
2011
spinach, adult
hydrogen peroxide, 3%
Salmonella enterica
2011
spinach, baby
hydrogen peroxide, 3%
Salmonella enterica
2011
lettuce, romaine
lactic acid
E. coli K-12
2011
spinach
lactic acid
E. coli K-12
2011
Reference
Issa-Zacharia, A., Y. Kamitani, N. Miwa, H. Muhimbula, and K. Iwasaki. 2011.
Application of slightly acidic electrolyzed water as a potential non-thermal food
sanitizer for decontamination of fresh ready-to-eat vegetables and sprouts. Food
Control 22:601-607.
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. 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
Keskinen, L.A. and B.A. Annous. 2011. Efficacy of adding detergents to sanitizer
solutions for inactivation of Escherichia coli O157:H7 on Romaine lettuce. Int. J.
Food Microbiol. 147:157-161.
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. 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
Moore, K.L., J. Patel, D. Jaroni, M. Friedman, and S. Ravishankar. 2011.
Antimicrobial activity of apple, hibiscus, olive, and hydrogen peroxide formulations
against Salmonella enterica on organic leafy greens. J. Food Prot. 74:1676-1683.
Moore, K.L., J. Patel, D. Jaroni, M. Friedman, and S. Ravishankar. 2011.
Antimicrobial activity of apple, hibiscus, olive, and hydrogen peroxide formulations
against Salmonella enterica on organic leafy greens. J. Food Prot. 74:1676-1683.
Moore, K.L., J. Patel, D. Jaroni, M. Friedman, and S. Ravishankar. 2011.
Antimicrobial activity of apple, hibiscus, olive, and hydrogen peroxide formulations
against Salmonella enterica on organic leafy greens. J. Food Prot. 74:1676-1683.
Moore, K.L., J. Patel, D. Jaroni, M. Friedman, and S. Ravishankar. 2011.
Antimicrobial activity of apple, hibiscus, olive, and hydrogen peroxide formulations
against Salmonella enterica on organic leafy greens. J. Food Prot. 74:1676-1683.
Huang, Y. and H. Chen. 2011. Effect of organic acids, hydrogen peroxide and
mild heat on inactivation of Escherichia coli O157:H7 on baby spinach. Food
Control 22:1178-1183.
Li, D., L. Baert, M. De Jonghe, E. Van Coillie, J. Ryckeboer, F. Devlieghere, and M.
Uyttendaele. 2011. Inactivation of murine norovirus 1, coliphage X174, and Bacillus
fragilis phage B40-8 on surfaces and fresh-cut iceberg lettuce by hydrogen peroxide
and UV light. Appl. Environ. Microbiol. 77:1399-1404.
Li, D., L. Baert, M. De Jonghe, E. Van Coillie, J. Ryckeboer, F. Devlieghere, and M.
Uyttendaele. 2011. Inactivation of murine norovirus 1, coliphage X174, and Bacillus
fragilis phage B40-8 on surfaces and fresh-cut iceberg lettuce by hydrogen peroxide
and UV light. Appl. Environ. Microbiol. 77:1399-1404.
Li, D., L. Baert, M. De Jonghe, E. Van Coillie, J. Ryckeboer, F. Devlieghere, and M.
Uyttendaele. 2011. Inactivation of murine norovirus 1, coliphage X174, and Bacillus
fragilis phage B40-8 on surfaces and fresh-cut iceberg lettuce by hydrogen peroxide
and UV light. Appl. Environ. Microbiol. 77:1399-1404.
Li, D., L. Baert, M. De Jonghe, E. Van Coillie, J. Ryckeboer, F. Devlieghere, and M.
Uyttendaele. 2011. Inactivation of murine norovirus 1, coliphage X174, and Bacillus
fragilis phage B40-8 on surfaces and fresh-cut iceberg lettuce by hydrogen peroxide
and UV light. Appl. Environ. Microbiol. 77:1399-1404.
Li, D., L. Baert, M. De Jonghe, E. Van Coillie, J. Ryckeboer, F. Devlieghere, and M.
Uyttendaele. 2011. Inactivation of murine norovirus 1, coliphage X174, and Bacillus
fragilis phage B40-8 on surfaces and fresh-cut iceberg lettuce by hydrogen peroxide
and UV light. Appl. Environ. Microbiol. 77:1399-1404.
Li, D., L. Baert, M. De Jonghe, E. Van Coillie, J. Ryckeboer, F. Devlieghere, and M.
Uyttendaele. 2011. Inactivation of murine norovirus 1, coliphage X174, and Bacillus
fragilis phage B40-8 on surfaces and fresh-cut iceberg lettuce by hydrogen peroxide
and UV light. Appl. Environ. Microbiol. 77:1399-1404.
Moore, K.L., J. Patel, D. Jaroni, M. Friedman, and S. Ravishankar. 2011.
Antimicrobial activity of apple, hibiscus, olive, and hydrogen peroxide formulations
against Salmonella enterica on organic leafy greens. J. Food Prot. 74:1676-1683.
Moore, K.L., J. Patel, D. Jaroni, M. Friedman, and S. Ravishankar. 2011.
Antimicrobial activity of apple, hibiscus, olive, and hydrogen peroxide formulations
against Salmonella enterica on organic leafy greens. J. Food Prot. 74:1676-1683.
Moore, K.L., J. Patel, D. Jaroni, M. Friedman, and S. Ravishankar. 2011.
Antimicrobial activity of apple, hibiscus, olive, and hydrogen peroxide formulations
against Salmonella enterica on organic leafy greens. J. Food Prot. 74:1676-1683.
Moore, K.L., J. Patel, D. Jaroni, M. Friedman, and S. Ravishankar. 2011.
Antimicrobial activity of apple, hibiscus, olive, and hydrogen peroxide formulations
against Salmonella enterica on organic leafy greens. J. Food Prot. 74:1676-1683.
Ho, K-L.G., D.A. Luzuriaga, K.M. Rodde, S. Tang, and C. Phan. 2011. Efficacy of
a novel sanitizer composed of lactic acid and peroxyacetic acid against single
strains of nonpathogenic Escherichia coli K-12, Listeria innocua, and
Lactobacillus plantarum in aqueous solution and on surfaces of Romaine lettuce
and spinach. J. Food Prot. 74:1468-1474.
Ho, K-L.G., D.A. Luzuriaga, K.M. Rodde, S. Tang, and C. Phan. 2011. Efficacy of
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 10
Word table categorizing studies investigating chemical interventions applied during processing of leafy greens
(last updated 1/10/2014)
Type of leafy green
Chemical agent
Pathogen/Surrogate/Toxin
Year
lettuce
lactic acid
E. coli O157:H7
2011
lettuce
lactic acid
E. coli O157:H7
2011
spinach, baby
lactic acid
E. coli O157:H7
2011
lettuce, romaine
lactic acid
L. innocua
2011
spinach
lactic acid
L. innocua
2011
lettuce
lactic acid
L. monocytogenes
2011
lettuce
lactic acid
L. monocytogenes
2011
lettuce
lactic acid
Salmonella Typhimurium
2011
lettuce
lactic acid
Salmonella Typhimurium
2011
suspension
levulinic acid, with
SDS
Cryptopsporidium parvum
2011
suspension
levulinic acid, with
SDS
E. coli O157:H7
2011
suspension
levulinic acid, with
SDS
Encephalitozoon intestinalis
2011
lettuce
malic acid
E. coli O157:H7
2011
lettuce
malic acid
E. coli O157:H7
2011
spinach, baby
malic acid
E. coli O157:H7
2011
lettuce
malic acid
L. monocytogenes
2011
lettuce
malic acid
L. monocytogenes
2011
lettuce
malic acid
Salmonella Typhimurium
2011
lettuce
malic acid
Salmonella Typhimurium
2011
sprouts
malic acid
Shigella spp.
2011
Reference
a novel sanitizer composed of lactic acid and peroxyacetic acid against single
strains of nonpathogenic Escherichia coli K-12, Listeria innocua, and
Lactobacillus plantarum in aqueous solution and on surfaces of Romaine lettuce
and spinach. J. Food Prot. 74:1468-1474.
Park, S.-H., M.-R. Choi, J.-W. Park, K-H. Park, M-S. Chung, S. Ryu, and D.-H.
Kang.. 2011. Use of organic acids to inactivate Escherichia coli O157:H7,
Salmonella Typhimurium, and Listeria monocytogenes on organic fresh apples and
lettuce. J. Food Sci. 76:M293.
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.
Huang, Y. and H. Chen. 2011. Effect of organic acids, hydrogen peroxide and
mild heat on inactivation of Escherichia coli O157:H7 on baby spinach. Food
Control 22:1178-1183.
Ho, K-L.G., D.A. Luzuriaga, K.M. Rodde, S. Tang, and C. Phan. 2011. Efficacy of
a novel sanitizer composed of lactic acid and peroxyacetic acid against single
strains of nonpathogenic Escherichia coli K-12, Listeria innocua, and
Lactobacillus plantarum in aqueous solution and on surfaces of Romaine lettuce
and spinach. J. Food Prot. 74:1468-1474.
Ho, K-L.G., D.A. Luzuriaga, K.M. Rodde, S. Tang, and C. Phan. 2011. Efficacy of
a novel sanitizer composed of lactic acid and peroxyacetic acid against single
strains of nonpathogenic Escherichia coli K-12, Listeria innocua, and
Lactobacillus plantarum in aqueous solution and on surfaces of Romaine lettuce
and spinach. J. Food Prot. 74:1468-1474.
Park, S.-H., M.-R. Choi, J.-W. Park, K-H. Park, M-S. Chung, S. Ryu, and D.-H.
Kang.. 2011. Use of organic acids to inactivate Escherichia coli O157:H7,
Salmonella Typhimurium, and Listeria monocytogenes on organic fresh apples and
lettuce. J. Food Sci. 76:M293.
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, S.-H., M.-R. Choi, J.-W. Park, K-H. Park, M-S. Chung, S. Ryu, and D.-H.
Kang.. 2011. Use of organic acids to inactivate Escherichia coli O157:H7,
Salmonella Typhimurium, and Listeria monocytogenes on organic fresh apples and
lettuce. J. Food Sci. 76:M293.
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.
Ortega, Y.R., M.P. Torres, and J.M. Tatum. 2011. Efficacy of levulinic acid-sodium
dodecyl sulfate against Encephalitozoon intestinalis, Escherichia coli O157:H7, and
Cryptopsporidium parvum. J. Food Prot. 74:140.
Ortega, Y.R., M.P. Torres, and J.M. Tatum. 2011. Efficacy of levulinic acid-sodium
dodecyl sulfate against Encephalitozoon intestinalis, Escherichia coli O157:H7, and
Cryptopsporidium parvum. J. Food Prot. 74:140.
Ortega, Y.R., M.P. Torres, and J.M. Tatum. 2011. Efficacy of levulinic acid-sodium
dodecyl sulfate against Encephalitozoon intestinalis, Escherichia coli O157:H7, and
Cryptopsporidium parvum. J. Food Prot. 74:140.
Park, S.-H., M.-R. Choi, J.-W. Park, K-H. Park, M-S. Chung, S. Ryu, and D.-H.
Kang.. 2011. Use of organic acids to inactivate Escherichia coli O157:H7,
Salmonella Typhimurium, and Listeria monocytogenes on organic fresh apples and
lettuce. J. Food Sci. 76:M293.
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.
Huang, Y. and H. Chen. 2011. Effect of organic acids, hydrogen peroxide and
mild heat on inactivation of Escherichia coli O157:H7 on baby spinach. Food
Control 22:1178-1183.
Park, S.-H., M.-R. Choi, J.-W. Park, K-H. Park, M-S. Chung, S. Ryu, and D.-H.
Kang.. 2011. Use of organic acids to inactivate Escherichia coli O157:H7,
Salmonella Typhimurium, and Listeria monocytogenes on organic fresh apples and
lettuce. J. Food Sci. 76:M293.
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, S.-H., M.-R. Choi, J.-W. Park, K-H. Park, M-S. Chung, S. Ryu, and D.-H.
Kang.. 2011. Use of organic acids to inactivate Escherichia coli O157:H7,
Salmonella Typhimurium, and Listeria monocytogenes on organic fresh apples and
lettuce. J. Food Sci. 76:M293.
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.
Singla, R., A. Ganguli, and M. Ghosh. 2011. An effective combined treatment
using malic acid and ozone inhibits Shigella spp. on sprouts. Food Control
22:1032-1039.
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 11
Word table categorizing studies investigating chemical interventions applied during processing of leafy greens
(last updated 1/10/2014)
Type of leafy green
lettuce, fresh-cut
Chemical agent
mint essential oil
Pathogen/Surrogate/Toxin
E. coli O157:H7
Year
2011
lettuce, fresh-cut
mint essential oil
Salmonella Typhimurium
2011
lettuce, iceberg
olive extract, 1, 3, and
5%
Salmonella enterica
2011
lettuce, romaine
olive extract, 1, 3, and
5%
Salmonella enterica
2011
spinach, adult
olive extract, 1, 3, and
5%
Salmonella enterica
2011
spinach, baby
olive extract, 1, 3, and
5%
Salmonella enterica
2011
lettuce
ozone
calicivirus, feline
2011
sprouts
ozone
Shigella spp.
2011
lettuce
ozone
virus, murine norovirus
2011
lettuce seeds
ozone gas
E. coli O157:H7
2011
lettuce, romaine
peroxyacetic acid
E. coli K-12
2011
spinach
peroxyacetic acid
E. coli K-12
2011
lettuce, romaine
peroxyacetic acid
L. innocua
2011
spinach
peroxyacetic acid
L. innocua
2011
lettuce
propionic acid
E. coli O157:H7
2011
lettuce
propionic acid
L. monocytogenes
2011
lettuce
propionic acid
Salmonella Typhimurium
2011
spinach
propolis extract
Listeria spp.
2011
spinach
propolis extract
Salmonella spp.
2011
lettuce, romaine
rosemary essential oil
coliforms
2011
lettuce, iceberg
slightly acidic
electrolyzed water
E. coli O157:H7
2011
spinach, baby
tartaric acid
E. coli O157:H7
2011
lettuce, romaine
tea tree essential oil
coliforms
2011
Reference
Karagözlü, N., B. Ergönül, and D. Özcan. 2011. Determination of antimicrobial
effect of mint and basil essential oils on survival of E. coli O157:H7 and S.
typhimurium in fresh-cut lettuce and purslane. Food Control 22:1851-1855.
Karagözlü, N., B. Ergönül, and D. Özcan. 2011. Determination of antimicrobial
effect of mint and basil essential oils on survival of E. coli O157:H7 and S.
typhimurium in fresh-cut lettuce and purslane. Food Control 22:1851-1855.
Moore, K.L., J. Patel, D. Jaroni, M. Friedman, and S. Ravishankar. 2011.
Antimicrobial activity of apple, hibiscus, olive, and hydrogen peroxide formulations
against Salmonella enterica on organic leafy greens. J. Food Prot. 74:1676-1683.
Moore, K.L., J. Patel, D. Jaroni, M. Friedman, and S. Ravishankar. 2011.
Antimicrobial activity of apple, hibiscus, olive, and hydrogen peroxide formulations
against Salmonella enterica on organic leafy greens. J. Food Prot. 74:1676-1683.
Moore, K.L., J. Patel, D. Jaroni, M. Friedman, and S. Ravishankar. 2011.
Antimicrobial activity of apple, hibiscus, olive, and hydrogen peroxide formulations
against Salmonella enterica on organic leafy greens. J. Food Prot. 74:1676-1683.
Moore, K.L., J. Patel, D. Jaroni, M. Friedman, and S. Ravishankar. 2011.
Antimicrobial activity of apple, hibiscus, olive, and hydrogen peroxide formulations
against Salmonella enterica on organic leafy greens. J. Food Prot. 74:1676-1683.
Hirneisen, K.A., S.M. Markland, and K.E. Kniel. 2011. Ozone inactivation of
norovirus surrogates on fresh produce. J. Food Prot. 74:836-839.
Singla, R., A. Ganguli, and M. Ghosh. 2011. An effective combined treatment
using malic acid and ozone inhibits Shigella spp. on sprouts. Food Control
22:1032-1039.
Hirneisen, K.A., S.M. Markland, and K.E. Kniel. 2011. Ozone inactivation of
norovirus surrogates on fresh produce. J. Food Prot. 74:836-839.
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.
Ho, K-L.G., D.A. Luzuriaga, K.M. Rodde, S. Tang, and C. Phan. 2011. Efficacy of
a novel sanitizer composed of lactic acid and peroxyacetic acid against single
strains of nonpathogenic Escherichia coli K-12, Listeria innocua, and
Lactobacillus plantarum in aqueous solution and on surfaces of Romaine lettuce
and spinach. J. Food Prot. 74:1468-1474.
Ho, K-L.G., D.A. Luzuriaga, K.M. Rodde, S. Tang, and C. Phan. 2011. Efficacy of
a novel sanitizer composed of lactic acid and peroxyacetic acid against single
strains of nonpathogenic Escherichia coli K-12, Listeria innocua, and
Lactobacillus plantarum in aqueous solution and on surfaces of Romaine lettuce
and spinach. J. Food Prot. 74:1468-1474.
Ho, K-L.G., D.A. Luzuriaga, K.M. Rodde, S. Tang, and C. Phan. 2011. Efficacy of
a novel sanitizer composed of lactic acid and peroxyacetic acid against single
strains of nonpathogenic Escherichia coli K-12, Listeria innocua, and
Lactobacillus plantarum in aqueous solution and on surfaces of Romaine lettuce
and spinach. J. Food Prot. 74:1468-1474.
Ho, K-L.G., D.A. Luzuriaga, K.M. Rodde, S. Tang, and C. Phan. 2011. Efficacy of
a novel sanitizer composed of lactic acid and peroxyacetic acid against single
strains of nonpathogenic Escherichia coli K-12, Listeria innocua, and
Lactobacillus plantarum in aqueous solution and on surfaces of Romaine lettuce
and spinach. J. Food Prot. 74:1468-1474.
Park, S.-H., M.-R. Choi, J.-W. Park, K-H. Park, M-S. Chung, S. Ryu, and D.-H.
Kang.. 2011. Use of organic acids to inactivate Escherichia coli O157:H7,
Salmonella Typhimurium, and Listeria monocytogenes on organic fresh apples and
lettuce. J. Food Sci. 76:M293.
Park, S.-H., M.-R. Choi, J.-W. Park, K-H. Park, M-S. Chung, S. Ryu, and D.-H.
Kang.. 2011. Use of organic acids to inactivate Escherichia coli O157:H7,
Salmonella Typhimurium, and Listeria monocytogenes on organic fresh apples and
lettuce. J. Food Sci. 76:M293.
Park, S.-H., M.-R. Choi, J.-W. Park, K-H. Park, M-S. Chung, S. Ryu, and D.-H.
Kang.. 2011. Use of organic acids to inactivate Escherichia coli O157:H7,
Salmonella Typhimurium, and Listeria monocytogenes on organic fresh apples and
lettuce. J. Food Sci. 76:M293.
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. 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
Ponce, A., S.I. Roura, and M. del R. Moreira. 2011. Essential oils as biopreservatives:
Different methods for the technological application in lettuce leaves. J. Food Sci.
76:M34.
Pangloli, P. and Y.-C. Hung. 2011. Efficacy of slightly acidic electrolyzed water in
killing or reducing Escherichia coli O157:H7 on iceberg lettuce and tomatoes
under simulated food service operation conditions. J. Food Sci. 76:M361.
Huang, Y. and H. Chen. 2011. Effect of organic acids, hydrogen peroxide and
mild heat on inactivation of Escherichia coli O157:H7 on baby spinach. Food
Control 22:1178-1183.
Ponce, A., S.I. Roura, and M. del R. Moreira. 2011. Essential oils as biopreservatives:
Different methods for the technological application in lettuce leaves. J. Food Sci.
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 12
Word table categorizing studies investigating chemical interventions applied during processing of leafy greens
(last updated 1/10/2014)
Type of leafy green
Chemical agent
Pathogen/Surrogate/Toxin
Year
lettuce, romaine
trans-cinnamaldehyde
E. coli O157:H7
2011
spinach, baby
trans-cinnamaldehyde
E. coli O157:H7
2011
spinach
transcinnamaldehyde
Listeria spp.
2011
spinach
transcinnamaldehyde
Salmonella spp.
2011
lettuce
trisodium phosphate
calicivirus, feline
2011
lettuce
trisodium phosphate
virus, murine norovirus
2011
Review
2010
cabbage
lettuce
chlorine
E. coli
2010
lettuce, iceberg
chlorine
E. coli
2010
parsley
chlorine
E. coli
2010
lettuce, romaine
chlorine
E. coli O157:H7
2010
spinach
chlorine
E. coli O157:H7
2010
spinach
chlorine
E. coli O157:H7
2010
lettuce
chlorine
Enterobacteriaceae
2010
lettuce, iceberg
chlorine
Enterobacteriaceae
2010
spinach
chlorine
L. monocytogenes
2010
lettuce, iceberg
chlorine dioxide
E. coli
2010
lettuce
chlorine dioxide
Enterobacteriaceae
2010
spinach
citric acid
E. coli O157:H7
2010
spinach
citric acid
L. monocytogenes
2010
spinach
electrolyzed water,
acidic
E. coli O157:H7
2010
spinach
electrolyzed water,
acidic
L. monocytogenes
2010
lettuce, iceberg
electrolyzed water,
slightly acidic
microflora, mesophiles
2010
spinach
grape seed extract
Salmonella Typhimurium
2010
lettuce, iceberg
hydrogen peroxide
Enterobacteriaceae
2010
Reference
76:M34.
Viazis, S., M. Akhtar, J. Feirtag, and F. Diez-Gonzalez. 2011. Reduction of
Escherichia coli O157:H7 viability on leafy green vegetables by treatment with a
bacteriophage mixture and trans-cinnamaldehyde. Food Microbiol. 28:149-157.
Viazis, S., M. Akhtar, J. Feirtag, and F. Diez-Gonzalez. 2011. Reduction of
Escherichia coli O157:H7 viability on leafy green vegetables by treatment with a
bacteriophage mixture and trans-cinnamaldehyde. Food Microbiol. 28:149-157.
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. 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
Su, X. and D. D'Souza. 2011. Trisodium phosphate for foodborne virus reduction
on produce. Foodborne Path. Dis. 8:713-717.
Su, X. and D. D'Souza. 2011. Trisodium phosphate for foodborne virus reduction
on produce. Foodborne Path. Dis. 8:713-717.
Erickson, M.C. 2010. Microbial risks associated with cabbage, carrots, celery, onions,
and deli salads made with these produce items. Comp. Rev. Food Sci. Food Safety
9:602-619.
Erkmen, O. 2010. Antimicrobial effects of hypochlorite on Escherichia coli in water
and selected vegetables. Foodborne Path. Dis. 7:953-958.
López-Gálvez, F., M.I. Gil, P. Truchado, M.V. Selma, and A. Allende. 2010. Crosscontamination of fresh-cut lettuce after a short-term exposure during pre-washing
cannot be controlled after subsequent washing with chlorine dioxide or sodium
hypochlorite. Food Microbiol. 27:199-204.
Erkmen, O. 2010. Antimicrobial effects of hypochlorite on Escherichia coli in water
and selected vegetables. Foodborne Path. Dis. 7:953-958.
Nou, X. and Y. Luo. 2010. Whole-leaf wash improves chlorine efficacy for microbial
reduction and prevents pathogen cross-contamination during fresh-cut lettuce
processing. J. Food Sci. 75:M283-M290.
Gragg, S.E. and M.M. Brashears. 2010. Reduction of Escherichia coli O157:H7 in
fresh spinach, using lactic acid bacteria and chlorine as a multihurdle intervention. J.
Food Prot. 73:358-361.
Rahman, S.M.E., T. Ding, and D.-H. Oh. 2010. Inactivation effect of newly
developed low concentration electrolyzed water and other sanitizers against
microorganisms on spinach. Food Control 21:1383-1387.
López-Gálvez, F., A. Allende, P. Truchado, A. Martínez-Sánchez, J.A. Tudela, M.V.
Selma, and M.I. Gil. 2010. Suitability of aqueous chlorine dioxide versus sodium
hypochlorite as an effective sanitizer for preserving quality of fresh-cut lettuce while
avoiding by-product formation. Postharv. Biol. Technol. 55:53-60.
Gopal, A., J. Coventry, J. Wan, H. Roginski, and S. Ajlouni. 2010. Alternative
disinfection techniques to extend the shelf life of minimally processed iceberg lettuce.
Food Microbiol. 27:210-219.
Rahman, S.M.E., T. Ding, and D.-H. Oh. 2010. Inactivation effect of newly
developed low concentration electrolyzed water and other sanitizers against
microorganisms on spinach. Food Control 21:1383-1387.
López-Gálvez, F., M.I. Gil, P. Truchado, M.V. Selma, and A. Allende. 2010. Crosscontamination of fresh-cut lettuce after a short-term exposure during pre-washing
cannot be controlled after subsequent washing with chlorine dioxide or sodium
hypochlorite. Food Microbiol. 27:199-204.
López-Gálvez, F., A. Allende, P. Truchado, A. Martínez-Sánchez, J.A. Tudela, M.V.
Selma, and M.I. Gil. 2010. Suitability of aqueous chlorine dioxide versus sodium
hypochlorite as an effective sanitizer for preserving quality of fresh-cut lettuce while
avoiding by-product formation. Postharv. Biol. Technol. 55:53-60.
Rahman, S.M.E., T. Ding, and D.-H. Oh. 2010. Inactivation effect of newly
developed low concentration electrolyzed water and other sanitizers against
microorganisms on spinach. Food Control 21:1383-1387.
Rahman, S.M.E., T. Ding, and D.-H. Oh. 2010. Inactivation effect of newly
developed low concentration electrolyzed water and other sanitizers against
microorganisms on spinach. Food Control 21:1383-1387.
Rahman, S.M.E., T. Ding, and D.-H. Oh. 2010. Inactivation effect of newly
developed low concentration electrolyzed water and other sanitizers against
microorganisms on spinach. Food Control 21:1383-1387.
Rahman, S.M.E., T. Ding, and D.-H. Oh. 2010. Inactivation effect of newly
developed low concentration electrolyzed water and other sanitizers against
microorganisms on spinach. Food Control 21:1383-1387.
Soli, K.W., A. Yoshizumi, A. Motomatsu, M. Yamakawa, M. Yamasaki, T. Mishima,
N. Miyaji, K-I. Honjoh, and T. Miyamoto. 2010. Decontamination of fresh produce
by the use of slightly acidic hypochlorous water following pretreatment with sucrose
fatty acid ester under microbubble generation. Food Control 21:1240-1244.
Ganesh, V., N.S. Hettiarachchy, M. Ravichandran, M.G. Johnson, C.L. Griffis, E.M.
Martin. J.-F. Meullenet, and S.C. Ricke. 2010. Electrostatic sprays of food-grade
acids and plant extracts are more effective than conventional sprays in
decontaminating Salmonella Typhimurium on spinach. J. Food Sci. 75:M574.
Gopal, A., J. Coventry, J. Wan, H. Roginski, and S. Ajlouni. 2010. Alternative
disinfection techniques to extend the shelf life of minimally processed iceberg lettuce.
Food Microbiol. 27:210-219.
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 13
Word table categorizing studies investigating chemical interventions applied during processing of leafy greens
(last updated 1/10/2014)
Type of leafy green
spinach
Chemical agent
lactic acid
Pathogen/Surrogate/Toxin
Salmonella Typhimurium
Year
2010
spinach
malic acid
Salmonella Typhimurium
2010
lettuce, iceberg
oregano oil
Salmonella typhimurium
2010
spinach
ozone, aqueous
E. coli O157:H7
2010
spinach
ozone, aqueous
L. monocytogenes
2010
lettuce, iceberg
silver
Enterobacteriaceae
2010
lettuce, iceberg
sucrose fatty acid
esters
microflora, mesophiles
2010
spinach
tartaric acid
Salmonella Typhimurium
2010
lettuce
thyme oil
E. coli
2010
parsley
thyme oil
E. coli
2010
lettuce
vinegar and lemon
juice
E. coli
2010
Review
2009
produce, fresh-cut
lettuce, romaine
acetic acid, with and
without SDS
E. coli O157:H7
2009
lettuce, romaine
acetic acid, with and
without SDS
Salmonella spp.
2009
lettuce, iceberg and
Romaine
acidic sodium
chlorite
E. coli O157:H7
2009
lettuce, leaf
allyl isothiocyanate
E. coli O157:H7
2009
basil
benzalkonium chloride
coliforms, fecal
2009
cilantro
benzalkonium chloride
coliforms, fecal
2009
parsley
benzalkonium chloride
coliforms, fecal
2009
lettuce, iceberg
benzalkonium chloride
Yersinia enterocolitica
2009
lettuce, romaine
caprylic acid, with and
without SDS
E. coli O157:H7
2009
lettuce, romaine
caprylic acid, with and
without SDS
Salmonella spp.
2009
lettuce, leaf
carvacrol
E. coli O157:H7
2009
basil
chlorine
coliforms, fecal
2009
cilantro
chlorine
coliforms, fecal
2009
Reference
Ganesh, V., N.S. Hettiarachchy, M. Ravichandran, M.G. Johnson, C.L. Griffis, E.M.
Martin. J.-F. Meullenet, and S.C. Ricke. 2010. Electrostatic sprays of food-grade
acids and plant extracts are more effective than conventional sprays in
decontaminating Salmonella Typhimurium on spinach. J. Food Sci. 75:M574.
Ganesh, V., N.S. Hettiarachchy, M. Ravichandran, M.G. Johnson, C.L. Griffis, E.M.
Martin. J.-F. Meullenet, and S.C. Ricke. 2010. Electrostatic sprays of food-grade
acids and plant extracts are more effective than conventional sprays in
decontaminating Salmonella Typhimurium on spinach. J. Food Sci. 75:M574.
Gündüz, G.T., Ş.A. Gönül, and M. Karapinar. 2010. Efficacy of oregano oil in the
inactivation of Salmonella typhimurium on lettuce. Food Control 21:513-517.
Rahman, S.M.E., T. Ding, and D.-H. Oh. 2010. Inactivation effect of newly
developed low concentration electrolyzed water and other sanitizers against
microorganisms on spinach. Food Control 21:1383-1387.
Rahman, S.M.E., T. Ding, and D.-H. Oh. 2010. Inactivation effect of newly
developed low concentration electrolyzed water and other sanitizers against
microorganisms on spinach. Food Control 21:1383-1387.
Gopal, A., J. Coventry, J. Wan, H. Roginski, and S. Ajlouni. 2010. Alternative
disinfection techniques to extend the shelf life of minimally processed iceberg lettuce.
Food Microbiol. 27:210-219.
Soli, K.W., A. Yoshizumi, A. Motomatsu, M. Yamakawa, M. Yamasaki, T. Mishima,
N. Miyaji, K-I. Honjoh, and T. Miyamoto. 2010. Decontamination of fresh produce
by the use of slightly acidic hypochlorous water following pretreatment with sucrose
fatty acid ester under microbubble generation. Food Control 21:1240-1244.
Ganesh, V., N.S. Hettiarachchy, M. Ravichandran, M.G. Johnson, C.L. Griffis, E.M.
Martin. J.-F. Meullenet, and S.C. Ricke. 2010. Electrostatic sprays of food-grade
acids and plant extracts are more effective than conventional sprays in
decontaminating Salmonella Typhimurium on spinach. J. Food Sci. 75:M574.
Erkmen, O. 2010. Antimicrobial effects of hypochlorite on Escherichia coli in water
and selected vegetables. Foodborne Path. Dis. 7:953-958.
Erkmen, O. 2010. Antimicrobial effects of hypochlorite on Escherichia coli in water
and selected vegetables. Foodborne Path. Dis. 7:953-958.
Karagözlü, N., B. Ergönül, and D. Özcan. 2011. Determination of antimicrobial
effect of mint and basil essential oils on survival of E. coli O157:H7 and S.
typhimurium in fresh-cut lettuce and purslane. Food Control 22:1851-1855.
Gil, M.I., M.V. Selma, F. López-Gálvez, and A. Allende. 2009. Fresh-cut product
sanitation and wash water disinfection: Problems and solutions. Int. J. Food
Microbiol. 134:37-45.
Zhao, T., P. Zhao, and M.P. Doyle. 2009. Inactivation of Salmonella and Escherichia
coli O157:H7 on lettuce and poultry skin by combinations of levulinic acid and
sodium dodecyl sulfate. J. Food Prot. 72:928-936.
Zhao, T., P. Zhao, and M.P. Doyle. 2009. Inactivation of Salmonella and Escherichia
coli O157:H7 on lettuce and poultry skin by combinations of levulinic acid and
sodium dodecyl sulfate. J. Food Prot. 72:928-936.
Keskinen, L.A., A. Burke, and B.A. Annous. 2009. Efficacy of chlorine, acidic
electrolyzed water and aqueous chlorine dioxide solutions to decontaminate
Escherichia coli O157:H7 from lettuce leaves. Int. J. Food Microbiol. 132:134140.
Obaidat, M.M. and J.F. Frank. 2009. Inactivation of Escherichia coli O157:H7 on the
intact and damaged portions of lettuce and spinach leaves by using allyl
isothiocyanate, carvacrol, and cinnamaldehyde in vapor phase. J. Food Prot.
72:2046-2055.
Samadi, N., N. Abadian, D. Bakhtiari, M.R. Fazell, and H. Jamalifar. 2009. Efficacy
of detergents and fresh produce disinfectants against microorganisms associated with
mixed raw vegetables. J. Food Prot. 72:1486-1490.
Samadi, N., N. Abadian, D. Bakhtiari, M.R. Fazell, and H. Jamalifar. 2009. Efficacy
of detergents and fresh produce disinfectants against microorganisms associated with
mixed raw vegetables. J. Food Prot. 72:1486-1490.
Samadi, N., N. Abadian, D. Bakhtiari, M.R. Fazell, and H. Jamalifar. 2009. Efficacy
of detergents and fresh produce disinfectants against microorganisms associated with
mixed raw vegetables. J. Food Prot. 72:1486-1490.
Del Carmen Velázquez, L., N.B.Barbini, M.E. Escudero, C.L. Estrada, and A.M.S. de
Guzmán. 2009. Evaluation of chlorine, benzalkonium chloride and lactic acid as
sanitizers for reducing Escherichia coli O157:H7 and Yersinia enterocolitica on fresh
vegetables Food Control 20:262-268.
Zhao, T., P. Zhao, and M.P. Doyle. 2009. Inactivation of Salmonella and Escherichia
coli O157:H7 on lettuce and poultry skin by combinations of levulinic acid and
sodium dodecyl sulfate. J. Food Prot. 72:928-936.
Zhao, T., P. Zhao, and M.P. Doyle. 2009. Inactivation of Salmonella and Escherichia
coli O157:H7 on lettuce and poultry skin by combinations of levulinic acid and
sodium dodecyl sulfate. J. Food Prot. 72:928-936.
Obaidat, M.M. and J.F. Frank. 2009. Inactivation of Escherichia coli O157:H7 on the
intact and damaged portions of lettuce and spinach leaves by using allyl
isothiocyanate, carvacrol, and cinnamaldehyde in vapor phase. J. Food Prot.
72:2046-2055.
Samadi, N., N. Abadian, D. Bakhtiari, M.R. Fazell, and H. Jamalifar. 2009. Efficacy
of detergents and fresh produce disinfectants against microorganisms associated with
mixed raw vegetables. J. Food Prot. 72:1486-1490.
Samadi, N., N. Abadian, D. Bakhtiari, M.R. Fazell, and H. Jamalifar. 2009. Efficacy
of detergents and fresh produce disinfectants against microorganisms associated with
mixed raw vegetables. J. Food Prot. 72:1486-1490.
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 14
Word table categorizing studies investigating chemical interventions applied during processing of leafy greens
(last updated 1/10/2014)
Type of leafy green
parsley
Chemical agent
chlorine
Pathogen/Surrogate/Toxin
coliforms, fecal
Year
2009
lettuce, iceberg
chlorine
E. coli
2009
lettuce, iceberg
chlorine
E. coli O157:H7
2009
lettuce, iceberg
chlorine
E. coli O157:H7
2009
lettuce, iceberg and
Romaine
chlorine
E. coli O157:H7
2009
lettuce, iceberg
chlorine
Yersinia enterocolitica
2009
produce, fresh-cut
chlorine dioxide
Review
2009
lettuce, iceberg and
Romaine
chlorine dioxide,
aqueous
E. coli O157:H7
2009
cilantro
chlorite, acidified
sodium
E. coli O157:H7
2009
cilantro
chlorite, sodium
E. coli O157:H7
2009
lettuce, leaf
cinnamaldehyde
E. coli O157:H7
2009
lettuce, iceberg
Citrox
E. coli
2009
lettuce, iceberg
citrus essential oils
Enterococcus sp.
2009
parsley
dichloroisocyanurate,
sodium
Salmonella Typhimurium
2009
parsley
didecyldimethylammo
nium chloride
Salmonella Typhimurium
2009
basil
dishwashing liquid
coliforms, fecal
2009
cilantro
dishwashing liquid
coliforms, fecal
2009
parsley
dishwashing liquid
coliforms, fecal
2009
cabbage
electrolyzed water,
acidic
E. coli O157:H7
2009
lettuce, iceberg
electrolyzed water,
acidic
E. coli O157:H7
2009
lettuce, iceberg and
Romaine
electrolyzed water,
acidic
E. coli O157:H7
2009
cabbage
electrolyzed water,
microflora, aerobic
2009
Reference
Samadi, N., N. Abadian, D. Bakhtiari, M.R. Fazell, and H. Jamalifar. 2009. Efficacy
of detergents and fresh produce disinfectants against microorganisms associated with
mixed raw vegetables. J. Food Prot. 72:1486-1490.
López-Gálvez, F., A. Allende, M.V. Selma, and M.I. Gil. 2009. Prevention of
Escherichia coli cross-contamination by different commercial sanitizers during
washing of fresh-cut lettuce. Int. J. Food Microbiol. 133:167-171.
Del Carmen Velázquez, L., N.B.Barbini, M.E. Escudero, C.L. Estrada, and A.M.S. de
Guzmán. 2009. Evaluation of chlorine, benzalkonium chloride and lactic acid as
sanitizers for reducing Escherichia coli O157:H7 and Yersinia enterocolitica on fresh
vegetables Food Control 20:262-268.
Zhang, G., L. Ma, V.H. Phelan, and M.P. Doyle. 2009. Efficacy of antimicrobial
agents in lettuce leaf processing water for control of Escherichia coli O157:H7. J.
Food Prot. 72:1392-1397.
Keskinen, L.A., A. Burke, and B.A. Annous. 2009. Efficacy of chlorine, acidic
electrolyzed water and aqueous chlorine dioxide solutions to decontaminate
Escherichia coli O157:H7 from lettuce leaves. Int. J. Food Microbiol. 132:134140.
Del Carmen Velázquez, L., N.B.Barbini, M.E. Escudero, C.L. Estrada, and A.M.S. de
Guzmán. 2009. Evaluation of chlorine, benzalkonium chloride and lactic acid as
sanitizers for reducing Escherichia coli O157:H7 and Yersinia enterocolitica on fresh
vegetables Food Control 20:262-268.
Gómez-López, V.M., A. Rajkovic, P. Ragaert, N. Smigic, and F. Devlieghere. 2009.
Chlorine dioxide for minimally processed produce preservation: a review. Trends
Food Sci. Technol. 20:17-26.
Keskinen, L.A., A. Burke, and B.A. Annous. 2009. Efficacy of chlorine, acidic
electrolyzed water and aqueous chlorine dioxide solutions to decontaminate
Escherichia coli O157:H7 from lettuce leaves. Int. J. Food Microbiol. 132:134140.
Allende, A., M. McEvoy, Y. Tao, and Y. Luo. 2009. Antimicrobial effect of
acidified sodium chlorite, sodium chlorite, sodium hypochlorite, and citric acid on
Escherichia coli O157:H7 and natural microflora of fresh-cut cilantro. Food Control
20:230-234.
Allende, A., M. McEvoy, Y. Tao, and Y. Luo. 2009. Antimicrobial effect of
acidified sodium chlorite, sodium chlorite, sodium hypochlorite, and citric acid on
Escherichia coli O157:H7 and natural microflora of fresh-cut cilantro. Food Control
20:230-234.
Obaidat, M.M. and J.F. Frank. 2009. Inactivation of Escherichia coli O157:H7 on the
intact and damaged portions of lettuce and spinach leaves by using allyl
isothiocyanate, carvacrol, and cinnamaldehyde in vapor phase. J. Food Prot.
72:2046-2055.
López-Gálvez, F., A. Allende, M.V. Selma, and M.I. Gil. 2009. Prevention of
Escherichia coli cross-contamination by different commercial sanitizers during
washing of fresh-cut lettuce. Int. J. Food Microbiol. 133:167-171.
Fisher, K., C. Phillips, and L. McWatt. 2009. The use of an antimicrobial citrus vapor
to reduce Enterococcus sp. on salad products. Int. J. Food Sci. Technol. 44:17481754.
Shirron, N., G. Kisluk, Y. Zelikovich, I. Eivin, E. Shimoni, and S. Yaron. 2009. A
comparative study assaying commonly used sanitizers for antimicrobial activity
against indicator bacteria and a Salmonella Typhimurium strain on fresh produce. J.
Food Prot. 72:2413-2417.
Shirron, N., G. Kisluk, Y. Zelikovich, I. Eivin, E. Shimoni, and S. Yaron. 2009. A
comparative study assaying commonly used sanitizers for antimicrobial activity
against indicator bacteria and a Salmonella Typhimurium strain on fresh produce. J.
Food Prot. 72:2413-2417.
Samadi, N., N. Abadian, D. Bakhtiari, M.R. Fazell, and H. Jamalifar. 2009. Efficacy
of detergents and fresh produce disinfectants against microorganisms associated with
mixed raw vegetables. J. Food Prot. 72:1486-1490. (dishwashing liquid consisted of
alkyl benzene sulfonate, sodium lauryl ether sulfate, isothiazolones, and coconate
fatty acid diethanol amide)
Samadi, N., N. Abadian, D. Bakhtiari, M.R. Fazell, and H. Jamalifar. 2009. Efficacy
of detergents and fresh produce disinfectants against microorganisms associated with
mixed raw vegetables. J. Food Prot. 72:1486-1490. (dishwashing liquid consisted of
alkyl benzene sulfonate, sodium lauryl ether sulfate, isothiazolones, and coconate
fatty acid diethanol amide)
Samadi, N., N. Abadian, D. Bakhtiari, M.R. Fazell, and H. Jamalifar. 2009. Efficacy
of detergents and fresh produce disinfectants against microorganisms associated with
mixed raw vegetables. J. Food Prot. 72:1486-1490. (dishwashing liquid consisted of
alkyl benzene sulfonate, sodium lauryl ether sulfate, isothiazolones, and coconate
fatty acid diethanol amide)
Pangloli, P., Y.-C. Hung, L.R. Beuchat, C.H. King, and Z.-H. Zhao. 2009. Reduction
of Escherichia coli O157:H7 on produce by use of electrolyzed water under
simulated food service operation conditions. J. Food Prot. 72:1854-1861.
Pangloli, P., Y.-C. Hung, L.R. Beuchat, C.H. King, and Z.-H. Zhao. 2009. Reduction
of Escherichia coli O157:H7 on produce by use of electrolyzed water under
simulated food service operation conditions. J. Food Prot. 72:1854-1861.
Keskinen, L.A., A. Burke, and B.A. Annous. 2009. Efficacy of chlorine, acidic
electrolyzed water and aqueous chlorine dioxide solutions to decontaminate
Escherichia coli O157:H7 from lettuce leaves. Int. J. Food Microbiol. 132:134140.
Koide, S., J.-i. Takeda, J. Shi, H. Shono, and G.G. Atungulu. 2009. Disinfection
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 15
Word table categorizing studies investigating chemical interventions applied during processing of leafy greens
(last updated 1/10/2014)
Type of leafy green
Chemical agent
slightly acidic
Pathogen/Surrogate/Toxin
Year
basil
hydrogen peroxide
coliforms, fecal
2009
cilantro
hydrogen peroxide
coliforms, fecal
2009
parsley
hydrogen peroxide
coliforms, fecal
2009
cilantro
hypochlorite, sodium
E. coli O157:H7
2009
lettuce, iceberg
hypochlorite, sodium
E. coli O157:H7
2009
water, wash
hypochlorite, sodium
E. coli O157:H7
2009
lettuce, iceberg
hypochlorite, sodium
L. monocytogenes
2009
water, wash
hypochlorite, sodium
L. monocytogenes
2009
lettuce, iceberg
hypochlorite, sodium
virus, murine norovirus
2009
water, wash
hypochlorite, sodium
virus, murine norovirus
2009
lettuce, iceberg
lactic acid
E. coli O157:H7
2009
lettuce, iceberg
lactic acid
E. coli O157:H7
2009
lettuce, iceberg
lactic acid
Yersinia enterocolitica
2009
lettuce, romaine
lactic acid, with and
without SDS
E. coli O157:H7
2009
lettuce, romaine
lactic acid, with and
without SDS
Salmonella spp.
2009
lettuce, romaine
levulinic acid, with
and without SDS
E. coli O157:H7
2009
lettuce, romaine
levulinic acid, with
and without SDS
Salmonella spp.
2009
lettuce, iceberg
mixed peracid
(Tsunami 200)
E. coli O157:H7
2009
lettuce, iceberg
myrtle oil
Salmonella Typhimurium
2009
spinach
ozone
E. coli O157:H7
2009
spinach
ozone
E. coli O157:H7
2009
basil
peracetic acid
coliforms, fecal
2009
cilantro
peracetic acid
coliforms, fecal
2009
Reference
efficacy of slightly acidic electrolyzed water on fresh cut cabbage. Food Control
20:294-297.
Samadi, N., N. Abadian, D. Bakhtiari, M.R. Fazell, and H. Jamalifar. 2009. Efficacy
of detergents and fresh produce disinfectants against microorganisms associated with
mixed raw vegetables. J. Food Prot. 72:1486-1490.
Samadi, N., N. Abadian, D. Bakhtiari, M.R. Fazell, and H. Jamalifar. 2009. Efficacy
of detergents and fresh produce disinfectants against microorganisms associated with
mixed raw vegetables. J. Food Prot. 72:1486-1490.
Samadi, N., N. Abadian, D. Bakhtiari, M.R. Fazell, and H. Jamalifar. 2009. Efficacy
of detergents and fresh produce disinfectants against microorganisms associated with
mixed raw vegetables. J. Food Prot. 72:1486-1490.
Allende, A., M. McEvoy, Y. Tao, and Y. Luo. 2009. Antimicrobial effect of
acidified sodium chlorite, sodium chlorite, sodium hypochlorite, and citric acid on
Escherichia coli O157:H7 and natural microflora of fresh-cut cilantro. Food Control
20:230-234.
Baert, L., I. Vandekinderen, F. Devlieghere, E. Van Coillie, J. Debevere, and M.
Uyttendaele. 2009. Efficacy of sodium hypochlorite and peroxyacetic acid to reduce
murine norovirus 1, B40-8, Listeria monocytogenes, and Escherichia coli O157:H7
on shredded Iceberg lettuce and in residual wash water. J. Food Prot. 72:1047-1054.
Baert, L., I. Vandekinderen, F. Devlieghere, E. Van Coillie, J. Debevere, and M.
Uyttendaele. 2009. Efficacy of sodium hypochlorite and peroxyacetic acid to reduce
murine norovirus 1, B40-8, Listeria monocytogenes, and Escherichia coli O157:H7
on shredded Iceberg lettuce and in residual wash water. J. Food Prot. 72:1047-1054.
Baert, L., I. Vandekinderen, F. Devlieghere, E. Van Coillie, J. Debevere, and M.
Uyttendaele. 2009. Efficacy of sodium hypochlorite and peroxyacetic acid to reduce
murine norovirus 1, B40-8, Listeria monocytogenes, and Escherichia coli O157:H7
on shredded Iceberg lettuce and in residual wash water. J. Food Prot. 72:1047-1054.
Baert, L., I. Vandekinderen, F. Devlieghere, E. Van Coillie, J. Debevere, and M.
Uyttendaele. 2009. Efficacy of sodium hypochlorite and peroxyacetic acid to reduce
murine norovirus 1, B40-8, Listeria monocytogenes, and Escherichia coli O157:H7
on shredded Iceberg lettuce and in residual wash water. J. Food Prot. 72:1047-1054.
Baert, L., I. Vandekinderen, F. Devlieghere, E. Van Coillie, J. Debevere, and M.
Uyttendaele. 2009. Efficacy of sodium hypochlorite and peroxyacetic acid to reduce
murine norovirus 1, B40-8, Listeria monocytogenes, and Escherichia coli O157:H7
on shredded Iceberg lettuce and in residual wash water. J. Food Prot. 72:1047-1054.
Baert, L., I. Vandekinderen, F. Devlieghere, E. Van Coillie, J. Debevere, and M.
Uyttendaele. 2009. Efficacy of sodium hypochlorite and peroxyacetic acid to reduce
murine norovirus 1, B40-8, Listeria monocytogenes, and Escherichia coli O157:H7
on shredded Iceberg lettuce and in residual wash water. J. Food Prot. 72:1047-1054.
Del Carmen Velázquez, L., N.B.Barbini, M.E. Escudero, C.L. Estrada, and A.M.S. de
Guzmán. 2009. Evaluation of chlorine, benzalkonium chloride and lactic acid as
sanitizers for reducing Escherichia coli O157:H7 and Yersinia enterocolitica on fresh
vegetables Food Control 20:262-268.
Del Carmen Velázquez, L., N.B.Barbini, M.E. Escudero, C.L. Estrada, and A.M.S. de
Guzmán. 2009. Evaluation of chlorine, benzalkonium chloride and lactic acid as
sanitizers for reducing Escherichia coli O157:H7 and Yersinia enterocolitica on fresh
vegetables Food Control 20:262-268.
Del Carmen Velázquez, L., N.B.Barbini, M.E. Escudero, C.L. Estrada, and A.M.S. de
Guzmán. 2009. Evaluation of chlorine, benzalkonium chloride and lactic acid as
sanitizers for reducing Escherichia coli O157:H7 and Yersinia enterocolitica on fresh
vegetables Food Control 20:262-268.
Zhao, T., P. Zhao, and M.P. Doyle. 2009. Inactivation of Salmonella and Escherichia
coli O157:H7 on lettuce and poultry skin by combinations of levulinic acid and
sodium dodecyl sulfate. J. Food Prot. 72:928-936.
Zhao, T., P. Zhao, and M.P. Doyle. 2009. Inactivation of Salmonella and Escherichia
coli O157:H7 on lettuce and poultry skin by combinations of levulinic acid and
sodium dodecyl sulfate. J. Food Prot. 72:928-936.
Zhao, T., P. Zhao, and M.P. Doyle. 2009. Inactivation of Salmonella and Escherichia
coli O157:H7 on lettuce and poultry skin by combinations of levulinic acid and
sodium dodecyl sulfate. J. Food Prot. 72:928-936.
Zhao, T., P. Zhao, and M.P. Doyle. 2009. Inactivation of Salmonella and Escherichia
coli O157:H7 on lettuce and poultry skin by combinations of levulinic acid and
sodium dodecyl sulfate. J. Food Prot. 72:928-936.
Zhang, G., L. Ma, V.H. Phelan, and M.P. Doyle. 2009. Efficacy of antimicrobial
agents in lettuce leaf processing water for control of Escherichia coli O157:H7. J.
Food Prot. 72:1392-1397.
Gündüz, G.T., Ş.A. Gönül, and M. Karapinar. 2009. Efficacy of myrtle oil against
Salmonella Typhimurium on fresh produce. Int. J. Food Microbiol. 130:147-150.
Klockow, P.A. and K.M. Keener. 2009. Safety and quality assessment of packaged
spinach treated with a novel ozone-generation system. LWT 42:1047-1053.
Vurma, M., R.B. Pandit, S.K. Sastry, and A.E. Yousef. 2009. Inactivation of
Escherichia coli O157:H7 and natural microbiota on spinach leaves using gaseous
ozone during vacuum cooling and simulated transportation. J. Food Prot. 72:15381546.
Samadi, N., N. Abadian, D. Bakhtiari, M.R. Fazell, and H. Jamalifar. 2009. Efficacy
of detergents and fresh produce disinfectants against microorganisms associated with
mixed raw vegetables. J. Food Prot. 72:1486-1490.
Samadi, N., N. Abadian, D. Bakhtiari, M.R. Fazell, and H. Jamalifar. 2009. Efficacy
of detergents and fresh produce disinfectants against microorganisms associated with
mixed raw vegetables. J. Food Prot. 72:1486-1490.
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 16
Word table categorizing studies investigating chemical interventions applied during processing of leafy greens
(last updated 1/10/2014)
Type of leafy green
parsley
Chemical agent
peracetic acid
Pathogen/Surrogate/Toxin
coliforms, fecal
Year
2009
parsley
peracetic acid and
hydrogen peroxide
Salmonella Typhimurium
2009
lettuce, iceberg
peroxyacetic acid
E. coli O157:H7
2009
water, wash
peroxyacetic acid
E. coli O157:H7
2009
lettuce, iceberg
peroxyacetic acid
L. monocytogenes
2009
water, wash
peroxyacetic acid
L. monocytogenes
2009
cabbage, white
peroxyacetic acid
microflora, total aerobic plate
count
2009
lettuce, iceberg
peroxyacetic acid
microflora, total aerobic plate
count
2009
lettuce, iceberg
peroxyacetic acid
virus, murine norovirus
2009
water, wash
peroxyacetic acid
virus, murine norovirus
2009
lettuce, iceberg
peroxyacetic acid
(Tsunami 100)
E. coli O157:H7
2009
lettuce, iceberg
Purac
E. coli
2009
basil
silver
coliforms, fecal
2009
cilantro
silver
coliforms, fecal
2009
parsley
silver
coliforms, fecal
2009
lettuce, iceberg
Tsunami
E. coli
2009
lettuce, iceberg
basil essential oil
Bacillus cereus
2008
lettuce, iceberg
basil essential oil
E. coli
2008
lettuce, iceberg
basil essential oil
Enterobacter spp.
2008
lettuce, iceberg
basil essential oil
Listeria spp.
2008
lettuce, iceberg
basil essential oil
Salmonella
2008
lettuce, iceberg
basil essential oil
Staphylococcus aureus
2008
lettuce, iceberg
caraway essential oil
Bacillus cereus
2008
Reference
Samadi, N., N. Abadian, D. Bakhtiari, M.R. Fazell, and H. Jamalifar. 2009. Efficacy
of detergents and fresh produce disinfectants against microorganisms associated with
mixed raw vegetables. J. Food Prot. 72:1486-1490.
Shirron, N., G. Kisluk, Y. Zelikovich, I. Eivin, E. Shimoni, and S. Yaron. 2009. A
comparative study assaying commonly used sanitizers for antimicrobial activity
against indicator bacteria and a Salmonella Typhimurium strain on fresh produce. J.
Food Prot. 72:2413-2417.
Baert, L., I. Vandekinderen, F. Devlieghere, E. Van Coillie, J. Debevere, and M.
Uyttendaele. 2009. Efficacy of sodium hypochlorite and peroxyacetic acid to reduce
murine norovirus 1, B40-8, Listeria monocytogenes, and Escherichia coli O157:H7
on shredded Iceberg lettuce and in residual wash water. J. Food Prot. 72:1047-1054.
Baert, L., I. Vandekinderen, F. Devlieghere, E. Van Coillie, J. Debevere, and M.
Uyttendaele. 2009. Efficacy of sodium hypochlorite and peroxyacetic acid to reduce
murine norovirus 1, B40-8, Listeria monocytogenes, and Escherichia coli O157:H7
on shredded Iceberg lettuce and in residual wash water. J. Food Prot. 72:1047-1054.
Baert, L., I. Vandekinderen, F. Devlieghere, E. Van Coillie, J. Debevere, and M.
Uyttendaele. 2009. Efficacy of sodium hypochlorite and peroxyacetic acid to reduce
murine norovirus 1, B40-8, Listeria monocytogenes, and Escherichia coli O157:H7
on shredded Iceberg lettuce and in residual wash water. J. Food Prot. 72:1047-1054.
Baert, L., I. Vandekinderen, F. Devlieghere, E. Van Coillie, J. Debevere, and M.
Uyttendaele. 2009. Efficacy of sodium hypochlorite and peroxyacetic acid to reduce
murine norovirus 1, B40-8, Listeria monocytogenes, and Escherichia coli O157:H7
on shredded Iceberg lettuce and in residual wash water. J. Food Prot. 72:1047-1054.
Vandekinderen, I., F. Devlieghere, B. De Meulenaer, P. Ragaert, and J. Van Camp.
2009. Optimization and evaluation of a decontamination step with peroxyacetic acid
for fresh-cut produce, Food Microbiol. 26:882-888.
Vandekinderen, I., F. Devlieghere, B. De Meulenaer, P. Ragaert, and J. Van Camp.
2009. Optimization and evaluation of a decontamination step with peroxyacetic acid
for fresh-cut produce, Food Microbiol. 26:882-888.
Baert, L., I. Vandekinderen, F. Devlieghere, E. Van Coillie, J. Debevere, and M.
Uyttendaele. 2009. Efficacy of sodium hypochlorite and peroxyacetic acid to reduce
murine norovirus 1, B40-8, Listeria monocytogenes, and Escherichia coli O157:H7
on shredded Iceberg lettuce and in residual wash water. J. Food Prot. 72:1047-1054.
Baert, L., I. Vandekinderen, F. Devlieghere, E. Van Coillie, J. Debevere, and M.
Uyttendaele. 2009. Efficacy of sodium hypochlorite and peroxyacetic acid to reduce
murine norovirus 1, B40-8, Listeria monocytogenes, and Escherichia coli O157:H7
on shredded Iceberg lettuce and in residual wash water. J. Food Prot. 72:1047-1054.
Zhang, G., L. Ma, V.H. Phelan, and M.P. Doyle. 2009. Efficacy of antimicrobial
agents in lettuce leaf processing water for control of Escherichia coli O157:H7. J.
Food Prot. 72:1392-1397.
López-Gálvez, F., A. Allende, M.V. Selma, and M.I. Gil. 2009. Prevention of
Escherichia coli cross-contamination by different commercial sanitizers during
washing of fresh-cut lettuce. Int. J. Food Microbiol. 133:167-171.
Samadi, N., N. Abadian, D. Bakhtiari, M.R. Fazell, and H. Jamalifar. 2009. Efficacy
of detergents and fresh produce disinfectants against microorganisms associated with
mixed raw vegetables. J. Food Prot. 72:1486-1490.
Samadi, N., N. Abadian, D. Bakhtiari, M.R. Fazell, and H. Jamalifar. 2009. Efficacy
of detergents and fresh produce disinfectants against microorganisms associated with
mixed raw vegetables. J. Food Prot. 72:1486-1490.
Samadi, N., N. Abadian, D. Bakhtiari, M.R. Fazell, and H. Jamalifar. 2009. Efficacy
of detergents and fresh produce disinfectants against microorganisms associated with
mixed raw vegetables. J. Food Prot. 72:1486-1490.
López-Gálvez, F., A. Allende, M.V. Selma, and M.I. Gil. 2009. Prevention of
Escherichia coli cross-contamination by different commercial sanitizers during
washing of fresh-cut lettuce. Int. J. Food Microbiol. 133:167-171.
Gutierrez, J., G. Rodriguez, C. Barry-Ryan, and P. Bourke. 2008. Efficacy of plant
essential oils against foodborne pathogens and spoilage bacteria associated with
ready-to-eat vegetables: Antimicrobial and sensory screening. J. Food Prot. 71:18461854.
Gutierrez, J., G. Rodriguez, C. Barry-Ryan, and P. Bourke. 2008. Efficacy of plant
essential oils against foodborne pathogens and spoilage bacteria associated with
ready-to-eat vegetables: Antimicrobial and sensory screening. J. Food Prot. 71:18461854.
Gutierrez, J., G. Rodriguez, C. Barry-Ryan, and P. Bourke. 2008. Efficacy of plant
essential oils against foodborne pathogens and spoilage bacteria associated with
ready-to-eat vegetables: Antimicrobial and sensory screening. J. Food Prot. 71:18461854.
Gutierrez, J., G. Rodriguez, C. Barry-Ryan, and P. Bourke. 2008. Efficacy of plant
essential oils against foodborne pathogens and spoilage bacteria associated with
ready-to-eat vegetables: Antimicrobial and sensory screening. J. Food Prot. 71:18461854.
Gutierrez, J., G. Rodriguez, C. Barry-Ryan, and P. Bourke. 2008. Efficacy of plant
essential oils against foodborne pathogens and spoilage bacteria associated with
ready-to-eat vegetables: Antimicrobial and sensory screening. J. Food Prot. 71:18461854.
Gutierrez, J., G. Rodriguez, C. Barry-Ryan, and P. Bourke. 2008. Efficacy of plant
essential oils against foodborne pathogens and spoilage bacteria associated with
ready-to-eat vegetables: Antimicrobial and sensory screening. J. Food Prot. 71:18461854.
Gutierrez, J., G. Rodriguez, C. Barry-Ryan, and P. Bourke. 2008. Efficacy of plant
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 17
Word table categorizing studies investigating chemical interventions applied during processing of leafy greens
(last updated 1/10/2014)
Type of leafy green
Chemical agent
Pathogen/Surrogate/Toxin
Year
lettuce, iceberg
caraway essential oil
E. coli
2008
lettuce, iceberg
caraway essential oil
Enterobacter spp.
2008
lettuce, iceberg
caraway essential oil
Listeria spp.
2008
lettuce, iceberg
caraway essential oil
Salmonella
2008
lettuce, iceberg
caraway essential oil
Staphylococcus aureus
2008
endive
chlorine
E. coli O157:H7
2008
Four seasons salad
(lettuce, cabbage
and carrot)
lettuce
chlorine
E. coli O157:H7
2008
chlorine
E. coli O157:H7
2008
mixed greens
chlorine
E. coli O157:H7
2008
spinach
chlorine
E. coli O157:H7
2008
endive
chlorine
L. innocua
2008
Four seasons salad
(lettuce, cabbage
and carrot)
lettuce
chlorine
L. innocua
2008
chlorine
L. innocua
2008
mixed greens
chlorine
L. monocytogenes
2008
endive
chlorine
Salmonella
2008
Four seasons salad
(lettuce, cabbage
and carrot)
lettuce
chlorine
Salmonella
2008
chlorine
Salmonella
2008
mixed greens
chlorine
Salmonella spp.
2008
lettuce, iceberg
chlorine
virus, coliphage MS2
2008
lettuce, iceberg
chlorine
virus, hepatitis A
2008
lettuce, iceberg
chlorine dioxide,
aqueous
E. coli O157:H7
2008
Reference
essential oils against foodborne pathogens and spoilage bacteria associated with
ready-to-eat vegetables: Antimicrobial and sensory screening. J. Food Prot. 71:18461854.
Gutierrez, J., G. Rodriguez, C. Barry-Ryan, and P. Bourke. 2008. Efficacy of plant
essential oils against foodborne pathogens and spoilage bacteria associated with
ready-to-eat vegetables: Antimicrobial and sensory screening. J. Food Prot. 71:18461854.
Gutierrez, J., G. Rodriguez, C. Barry-Ryan, and P. Bourke. 2008. Efficacy of plant
essential oils against foodborne pathogens and spoilage bacteria associated with
ready-to-eat vegetables: Antimicrobial and sensory screening. J. Food Prot. 71:18461854.
Gutierrez, J., G. Rodriguez, C. Barry-Ryan, and P. Bourke. 2008. Efficacy of plant
essential oils against foodborne pathogens and spoilage bacteria associated with
ready-to-eat vegetables: Antimicrobial and sensory screening. J. Food Prot. 71:18461854.
Gutierrez, J., G. Rodriguez, C. Barry-Ryan, and P. Bourke. 2008. Efficacy of plant
essential oils against foodborne pathogens and spoilage bacteria associated with
ready-to-eat vegetables: Antimicrobial and sensory screening. J. Food Prot. 71:18461854.
Gutierrez, J., G. Rodriguez, C. Barry-Ryan, and P. Bourke. 2008. Efficacy of plant
essential oils against foodborne pathogens and spoilage bacteria associated with
ready-to-eat vegetables: Antimicrobial and sensory screening. J. Food Prot. 71:18461854.
Abadias, M., J. Usall, M. Oliveira, I. Alegre, and I. Viñas. 2008. Efficacy of
neutral electrolyzed water (NEW) for reducing microbial contamination on
minimally-processed vegetables. Int. J. Food Microbiol. 123:151-158.
Abadias, M., J. Usall, M. Oliveira, I. Alegre, and I. Viñas. 2008. Efficacy of
neutral electrolyzed water (NEW) for reducing microbial contamination on
minimally-processed vegetables. Int. J. Food Microbiol. 123:151-158.
Abadias, M., J. Usall, M. Oliveira, I. Alegre, and I. Viñas. 2008. Efficacy of
neutral electrolyzed water (NEW) for reducing microbial contamination on
minimally-processed vegetables. Int. J. Food Microbiol. 123:151-158.
Stopforth, J.D., T. Mai, B. Kottapalli, and M. Samadpour. 2008. Effect of acidified
sodium chlorite, chlorine, and acidic electrolyzed water on Escherichia coli
O157:H7, Salmonella and Listeria monocytogenes inoculated onto leafy greens. J.
Food Prot. 71:625-628. (mixed greens include organic baby lettuces (red and green
romaine, red and green oak leaf, lollo rosa, tango), organic red and green chard,
organic mizuna, organic arugula, organic frisée, and organic radicchio)
Nei, D., J.-W. Choi, M.L. Bari, S. Kawasaki, S. Kawamoto, and Y. Inatsu. 2008.
Efficacy of chlorine and acidified sodium chlorite on microbial population and
quality changes of spinach leaves. Foodborne Path. Dis. 6:541-546.
Abadias, M., J. Usall, M. Oliveira, I. Alegre, and I. Viñas. 2008. Efficacy of
neutral electrolyzed water (NEW) for reducing microbial contamination on
minimally-processed vegetables. Int. J. Food Microbiol. 123:151-158.
Abadias, M., J. Usall, M. Oliveira, I. Alegre, and I. Viñas. 2008. Efficacy of
neutral electrolyzed water (NEW) for reducing microbial contamination on
minimally-processed vegetables. Int. J. Food Microbiol. 123:151-158.
Abadias, M., J. Usall, M. Oliveira, I. Alegre, and I. Viñas. 2008. Efficacy of
neutral electrolyzed water (NEW) for reducing microbial contamination on
minimally-processed vegetables. Int. J. Food Microbiol. 123:151-158.
Stopforth, J.D., T. Mai, B. Kottapalli, and M. Samadpour. 2008. Effect of acidified
sodium chlorite, chlorine, and acidic electrolyzed water on Escherichia coli
O157:H7, Salmonella and Listeria monocytogenes inoculated onto leafy greens. J.
Food Prot. 71:625-628. (mixed greens include organic baby lettuces (red and green
romaine, red and green oak leaf, lollo rosa, tango), organic red and green chard,
organic mizuna, organic arugula, organic frisée, and organic radicchio)
Abadias, M., J. Usall, M. Oliveira, I. Alegre, and I. Viñas. 2008. Efficacy of
neutral electrolyzed water (NEW) for reducing microbial contamination on
minimally-processed vegetables. Int. J. Food Microbiol. 123:151-158.
Abadias, M., J. Usall, M. Oliveira, I. Alegre, and I. Viñas. 2008. Efficacy of
neutral electrolyzed water (NEW) for reducing microbial contamination on
minimally-processed vegetables. Int. J. Food Microbiol. 123:151-158.
Abadias, M., J. Usall, M. Oliveira, I. Alegre, and I. Viñas. 2008. Efficacy of
neutral electrolyzed water (NEW) for reducing microbial contamination on
minimally-processed vegetables. Int. J. Food Microbiol. 123:151-158.
Stopforth, J.D., T. Mai, B. Kottapalli, and M. Samadpour. 2008. Effect of acidified
sodium chlorite, chlorine, and acidic electrolyzed water on Escherichia coli
O157:H7, Salmonella and Listeria monocytogenes inoculated onto leafy greens. J.
Food Prot. 71:625-628. (mixed greens include organic baby lettuces (red and green
romaine, red and green oak leaf, lollo rosa, tango), organic red and green chard,
organic mizuna, organic arugula, organic frisée, and organic radicchio)
Casteel, M.J., C.E. Schmidt, and M.D. Sobsey. 2008. Chlorine disinfection of
produce to inactivate hepatitis A virus and coliphage MS2. Int. J. Food Microbiol.
125:267-273.
Casteel, M.J., C.E. Schmidt, and M.D. Sobsey. 2008. Chlorine disinfection of
produce to inactivate hepatitis A virus and coliphage MS2. Int. J. Food Microbiol.
125:267-273.
Kim, Y.-J., S.-H. Lee, J. Park, J. Park, M. Chung, K. Kwon, K. Chung, M. Won, and
K.B. Song. 2008. Inactivation of Escherichia coli O157:H7, Salmonella typhimurium,
and Listeria monocytogenes on stored iceberg lettuce by aqueous chlorine dioxide
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 18
Word table categorizing studies investigating chemical interventions applied during processing of leafy greens
(last updated 1/10/2014)
Type of leafy green
Chemical agent
Pathogen/Surrogate/Toxin
Year
lettuce, iceberg
chlorine dioxide,
aqueous
L. monocytogenes
2008
lettuce, iceberg
chlorine dioxide,
aqueous
Salmonella typhimurium
2008
basil
chlorine dioxide,
gaseous
Cryptosporidium parvum
2008
lettuce, green leaf
chlorine dioxide,
gaseous
Cryptosporidium parvum
2008
basil
chlorine dioxide,
gaseous
Cyclospora cayetanensis
2008
lettuce, green leaf
chlorine dioxide,
gaseous
Cyclospora cayetanensis
2008
basil
chlorine dioxide,
gaseous
Encephalitozoon intestinalis
2008
lettuce, green leaf
chlorine dioxide,
gaseous
Encephalitozoon intestinalis
2008
cabbage, white
chlorine dioxide,
gaseous
microflora, psychrophiles
2008
lettuce, iceberg
chlorine dioxide,
gaseous
microflora, psychrophiles
2008
lettuce
electrolyzed water,
acidic
E. coli O157:H7
2008
mixed greens
electrolyzed water,
acidic
E. coli O157:H7
2008
spinach
electrolyzed water,
acidic
E. coli O157:H7
2008
lettuce
electrolyzed water,
acidic
L. monocytogenes
2008
mixed greens
electrolyzed water,
acidic
L. monocytogenes
2008
spinach
electrolyzed water,
acidic
L. monocytogenes
2008
mixed greens
electrolyzed water,
acidic
Salmonella spp.
2008
lettuce
electrolyzed water,
acidic
Salmonella Typhimurium
2008
spinach
electrolyzed water,
acidic
Salmonella Typhimurium
2008
lettuce
electrolyzed water,
alkaline
E. coli O157:H7
2008
spinach
electrolyzed water,
alkaline
E. coli O157:H7
2008
Reference
treatment. J. Food Sci. 73:M418-M422.
Kim, Y.-J., S.-H. Lee, J. Park, J. Park, M. Chung, K. Kwon, K. Chung, M. Won, and
K.B. Song. 2008. Inactivation of Escherichia coli O157:H7, Salmonella typhimurium,
and Listeria monocytogenes on stored iceberg lettuce by aqueous chlorine dioxide
treatment. J. Food Sci. 73:M418-M422.
Kim, Y.-J., S.-H. Lee, J. Park, J. Park, M. Chung, K. Kwon, K. Chung, M. Won, and
K.B. Song. 2008. Inactivation of Escherichia coli O157:H7, Salmonella typhimurium,
and Listeria monocytogenes on stored iceberg lettuce by aqueous chlorine dioxide
treatment. J. Food Sci. 73:M418-M422.
Ortega, Y.R., A. Mann, M.P. Torres, and V. Cama. 2008. Efficacy of gaseous
chlorine dioxide as a sanitizer against Cryptosporidium parvum, Cyclospora
cayetanensis, and Encephalitozoon intestinalis on produce. J. Food Prot. 71:24102414.
Ortega, Y.R., A. Mann, M.P. Torres, and V. Cama. 2008. Efficacy of gaseous
chlorine dioxide as a sanitizer against Cryptosporidium parvum, Cyclospora
cayetanensis, and Encephalitozoon intestinalis on produce. J. Food Prot. 71:24102414.
Ortega, Y.R., A. Mann, M.P. Torres, and V. Cama. 2008. Efficacy of gaseous
chlorine dioxide as a sanitizer against Cryptosporidium parvum, Cyclospora
cayetanensis, and Encephalitozoon intestinalis on produce. J. Food Prot. 71:24102414.
Ortega, Y.R., A. Mann, M.P. Torres, and V. Cama. 2008. Efficacy of gaseous
chlorine dioxide as a sanitizer against Cryptosporidium parvum, Cyclospora
cayetanensis, and Encephalitozoon intestinalis on produce. J. Food Prot. 71:24102414.
Ortega, Y.R., A. Mann, M.P. Torres, and V. Cama. 2008. Efficacy of gaseous
chlorine dioxide as a sanitizer against Cryptosporidium parvum, Cyclospora
cayetanensis, and Encephalitozoon intestinalis on produce. J. Food Prot. 71:24102414.
Ortega, Y.R., A. Mann, M.P. Torres, and V. Cama. 2008. Efficacy of gaseous
chlorine dioxide as a sanitizer against Cryptosporidium parvum, Cyclospora
cayetanensis, and Encephalitozoon intestinalis on produce. J. Food Prot. 71:24102414.
Gómez-López, V.M., P. Ragaert, V. Jeyachchandran, J. Debevere, and F.
Devlieghere. 2008. Shelf-life of minimally processed lettuce and cabbage treated with
gaseous chlorine dioxide and cysteine. Int. J. Food Microbiol. 121:74-81.
Gómez-López, V.M., P. Ragaert, V. Jeyachchandran, J. Debevere, and F.
Devlieghere. 2008. Shelf-life of minimally processed lettuce and cabbage treated with
gaseous chlorine dioxide and cysteine. Int. J. Food Microbiol. 121:74-81.
Park, E.-J., E. Alexander, G.A. Taylor, R. Costa, and D.-H. Kang. 2008. Effect of
electrolyzed water for reduction of foodborne pathogens on lettuce and spinach. J.
Food Sci. 73:M268-M272.
Stopforth, J.D., T. Mai, B. Kottapalli, and M. Samadpour. 2008. Effect of acidified
sodium chlorite, chlorine, and acidic electrolyzed water on Escherichia coli
O157:H7, Salmonella and Listeria monocytogenes inoculated onto leafy greens. J.
Food Prot. 71:625-628. (mixed greens include organic baby lettuces (red and green
romaine, red and green oak leaf, lollo rosa, tango), organic red and green chard,
organic mizuna, organic arugula, organic frisée, and organic radicchio)
Park, E.-J., E. Alexander, G.A. Taylor, R. Costa, and D.-H. Kang. 2008. Effect of
electrolyzed water for reduction of foodborne pathogens on lettuce and spinach. J.
Food Sci. 73:M268-M272.
Park, E.-J., E. Alexander, G.A. Taylor, R. Costa, and D.-H. Kang. 2008. Effect of
electrolyzed water for reduction of foodborne pathogens on lettuce and spinach. J.
Food Sci. 73:M268-M272.
Stopforth, J.D., T. Mai, B. Kottapalli, and M. Samadpour. 2008. Effect of acidified
sodium chlorite, chlorine, and acidic electrolyzed water on Escherichia coli
O157:H7, Salmonella and Listeria monocytogenes inoculated onto leafy greens. J.
Food Prot. 71:625-628. (mixed greens include organic baby lettuces (red and green
romaine, red and green oak leaf, lollo rosa, tango), organic red and green chard,
organic mizuna, organic arugula, organic frisée, and organic radicchio)
Park, E.-J., E. Alexander, G.A. Taylor, R. Costa, and D.-H. Kang. 2008. Effect of
electrolyzed water for reduction of foodborne pathogens on lettuce and spinach. J.
Food Sci. 73:M268-M272.
Stopforth, J.D., T. Mai, B. Kottapalli, and M. Samadpour. 2008. Effect of acidified
sodium chlorite, chlorine, and acidic electrolyzed water on Escherichia coli
O157:H7, Salmonella and Listeria monocytogenes inoculated onto leafy greens. J.
Food Prot. 71:625-628. (mixed greens include organic baby lettuces (red and green
romaine, red and green oak leaf, lollo rosa, tango), organic red and green chard,
organic mizuna, organic arugula, organic frisée, and organic radicchio)
Park, E.-J., E. Alexander, G.A. Taylor, R. Costa, and D.-H. Kang. 2008. Effect of
electrolyzed water for reduction of foodborne pathogens on lettuce and spinach. J.
Food Sci. 73:M268-M272.
Park, E.-J., E. Alexander, G.A. Taylor, R. Costa, and D.-H. Kang. 2008. Effect of
electrolyzed water for reduction of foodborne pathogens on lettuce and spinach. J.
Food Sci. 73:M268-M272.
Park, E.-J., E. Alexander, G.A. Taylor, R. Costa, and D.-H. Kang. 2008. Effect of
electrolyzed water for reduction of foodborne pathogens on lettuce and spinach. J.
Food Sci. 73:M268-M272.
Park, E.-J., E. Alexander, G.A. Taylor, R. Costa, and D.-H. Kang. 2008. Effect of
electrolyzed water for reduction of foodborne pathogens on lettuce and spinach. J.
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 19
Word table categorizing studies investigating chemical interventions applied during processing of leafy greens
(last updated 1/10/2014)
Type of leafy green
Chemical agent
Pathogen/Surrogate/Toxin
Year
lettuce
electrolyzed water,
alkaline
L. monocytogenes
2008
spinach
electrolyzed water,
alkaline
L. monocytogenes
2008
lettuce
electrolyzed water,
alkaline
Salmonella Typhimurium
2008
spinach
electrolyzed water,
alkaline
Salmonella Typhimurium
2008
lettuce, iceberg
electrolyzed water,
neutral
E. coli
2008
spinach
electrolyzed water,
neutral
E. coli
2008
endive
electrolyzed water,
neutral
E. coli O157:H7
2008
Four seasons salad
(lettuce, cabbage
and carrot)
lettuce
electrolyzed water,
neutral
E. coli O157:H7
2008
electrolyzed water,
neutral
E. coli O157:H7
2008
lettuce, iceberg
electrolyzed water,
neutral
Enterococcus faecalis
2008
spinach
electrolyzed water,
neutral
Enterococcus faecalis
2008
endive
electrolyzed water,
neutral
L. innocua
2008
Four seasons salad
(lettuce, cabbage
and carrot)
lettuce
electrolyzed water,
neutral
L. innocua
2008
electrolyzed water,
neutral
L. innocua
2008
lettuce, iceberg
electrolyzed water,
neutral
L. monocytogenes
2008
spinach
electrolyzed water,
neutral
L. monocytogenes
2008
lettuce, iceberg
electrolyzed water,
neutral
microflora, mesophiles
2008
endive
electrolyzed water,
neutral
Salmonella
2008
Four seasons salad
(lettuce, cabbage
and carrot)
lettuce
electrolyzed water,
neutral
Salmonella
2008
electrolyzed water,
neutral
Salmonella
2008
lettuce, iceberg
electrolyzed water,
neutral
Salmonella typhimurium
2008
spinach
electrolyzed water,
neutral
Salmonella typhimurium
2008
lettuce, iceberg
electrolyzed water,
neutral
Staphylococcus aureus
2008
spinach
electrolyzed water,
neutral
Staphylococcus aureus
2008
lettuce, iceberg
fennel essential oil
Bacillus cereus
2008
lettuce, iceberg
fennel essential oil
E. coli
2008
Reference
Food Sci. 73:M268-M272.
Park, E.-J., E. Alexander, G.A. Taylor, R. Costa, and D.-H. Kang. 2008. Effect of
electrolyzed water for reduction of foodborne pathogens on lettuce and spinach. J.
Food Sci. 73:M268-M272.
Park, E.-J., E. Alexander, G.A. Taylor, R. Costa, and D.-H. Kang. 2008. Effect of
electrolyzed water for reduction of foodborne pathogens on lettuce and spinach. J.
Food Sci. 73:M268-M272.
Park, E.-J., E. Alexander, G.A. Taylor, R. Costa, and D.-H. Kang. 2008. Effect of
electrolyzed water for reduction of foodborne pathogens on lettuce and spinach. J.
Food Sci. 73:M268-M272.
Park, E.-J., E. Alexander, G.A. Taylor, R. Costa, and D.-H. Kang. 2008. Effect of
electrolyzed water for reduction of foodborne pathogens on lettuce and spinach. J.
Food Sci. 73:M268-M272.
Guentzel, J.L., K.L. Lam, M.A. Callan, S.A. Emmons, and V.L. Dunham. 2008.
Reduction of bacteria on spinach, lettuce, and surfaces in food service areas using
neutral electrolyzed oxidizing water. Food Microbiol. 25:36-41.
Guentzel, J.L., K.L. Lam, M.A. Callan, S.A. Emmons, and V.L. Dunham. 2008.
Reduction of bacteria on spinach, lettuce, and surfaces in food service areas using
neutral electrolyzed oxidizing water. Food Microbiol. 25:36-41.
Abadias, M., J. Usall, M. Oliveira, I. Alegre, and I. Viñas. 2008. Efficacy of
neutral electrolyzed water (NEW) for reducing microbial contamination on
minimally-processed vegetables. Int. J. Food Microbiol. 123:151-158.
Abadias, M., J. Usall, M. Oliveira, I. Alegre, and I. Viñas. 2008. Efficacy of
neutral electrolyzed water (NEW) for reducing microbial contamination on
minimally-processed vegetables. Int. J. Food Microbiol. 123:151-158.
Abadias, M., J. Usall, M. Oliveira, I. Alegre, and I. Viñas. 2008. Efficacy of
neutral electrolyzed water (NEW) for reducing microbial contamination on
minimally-processed vegetables. Int. J. Food Microbiol. 123:151-158.
Guentzel, J.L., K.L. Lam, M.A. Callan, S.A. Emmons, and V.L. Dunham. 2008.
Reduction of bacteria on spinach, lettuce, and surfaces in food service areas using
neutral electrolyzed oxidizing water. Food Microbiol. 25:36-41.
Guentzel, J.L., K.L. Lam, M.A. Callan, S.A. Emmons, and V.L. Dunham. 2008.
Reduction of bacteria on spinach, lettuce, and surfaces in food service areas using
neutral electrolyzed oxidizing water. Food Microbiol. 25:36-41.
Abadias, M., J. Usall, M. Oliveira, I. Alegre, and I. Viñas. 2008. Efficacy of
neutral electrolyzed water (NEW) for reducing microbial contamination on
minimally-processed vegetables. Int. J. Food Microbiol. 123:151-158.
Abadias, M., J. Usall, M. Oliveira, I. Alegre, and I. Viñas. 2008. Efficacy of
neutral electrolyzed water (NEW) for reducing microbial contamination on
minimally-processed vegetables. Int. J. Food Microbiol. 123:151-158.
Abadias, M., J. Usall, M. Oliveira, I. Alegre, and I. Viñas. 2008. Efficacy of
neutral electrolyzed water (NEW) for reducing microbial contamination on
minimally-processed vegetables. Int. J. Food Microbiol. 123:151-158.
Guentzel, J.L., K.L. Lam, M.A. Callan, S.A. Emmons, and V.L. Dunham. 2008.
Reduction of bacteria on spinach, lettuce, and surfaces in food service areas using
neutral electrolyzed oxidizing water. Food Microbiol. 25:36-41.
Guentzel, J.L., K.L. Lam, M.A. Callan, S.A. Emmons, and V.L. Dunham. 2008.
Reduction of bacteria on spinach, lettuce, and surfaces in food service areas using
neutral electrolyzed oxidizing water. Food Microbiol. 25:36-41.
Rico, D., A.B. Martín-Diana, C. Barry-Ryan, J.M. Frías, G.T.M. Henehan, and J.M.
Barat. 2008. Use of neutral electrolyzed water (EW) for quality maintenance and
shelf-life extension of minimally processed lettuce. Innov. Food Sci. Emerg. Technol.
9:37-48.
Abadias, M., J. Usall, M. Oliveira, I. Alegre, and I. Viñas. 2008. Efficacy of
neutral electrolyzed water (NEW) for reducing microbial contamination on
minimally-processed vegetables. Int. J. Food Microbiol. 123:151-158.
Abadias, M., J. Usall, M. Oliveira, I. Alegre, and I. Viñas. 2008. Efficacy of
neutral electrolyzed water (NEW) for reducing microbial contamination on
minimally-processed vegetables. Int. J. Food Microbiol. 123:151-158.
Abadias, M., J. Usall, M. Oliveira, I. Alegre, and I. Viñas. 2008. Efficacy of
neutral electrolyzed water (NEW) for reducing microbial contamination on
minimally-processed vegetables. Int. J. Food Microbiol. 123:151-158.
Guentzel, J.L., K.L. Lam, M.A. Callan, S.A. Emmons, and V.L. Dunham. 2008.
Reduction of bacteria on spinach, lettuce, and surfaces in food service areas using
neutral electrolyzed oxidizing water. Food Microbiol. 25:36-41.
Guentzel, J.L., K.L. Lam, M.A. Callan, S.A. Emmons, and V.L. Dunham. 2008.
Reduction of bacteria on spinach, lettuce, and surfaces in food service areas using
neutral electrolyzed oxidizing water. Food Microbiol. 25:36-41.
Guentzel, J.L., K.L. Lam, M.A. Callan, S.A. Emmons, and V.L. Dunham. 2008.
Reduction of bacteria on spinach, lettuce, and surfaces in food service areas using
neutral electrolyzed oxidizing water. Food Microbiol. 25:36-41.
Guentzel, J.L., K.L. Lam, M.A. Callan, S.A. Emmons, and V.L. Dunham. 2008.
Reduction of bacteria on spinach, lettuce, and surfaces in food service areas using
neutral electrolyzed oxidizing water. Food Microbiol. 25:36-41.
Gutierrez, J., G. Rodriguez, C. Barry-Ryan, and P. Bourke. 2008. Efficacy of plant
essential oils against foodborne pathogens and spoilage bacteria associated with
ready-to-eat vegetables: Antimicrobial and sensory screening. J. Food Prot. 71:18461854.
Gutierrez, J., G. Rodriguez, C. Barry-Ryan, and P. Bourke. 2008. Efficacy of plant
essential oils against foodborne pathogens and spoilage bacteria associated with
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 20
Word table categorizing studies investigating chemical interventions applied during processing of leafy greens
(last updated 1/10/2014)
Type of leafy green
Chemical agent
Pathogen/Surrogate/Toxin
Year
lettuce, iceberg
fennel essential oil
Enterobacter spp.
2008
lettuce, iceberg
fennel essential oil
Listeria spp.
2008
lettuce, iceberg
fennel essential oil
Salmonella
2008
lettuce, iceberg
fennel essential oil
Staphylococcus aureus
2008
lettuce, iceberg
lemon balm essential
oil
Bacillus cereus
2008
lettuce, iceberg
lemon balm essential
oil
E. coli
2008
lettuce, iceberg
lemon balm essential
oil
Enterobacter spp.
2008
lettuce, iceberg
lemon balm essential
oil
Listeria spp.
2008
lettuce, iceberg
lemon balm essential
oil
Salmonella
2008
lettuce, iceberg
lemon balm essential
oil
Staphylococcus aureus
2008
lettuce, iceberg
marjoram essential oil
Bacillus cereus
2008
lettuce, iceberg
marjoram essential oil
E. coli
2008
lettuce, iceberg
marjoram essential oil
Enterobacter spp.
2008
lettuce, iceberg
marjoram essential oil
Listeria spp.
2008
lettuce, iceberg
marjoram essential oil
Salmonella
2008
lettuce, iceberg
marjoram essential oil
Staphylococcus aureus
2008
lettuce, iceberg
nutmeg essential oil
Bacillus cereus
2008
lettuce, iceberg
nutmeg essential oil
E. coli
2008
lettuce, iceberg
nutmeg essential oil
Enterobacter spp.
2008
lettuce, iceberg
nutmeg essential oil
Listeria spp.
2008
Reference
ready-to-eat vegetables: Antimicrobial and sensory screening. J. Food Prot. 71:18461854.
Gutierrez, J., G. Rodriguez, C. Barry-Ryan, and P. Bourke. 2008. Efficacy of plant
essential oils against foodborne pathogens and spoilage bacteria associated with
ready-to-eat vegetables: Antimicrobial and sensory screening. J. Food Prot. 71:18461854.
Gutierrez, J., G. Rodriguez, C. Barry-Ryan, and P. Bourke. 2008. Efficacy of plant
essential oils against foodborne pathogens and spoilage bacteria associated with
ready-to-eat vegetables: Antimicrobial and sensory screening. J. Food Prot. 71:18461854.
Gutierrez, J., G. Rodriguez, C. Barry-Ryan, and P. Bourke. 2008. Efficacy of plant
essential oils against foodborne pathogens and spoilage bacteria associated with
ready-to-eat vegetables: Antimicrobial and sensory screening. J. Food Prot. 71:18461854.
Gutierrez, J., G. Rodriguez, C. Barry-Ryan, and P. Bourke. 2008. Efficacy of plant
essential oils against foodborne pathogens and spoilage bacteria associated with
ready-to-eat vegetables: Antimicrobial and sensory screening. J. Food Prot. 71:18461854.
Gutierrez, J., G. Rodriguez, C. Barry-Ryan, and P. Bourke. 2008. Efficacy of plant
essential oils against foodborne pathogens and spoilage bacteria associated with
ready-to-eat vegetables: Antimicrobial and sensory screening. J. Food Prot. 71:18461854.
Gutierrez, J., G. Rodriguez, C. Barry-Ryan, and P. Bourke. 2008. Efficacy of plant
essential oils against foodborne pathogens and spoilage bacteria associated with
ready-to-eat vegetables: Antimicrobial and sensory screening. J. Food Prot. 71:18461854.
Gutierrez, J., G. Rodriguez, C. Barry-Ryan, and P. Bourke. 2008. Efficacy of plant
essential oils against foodborne pathogens and spoilage bacteria associated with
ready-to-eat vegetables: Antimicrobial and sensory screening. J. Food Prot. 71:18461854.
Gutierrez, J., G. Rodriguez, C. Barry-Ryan, and P. Bourke. 2008. Efficacy of plant
essential oils against foodborne pathogens and spoilage bacteria associated with
ready-to-eat vegetables: Antimicrobial and sensory screening. J. Food Prot. 71:18461854.
Gutierrez, J., G. Rodriguez, C. Barry-Ryan, and P. Bourke. 2008. Efficacy of plant
essential oils against foodborne pathogens and spoilage bacteria associated with
ready-to-eat vegetables: Antimicrobial and sensory screening. J. Food Prot. 71:18461854.
Gutierrez, J., G. Rodriguez, C. Barry-Ryan, and P. Bourke. 2008. Efficacy of plant
essential oils against foodborne pathogens and spoilage bacteria associated with
ready-to-eat vegetables: Antimicrobial and sensory screening. J. Food Prot. 71:18461854.
Gutierrez, J., G. Rodriguez, C. Barry-Ryan, and P. Bourke. 2008. Efficacy of plant
essential oils against foodborne pathogens and spoilage bacteria associated with
ready-to-eat vegetables: Antimicrobial and sensory screening. J. Food Prot. 71:18461854.
Gutierrez, J., G. Rodriguez, C. Barry-Ryan, and P. Bourke. 2008. Efficacy of plant
essential oils against foodborne pathogens and spoilage bacteria associated with
ready-to-eat vegetables: Antimicrobial and sensory screening. J. Food Prot. 71:18461854.
Gutierrez, J., G. Rodriguez, C. Barry-Ryan, and P. Bourke. 2008. Efficacy of plant
essential oils against foodborne pathogens and spoilage bacteria associated with
ready-to-eat vegetables: Antimicrobial and sensory screening. J. Food Prot. 71:18461854.
Gutierrez, J., G. Rodriguez, C. Barry-Ryan, and P. Bourke. 2008. Efficacy of plant
essential oils against foodborne pathogens and spoilage bacteria associated with
ready-to-eat vegetables: Antimicrobial and sensory screening. J. Food Prot. 71:18461854.
Gutierrez, J., G. Rodriguez, C. Barry-Ryan, and P. Bourke. 2008. Efficacy of plant
essential oils against foodborne pathogens and spoilage bacteria associated with
ready-to-eat vegetables: Antimicrobial and sensory screening. J. Food Prot. 71:18461854.
Gutierrez, J., G. Rodriguez, C. Barry-Ryan, and P. Bourke. 2008. Efficacy of plant
essential oils against foodborne pathogens and spoilage bacteria associated with
ready-to-eat vegetables: Antimicrobial and sensory screening. J. Food Prot. 71:18461854.
Gutierrez, J., G. Rodriguez, C. Barry-Ryan, and P. Bourke. 2008. Efficacy of plant
essential oils against foodborne pathogens and spoilage bacteria associated with
ready-to-eat vegetables: Antimicrobial and sensory screening. J. Food Prot. 71:18461854.
Gutierrez, J., G. Rodriguez, C. Barry-Ryan, and P. Bourke. 2008. Efficacy of plant
essential oils against foodborne pathogens and spoilage bacteria associated with
ready-to-eat vegetables: Antimicrobial and sensory screening. J. Food Prot. 71:18461854.
Gutierrez, J., G. Rodriguez, C. Barry-Ryan, and P. Bourke. 2008. Efficacy of plant
essential oils against foodborne pathogens and spoilage bacteria associated with
ready-to-eat vegetables: Antimicrobial and sensory screening. J. Food Prot. 71:18461854.
Gutierrez, J., G. Rodriguez, C. Barry-Ryan, and P. Bourke. 2008. Efficacy of plant
essential oils against foodborne pathogens and spoilage bacteria associated with
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 21
Word table categorizing studies investigating chemical interventions applied during processing of leafy greens
(last updated 1/10/2014)
Type of leafy green
Chemical agent
Pathogen/Surrogate/Toxin
Year
lettuce, iceberg
nutmeg essential oil
Salmonella
2008
lettuce, iceberg
nutmeg essential oil
Staphylococcus aureus
2008
lettuce, iceberg
oregano essential oil
Bacillus cereus
2008
lettuce, iceberg
oregano essential oil
E. coli
2008
lettuce, iceberg
oregano essential oil
Enterobacter spp.
2008
lettuce, iceberg
oregano essential oil
Listeria spp.
2008
lettuce, iceberg
oregano essential oil
Salmonella
2008
lettuce, iceberg
oregano essential oil
Staphylococcus aureus
2008
water, spinach wash
ozone
E. coli
2008
water, spinach wash
ozone
Listeria spp.
2008
lettuce, iceberg
parsley essential oil
Bacillus cereus
2008
lettuce, iceberg
parsley essential oil
E. coli
2008
lettuce, iceberg
parsley essential oil
Enterobacter spp.
2008
lettuce, iceberg
parsley essential oil
Listeria spp.
2008
lettuce, iceberg
parsley essential oil
Salmonella
2008
lettuce, iceberg
parsley essential oil
Staphylococcus aureus
2008
lettuce, iceberg
rosemary essential oil
Bacillus cereus
2008
lettuce, iceberg
rosemary essential oil
E. coli
2008
lettuce, iceberg
rosemary essential oil
Enterobacter spp.
2008
lettuce, iceberg
rosemary essential oil
Listeria spp.
2008
Reference
ready-to-eat vegetables: Antimicrobial and sensory screening. J. Food Prot. 71:18461854.
Gutierrez, J., G. Rodriguez, C. Barry-Ryan, and P. Bourke. 2008. Efficacy of plant
essential oils against foodborne pathogens and spoilage bacteria associated with
ready-to-eat vegetables: Antimicrobial and sensory screening. J. Food Prot. 71:18461854.
Gutierrez, J., G. Rodriguez, C. Barry-Ryan, and P. Bourke. 2008. Efficacy of plant
essential oils against foodborne pathogens and spoilage bacteria associated with
ready-to-eat vegetables: Antimicrobial and sensory screening. J. Food Prot. 71:18461854.
Gutierrez, J., G. Rodriguez, C. Barry-Ryan, and P. Bourke. 2008. Efficacy of plant
essential oils against foodborne pathogens and spoilage bacteria associated with
ready-to-eat vegetables: Antimicrobial and sensory screening. J. Food Prot. 71:18461854.
Gutierrez, J., G. Rodriguez, C. Barry-Ryan, and P. Bourke. 2008. Efficacy of plant
essential oils against foodborne pathogens and spoilage bacteria associated with
ready-to-eat vegetables: Antimicrobial and sensory screening. J. Food Prot. 71:18461854.
Gutierrez, J., G. Rodriguez, C. Barry-Ryan, and P. Bourke. 2008. Efficacy of plant
essential oils against foodborne pathogens and spoilage bacteria associated with
ready-to-eat vegetables: Antimicrobial and sensory screening. J. Food Prot. 71:18461854.
Gutierrez, J., G. Rodriguez, C. Barry-Ryan, and P. Bourke. 2008. Efficacy of plant
essential oils against foodborne pathogens and spoilage bacteria associated with
ready-to-eat vegetables: Antimicrobial and sensory screening. J. Food Prot. 71:18461854.
Gutierrez, J., G. Rodriguez, C. Barry-Ryan, and P. Bourke. 2008. Efficacy of plant
essential oils against foodborne pathogens and spoilage bacteria associated with
ready-to-eat vegetables: Antimicrobial and sensory screening. J. Food Prot. 71:18461854.
Gutierrez, J., G. Rodriguez, C. Barry-Ryan, and P. Bourke. 2008. Efficacy of plant
essential oils against foodborne pathogens and spoilage bacteria associated with
ready-to-eat vegetables: Antimicrobial and sensory screening. J. Food Prot. 71:18461854.
Selma, M.V., A. Allende, F. López-Gálvez, M.A. Conesa, and M.I. Gil. 2008.
Disinfection potential of ozone, ultraviolet-C and their combination in wash water for
the fresh-cut vegetable industry. Food Microbiol. 25:809-814.
Selma, M.V., A. Allende, F. López-Gálvez, M.A. Conesa, and M.I. Gil. 2008.
Disinfection potential of ozone, ultraviolet-C and their combination in wash water for
the fresh-cut vegetable industry. Food Microbiol. 25:809-814.
Gutierrez, J., G. Rodriguez, C. Barry-Ryan, and P. Bourke. 2008. Efficacy of plant
essential oils against foodborne pathogens and spoilage bacteria associated with
ready-to-eat vegetables: Antimicrobial and sensory screening. J. Food Prot. 71:18461854.
Gutierrez, J., G. Rodriguez, C. Barry-Ryan, and P. Bourke. 2008. Efficacy of plant
essential oils against foodborne pathogens and spoilage bacteria associated with
ready-to-eat vegetables: Antimicrobial and sensory screening. J. Food Prot. 71:18461854.
Gutierrez, J., G. Rodriguez, C. Barry-Ryan, and P. Bourke. 2008. Efficacy of plant
essential oils against foodborne pathogens and spoilage bacteria associated with
ready-to-eat vegetables: Antimicrobial and sensory screening. J. Food Prot. 71:18461854.
Gutierrez, J., G. Rodriguez, C. Barry-Ryan, and P. Bourke. 2008. Efficacy of plant
essential oils against foodborne pathogens and spoilage bacteria associated with
ready-to-eat vegetables: Antimicrobial and sensory screening. J. Food Prot. 71:18461854.
Gutierrez, J., G. Rodriguez, C. Barry-Ryan, and P. Bourke. 2008. Efficacy of plant
essential oils against foodborne pathogens and spoilage bacteria associated with
ready-to-eat vegetables: Antimicrobial and sensory screening. J. Food Prot. 71:18461854.
Gutierrez, J., G. Rodriguez, C. Barry-Ryan, and P. Bourke. 2008. Efficacy of plant
essential oils against foodborne pathogens and spoilage bacteria associated with
ready-to-eat vegetables: Antimicrobial and sensory screening. J. Food Prot. 71:18461854.
Gutierrez, J., G. Rodriguez, C. Barry-Ryan, and P. Bourke. 2008. Efficacy of plant
essential oils against foodborne pathogens and spoilage bacteria associated with
ready-to-eat vegetables: Antimicrobial and sensory screening. J. Food Prot. 71:18461854.
Gutierrez, J., G. Rodriguez, C. Barry-Ryan, and P. Bourke. 2008. Efficacy of plant
essential oils against foodborne pathogens and spoilage bacteria associated with
ready-to-eat vegetables: Antimicrobial and sensory screening. J. Food Prot. 71:18461854.
Gutierrez, J., G. Rodriguez, C. Barry-Ryan, and P. Bourke. 2008. Efficacy of plant
essential oils against foodborne pathogens and spoilage bacteria associated with
ready-to-eat vegetables: Antimicrobial and sensory screening. J. Food Prot. 71:18461854.
Gutierrez, J., G. Rodriguez, C. Barry-Ryan, and P. Bourke. 2008. Efficacy of plant
essential oils against foodborne pathogens and spoilage bacteria associated with
ready-to-eat vegetables: Antimicrobial and sensory screening. J. Food Prot. 71:18461854.
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 22
Word table categorizing studies investigating chemical interventions applied during processing of leafy greens
(last updated 1/10/2014)
Type of leafy green
lettuce, iceberg
Chemical agent
rosemary essential oil
Pathogen/Surrogate/Toxin
Salmonella
Year
2008
lettuce, iceberg
rosemary essential oil
Staphylococcus aureus
2008
lettuce, iceberg
sage essential oil
Bacillus cereus
2008
lettuce, iceberg
sage essential oil
E. coli
2008
lettuce, iceberg
sage essential oil
Enterobacter spp.
2008
lettuce, iceberg
sage essential oil
Listeria spp.
2008
lettuce, iceberg
sage essential oil
Salmonella
2008
lettuce, iceberg
sage essential oil
Staphylococcus aureus
2008
mixed greens
sodium chlorite,
acidified
E. coli O157:H7
2008
spinach
sodium chlorite,
acidified
E. coli O157:H7
2008
mixed greens
sodium chlorite,
acidified
L. monocytogenes
2008
mixed greens
sodium chlorite,
acidified
Salmonella spp.
2008
lettuce, iceberg
thyme essential oil
Bacillus cereus
2008
lettuce, iceberg
thyme essential oil
E. coli
2008
lettuce, iceberg
thyme essential oil
Enterobacter spp.
2008
lettuce, iceberg
thyme essential oil
Listeria spp.
2008
lettuce, iceberg
thyme essential oil
Salmonella
2008
lettuce, iceberg
thyme essential oil
Staphylococcus aureus
2008
lettuce
chlorine
coliforms
2007
Reference
Gutierrez, J., G. Rodriguez, C. Barry-Ryan, and P. Bourke. 2008. Efficacy of plant
essential oils against foodborne pathogens and spoilage bacteria associated with
ready-to-eat vegetables: Antimicrobial and sensory screening. J. Food Prot. 71:18461854.
Gutierrez, J., G. Rodriguez, C. Barry-Ryan, and P. Bourke. 2008. Efficacy of plant
essential oils against foodborne pathogens and spoilage bacteria associated with
ready-to-eat vegetables: Antimicrobial and sensory screening. J. Food Prot. 71:18461854.
Gutierrez, J., G. Rodriguez, C. Barry-Ryan, and P. Bourke. 2008. Efficacy of plant
essential oils against foodborne pathogens and spoilage bacteria associated with
ready-to-eat vegetables: Antimicrobial and sensory screening. J. Food Prot. 71:18461854.
Gutierrez, J., G. Rodriguez, C. Barry-Ryan, and P. Bourke. 2008. Efficacy of plant
essential oils against foodborne pathogens and spoilage bacteria associated with
ready-to-eat vegetables: Antimicrobial and sensory screening. J. Food Prot. 71:18461854.
Gutierrez, J., G. Rodriguez, C. Barry-Ryan, and P. Bourke. 2008. Efficacy of plant
essential oils against foodborne pathogens and spoilage bacteria associated with
ready-to-eat vegetables: Antimicrobial and sensory screening. J. Food Prot. 71:18461854.
Gutierrez, J., G. Rodriguez, C. Barry-Ryan, and P. Bourke. 2008. Efficacy of plant
essential oils against foodborne pathogens and spoilage bacteria associated with
ready-to-eat vegetables: Antimicrobial and sensory screening. J. Food Prot. 71:18461854.
Gutierrez, J., G. Rodriguez, C. Barry-Ryan, and P. Bourke. 2008. Efficacy of plant
essential oils against foodborne pathogens and spoilage bacteria associated with
ready-to-eat vegetables: Antimicrobial and sensory screening. J. Food Prot. 71:18461854.
Gutierrez, J., G. Rodriguez, C. Barry-Ryan, and P. Bourke. 2008. Efficacy of plant
essential oils against foodborne pathogens and spoilage bacteria associated with
ready-to-eat vegetables: Antimicrobial and sensory screening. J. Food Prot. 71:18461854.
Stopforth, J.D., T. Mai, B. Kottapalli, and M. Samadpour. 2008. Effect of acidified
sodium chlorite, chlorine, and acidic electrolyzed water on Escherichia coli
O157:H7, Salmonella and Listeria monocytogenes inoculated onto leafy greens. J.
Food Prot. 71:625-628. (mixed greens include organic baby lettuces (red and green
romaine, red and green oak leaf, lollo rosa, tango), organic red and green chard,
organic mizuna, organic arugula, organic frisée, and organic radicchio)
Nei, D., J.-W. Choi, M.L. Bari, S. Kawasaki, S. Kawamoto, and Y. Inatsu. 2008.
Efficacy of chlorine and acidified sodium chlorite on microbial population and
quality changes of spinach leaves. Foodborne Path. Dis. 6:541-546.
Stopforth, J.D., T. Mai, B. Kottapalli, and M. Samadpour. 2008. Effect of acidified
sodium chlorite, chlorine, and acidic electrolyzed water on Escherichia coli
O157:H7, Salmonella and Listeria monocytogenes inoculated onto leafy greens. J.
Food Prot. 71:625-628. (mixed greens include organic baby lettuces (red and green
romaine, red and green oak leaf, lollo rosa, tango), organic red and green chard,
organic mizuna, organic arugula, organic frisée, and organic radicchio)
Stopforth, J.D., T. Mai, B. Kottapalli, and M. Samadpour. 2008. Effect of acidified
sodium chlorite, chlorine, and acidic electrolyzed water on Escherichia coli
O157:H7, Salmonella and Listeria monocytogenes inoculated onto leafy greens. J.
Food Prot. 71:625-628. (mixed greens include organic baby lettuces (red and green
romaine, red and green oak leaf, lollo rosa, tango), organic red and green chard,
organic mizuna, organic arugula, organic frisée, and organic radicchio)
Gutierrez, J., G. Rodriguez, C. Barry-Ryan, and P. Bourke. 2008. Efficacy of plant
essential oils against foodborne pathogens and spoilage bacteria associated with
ready-to-eat vegetables: Antimicrobial and sensory screening. J. Food Prot. 71:18461854.
Gutierrez, J., G. Rodriguez, C. Barry-Ryan, and P. Bourke. 2008. Efficacy of plant
essential oils against foodborne pathogens and spoilage bacteria associated with
ready-to-eat vegetables: Antimicrobial and sensory screening. J. Food Prot. 71:18461854.
Gutierrez, J., G. Rodriguez, C. Barry-Ryan, and P. Bourke. 2008. Efficacy of plant
essential oils against foodborne pathogens and spoilage bacteria associated with
ready-to-eat vegetables: Antimicrobial and sensory screening. J. Food Prot. 71:18461854.
Gutierrez, J., G. Rodriguez, C. Barry-Ryan, and P. Bourke. 2008. Efficacy of plant
essential oils against foodborne pathogens and spoilage bacteria associated with
ready-to-eat vegetables: Antimicrobial and sensory screening. J. Food Prot. 71:18461854.
Gutierrez, J., G. Rodriguez, C. Barry-Ryan, and P. Bourke. 2008. Efficacy of plant
essential oils against foodborne pathogens and spoilage bacteria associated with
ready-to-eat vegetables: Antimicrobial and sensory screening. J. Food Prot. 71:18461854.
Gutierrez, J., G. Rodriguez, C. Barry-Ryan, and P. Bourke. 2008. Efficacy of plant
essential oils against foodborne pathogens and spoilage bacteria associated with
ready-to-eat vegetables: Antimicrobial and sensory screening. J. Food Prot. 71:18461854.
Amoah, P., P. Drechsel, R.C. Abaidoo, and A. Klutse. 2007. Effectiveness of
common and improved sanitary washing methods in selected cities of West Africa for
the reduction of coliform bacteria and helminth eggs on vegetables. Trop. Med. Int.
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 23
Word table categorizing studies investigating chemical interventions applied during processing of leafy greens
(last updated 1/10/2014)
Type of leafy green
Chemical agent
Pathogen/Surrogate/Toxin
Year
lettuce, iceberg
chlorine
E. coli
2007
lettuce
chlorine
E. coli O157:H7
2007
spinach, baby
chlorine
E. coli O157:H7
2007
spinach, romaine
chlorine
E. coli O157:H7
2007
lettuce, iceberg
chlorine
Enterobacteriaceae
2007
lettuce
chlorine
helminths
2007
lettuce, iceberg
chlorine
L. monocytogenes
2007
lettuce
chlorine
microflora, mesophiles
2007
lettuce, iceberg
citric acid
E. coli
2007
lettuce, iceberg
citric acid
Enterobacteriaceae
2007
lettuce, iceberg
citric acid
L. monocytogenes
2007
lettuce, iceberg
lactic acid
E. coli
2007
lettuce, iceberg
lactic acid
Enterobacteriaceae
2007
lettuce, iceberg
lactic acid
L. monocytogenes
2007
sprouts, mung bean
oxychloro-based
sanitizer, stabilized
E. coli O157:H7
2007
sprouts, mung bean
oxychloro-based
sanitizer, stabilized
Salmonella
2007
lettuce, iceberg
ozone
Enterobacteriaceae
2007
lettuce, shredded
ozone
Shigella sonnei
2007
water, wash
ozone
Shigella sonnei
2007
lettuce, iceberg
ozone and nitric oxide
(atmospheric plasma)
E. coli O157:H7
2007
lettuce, iceberg
ozone and nitric oxide
(atmospheric plasma)
L. monocytogenes
2007
lettuce, iceberg
ozone and nitric oxide
(atmospheric plasma)
Salmonella spp.
2007
lettuce, iceberg
ozone, aqueous
E. coli
2007
lettuce, iceberg
ozone, aqueous
Salmonella spp.
2007
lettuce
salt solutions
coliforms
2007
Reference
Hlth. 12:40-50.
Akbas, M.Y. and H. Ölmez. 2007. Inactivation of Escherichia coli and Listeria
monocytogenes on iceberg lettuce by dip wash treatments with organic acids. Lett.
Appl. Microbiol. 44:619-624.
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.
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.
Akbas, M.Y. and H. Ölmez. 2007. Effectiveness of organic acid, ozonated water and
chlorine dippings on microbial reduction and storage quality of fresh-cut iceberg
lettuce. J. Sci. Food Agric. 87:2609-2616.
Amoah, P., P. Drechsel, R.C. Abaidoo, and A. Klutse. 2007. Effectiveness of
common and improved sanitary washing methods in selected cities of West Africa for
the reduction of coliform bacteria and helminth eggs on vegetables. Trop. Med. Int.
Hlth. 12:40-50.
Akbas, M.Y. and H. Ölmez. 2007. Inactivation of Escherichia coli and Listeria
monocytogenes on iceberg lettuce by dip wash treatments with organic acids. Lett.
Appl. Microbiol. 44:619-624.
Lu, Z.-X., F.-X. Lu, L.-K. Zhang, X.-M. Bie, and X.-K. Zou. 2007. Predictive
modeling and growth models of aerobic mesophilic bacteria on fresh-cut lettuce by
hypochlorite washing. J. Food Safety 27:157-168.
Akbas, M.Y. and H. Ölmez. 2007. Inactivation of Escherichia coli and Listeria
monocytogenes on iceberg lettuce by dip wash treatments with organic acids. Lett.
Appl. Microbiol. 44:619-624.
Akbas, M.Y. and H. Ölmez. 2007. Effectiveness of organic acid, ozonated water and
chlorine dippings on microbial reduction and storage quality of fresh-cut iceberg
lettuce. J. Sci. Food Agric. 87:2609-2616.
Akbas, M.Y. and H. Ölmez. 2007. Inactivation of Escherichia coli and Listeria
monocytogenes on iceberg lettuce by dip wash treatments with organic acids. Lett.
Appl. Microbiol. 44:619-624.
Akbas, M.Y. and H. Ölmez. 2007. Inactivation of Escherichia coli and Listeria
monocytogenes on iceberg lettuce by dip wash treatments with organic acids. Lett.
Appl. Microbiol. 44:619-624.
Akbas, M.Y. and H. Ölmez. 2007. Effectiveness of organic acid, ozonated water and
chlorine dippings on microbial reduction and storage quality of fresh-cut iceberg
lettuce. J. Sci. Food Agric. 87:2609-2616.
Akbas, M.Y. and H. Ölmez. 2007. Inactivation of Escherichia coli and Listeria
monocytogenes on iceberg lettuce by dip wash treatments with organic acids. Lett.
Appl. Microbiol. 44:619-624.
Hora, R., M. Kumar, M. Kostrzynska, M.A. Dixon, and K. Warriner. 2007.
Inactivation of Escherichia coli O157:H7 and Salmonella on artificially or naturally
contaminated mung beans (Vigna radiate L.) using a stabilized oxychloro-based
sanitizer. Lett. Appl. Microbiol. 44:188-193.
Hora, R., M. Kumar, M. Kostrzynska, M.A. Dixon, and K. Warriner. 2007.
Inactivation of Escherichia coli O157:H7 and Salmonella on artificially or naturally
contaminated mung beans (Vigna radiate L.) using a stabilized oxychloro-based
sanitizer. Lett. Appl. Microbiol. 44:188-193.
Akbas, M.Y. and H. Ölmez. 2007. Effectiveness of organic acid, ozonated water and
chlorine dippings on microbial reduction and storage quality of fresh-cut iceberg
lettuce. J. Sci. Food Agric. 87:2609-2616.
Selma, M.V., D. Beltrán, A. Allende, E. Chacón-Vera, and M.I. Gil. 2007.
Elimination by ozone of Shigella sonnei in shredded lettuce and water. Food
Microbiol. 24:492-499.
Selma, M.V., D. Beltrán, A. Allende, E. Chacón-Vera, and M.I. Gil. 2007.
Elimination by ozone of Shigella sonnei in shredded lettuce and water. Food
Microbiol. 24:492-499.
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
plasma inactivation of foodborne pathogens on fresh produce surfaces. J. Food Prot.
70:2290-2296.
Hassenberg, K., C. Idler, E. Molloy, M. Geyer, M. Plöchi, and J. Barnes. 2007. Use
of ozone in a lettuce-washing process: an industrial trial. J. Sci. Food Agric. 87:914919.
Hassenberg, K., C. Idler, E. Molloy, M. Geyer, M. Plöchi, and J. Barnes. 2007. Use
of ozone in a lettuce-washing process: an industrial trial. J. Sci. Food Agric. 87:914919.
Amoah, P., P. Drechsel, R.C. Abaidoo, and A. Klutse. 2007. Effectiveness of
common and improved sanitary washing methods in selected cities of West Africa for
the reduction of coliform bacteria and helminth eggs on vegetables. Trop. Med. Int.
Hlth. 12:40-50.
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 24
Word table categorizing studies investigating chemical interventions applied during processing of leafy greens
(last updated 1/10/2014)
Type of leafy green
lettuce
Chemical agent
salt solutions
Pathogen/Surrogate/Toxin
helminths
Year
2007
cabbage, Chinese
sodium chlorite,
acidified
E. coli O157:H7
2007
cabbage, Chinese
sodium chlorite,
acidified
L. monocytogenes
2007
cabbage, Chinese
sodium chlorite,
acidified
Salmonella Enteritidis
2007
cabbage, Chinese
sodium chlorite,
acidified
Staphylococcus aureus
2007
lettuce
vinegar
coliforms
2007
lettuce
vinegar
helminths
2007
lettuce, iceberg
vinegar, rice
E. coli O157:H7
2007
cabbage
bergamot essential oil
Bacillus cereus
2006
cabbage
bergamot essential oil
E. coli O157:H7
2006
cabbage
bergamot essential oil
L. monocytogenes
2006
cabbage
bergamot essential oil
Staphylococcus aureus
2006
lettuce
cetylpyridinium
chloride
Salmonella Gaminara
2006
lettuce
cetylpyridinium
chloride
Shigella sonnei
2006
rocket leaves
chlorine
coliforms
2006
lettuce, iceberg
chlorine
E. coli O157:H7
2006
lettuce, iceberg
chlorine
Enterobacter sakazakii
2006
lettuce, iceberg
chlorine
Listeria monocytogenes
2006
sprouts, mung bean
chlorine
Listeria monocytogenes
2006
lettuce, iceberg
chlorine
Salmonella Typhimurium
DT104
2006
lettuce, iceberg
chlorine
Staphylococcus aureus
2006
Reference
Amoah, P., P. Drechsel, R.C. Abaidoo, and A. Klutse. 2007. Effectiveness of
common and improved sanitary washing methods in selected cities of West Africa for
the reduction of coliform bacteria and helminth eggs on vegetables. Trop. Med. Int.
Hlth. 12:40-50.
Inatsu, Y., M.L. Bari, and S. Kawamoto. 2007. Application of acidified sodium
chlorite prewashing treatment to improve the food hygiene of lightly fermented
vegetables. Japan Agri. Res. Quarterly 41:17-23.
Inatsu, Y., M.L. Bari, and S. Kawamoto. 2007. Application of acidified sodium
chlorite prewashing treatment to improve the food hygiene of lightly fermented
vegetables. Japan Agri. Res. Quarterly 41:17-23.
Inatsu, Y., M.L. Bari, and S. Kawamoto. 2007. Application of acidified sodium
chlorite prewashing treatment to improve the food hygiene of lightly fermented
vegetables. Japan Agri. Res. Quarterly 41:17-23.
Inatsu, Y., M.L. Bari, and S. Kawamoto. 2007. Application of acidified sodium
chlorite prewashing treatment to improve the food hygiene of lightly fermented
vegetables. Japan Agri. Res. Quarterly 41:17-23.
Amoah, P., P. Drechsel, R.C. Abaidoo, and A. Klutse. 2007. Effectiveness of
common and improved sanitary washing methods in selected cities of West Africa for
the reduction of coliform bacteria and helminth eggs on vegetables. Trop. Med. Int.
Hlth. 12:40-50.
Amoah, P., P. Drechsel, R.C. Abaidoo, and A. Klutse. 2007. Effectiveness of
common and improved sanitary washing methods in selected cities of West Africa for
the reduction of coliform bacteria and helminth eggs on vegetables. Trop. Med. Int.
Hlth. 12:40-50.
Chang, C.-M. and T.J. Fang. 2007. Survival of Escherichia coli O157:H7 and
Salmonella enterica serovars Typhimurium in iceberg lettuce and the antimicrobial
effect of rice vinegar against E. coli O157:H7. Food Microbiol. 24:745-751.
Fisher, K. and C.A. Phillips. 2006. The effect of lemon, orange, and bergamot
essential oils and their components on the survival of Campylobacter jejuni,
Escherichia coli O157:H7, Listeria monocytogenes, Bacillus cereus and
Staphylococcus aureus in vitro and in food systems. J. Appl. Microbiol. 101:12321240.
Fisher, K. and C.A. Phillips. 2006. The effect of lemon, orange, and bergamot
essential oils and their components on the survival of Campylobacter jejuni,
Escherichia coli O157:H7, Listeria monocytogenes, Bacillus cereus and
Staphylococcus aureus in vitro and in food systems. J. Appl. Microbiol. 101:12321240.
Fisher, K. and C.A. Phillips. 2006. The effect of lemon, orange, and bergamot
essential oils and their components on the survival of Campylobacter jejuni,
Escherichia coli O157:H7, Listeria monocytogenes, Bacillus cereus and
Staphylococcus aureus in vitro and in food systems. J. Appl. Microbiol. 101:12321240.
Fisher, K. and C.A. Phillips. 2006. The effect of lemon, orange, and bergamot
essential oils and their components on the survival of Campylobacter jejuni,
Escherichia coli O157:H7, Listeria monocytogenes, Bacillus cereus and
Staphylococcus aureus in vitro and in food systems. J. Appl. Microbiol. 101:12321240.
Osman, M., M.E. Janes, R. Story, R. Nannapaneni, and M.G. Johnston. 2006.
Differential killing activity of cetylpyridinium chloride with or without bacto
neutralizing buffer quench against firmly adhered Salmonella Gaminara and Shigella
sonnei on cut lettuce stored at 4°C. J. Food Prot. 69:1286-1291.
Osman, M., M.E. Janes, R. Story, R. Nannapaneni, and M.G. Johnston. 2006.
Differential killing activity of cetylpyridinium chloride with or without bacto
neutralizing buffer quench against firmly adhered Salmonella Gaminara and Shigella
sonnei on cut lettuce stored at 4°C. J. Food Prot. 69:1286-1291.
Martínez-Sánchez, A., A. Allende, R.N. Bennett, F. Ferreres, and M.I. Gil. 2006.
Microbial, nutritional and sensory quality of rocket leaves as affected by different
sanitizers. Postharv. Biol. Technol. 42:86-97.
Kondo, N., M. Murata, and K. Isshiki. 2006. Efficiency of sodium hypochlorite,
fumaric acid, and mild heat in killing native microflora and Escherichia coli
O157:H7, Salmonella Typhimurium DT104, and Staphylococcus aureus attached to
fresh-cut lettuce. J. Food Prot. 69:323-329.
Kim, H., J.-H. Ryu, and L.R. Beuchat. 2006. Survival of Enterobacter sakazakii on
fresh produce as affected by temperature, and effectiveness of sanitizers for its
elimination. Int. J. Food Microbiol. 111:134-143.
Hellström, S., R. Kervinen, M. Lyly, R. Ahvenainen-Rantala, and H. Korkeala. 2006.
Efficacy of disinfectants to reduce Listeria monocytogenes on precut Iceberg lettuce.
J. Food Prot. 69:1565-1570.
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.
Kondo, N., M. Murata, and K. Isshiki. 2006. Efficiency of sodium hypochlorite,
fumaric acid, and mild heat in killing native microflora and Escherichia coli
O157:H7, Salmonella Typhimurium DT104, and Staphylococcus aureus attached to
fresh-cut lettuce. J. Food Prot. 69:323-329.
Kondo, N., M. Murata, and K. Isshiki. 2006. Efficiency of sodium hypochlorite,
fumaric acid, and mild heat in killing native microflora and Escherichia coli
O157:H7, Salmonella Typhimurium DT104, and Staphylococcus aureus attached to
fresh-cut lettuce. J. Food Prot. 69:323-329.
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 25
Word table categorizing studies investigating chemical interventions applied during processing of leafy greens
(last updated 1/10/2014)
Type of leafy green
lettuce, iceberg
Chemical agent
chlorine (sodium and
calcium hypochlorites)
Pathogen/Surrogate/Toxin
microflora, mesophiles
Year
2006
lettuce, mesclun
chlorine (sodium and
calcium hypochlorites)
microflora, mesophiles
2006
lettuce, romaine
chlorine (sodium and
calcium hypochlorites)
microflora, mesophiles
2006
lettuce, romaine
chlorine dioxide
E. coli O157:H7
2006
lettuce, iceberg
chlorine dioxide
Enterobacter sakazakii
2006
lettuce, romaine
chlorine dioxide
Salmonella
2006
cabbage
citral essential oil
Bacillus cereus
2006
cabbage
citral essential oil
E. coli O157:H7
2006
cabbage
citral essential oil
L. monocytogenes
2006
cabbage
citral essential oil
Staphylococcus aureus
2006
lettuce, iceberg
citric acid
L. monocytogenes
2006
lettuce, iceberg
electrolyzed water
Enterobacteriaceae
2006
lettuce, iceberg
fumaric acid
E. coli O157:H7
2006
lettuce, iceberg
fumaric acid
Salmonella Typhimurium
DT104
2006
lettuce, iceberg
fumaric acid
Staphylococcus aureus
2006
sprouts, mung bean
hydrogen peroxide
Listeria monocytogenes
2006
rocket leaves
lactic acid (Purac)
coliforms
2006
lettuce
lemon solution, 13%
L. innocua
2006
cabbage
linalool essential oil
Bacillus cereus
2006
cabbage
linalool essential oil
E. coli O157:H7
2006
cabbage
linalool essential oil
L. monocytogenes
2006
Reference
Simmons, J.L., J.-H. Ryu, and L.R. Beuchat. 2006. Comparison of treatment of freshcut lettuce and diced tomatoes with sodium hypochlorite and calcium hypochlorite
for effects on microbiological and sensory qualities. Food Prot. Trends 26:662-667.
Simmons, J.L., J.-H. Ryu, and L.R. Beuchat. 2006. Comparison of treatment of freshcut lettuce and diced tomatoes with sodium hypochlorite and calcium hypochlorite
for effects on microbiological and sensory qualities. Food Prot. Trends 26:662-667.
Simmons, J.L., J.-H. Ryu, and L.R. Beuchat. 2006. Comparison of treatment of freshcut lettuce and diced tomatoes with sodium hypochlorite and calcium hypochlorite
for effects on microbiological and sensory qualities. Food Prot. Trends 26:662-667.
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.
Kim, H., J.-H. Ryu, and L.R. Beuchat. 2006. Survival of Enterobacter sakazakii on
fresh produce as affected by temperature, and effectiveness of sanitizers for its
elimination. Int. J. Food Microbiol. 111:134-143.
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.
Fisher, K. and C.A. Phillips. 2006. The effect of lemon, orange, and bergamot
essential oils and their components on the survival of Campylobacter jejuni,
Escherichia coli O157:H7, Listeria monocytogenes, Bacillus cereus and
Staphylococcus aureus in vitro and in food systems. J. Appl. Microbiol. 101:12321240.
Fisher, K. and C.A. Phillips. 2006. The effect of lemon, orange, and bergamot
essential oils and their components on the survival of Campylobacter jejuni,
Escherichia coli O157:H7, Listeria monocytogenes, Bacillus cereus and
Staphylococcus aureus in vitro and in food systems. J. Appl. Microbiol. 101:12321240.
Fisher, K. and C.A. Phillips. 2006. The effect of lemon, orange, and bergamot
essential oils and their components on the survival of Campylobacter jejuni,
Escherichia coli O157:H7, Listeria monocytogenes, Bacillus cereus and
Staphylococcus aureus in vitro and in food systems. J. Appl. Microbiol. 101:12321240.
Fisher, K. and C.A. Phillips. 2006. The effect of lemon, orange, and bergamot
essential oils and their components on the survival of Campylobacter jejuni,
Escherichia coli O157:H7, Listeria monocytogenes, Bacillus cereus and
Staphylococcus aureus in vitro and in food systems. J. Appl. Microbiol. 101:12321240.
Hellström, S., R. Kervinen, M. Lyly, R. Ahvenainen-Rantala, and H. Korkeala. 2006.
Efficacy of disinfectants to reduce Listeria monocytogenes on precut Iceberg lettuce.
J. Food Prot. 69:1565-1570.
Ongeng, D., F. Devlieghere, J. Debevere, J. Coosemans, and J. Ryckeboer. 2006. The
efficacy of electrolysed oxidizing water for inactivating spoilage microorganisms in
process water and on minimally processed vegetables. Int. J. Food Microbiol.
109:187-197.
Kondo, N., M. Murata, and K. Isshiki. 2006. Efficiency of sodium hypochlorite,
fumaric acid, and mild heat in killing native microflora and Escherichia coli
O157:H7, Salmonella Typhimurium DT104, and Staphylococcus aureus attached to
fresh-cut lettuce. J. Food Prot. 69:323-329.
Kondo, N., M. Murata, and K. Isshiki. 2006. Efficiency of sodium hypochlorite,
fumaric acid, and mild heat in killing native microflora and Escherichia coli
O157:H7, Salmonella Typhimurium DT104, and Staphylococcus aureus attached to
fresh-cut lettuce. J. Food Prot. 69:323-329.
Kondo, N., M. Murata, and K. Isshiki. 2006. Efficiency of sodium hypochlorite,
fumaric acid, and mild heat in killing native microflora and Escherichia coli
O157:H7, Salmonella Typhimurium DT104, and Staphylococcus aureus attached to
fresh-cut lettuce. J. Food Prot. 69:323-329.
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.
Martínez-Sánchez, A., A. Allende, R.N. Bennett, F. Ferreres, and M.I. Gil. 2006.
Microbial, nutritional and sensory quality of rocket leaves as affected by different
sanitizers. Postharv. Biol. Technol. 42:86-97.
Kilonzo-Nthenge, A., F.-C. Chen, and S.L. Godwin. 2006. Efficacy of home washing
methods in controlling surface microbial contamination on fresh produce. J. Food
Prot. 69:330-334.
Fisher, K. and C.A. Phillips. 2006. The effect of lemon, orange, and bergamot
essential oils and their components on the survival of Campylobacter jejuni,
Escherichia coli O157:H7, Listeria monocytogenes, Bacillus cereus and
Staphylococcus aureus in vitro and in food systems. J. Appl. Microbiol. 101:12321240.
Fisher, K. and C.A. Phillips. 2006. The effect of lemon, orange, and bergamot
essential oils and their components on the survival of Campylobacter jejuni,
Escherichia coli O157:H7, Listeria monocytogenes, Bacillus cereus and
Staphylococcus aureus in vitro and in food systems. J. Appl. Microbiol. 101:12321240.
Fisher, K. and C.A. Phillips. 2006. The effect of lemon, orange, and bergamot
essential oils and their components on the survival of Campylobacter jejuni,
Escherichia coli O157:H7, Listeria monocytogenes, Bacillus cereus and
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 26
Word table categorizing studies investigating chemical interventions applied during processing of leafy greens
(last updated 1/10/2014)
Type of leafy green
Chemical agent
Pathogen/Surrogate/Toxin
Year
cabbage
linalool essential oil
Staphylococcus aureus
2006
rocket leaves
ozone, aqueous
coliforms
2006
lettuce, iceberg
ozone, aqueous
microflora, mesophiles
2006
lettuce, iceberg
ozone, with and
without organic acids
E. coli O157:H7
2006
lettuce, iceberg
ozone, with and
without organic acids
L. monocytogenes
2006
lettuce, iceberg
peracetic acid
L. monocytogenes
2006
rocket leaves
peroxyacetic acid
(Tsunami)
coliforms
2006
lettuce, iceberg
peroxyacetic acid
(Tsunami)
Enterobacter sakazakii
2006
rocket leaves
sodium chlorite,
acidified (Sanova)
coliforms
2006
lettuce
Veggie Wash solution
L. innocua
2006
lettuce
vinegar solution, 5%
L. innocua
2006
lettuce, iceberg
whey permeate
microflora, psychrophiles
2006
Review
2005
leafy vegetables
cabbage, Chinese
allyl isothicyanate
E. coli
2005
cabbage, Chinese
allyl isothicyanate
L. monocytogenes
2005
cabbage, Chinese
allyl isothicyanate
Salmonella Enteritidis
2005
cabbage, Chinese
allyl isothicyanate
Staphylococcus aureus
2005
cabbage, Chinese
chitosan
E. coli
2005
cabbage, Chinese
chitosan
L. monocytogenes
2005
cabbage, Chinese
chitosan
Salmonella Enteritidis
2005
cabbage, Chinese
chitosan
Staphylococcus aureus
2005
coleslaw, dry (cabbage
and carrot)
chlorine
coliforms
2005
lettuce, iceberg
chlorine
coliforms
2005
lettuce, iceberg
chlorine
Enterobacteriaceae
2005
cabbage
chlorine
virus, bacteriophage MS2
2005
lettuce, iceberg
chlorine
virus, bacteriophage MS2
2005
Reference
Staphylococcus aureus in vitro and in food systems. J. Appl. Microbiol. 101:12321240.
Fisher, K. and C.A. Phillips. 2006. The effect of lemon, orange, and bergamot
essential oils and their components on the survival of Campylobacter jejuni,
Escherichia coli O157:H7, Listeria monocytogenes, Bacillus cereus and
Staphylococcus aureus in vitro and in food systems. J. Appl. Microbiol. 101:12321240.
Martínez-Sánchez, A., A. Allende, R.N. Bennett, F. Ferreres, and M.I. Gil. 2006.
Microbial, nutritional and sensory quality of rocket leaves as affected by different
sanitizers. Postharv. Biol. Technol. 42:86-97.
Koseki, S. and S. Isobe. 2006. Effect of ozonated water treatment on microbial
control and on browning of iceberg lettuce (Lactuca sativa L.). J. Food Prot. 69:154160.
Yuk, H.-G., M.-Y. Yoo, J.-W. Yoon, K.-D. Moon, D.L. Marshall, and D.-H. Oh.
2006. Effect of combined ozone and organic acid treatment for control of Escherichia
coli O157:H7 and Listeria monocytogenes on lettuce. J. Food Sci. 71:M83-M87.
Yuk, H.-G., M.-Y. Yoo, J.-W. Yoon, K.-D. Moon, D.L. Marshall, and D.-H. Oh.
2006. Effect of combined ozone and organic acid treatment for control of Escherichia
coli O157:H7 and Listeria monocytogenes on lettuce. J. Food Sci. 71:M83-M87.
Hellström, S., R. Kervinen, M. Lyly, R. Ahvenainen-Rantala, and H. Korkeala. 2006.
Efficacy of disinfectants to reduce Listeria monocytogenes on precut Iceberg lettuce.
J. Food Prot. 69:1565-1570.
Martínez-Sánchez, A., A. Allende, R.N. Bennett, F. Ferreres, and M.I. Gil. 2006.
Microbial, nutritional and sensory quality of rocket leaves as affected by different
sanitizers. Postharv. Biol. Technol. 42:86-97.
Kim, H., J.-H. Ryu, and L.R. Beuchat. 2006. Survival of Enterobacter sakazakii on
fresh produce as affected by temperature, and effectiveness of sanitizers for its
elimination. Int. J. Food Microbiol. 111:134-143.
Martínez-Sánchez, A., A. Allende, R.N. Bennett, F. Ferreres, and M.I. Gil. 2006.
Microbial, nutritional and sensory quality of rocket leaves as affected by different
sanitizers. Postharv. Biol. Technol. 42:86-97.
Kilonzo-Nthenge, A., F.-C. Chen, and S.L. Godwin. 2006. Efficacy of home washing
methods in controlling surface microbial contamination on fresh produce. J. Food
Prot. 69:330-334.
Kilonzo-Nthenge, A., F.-C. Chen, and S.L. Godwin. 2006. Efficacy of home washing
methods in controlling surface microbial contamination on fresh produce. J. Food
Prot. 69:330-334.
Martin-Diana, A.B., D. Rico, J. Frias, J. Mulcahy, G.T.M. Henehan, and C. BarryRyan. 2006. Whey permeate as a bio-preservative for shelf life maintenance of freshcut vegetables. Innov. Food Sci. Emerg. Technol. 7:112-123.
Artés, F. and A. Allende. 2005. Processing lines and alternative preservation
techniques to prolong the shelf-life of minimally processed leafy vegetables. Eur. J.
Hort. Sci. 70:231-245.
Inatsu, Y., M.L. Bari, S. Kawasaki, and S. Kawamoto. 2005. Effectiveness of some
natural antimicrobial compounds in controlling pathogen or spoilage bacteria in
lightly fermented Chinese cabbage. J. Food Sci. 70:M393-M397.
Inatsu, Y., M.L. Bari, S. Kawasaki, and S. Kawamoto. 2005. Effectiveness of some
natural antimicrobial compounds in controlling pathogen or spoilage bacteria in
lightly fermented Chinese cabbage. J. Food Sci. 70:M393-M397.
Inatsu, Y., M.L. Bari, S. Kawasaki, and S. Kawamoto. 2005. Effectiveness of some
natural antimicrobial compounds in controlling pathogen or spoilage bacteria in
lightly fermented Chinese cabbage. J. Food Sci. 70:M393-M397.
Inatsu, Y., M.L. Bari, S. Kawasaki, and S. Kawamoto. 2005. Effectiveness of some
natural antimicrobial compounds in controlling pathogen or spoilage bacteria in
lightly fermented Chinese cabbage. J. Food Sci. 70:M393-M397.
Inatsu, Y., M.L. Bari, S. Kawasaki, and S. Kawamoto. 2005. Effectiveness of some
natural antimicrobial compounds in controlling pathogen or spoilage bacteria in
lightly fermented Chinese cabbage. J. Food Sci. 70:M393-M397.
Inatsu, Y., M.L. Bari, S. Kawasaki, and S. Kawamoto. 2005. Effectiveness of some
natural antimicrobial compounds in controlling pathogen or spoilage bacteria in
lightly fermented Chinese cabbage. J. Food Sci. 70:M393-M397.
Inatsu, Y., M.L. Bari, S. Kawasaki, and S. Kawamoto. 2005. Effectiveness of some
natural antimicrobial compounds in controlling pathogen or spoilage bacteria in
lightly fermented Chinese cabbage. J. Food Sci. 70:M393-M397.
Inatsu, Y., M.L. Bari, S. Kawasaki, and S. Kawamoto. 2005. Effectiveness of some
natural antimicrobial compounds in controlling pathogen or spoilage bacteria in
lightly fermented Chinese cabbage. J. Food Sci. 70:M393-M397.
Cliffe-Byrnes, V. and D. O”Beirne. 2005. Effects of chlorine treatment and
packaging on the quality and shelf-life of modified atmosphere (MA) packaged
coleslaw mix. Food Control 16:707-716.
Beltran, D., M.V. Selma, A. Marín, and M.I. Gil. 2005. Ozonated water extends the
shelf life of fresh-cut lettuce. J. Agric. Food Chem. 53:5654-5663.
Baur, S., R. Klaiber, H. Wei, W.P. Hammes, and R. Carle. 2005. Effect of
temperature and chlorination of pre-washing water on shelf-life and physiological
properties of ready-to-use iceberg lettuce. Innov. Food Sci. Emerg. Technol. 6:171182.
Dawson, D.J., A. Paish, L.M. Staffell, I.J. Seymour, and H. Appleton. 2005. Survival
of viruses on fresh produce, using MS2 as a surrogate for norovirus. J. Appl.
Microbiol. 98:203-209.
Dawson, D.J., A. Paish, L.M. Staffell, I.J. Seymour, and H. Appleton. 2005. Survival
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 27
Word table categorizing studies investigating chemical interventions applied during processing of leafy greens
(last updated 1/10/2014)
Type of leafy green
Chemical agent
Pathogen/Surrogate/Toxin
Year
parsley, curly leaf
chlorine
virus, bacteriophage MS2
2005
cabbage
chlorine dioxide,
gaseous
E. coli O157:H7
2005
lettuce, iceberg
chlorine dioxide,
gaseous
E. coli O157:H7
2005
cabbage
chlorine dioxide,
gaseous
L. monocytogenes
2005
lettuce, iceberg
chlorine dioxide,
gaseous
L. monocytogenes
2005
cabbage
chlorine dioxide,
gaseous
Salmonella spp.
2005
lettuce, iceberg
chlorine dioxide,
gaseous
Salmonella spp.
2005
cabbage
citric acid, with nisin
and/or pediocin
L. monocytogenes
2005
sprouts, mung bean
citric acid, with nisin
and/or pediocin
L. monocytogenes
2005
salad, field
hydrogen peroxide
L. innocua
2005
salad, field
hydrogen peroxide
Salmonella Typhimurium
2005
sprouts, mung bean
lactate, sodium, with
nisin and/or pediocin
L. monocytogenes
2005
cabbage
lactate, sodium,, with
nisin and/or pediocin
L. monocytogenes
2005
rocket leaves
lemon juice
Salmonella typhimurium
2005
cabbage, Chinese
nisin
E. coli
2005
cabbage, Chinese
nisin
L. monocytogenes
2005
cabbage, Chinese
nisin
Salmonella Enteritidis
2005
cabbage, Chinese
nisin
Staphylococcus aureus
2005
lettuce, iceberg
ozone
coliforms
2005
lettuce, iceberg
peroxyacetic acid,
aerosolized
peroxyacetic acid,
aerosolized
peroxyacetic acid,
aerosolized
phytic acid, with nisin
and/or pediocin
E. coli O157:H7
2005
L. monocytogenes
2005
Salmonella Typhimurium
2005
L. monocytogenes
2005
phytic acid, with nisin
and/or pediocin
L. monocytogenes
2005
lettuce, iceberg
lettuce, iceberg
cabbage
sprouts, mung bean
Reference
of viruses on fresh produce, using MS2 as a surrogate for norovirus. J. Appl.
Microbiol. 98:203-209.
Dawson, D.J., A. Paish, L.M. Staffell, I.J. Seymour, and H. Appleton. 2005. Survival
of viruses on fresh produce, using MS2 as a surrogate for norovirus. J. Appl.
Microbiol. 98:203-209.
Sy, K.V., M.B. Murray, M.D. Harrison, and L.R. Beuchat. 2005. Evaluation of
gaseous chlorine dioxide as a sanitizer for killing Salmonella, Escherichia coli
O157:H7, Listeria monocytogenes, and yeasts and molds on fresh and fresh-cut
produce. J. Food Prot. 68:1176-1187.
Sy, K.V., M.B. Murray, M.D. Harrison, and L.R. Beuchat. 2005. Evaluation of
gaseous chlorine dioxide as a sanitizer for killing Salmonella, Escherichia coli
O157:H7, Listeria monocytogenes, and yeasts and molds on fresh and fresh-cut
produce. J. Food Prot. 68:1176-1187.
Sy, K.V., M.B. Murray, M.D. Harrison, and L.R. Beuchat. 2005. Evaluation of
gaseous chlorine dioxide as a sanitizer for killing Salmonella, Escherichia coli
O157:H7, Listeria monocytogenes, and yeasts and molds on fresh and fresh-cut
produce. J. Food Prot. 68:1176-1187.
Sy, K.V., M.B. Murray, M.D. Harrison, and L.R. Beuchat. 2005. Evaluation of
gaseous chlorine dioxide as a sanitizer for killing Salmonella, Escherichia coli
O157:H7, Listeria monocytogenes, and yeasts and molds on fresh and fresh-cut
produce. J. Food Prot. 68:1176-1187.
Sy, K.V., M.B. Murray, M.D. Harrison, and L.R. Beuchat. 2005. Evaluation of
gaseous chlorine dioxide as a sanitizer for killing Salmonella, Escherichia coli
O157:H7, Listeria monocytogenes, and yeasts and molds on fresh and fresh-cut
produce. J. Food Prot. 68:1176-1187.
Sy, K.V., M.B. Murray, M.D. Harrison, and L.R. Beuchat. 2005. Evaluation of
gaseous chlorine dioxide as a sanitizer for killing Salmonella, Escherichia coli
O157:H7, Listeria monocytogenes, and yeasts and molds on fresh and fresh-cut
produce. J. Food Prot. 68:1176-1187.
Bari, M.L., D.O. Ukuku, T. Kawasaki, Y. Inatsu, K. Isshiki, and S. Kawamoto. 2005.
Combined efficacy of nisin and pediocin with sodium lactate, citric acid, phytic acid,
and potassium sorbate and EDTA in reducing the Listeria monocytogenes population
of inoculated fresh-cut produce. J. Food Prot. 68:1381-1387.
Bari, M.L., D.O. Ukuku, T. Kawasaki, Y. Inatsu, K. Isshiki, and S. Kawamoto. 2005.
Combined efficacy of nisin and pediocin with sodium lactate, citric acid, phytic acid,
and potassium sorbate and EDTA in reducing the Listeria monocytogenes population
of inoculated fresh-cut produce. J. Food Prot. 68:1381-1387.
Wei, H., G. Wolf, and W.P. Hammes. 2005. Combination of warm water and
hydrogen peroxide to reduce the numbers of Salmonella Typhimurium and Listeria
innocua on field salad (Valerianella locusta). Eur. Food Res. Technol. 221:180-186.
Wei, H., G. Wolf, and W.P. Hammes. 2005. Combination of warm water and
hydrogen peroxide to reduce the numbers of Salmonella Typhimurium and Listeria
innocua on field salad (Valerianella locusta). Eur. Food Res. Technol. 221:180-186.
Bari, M.L., D.O. Ukuku, T. Kawasaki, Y. Inatsu, K. Isshiki, and S. Kawamoto. 2005.
Combined efficacy of nisin and pediocin with sodium lactate, citric acid, phytic acid,
and potassium sorbate and EDTA in reducing the Listeria monocytogenes population
of inoculated fresh-cut produce. J. Food Prot. 68:1381-1387.
Bari, M.L., D.O. Ukuku, T. Kawasaki, Y. Inatsu, K. Isshiki, and S. Kawamoto. 2005.
Combined efficacy of nisin and pediocin with sodium lactate, citric acid, phytic acid,
and potassium sorbate and EDTA in reducing the Listeria monocytogenes population
of inoculated fresh-cut produce. J. Food Prot. 68:1381-1387.
Sengun, I.Y. and M. Karapinar. 2005. Effectiveness of household natural sanitizers in
the elimination of Salmonella typhimurium on rocket (Eruca sativa Miller) and spring
onion. Int. J. Food Microbiol. 98:319-323.
Inatsu, Y., M.L. Bari, S. Kawasaki, and S. Kawamoto. 2005. Effectiveness of some
natural antimicrobial compounds in controlling pathogen or spoilage bacteria in
lightly fermented Chinese cabbage. J. Food Sci. 70:M393-M397.
Inatsu, Y., M.L. Bari, S. Kawasaki, and S. Kawamoto. 2005. Effectiveness of some
natural antimicrobial compounds in controlling pathogen or spoilage bacteria in
lightly fermented Chinese cabbage. J. Food Sci. 70:M393-M397.
Inatsu, Y., M.L. Bari, S. Kawasaki, and S. Kawamoto. 2005. Effectiveness of some
natural antimicrobial compounds in controlling pathogen or spoilage bacteria in
lightly fermented Chinese cabbage. J. Food Sci. 70:M393-M397.
Inatsu, Y., M.L. Bari, S. Kawasaki, and S. Kawamoto. 2005. Effectiveness of some
natural antimicrobial compounds in controlling pathogen or spoilage bacteria in
lightly fermented Chinese cabbage. J. Food Sci. 70:M393-M397.
Beltran, D., M.V. Selma, A. Marín, and M.I. Gil. 2005. Ozonated water extends the
shelf life of fresh-cut lettuce. J. Agric. Food Chem. 53:5654-5663.
Oh, S.-W., G.I. Dancer, and D.-H. Kang. 2005. Efficacy of aerosolized peroxyacetic
acid as a sanitizer of lettuce leaves. J. Food Prot. 68:1743-1747.
Oh, S.-W., G.I. Dancer, and D.-H. Kang. 2005. Efficacy of aerosolized peroxyacetic
acid as a sanitizer of lettuce leaves. J. Food Prot. 68:1743-1747.
Oh, S.-W., G.I. Dancer, and D.-H. Kang. 2005. Efficacy of aerosolized peroxyacetic
acid as a sanitizer of lettuce leaves. J. Food Prot. 68:1743-1747.
Bari, M.L., D.O. Ukuku, T. Kawasaki, Y. Inatsu, K. Isshiki, and S. Kawamoto. 2005.
Combined efficacy of nisin and pediocin with sodium lactate, citric acid, phytic acid,
and potassium sorbate and EDTA in reducing the Listeria monocytogenes population
of inoculated fresh-cut produce. J. Food Prot. 68:1381-1387.
Bari, M.L., D.O. Ukuku, T. Kawasaki, Y. Inatsu, K. Isshiki, and S. Kawamoto. 2005.
Combined efficacy of nisin and pediocin with sodium lactate, citric acid, phytic acid,
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 28
Word table categorizing studies investigating chemical interventions applied during processing of leafy greens
(last updated 1/10/2014)
Type of leafy green
Chemical agent
Pathogen/Surrogate/Toxin
Year
cabbage, Chinese
sodium chlorite,
acidified
E. coli O157:H7
2005
cabbage, Chinese
sodium chlorite,
acidified
E. coli O157:H7
2005
cabbage, Chinese
sodium chlorite,
acidified
L. monocytogenes
2005
cabbage, Chinese
sodium chlorite,
acidified
Salmonella Enteritidis
2005
cabbage, Chinese
sodium chlorite,
acidified
Staphylococcus aureus
2005
cabbage
sorbate, potassium,
with nisin and/or
pediocin
L. monocytogenes
2005
sprouts, mung bean
sorbate, potassium,
with nisin and/or
pediocin
L. monocytogenes
2005
rocket leaves
vinegar
Salmonella typhimurium
2005
cabbage
bicarbonate, sodium
calicivirus, feline
2004
lettuce
bicarbonate, sodium
calicivirus, feline
2004
cabbage
bicarbonate, sodium
coliphage MS2, F-specific
2004
lettuce
bicarbonate, sodium
coliphage MS2, F-specific
2004
cabbage
bicarbonate, sodium
E. coli
2004
lettuce
bicarbonate, sodium
E. coli
2004
lettuce, mixed
chitosan with lactic
acid
microflora, psychrophiles
2004
lettuce, leaf
chlorinated trisodium
phosphate
E. coli O157:H7
2004
lettuce, leaf
chlorinated trisodium
phosphate
L. monocytogenes
2004
cabbage
chlorine
calicivirus, feline
2004
lettuce
chlorine
calicivirus, feline
2004
cabbage
chlorine
coliphage MS2, F-specific
2004
lettuce
chlorine
coliphage MS2, F-specific
2004
cabbage
chlorine
E. coli
2004
lettuce
chlorine
E. coli
2004
cilantro
chlorine
E. coli O157:H7
2004
lettuce, iceberg
chlorine
L. monocytogenes
2004
Reference
and potassium sorbate and EDTA in reducing the Listeria monocytogenes population
of inoculated fresh-cut produce. J. Food Prot. 68:1381-1387.
Inatsu, Y., M.L. Bari, S. Kawasaki, K. Isshiki, and S. Kawamoto. 2005. Efficacy of
acidified sodium chlorite treatments in reducing Escherichia coli O157:H7 on
Chinese cabbage. J. Food Prot. 68:251-255.
Inatsu, Y., Y. Maeda, M.L. Bari, S. Kawasaki, and S. Kawamoto. 2005. Prewashing
with acidified sodium chlorite reduces pathogenic bacteria in lightly fermented
Chinese cabbage. J. Food Prot. 68:999-1004.
Inatsu, Y., Y. Maeda, M.L. Bari, S. Kawasaki, and S. Kawamoto. 2005. Prewashing
with acidified sodium chlorite reduces pathogenic bacteria in lightly fermented
Chinese cabbage. J. Food Prot. 68:999-1004.
Inatsu, Y., Y. Maeda, M.L. Bari, S. Kawasaki, and S. Kawamoto. 2005. Prewashing
with acidified sodium chlorite reduces pathogenic bacteria in lightly fermented
Chinese cabbage. J. Food Prot. 68:999-1004.
Inatsu, Y., Y. Maeda, M.L. Bari, S. Kawasaki, and S. Kawamoto. 2005. Prewashing
with acidified sodium chlorite reduces pathogenic bacteria in lightly fermented
Chinese cabbage. J. Food Prot. 68:999-1004.
Bari, M.L., D.O. Ukuku, T. Kawasaki, Y. Inatsu, K. Isshiki, and S. Kawamoto. 2005.
Combined efficacy of nisin and pediocin with sodium lactate, citric acid, phytic acid,
and potassium sorbate and EDTA in reducing the Listeria monocytogenes population
of inoculated fresh-cut produce. J. Food Prot. 68:1381-1387.
Bari, M.L., D.O. Ukuku, T. Kawasaki, Y. Inatsu, K. Isshiki, and S. Kawamoto. 2005.
Combined efficacy of nisin and pediocin with sodium lactate, citric acid, phytic acid,
and potassium sorbate and EDTA in reducing the Listeria monocytogenes population
of inoculated fresh-cut produce. J. Food Prot. 68:1381-1387.
Sengun, I.Y. and M. Karapinar. 2005. Effectiveness of household natural sanitizers in
the elimination of Salmonella typhimurium on rocket (Eruca sativa Miller) and spring
onion. Int. J. Food Microbiol. 98:319-323.
Allwood, P.B., Y.S. Malik, C.W. Hedberg, and S.M. Goyal. 2004. Effect of
temperature and sanitizers on the survival of feline calicivirus, Escherichia coli, and
F-specific coliphage MS2 on leafy salad vegetables. J. Food Prot. 67:1451-1456.
Allwood, P.B., Y.S. Malik, C.W. Hedberg, and S.M. Goyal. 2004. Effect of
temperature and sanitizers on the survival of feline calicivirus, Escherichia coli, and
F-specific coliphage MS2 on leafy salad vegetables. J. Food Prot. 67:1451-1456.
Allwood, P.B., Y.S. Malik, C.W. Hedberg, and S.M. Goyal. 2004. Effect of
temperature and sanitizers on the survival of feline calicivirus, Escherichia coli, and
F-specific coliphage MS2 on leafy salad vegetables. J. Food Prot. 67:1451-1456.
Allwood, P.B., Y.S. Malik, C.W. Hedberg, and S.M. Goyal. 2004. Effect of
temperature and sanitizers on the survival of feline calicivirus, Escherichia coli, and
F-specific coliphage MS2 on leafy salad vegetables. J. Food Prot. 67:1451-1456.
Allwood, P.B., Y.S. Malik, C.W. Hedberg, and S.M. Goyal. 2004. Effect of
temperature and sanitizers on the survival of feline calicivirus, Escherichia coli, and
F-specific coliphage MS2 on leafy salad vegetables. J. Food Prot. 67:1451-1456.
Allwood, P.B., Y.S. Malik, C.W. Hedberg, and S.M. Goyal. 2004. Effect of
temperature and sanitizers on the survival of feline calicivirus, Escherichia coli, and
F-specific coliphage MS2 on leafy salad vegetables. J. Food Prot. 67:1451-1456.
Devlieghere, F., A. Vermeulen, and J. Debevere. 2004. Chitosan: antimicrobial
activity, interactions with food components and applicability as a coating on fruit and
vegetables. Food Microbiol. 21:703-714.
Rodgers, S.L., J.N. Cash, M. Siddiq, and E.T. Ryser. 2004. A comparison of different
chemical sanitizers for inactivating Escherichia coli O157:H7 and Listeria
monocytogenes in solution and on apples, lettuce, strawberries, and cantaloupe. J.
Food Prot. 67:721-731.
Rodgers, S.L., J.N. Cash, M. Siddiq, and E.T. Ryser. 2004. A comparison of different
chemical sanitizers for inactivating Escherichia coli O157:H7 and Listeria
monocytogenes in solution and on apples, lettuce, strawberries, and cantaloupe. J.
Food Prot. 67:721-731.
Allwood, P.B., Y.S. Malik, C.W. Hedberg, and S.M. Goyal. 2004. Effect of
temperature and sanitizers on the survival of feline calicivirus, Escherichia coli, and
F-specific coliphage MS2 on leafy salad vegetables. J. Food Prot. 67:1451-1456.
Allwood, P.B., Y.S. Malik, C.W. Hedberg, and S.M. Goyal. 2004. Effect of
temperature and sanitizers on the survival of feline calicivirus, Escherichia coli, and
F-specific coliphage MS2 on leafy salad vegetables. J. Food Prot. 67:1451-1456.
Allwood, P.B., Y.S. Malik, C.W. Hedberg, and S.M. Goyal. 2004. Effect of
temperature and sanitizers on the survival of feline calicivirus, Escherichia coli, and
F-specific coliphage MS2 on leafy salad vegetables. J. Food Prot. 67:1451-1456.
Allwood, P.B., Y.S. Malik, C.W. Hedberg, and S.M. Goyal. 2004. Effect of
temperature and sanitizers on the survival of feline calicivirus, Escherichia coli, and
F-specific coliphage MS2 on leafy salad vegetables. J. Food Prot. 67:1451-1456.
Allwood, P.B., Y.S. Malik, C.W. Hedberg, and S.M. Goyal. 2004. Effect of
temperature and sanitizers on the survival of feline calicivirus, Escherichia coli, and
F-specific coliphage MS2 on leafy salad vegetables. J. Food Prot. 67:1451-1456.
Allwood, P.B., Y.S. Malik, C.W. Hedberg, and S.M. Goyal. 2004. Effect of
temperature and sanitizers on the survival of feline calicivirus, Escherichia coli, and
F-specific coliphage MS2 on leafy salad vegetables. J. Food Prot. 67:1451-1456.
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.
Beuchat, L.R., B.B. Adler, and M.M. Lang. 2004. Efficacy of chlorine and a
peroxyacetic acid sanitizer in killing Listeria monocytogenes on iceberg and romaine
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 29
Word table categorizing studies investigating chemical interventions applied during processing of leafy greens
(last updated 1/10/2014)
Type of leafy green
Chemical agent
Pathogen/Surrogate/Toxin
Year
lettuce, iceberg
chlorine
L. monocytogenes
2004
lettuce, romaine
chlorine
L. monocytogenes
2004
lettuce, leaf
chlorine dioxide
E. coli O157:H7
2004
lettuce, leaf
chlorine dioxide
L. monocytogenes
2004
lettuce
chlorine dioxide,
gaseous
chlorine dioxide,
gaseous
chlorine dioxide,
gaseous
electrolyzed water,
acidic
electrolyzed water,
acidic
E. coli O157:H7
2004
L. monocytogenes
2004
Salmonella spp.
2004
E. coli O157:H7
2004
Enterobacteriaceae
2004
electrolyzed water,
acidic
electrolyzed water,
acidic and alkaline
L. monocytogenes
2004
E. coli O157:H7
2004
lettuce, head
electrolyzed water,
acidic and alkaline
Salmonella spp.
2004
lettuce, iceberg
FIT antibacterial
solution
L. monocytogenes
2004
cabbage
hydrogen peroxide
calicivirus, feline
2004
lettuce
hydrogen peroxide
calicivirus, feline
2004
cabbage
hydrogen peroxide
coliphage MS2, F-specific
2004
lettuce
hydrogen peroxide
coliphage MS2, F-specific
2004
cabbage
hydrogen peroxide
E. coli
2004
lettuce
hydrogen peroxide
E. coli
2004
lettuce, leaf
ozone
E. coli O157:H7
2004
cilantro
ozone
Enterobacteriaceae
2004
lettuce, leaf
ozone
L. monocytogenes
2004
lettuce, leaf
peroxyaceetic acid
E. coli O157:H7
2004
lettuce, leaf
peroxyaceetic acid
L. monocytogenes
2004
cabbage
peroxyacetic acid
calicivirus, feline
2004
lettuce
lettuce
lettuce, iceberg
cilantro
lettuce, iceberg
lettuce, head
Reference
lettuce using simulated commercial processing conditions. J. Food Prot. 67:12381242.
Burnett, A.B., M.H. Iturriaga, E.F. Escartin, C.A. Pettigrew, and L.R. Beuchat. 2004.
Influence of variations in methodology on populations of Listeria monocytogenes
recovered from lettuce treated with sanitizers. J. Food Prot. 67:742-750.
Beuchat, L.R., B.B. Adler, and M.M. Lang. 2004. Efficacy of chlorine and a
peroxyacetic acid sanitizer in killing Listeria monocytogenes on iceberg and romaine
lettuce using simulated commercial processing conditions. J. Food Prot. 67:12381242.
Rodgers, S.L., J.N. Cash, M. Siddiq, and E.T. Ryser. 2004. A comparison of different
chemical sanitizers for inactivating Escherichia coli O157:H7 and Listeria
monocytogenes in solution and on apples, lettuce, strawberries, and cantaloupe. J.
Food Prot. 67:721-731.
Rodgers, S.L., J.N. Cash, M. Siddiq, and E.T. Ryser. 2004. A comparison of different
chemical sanitizers for inactivating Escherichia coli O157:H7 and Listeria
monocytogenes in solution and on apples, lettuce, strawberries, and cantaloupe. J.
Food Prot. 67:721-731.
Lee, S.-Y., M. Costello, and D.-H. Kang. 2004. Efficacy of chlorine dioxide gas as a
sanitizer of lettuce leaves. J. Food Prot. 67:1371-1376.
Lee, S.-Y., M. Costello, and D.-H. Kang. 2004. Efficacy of chlorine dioxide gas as a
sanitizer of lettuce leaves. J. Food Prot. 67:1371-1376.
Lee, S.-Y., M. Costello, and D.-H. Kang. 2004. Efficacy of chlorine dioxide gas as a
sanitizer of lettuce leaves. J. Food Prot. 67:1371-1376.
Koseki, S., S. Isobe, and K. Itoh. 2004. Efficacy of acidic electrolyzed water ice for
pathogen control on lettuce. J. Food Prot. 67:2544-2549.
Wang, H., H. Feng, and Y. Luo. 2004. Microbial reduction and storage quality of
fresh-cut cilantro washed with acidic electrolyzed water and aqueous ozone. Food
Res. Int. 37:949-956.
Koseki, S., S. Isobe, and K. Itoh. 2004. Efficacy of acidic electrolyzed water ice for
pathogen control on lettuce. J. Food Prot. 67:2544-2549.
Koseki, S., K. Yoshida, Y. Kamitani, S. Isobe, and K. Itoh. 2004. Effect of mild heat
pre-treatment with alkaline electrolyzed water on the efficacy of acidic electrolyzed
water against Escherichia coli O157:H7 and Salmonella on lettuce. Food Microbiol.
21:559-566.
Koseki, S., K. Yoshida, Y. Kamitani, S. Isobe, and K. Itoh. 2004. Effect of mild heat
pre-treatment with alkaline electrolyzed water on the efficacy of acidic electrolyzed
water against Escherichia coli O157:H7 and Salmonella on lettuce. Food Microbiol.
21:559-566.
Burnett, A.B., M.H. Iturriaga, E.F. Escartin, C.A. Pettigrew, and L.R. Beuchat. 2004.
Influence of variations in methodology on populations of Listeria monocytogenes
recovered from lettuce treated with sanitizers. J. Food Prot. 67:742-750.
Allwood, P.B., Y.S. Malik, C.W. Hedberg, and S.M. Goyal. 2004. Effect of
temperature and sanitizers on the survival of feline calicivirus, Escherichia coli, and
F-specific coliphage MS2 on leafy salad vegetables. J. Food Prot. 67:1451-1456.
Allwood, P.B., Y.S. Malik, C.W. Hedberg, and S.M. Goyal. 2004. Effect of
temperature and sanitizers on the survival of feline calicivirus, Escherichia coli, and
F-specific coliphage MS2 on leafy salad vegetables. J. Food Prot. 67:1451-1456.
Allwood, P.B., Y.S. Malik, C.W. Hedberg, and S.M. Goyal. 2004. Effect of
temperature and sanitizers on the survival of feline calicivirus, Escherichia coli, and
F-specific coliphage MS2 on leafy salad vegetables. J. Food Prot. 67:1451-1456.
Allwood, P.B., Y.S. Malik, C.W. Hedberg, and S.M. Goyal. 2004. Effect of
temperature and sanitizers on the survival of feline calicivirus, Escherichia coli, and
F-specific coliphage MS2 on leafy salad vegetables. J. Food Prot. 67:1451-1456.
Allwood, P.B., Y.S. Malik, C.W. Hedberg, and S.M. Goyal. 2004. Effect of
temperature and sanitizers on the survival of feline calicivirus, Escherichia coli, and
F-specific coliphage MS2 on leafy salad vegetables. J. Food Prot. 67:1451-1456.
Allwood, P.B., Y.S. Malik, C.W. Hedberg, and S.M. Goyal. 2004. Effect of
temperature and sanitizers on the survival of feline calicivirus, Escherichia coli, and
F-specific coliphage MS2 on leafy salad vegetables. J. Food Prot. 67:1451-1456.
Rodgers, S.L., J.N. Cash, M. Siddiq, and E.T. Ryser. 2004. A comparison of different
chemical sanitizers for inactivating Escherichia coli O157:H7 and Listeria
monocytogenes in solution and on apples, lettuce, strawberries, and cantaloupe. J.
Food Prot. 67:721-731.
Wang, H., H. Feng, and Y. Luo. 2004. Microbial reduction and storage quality of
fresh-cut cilantro washed with acidic electrolyzed water and aqueous ozone. Food
Res. Int. 37:949-956.
Rodgers, S.L., J.N. Cash, M. Siddiq, and E.T. Ryser. 2004. A comparison of different
chemical sanitizers for inactivating Escherichia coli O157:H7 and Listeria
monocytogenes in solution and on apples, lettuce, strawberries, and cantaloupe. J.
Food Prot. 67:721-731.
Rodgers, S.L., J.N. Cash, M. Siddiq, and E.T. Ryser. 2004. A comparison of different
chemical sanitizers for inactivating Escherichia coli O157:H7 and Listeria
monocytogenes in solution and on apples, lettuce, strawberries, and cantaloupe. J.
Food Prot. 67:721-731.
Rodgers, S.L., J.N. Cash, M. Siddiq, and E.T. Ryser. 2004. A comparison of different
chemical sanitizers for inactivating Escherichia coli O157:H7 and Listeria
monocytogenes in solution and on apples, lettuce, strawberries, and cantaloupe. J.
Food Prot. 67:721-731.
Allwood, P.B., Y.S. Malik, C.W. Hedberg, and S.M. Goyal. 2004. Effect of
temperature and sanitizers on the survival of feline calicivirus, Escherichia coli, and
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 30
Word table categorizing studies investigating chemical interventions applied during processing of leafy greens
(last updated 1/10/2014)
Type of leafy green
Chemical agent
Pathogen/Surrogate/Toxin
Year
lettuce
peroxyacetic acid
calicivirus, feline
2004
cabbage
peroxyacetic acid
coliphage MS2, F-specific
2004
lettuce
peroxyacetic acid
coliphage MS2, F-specific
2004
cabbage
peroxyacetic acid
E. coli
2004
lettuce
peroxyacetic acid
E. coli
2004
lettuce, iceberg
peroxyacetic acid
L. monocytogenes
2004
lettuce, romaine
peroxyacetic acid
L. monocytogenes
2004
cabbage, white
sodium
dichloroisocyanurate
coliforms
2004
lettuce, butterhead
sodium
dichloroisocyanurate
coliforms
2004
Review
2003
sprouts
lettuce, iceberg
acetic acid
E. coli
2003
lettuce
cetylpyridinium
chlorine
E. coli O157:H7
2003
lettuce
cetylpyridinium
chlorine
Salmonella Typhimurium
2003
lettuce, iceberg
chlorine
E. coli
2003
sprouts, alfalfa seed
chlorine
Salmonella spp.
2003
lettuce, iceberg
dichloroisocyanurate,
sodium
E. coli
2003
lettuce, romaine
electrolyzed water
E. coli O157:H7
2003
lettuce, romaine
electrolyzed water
L. monocytogenes
2003
lettuce, romaine
electrolyzed water
Salmonella Typhimurium
2003
lettuce, head
electrolyzed water,
acidic
E. coli O157:H7
2003
lettuce, head
electrolyzed water,
acidic
Salmonella spp.
2003
sprouts, alfalfa seed
electrolyzed water,
acidic
Salmonella spp.
2003
sprouts, alfalfa
ozone
E. coli O157:H7
2003
sprouts, alfalfa seed
ozone
L. monocytogenes
2003
lettuce, iceberg
peracetic acid
E. coli
2003
produce, fresh-cut
Review
2003
Reference
F-specific coliphage MS2 on leafy salad vegetables. J. Food Prot. 67:1451-1456.
Allwood, P.B., Y.S. Malik, C.W. Hedberg, and S.M. Goyal. 2004. Effect of
temperature and sanitizers on the survival of feline calicivirus, Escherichia coli, and
F-specific coliphage MS2 on leafy salad vegetables. J. Food Prot. 67:1451-1456.
Allwood, P.B., Y.S. Malik, C.W. Hedberg, and S.M. Goyal. 2004. Effect of
temperature and sanitizers on the survival of feline calicivirus, Escherichia coli, and
F-specific coliphage MS2 on leafy salad vegetables. J. Food Prot. 67:1451-1456.
Allwood, P.B., Y.S. Malik, C.W. Hedberg, and S.M. Goyal. 2004. Effect of
temperature and sanitizers on the survival of feline calicivirus, Escherichia coli, and
F-specific coliphage MS2 on leafy salad vegetables. J. Food Prot. 67:1451-1456.
Allwood, P.B., Y.S. Malik, C.W. Hedberg, and S.M. Goyal. 2004. Effect of
temperature and sanitizers on the survival of feline calicivirus, Escherichia coli, and
F-specific coliphage MS2 on leafy salad vegetables. J. Food Prot. 67:1451-1456.
Allwood, P.B., Y.S. Malik, C.W. Hedberg, and S.M. Goyal. 2004. Effect of
temperature and sanitizers on the survival of feline calicivirus, Escherichia coli, and
F-specific coliphage MS2 on leafy salad vegetables. J. Food Prot. 67:1451-1456.
Beuchat, L.R., B.B. Adler, and M.M. Lang. 2004. Efficacy of chlorine and a
peroxyacetic acid sanitizer in killing Listeria monocytogenes on iceberg and romaine
lettuce using simulated commercial processing conditions. J. Food Prot. 67:12381242.
Beuchat, L.R., B.B. Adler, and M.M. Lang. 2004. Efficacy of chlorine and a
peroxyacetic acid sanitizer in killing Listeria monocytogenes on iceberg and romaine
lettuce using simulated commercial processing conditions. J. Food Prot. 67:12381242.
Nicholl, P., S. Mcinerney, and M. Prendergast. 2004. Growth dynamics of indigenous
microbial populations on vegetables after decontamination and during refrigerated
storage. J. Food Proc. Preserv. 28:442-459.
Nicholl, P., S. Mcinerney, and M. Prendergast. 2004. Growth dynamics of indigenous
microbial populations on vegetables after decontamination and during refrigerated
storage. J. Food Proc. Preserv. 28:442-459.
Montville, R. and D.W. Schaffner. 2004. Analysis of published sprout seed
sanitization studies shows treatments are highly variable. J. Food Prot. 67:758-765.
Nascimento, M.S., N. Silva, M.P.L.M. Catanozi, and K.C. Silva. 2003. Effects of
different disinfection treatments on the natural microbiota of lettuce. J. Food Prot.
66:1697-1700.
Yang, H., Y. Cheng, B.L. Swem, and Y. Li. 2003. Efficacy of cetylpyridinium
chlorine on Salmonella Typhimurium and Escherichia coli O157:H7 in immersion
spray treatment of fresh-cut lettuce. J. Food Sci. 68:1008-1012.
Yang, H., Y. Cheng, B.L. Swem, and Y. Li. 2003. Efficacy of cetylpyridinium
chlorine on Salmonella Typhimurium and Escherichia coli O157:H7 in immersion
spray treatment of fresh-cut lettuce. J. Food Sci. 68:1008-1012.
Nascimento, M.S., N. Silva, M.P.L.M. Catanozi, and K.C. Silva. 2003. Effects of
different disinfection treatments on the natural microbiota of lettuce. J. Food Prot.
66:1697-1700.
Kim, C., Y.-C. Hung, R.E. Brackett, and C.-S. Lin. 2003. Efficacy of electrolyzed
oxidizing water in inactivating Salmonella on alfalfa seeds and sprouts. J. Food Prot.
66:208-214.
Nascimento, M.S., N. Silva, M.P.L.M. Catanozi, and K.C. Silva. 2003. Effects of
different disinfection treatments on the natural microbiota of lettuce. J. Food Prot.
66:1697-1700.
Yang, H., B.L. Swem, and Y. Li. 2003. The effect of pH on inactivation of
pathogenic bacteria on fresh-cut lettuce by dipping treatment with electrolyzed water.
J. Food Sci. 68:1013-1017.
Yang, H., B.L. Swem, and Y. Li. 2003. The effect of pH on inactivation of
pathogenic bacteria on fresh-cut lettuce by dipping treatment with electrolyzed water.
J. Food Sci. 68:1013-1017.
Yang, H., B.L. Swem, and Y. Li. 2003. The effect of pH on inactivation of
pathogenic bacteria on fresh-cut lettuce by dipping treatment with electrolyzed water.
J. Food Sci. 68:1013-1017.
Koseki, S., K. Yoshida, Y. Kamitani, and K. Itoh. 2003. Influence of inoculation
method, spot inoculation site, and inoculation size on the efficacy of acidic
electrolyzed water against pathogens on lettuce. J. Food Prot. 66:2010-2016.
Koseki, S., K. Yoshida, Y. Kamitani, and K. Itoh. 2003. Influence of inoculation
method, spot inoculation site, and inoculation size on the efficacy of acidic
electrolyzed water against pathogens on lettuce. J. Food Prot. 66:2010-2016.
Kim, C., Y.-C. Hung, R.E. Brackett, and C.-S. Lin. 2003. Efficacy of electrolyzed
oxidizing water in inactivating Salmonella on alfalfa seeds and sprouts. J. Food Prot.
66:208-214.
Sharma, R.R., Demircin, L.R. Beuchat, and W.F. Fett. 2003. Application of ozone for
inactivation of Escherichia coli O157:H7 on inoculated alfalfa sprouts. J. Food Proc.
Preserv. 27:51-64.
Wade, W.N., A.J. Scouten, K.H. McWatters, R.L. Wick, A. Demirci, W.F. Fett, and
L.R. Beuchat. 2003. Efficacy of ozone in killing Listeria monocytognes on alfalfa
seeds and sprouts and effects on sensory quality of sprouts. J. Food Prot. 66:44-51.
Nascimento, M.S., N. Silva, M.P.L.M. Catanozi, and K.C. Silva. 2003. Effects of
different disinfection treatments on the natural microbiota of lettuce. J. Food Prot.
66:1697-1700.
Parish, M.E., L.R. Beuchat, T.V. Suslow, L.J. Harris, E.H. Garrett, J.N. Farber,
and F.F. Busta. 2003. Methods to reduce/eliminate pathogens from fresh and
fresh-cut produce. Compr. Rev. Food Sci. Food Safety 2S:161.
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 31
Word table categorizing studies investigating chemical interventions applied during processing of leafy greens
(last updated 1/10/2014)
Type of leafy green
lettuce, green leaf
Chemical agent
sodium lauryl sulfate
Pathogen/Surrogate/Toxin
Salmonella spp.
Year
2003
lettuce, green leaf
sodium lauryl sulfate
Shigella spp.
2003
lettuce, green leaf
Tween 80
Salmonella spp.
2003
lettuce, green leaf
Tween 80
Shigella spp.
2003
lettuce, head
Victory produce wash
microflora, total aerobic
2003
lettuce, iceberg
vinegar
E. coli
2003
coleslaw, dry shredded
(80% cabbage, 20%
carrot)
lettuce, iceberg
ascorbic acid
E. coli
2002
ascorbic acid
E. coli
2002
coleslaw, dry shredded
(80% cabbage, 20%
carrot)
lettuce, iceberg
ascorbic acid
L. innocua
2002
ascorbic acid
L. innocua
2002
coleslaw, dry shredded
(80% cabbage, 20%
carrot)
lettuce, iceberg
chlorine
E. coli
2002
chlorine
E. coli
2002
lettuce, iceberg
chlorine
E. coli O157:H7
2002
coleslaw, dry shredded
(80% cabbage, 20%
carrot)
lettuce, iceberg
chlorine
L. innocua
2002
chlorine
L. innocua
2002
lettuce, iceberg
chlorine
L. monocytogenes
2002
sprouts, mung bean
chlorine
L. monocytogenes
2002
sprouts, mung bean
chlorine
Salmonella Typhimurium
2002
lettuce, romaine
chlorine dioxide,
aqueous
E. coli O157:H7
2002
sprouts, mung bean
chlorous acid
L. monocytogenes
2002
sprouts, mung bean
chlorous acid
Salmonella Typhimurium
2002
coleslaw, dry shredded
(80% cabbage, 20%
carrot)
lettuce, iceberg
citric acid
E. coli
2002
citric acid
E. coli
2002
coleslaw, dry shredded
(80% cabbage, 20%
carrot)
lettuce, iceberg
citric acid
L. innocua
2002
citric acid
L. innocua
2002
lettuce, head
electrolyzed water,
acidic
electrolyzed water,
acidic
hydrogen peroxide
Bacillus cereus
2002
coliforms
2002
E. coli O157:H7
2002
lettuce, head
lettuce, iceberg
Reference
Raiden, R.M., S.S. Sumner, J.D. Eifert, and M.D. Pierson. 2003. Efficacy of
detergents in removing Salmonella and Shigella spp. from the surface of fresh
produce. J. Food Prot. 66:2210-2215.
Raiden, R.M., S.S. Sumner, J.D. Eifert, and M.D. Pierson. 2003. Efficacy of
detergents in removing Salmonella and Shigella spp. from the surface of fresh
produce. J. Food Prot. 66:2210-2215.
Raiden, R.M., S.S. Sumner, J.D. Eifert, and M.D. Pierson. 2003. Efficacy of
detergents in removing Salmonella and Shigella spp. from the surface of fresh
produce. J. Food Prot. 66:2210-2215.
Raiden, R.M., S.S. Sumner, J.D. Eifert, and M.D. Pierson. 2003. Efficacy of
detergents in removing Salmonella and Shigella spp. from the surface of fresh
produce. J. Food Prot. 66:2210-2215.
Smith, S., M. Dunbar, D. Tucker, and D.W. Schaffner. 2003. Efficacy of a
commercial produce wash on bacterial contamination of lettuce in a food service
setting. J. Food Prot. 66:2359-2361.
Nascimento, M.S., N. Silva, M.P.L.M. Catanozi, and K.C. Silva. 2003. Effects of
different disinfection treatments on the natural microbiota of lettuce. J. Food Prot.
66:1697-1700.
Francis, G.A. and D. O’Beirne. 2002. Effects of vegetable type and antimicrobial
dipping on survival and growth of Listeria innocua and E. coli. Int. J. Food Sci.
Technol. 37:711-718.
Francis, G.A. and D. O’Beirne. 2002. Effects of vegetable type and antimicrobial
dipping on survival and growth of Listeria innocua and E. coli. Int. J. Food Sci.
Technol. 37:711-718.
Francis, G.A. and D. O’Beirne. 2002. Effects of vegetable type and antimicrobial
dipping on survival and growth of Listeria innocua and E. coli. Int. J. Food Sci.
Technol. 37:711-718.
Francis, G.A. and D. O’Beirne. 2002. Effects of vegetable type and antimicrobial
dipping on survival and growth of Listeria innocua and E. coli. Int. J. Food Sci.
Technol. 37:711-718.
Francis, G.A. and D. O’Beirne. 2002. Effects of vegetable type and antimicrobial
dipping on survival and growth of Listeria innocua and E. coli. Int. J. Food Sci.
Technol. 37:711-718.
Francis, G.A. and D. O’Beirne. 2002. Effects of vegetable type and antimicrobial
dipping on survival and growth of Listeria innocua and E. coli. Int. J. Food Sci.
Technol. 37:711-718.
Delaquis, P., S. Stewart, S. Cazaux, and P. Toivonen. 2002. Survival and growth of
Listeria monocytogenes and Escherichia coli O157:H7 in ready-to-eat iceberg lettuce
washed in warm chlorinated water. J. Food Prot. 65:459-464.
Francis, G.A. and D. O’Beirne. 2002. Effects of vegetable type and antimicrobial
dipping on survival and growth of Listeria innocua and E. coli. Int. J. Food Sci.
Technol. 37:711-718.
Francis, G.A. and D. O’Beirne. 2002. Effects of vegetable type and antimicrobial
dipping on survival and growth of Listeria innocua and E. coli. Int. J. Food Sci.
Technol. 37:711-718.
Delaquis, P., S. Stewart, S. Cazaux, and P. Toivonen. 2002. Survival and growth of
Listeria monocytogenes and Escherichia coli O157:H7 in ready-to-eat iceberg lettuce
washed in warm chlorinated water. J. Food Prot. 65:459-464.
Lee, S.-Y., K.-M. Yun, J. Fellman, and D.-H. Kang. 2002. Inhibition of Salmonella
Typhimurium and Listeria monocytogenes in mung bean sprouts by chemical
treatment. J. Food Prot. 65:1088-1092.
Lee, S.-Y., K.-M. Yun, J. Fellman, and D.-H. Kang. 2002. Inhibition of Salmonella
Typhimurium and Listeria monocytogenes in mung bean sprouts by chemical
treatment. J. Food Prot. 65:1088-1092.
Singh, N., R.K. Singh, A.K. Bhunia, and R.L. Stroshine. 2002. Effect of inoculation
and washing methods on the efficacy of different sanitizers against Escherichia coli
O157:H7 on lettuce. Food Microbiol. 19:183-193.
Lee, S.-Y., K.-M. Yun, J. Fellman, and D.-H. Kang. 2002. Inhibition of Salmonella
Typhimurium and Listeria monocytogenes in mung bean sprouts by chemical
treatment. J. Food Prot. 65:1088-1092.
Lee, S.-Y., K.-M. Yun, J. Fellman, and D.-H. Kang. 2002. Inhibition of Salmonella
Typhimurium and Listeria monocytogenes in mung bean sprouts by chemical
treatment. J. Food Prot. 65:1088-1092.
Francis, G.A. and D. O’Beirne. 2002. Effects of vegetable type and antimicrobial
dipping on survival and growth of Listeria innocua and E. coli. Int. J. Food Sci.
Technol. 37:711-718.
Francis, G.A. and D. O’Beirne. 2002. Effects of vegetable type and antimicrobial
dipping on survival and growth of Listeria innocua and E. coli. Int. J. Food Sci.
Technol. 37:711-718.
Francis, G.A. and D. O’Beirne. 2002. Effects of vegetable type and antimicrobial
dipping on survival and growth of Listeria innocua and E. coli. Int. J. Food Sci.
Technol. 37:711-718.
Francis, G.A. and D. O’Beirne. 2002. Effects of vegetable type and antimicrobial
dipping on survival and growth of Listeria innocua and E. coli. Int. J. Food Sci.
Technol. 37:711-718.
Koseki, S., K. Fujiwara, and K. Itoh. 2002. Decontaminative effect of frozen acidic
electrolyzed water on lettuce. J. Food Prot. 65:411-414.
Koseki, S., K. Fujiwara, and K. Itoh. 2002. Decontaminative effect of frozen acidic
electrolyzed water on lettuce. J. Food Prot. 65:411-414.
Lin, C.-M., S.S. Moon, M.P. Doyle, and K.H. McWatters. 2002. Inactivation of
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 32
Word table categorizing studies investigating chemical interventions applied during processing of leafy greens
(last updated 1/10/2014)
Type of leafy green
Chemical agent
Pathogen/Surrogate/Toxin
Year
lettuce, iceberg
hydrogen peroxide
L. monocytogenes
2002
lettuce, iceberg
hydrogen peroxide
Salmonella Enteritidis
2002
lettuce, iceberg
lactic acid
E. coli O157:H7
2002
lettuce, iceberg
lactic acid
L. monocytogenes
2002
sprouts, mung bean
lactic acid
L. monocytogenes
2002
lettuce, iceberg
lactic acid
Salmonella Enteritidis
2002
sprouts, mung bean
lactic acid
Salmonella Typhimurium
2002
lettuce, iceberg
lemon juice
E. coli
2002
lettuce, romaine
ozone, aqueous
E. coli O157:H7
2002
produce
spray washing
treatments
Review
2002
lettuce, romaine
thyme oil
E. coli O157:H7
2002
lettuce, iceberg
vinegar, apple cider
E. coli
2002
lettuce, iceberg
vinegar, chlorine
E. coli
2002
lettuce, iceberg
vinegar, white
E. coli
2002
Review
2001
produce, fresh
sprouts, alfalfa
acetic acid
Salmonella spp.
2001
sprouts, alfalfa
allyl isothiocyanate
Salmonella spp.
2001
lettuce, iceberg
bicarbonate, sodium
E. coli O157:H7
2001
sprouts, alfalfa
carvacrol
Salmonella spp.
2001
lettuce
chlorine
coliforms
2001
lettuce, iceberg
chlorine
E. coli O157:H7
2001
lettuce, iceberg
chlorine
E. coli O157:H7
2001
sprouts, alfalfa
cinnamic aldehyde
Salmonella spp.
2001
cabbage
electrolyzed water,
acidic
Bacillus cereus
2001
lettuce
electrolyzed water,
acidic
Bacillus cereus
2001
cabbage
electrolyzed water,
acidic
coliforms
2001
Reference
Escherichia coli O157:H7, Salmonella enterica serotype Enteritidis, and Listeria
monocytogenes on lettuce by hydrogen peroxide and lactic acid and by hydrogen
peroxide with mild heat. J. Food Prot. 65:1215-1220.
Lin, C.-M., S.S. Moon, M.P. Doyle, and K.H. McWatters. 2002. Inactivation of
Escherichia coli O157:H7, Salmonella enterica serotype Enteritidis, and Listeria
monocytogenes on lettuce by hydrogen peroxide and lactic acid and by hydrogen
peroxide with mild heat. J. Food Prot. 65:1215-1220.
Lin, C.-M., S.S. Moon, M.P. Doyle, and K.H. McWatters. 2002. Inactivation of
Escherichia coli O157:H7, Salmonella enterica serotype Enteritidis, and Listeria
monocytogenes on lettuce by hydrogen peroxide and lactic acid and by hydrogen
peroxide with mild heat. J. Food Prot. 65:1215-1220.
Lin, C.-M., S.S. Moon, M.P. Doyle, and K.H. McWatters. 2002. Inactivation of
Escherichia coli O157:H7, Salmonella enterica serotype Enteritidis, and Listeria
monocytogenes on lettuce by hydrogen peroxide and lactic acid and by hydrogen
peroxide with mild heat. J. Food Prot. 65:1215-1220.
Lin, C.-M., S.S. Moon, M.P. Doyle, and K.H. McWatters. 2002. Inactivation of
Escherichia coli O157:H7, Salmonella enterica serotype Enteritidis, and Listeria
monocytogenes on lettuce by hydrogen peroxide and lactic acid and by hydrogen
peroxide with mild heat. J. Food Prot. 65:1215-1220.
Lee, S.-Y., K.-M. Yun, J. Fellman, and D.-H. Kang. 2002. Inhibition of Salmonella
Typhimurium and Listeria monocytogenes in mung bean sprouts by chemical
treatment. J. Food Prot. 65:1088-1092.
Lin, C.-M., S.S. Moon, M.P. Doyle, and K.H. McWatters. 2002. Inactivation of
Escherichia coli O157:H7, Salmonella enterica serotype Enteritidis, and Listeria
monocytogenes on lettuce by hydrogen peroxide and lactic acid and by hydrogen
peroxide with mild heat. J. Food Prot. 65:1215-1220.
Lee, S.-Y., K.-M. Yun, J. Fellman, and D.-H. Kang. 2002. Inhibition of Salmonella
Typhimurium and Listeria monocytogenes in mung bean sprouts by chemical
treatment. J. Food Prot. 65:1088-1092.
Vijayakumar, C. and C.E. Wolf-Hall. 2002. Evaluation of household sanitizers for
reducing levels of Escherichia coli on iceberg lettuce. J. Food Prot. 65:1646-1650.
Singh, N., R.K. Singh, A.K. Bhunia, and R.L. Stroshine. 2002. Effect of inoculation
and washing methods on the efficacy of different sanitizers against Escherichia coli
O157:H7 on lettuce. Food Microbiol. 19:183-193.
Pordesimo, L.O., E.G. Wilkerson, A.R. Womac, and C.N. Cutter. 2002. Process
engineering variables in the spray washing of meat and produce. J. Food Prot.
65:222-237.
Singh, N., R.K. Singh, A.K. Bhunia, and R.L. Stroshine. 2002. Effect of inoculation
and washing methods on the efficacy of different sanitizers against Escherichia coli
O157:H7 on lettuce. Food Microbiol. 19:183-193.
Vijayakumar, C. and C.E. Wolf-Hall. 2002. Evaluation of household sanitizers for
reducing levels of Escherichia coli on iceberg lettuce. J. Food Prot. 65:1646-1650.
Vijayakumar, C. and C.E. Wolf-Hall. 2002. Evaluation of household sanitizers for
reducing levels of Escherichia coli on iceberg lettuce. J. Food Prot. 65:1646-1650.
Vijayakumar, C. and C.E. Wolf-Hall. 2002. Evaluation of household sanitizers for
reducing levels of Escherichia coli on iceberg lettuce. J. Food Prot. 65:1646-1650.
Sapers, G.M. 2001. Efficacy of washing and sanitizing methods for disinfection of
fresh fruit and vegetable products. Food Technol. Biotechnol. 39:305-311.
Weissinger, W.R., K.H. McWatters, and L.R. Beuchat. 2001. Evaluation of volatile
chemical treatments for lethality to Salmonella on alfalfa seeds and sprouts. J. Food
Prot. 64:442-450.
Weissinger, W.R., K.H. McWatters, and L.R. Beuchat. 2001. Evaluation of volatile
chemical treatments for lethality to Salmonella on alfalfa seeds and sprouts. J. Food
Prot. 64:442-450.
Takeuchi, K. and J.F. Frank. 2001. Direct microscopic observation of lettuce leaf
decontamination with a prototype fruit and vegetable washing solution and 1% NaClNaHCO3. J. Food Prot. 64:1235-1239.
Weissinger, W.R., K.H. McWatters, and L.R. Beuchat. 2001. Evaluation of volatile
chemical treatments for lethality to Salmonella on alfalfa seeds and sprouts. J. Food
Prot. 64:442-450.
Koseki, S., K. Yoshida, S. Isobe, and K. Itoh. 2001. Decontamination of lettuce using
acidic electrolyzed water. J. Food Prot. 64:652-658.
Li, Y., R.E. Brackett, J.R. Chen, and L.R. Beuchat. 2001. Survival and growth of
Escherichia coli O157:H7 inoculated onto cut lettuce before or after heating in
chlorinated water, followed by storage at 5° or 15°C. J. Food Prot. 64:305-309.
Takeuchi, K. and J.F. Frank. 2001. Quantitative determination of the role of lettuce
leaf structures in protecting Escherichia coli O157:H7 from chlorine disinfection. J.
Food Prot. 64:147-151.
Weissinger, W.R., K.H. McWatters, and L.R. Beuchat. 2001. Evaluation of volatile
chemical treatments for lethality to Salmonella on alfalfa seeds and sprouts. J. Food
Prot. 64:442-450.
Koseki, S. and K. Itoh. 2001. Prediction of microbial growth in fresh-cut vegetables
treated with acidic electrolyzed water during storage under various temperature
conditions. J. Food Prot. 64:1935-1942.
Koseki, S. and K. Itoh. 2001. Prediction of microbial growth in fresh-cut vegetables
treated with acidic electrolyzed water during storage under various temperature
conditions. J. Food Prot. 64:1935-1942.
Koseki, S. and K. Itoh. 2001. Prediction of microbial growth in fresh-cut vegetables
treated with acidic electrolyzed water during storage under various temperature
conditions. J. Food Prot. 64:1935-1942.
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 33
Word table categorizing studies investigating chemical interventions applied during processing of leafy greens
(last updated 1/10/2014)
Type of leafy green
lettuce
Chemical agent
electrolyzed water,
acidic
Pathogen/Surrogate/Toxin
coliforms
Year
2001
lettuce
coliforms
2001
sprouts, alfalfa
electrolyzed water,
acidic
eugenol
Salmonella spp.
2001
lettuce
hydrogen peroxide
virus, feline calicivirus
2001
sprouts, alfalfa
jasmonate, methyl
Salmonella spp.
2001
lettuce, iceberg
lauryl sodium sulfate
E. coli O157:H7
2001
sprouts, alfalfa
linalool
Salmonella spp.
2001
sprouts, alfalfa
olive oil
Salmonella spp.
2001
lettuce
ozone, aqueous
coliforms
2001
lettuce
peroxyacetic acid
virus, feline calicivirus
2001
cabbage, shredded
coliforms
2001
sprouts, alfalfa
scallop shell powder
slurry, heated
thymol
Salmonella spp.
2001
sprouts, alfalfa
trans-anethole
Salmonella spp.
2001
lettuce, iceberg
allyl isothiocyanate
Salmonella Montevideo
2000
lettuce, iceberg
chlorine
E. coli O157:H7
2000
lettuce, iceberg
chlorine
Salmonella baildon
2000
spinach
chlorine
Salmonella Hadar
2000
lettuce, iceberg
methyl isothiocyanate
Salmonella Montevideo
2000
cabbage
ozone
L. monocytogenes
2000
lettuce
acetic acid
Yersinia enterocolitica
1999
lettuce, iceberg
chlorine
E. coli O157:H7
1999
lettuce
chlorine
Yersinia enterocolitica
1999
lettuce
lactic acid
Yersinia enterocolitica
1999
lettuce
Orenco peel
Yersinia enterocolitica
1999
lettuce, iceberg
ozone
microflora, psychrophiles
1999
lettuce
Tergitol
Yersinia enterocolitica
1999
lettuce, iceberg
chlorine
E. coli O157:H7
1998
lettuce, iceberg
chlorine
L. monocytogenes
1998
lettuce, iceberg
chlorine
Salmonella spp.
1998
Reference
Koseki, S. and K. Itoh. 2001. Prediction of microbial growth in fresh-cut vegetables
treated with acidic electrolyzed water during storage under various temperature
conditions. J. Food Prot. 64:1935-1942.
Koseki, S., K. Yoshida, S. Isobe, and K. Itoh. 2001. Decontamination of lettuce using
acidic electrolyzed water. J. Food Prot. 64:652-658.
Weissinger, W.R., K.H. McWatters, and L.R. Beuchat. 2001. Evaluation of volatile
chemical treatments for lethality to Salmonella on alfalfa seeds and sprouts. J. Food
Prot. 64:442-450.
Gulati, B.R., P.B. Allwood, C.W. Hedberg, and S.M. Goyal. 2001. Efficacy of
commonly used disinfectants for the inactivation of calcivirus on strawberry, lettuce,
and a food-contact surface. J. Food Prot. 64:1430-1434.
Weissinger, W.R., K.H. McWatters, and L.R. Beuchat. 2001. Evaluation of volatile
chemical treatments for lethality to Salmonella on alfalfa seeds and sprouts. J. Food
Prot. 64:442-450.
Takeuchi, K. and J.F. Frank. 2001. Direct microscopic observation of lettuce leaf
decontamination with a prototype fruit and vegetable washing solution and 1% NaClNaHCO3. J. Food Prot. 64:1235-1239.
Weissinger, W.R., K.H. McWatters, and L.R. Beuchat. 2001. Evaluation of volatile
chemical treatments for lethality to Salmonella on alfalfa seeds and sprouts. J. Food
Prot. 64:442-450.
Weissinger, W.R., K.H. McWatters, and L.R. Beuchat. 2001. Evaluation of volatile
chemical treatments for lethality to Salmonella on alfalfa seeds and sprouts. J. Food
Prot. 64:442-450.
Koseki, S., K. Yoshida, S. Isobe, and K. Itoh. 2001. Decontamination of lettuce using
acidic electrolyzed water. J. Food Prot. 64:652-658.
Gulati, B.R., P.B. Allwood, C.W. Hedberg, and S.M. Goyal. 2001. Efficacy of
commonly used disinfectants for the inactivation of calcivirus on strawberry, lettuce,
and a food-contact surface. J. Food Prot. 64:1430-1434.
Sawal, J., M. Satoh, M. Horikawa, H. Shiga, and H. Kojima. 2001. Heated scallopshell powder slurry treatment of shredded cabbage. J. Food Prot. 64:1579-1583.
Weissinger, W.R., K.H. McWatters, and L.R. Beuchat. 2001. Evaluation of volatile
chemical treatments for lethality to Salmonella on alfalfa seeds and sprouts. J. Food
Prot. 64:442-450.
Weissinger, W.R., K.H. McWatters, and L.R. Beuchat. 2001. Evaluation of volatile
chemical treatments for lethality to Salmonella on alfalfa seeds and sprouts. J. Food
Prot. 64:442-450.
Lin, C.-M., J. Kim, W.-X., Du, and C.-I. Wei. 2000. Bactericidal activity of
isothiocyanate against pathogens on fresh produce. J. Food Prot. 63:25-30.
Takeuchi, K. and J.F. Frank. 2000. Penetration of Escherichia coli O157:H7 into
lettuce tissues as affected by inoculum size and temperature and the effect of chlorine
treatment on cell viability. J. Food Prot. 63:434-440.
Weissinger, W.R., W. Chantarapanont, and L.R. Beuchat. 2000. Survival and growth
of Salmonella baildon in shredded lettuce and diced tomatoes and effectiveness of
chlorinated water as a sanitizer. Int. J. Food Microbiol. 62:123-131.
Pirovani, M.E., D.R. Güemes, J.H. Di Pentima, and M.A. Tessi. 2000. Survival of
Salmonella Hadar after washing disinfection of minimally processed spinach. Lett.
Appl. Microbiol. 31:143-148.
Lin, C.-M., J. Kim, W.-X., Du, and C.-I. Wei. 2000. Bactericidal activity of
isothiocyanate against pathogens on fresh produce. J. Food Prot. 63:25-30.
Fisher, C.W., D. Lee, B.-A. Dodge, K.M. Hamman, J.B. Robbins, and S.E. Martin.
2000. Influence of catalase and superoxide dismutase on ozone inactivation of
Listeria monocytogenes. Appl. Environ. Microbiol. 66:1405-1409.
Escudero, M.E., L. Velázquez, M.A. Di Genaro, and A.M.S. de Guzmán. 1999.
Effectiveness of various disinfectants in the elimination of Yersinia enterocolitica on
fresh lettuce. J. Food Prot. 62:665-669.
Seo, K.H. and J.F. Frank. 1999. Attachment of Escherichia coli O157:H7 to lettuce
leaf surface and bacterial viability in response to chlorine treatment as demonstrated
by using confocal scanning laser microscopy. J. Food Prot. 62:3-9.
Escudero, M.E., L. Velázquez, M.A. Di Genaro, and A.M.S. de Guzmán. 1999.
Effectiveness of various disinfectants in the elimination of Yersinia enterocolitica on
fresh lettuce. J. Food Prot. 62:665-669.
Escudero, M.E., L. Velázquez, M.A. Di Genaro, and A.M.S. de Guzmán. 1999.
Effectiveness of various disinfectants in the elimination of Yersinia enterocolitica on
fresh lettuce. J. Food Prot. 62:665-669.
Escudero, M.E., L. Velázquez, M.A. Di Genaro, and A.M.S. de Guzmán. 1999.
Effectiveness of various disinfectants in the elimination of Yersinia enterocolitica on
fresh lettuce. J. Food Prot. 62:665-669.
Kim, J.-G., A.E. Yousef, and G.W. Chism. 1999. Use of ozone to inactivate
microorganisms on lettuce. J. Food Safety 19:17-34.
Escudero, M.E., L. Velázquez, M.A. Di Genaro, and A.M.S. de Guzmán. 1999.
Effectiveness of various disinfectants in the elimination of Yersinia enterocolitica on
fresh lettuce. J. Food Prot. 62:665-669.
Beuchat, L.R., B.V. Nail, B.B. Adler, and M.R.S. Clavero. 1998. Efficacy of spray
application of chlorinated water in killing pathogenic bacteria on raw apples,
tomatoes, and lettuce. J. Food Prot. 61:1305-1311.
Beuchat, L.R., B.V. Nail, B.B. Adler, and M.R.S. Clavero. 1998. Efficacy of spray
application of chlorinated water in killing pathogenic bacteria on raw apples,
tomatoes, and lettuce. J. Food Prot. 61:1305-1311.
Beuchat, L.R., B.V. Nail, B.B. Adler, and M.R.S. Clavero. 1998. Efficacy of spray
application of chlorinated water in killing pathogenic bacteria on raw apples,
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 34
Word table categorizing studies investigating chemical interventions applied during processing of leafy greens
(last updated 1/10/2014)
Type of leafy green
Chemical agent
Pathogen/Surrogate/Toxin
Year
lettuce, shredded
acetic acid
L. monocytogenes
1996
lettuce, shredded
chlorine
L. monocytogenes
1996
lettuce, shredded
chlorine dioxide
L. monocytogenes
1996
lettuce, shredded
lactic acid
L. monocytogenes
1996
lettuce, shredded
phosphate, trisodium
L. monocytogenes
1996
lettuce, shredded
Salmide
L. monocytogenes
1996
Review
1992
produce, fresh
Reference
tomatoes, and lettuce. J. Food Prot. 61:1305-1311.
Zhang, S. and J.M. Farber. 1996. The effects of various disinfectants against Listeria
monocytogenes on fresh-cut vegetables. Food Microbiol. 13:311-321.
Zhang, S. and J.M. Farber. 1996. The effects of various disinfectants against Listeria
monocytogenes on fresh-cut vegetables. Food Microbiol. 13:311-321.
Zhang, S. and J.M. Farber. 1996. The effects of various disinfectants against Listeria
monocytogenes on fresh-cut vegetables. Food Microbiol. 13:311-321.
Zhang, S. and J.M. Farber. 1996. The effects of various disinfectants against Listeria
monocytogenes on fresh-cut vegetables. Food Microbiol. 13:311-321.
Zhang, S. and J.M. Farber. 1996. The effects of various disinfectants against Listeria
monocytogenes on fresh-cut vegetables. Food Microbiol. 13:311-321.
Zhang, S. and J.M. Farber. 1996. The effects of various disinfectants against Listeria
monocytogenes on fresh-cut vegetables. Food Microbiol. 13:311-321.
Brackett, R.E. 1992. Shelf stability and safety of fresh produce as influenced by
sanitation and disinfection. J. Food Prot. 55:808-814.
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 35