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Mark T Morgan - One of the best experts on this subject based on the ideXlab platform.
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the application of high concentration short time chlorine dioxide treatment for selected Specialty Crops including roma tomatoes lycopersicon esculentum cantaloupes cucumis melo ssp melo var cantaloupensis and strawberries fragaria ananassa
Food Microbiology, 2013Co-Authors: Valentina Trinetta, R H Linton, Mark T MorganAbstract:Abstract The effects of high-concentration short-time chlorine dioxide (ClO 2 ) gas treatment on food-borne pathogens inoculated onto the surface of tomatoes, cantaloupes, and strawberries were studied. Produce were spot-inoculated with a mixture of Salmonella enterica (serotypes Montevideo , Javiana and Baildon ), Escherichia coli O157:H7 (serotypes 204 P , EDL 933 and C792 ) or Listeria monocytogenes (serotypes Scott A , F 5069 and LCDC 81-861 ), and treated with ClO 2 gas at 10 mg/l for 180 s. After ClO 2 gas treatment, surviving populations were determined and shelf-life studies were conducted (microbial spoilage population, change in color and overall appearance). Significant microbial reduction ( p 2 Salmonella reduction was found on tomatoes, cantaloupe and strawberries, while a ∼3 Log CFU/cm 2 reduction was observed for E. coli and Listeria on all produce surfaces. E. coli and Listeria appeared to be more resistant to ClO 2 gas as compared to Salmonella spp. Treatments significantly ( p p > 0.05). Results obtained suggest the potential use of high-concentration short-time ClO 2 gas treatment as an effective online pathogen inactivation technology for Specialty Crops in large-scale produce packing operations.
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the application of high concentration short time chlorine dioxide treatment for selected Specialty Crops including roma tomatoes lycopersicon esculentum cantaloupes cucumis melo ssp melo var cantaloupensis and strawberries fragaria ananassa
Food Microbiology, 2013Co-Authors: Valentina Trinetta, R H Linton, Mark T MorganAbstract:The effects of high-concentration short-time chlorine dioxide (ClO2) gas treatment on food-borne pathogens inoculated onto the surface of tomatoes, cantaloupes, and strawberries were studied. Produce were spot-inoculated with a mixture of Salmonella enterica (serotypes Montevideo, Javiana and Baildon), Escherichia coli O157:H7 (serotypes 204 P, EDL 933 and C792) or Listeria monocytogenes (serotypes Scott A, F 5069 and LCDC 81-861), and treated with ClO2 gas at 10 mg/l for 180 s. After ClO2 gas treatment, surviving populations were determined and shelf-life studies were conducted (microbial spoilage population, change in color and overall appearance). Significant microbial reduction (p 0.05). Results obtained suggest the potential use of high-concentration short-time ClO2 gas treatment as an effective online pathogen inactivation technology for Specialty Crops in large-scale produce packing operations.
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the application of high concentration short time chlorine dioxide treatment for selected Specialty Crops including roma tomatoes lycopersicon esculentum cantaloupes cucumis melo ssp melo var cantaloupensis and strawberries fragaria ananassa
Food Microbiology, 2013Co-Authors: Valentina Trinetta, Richard Linton, Mark T MorganAbstract:The effects of high-concentration short-time chlorine dioxide (ClO2) gas treatment on food-borne pathogens inoculated onto the surface of tomatoes, cantaloupes, and strawberries were studied. Produce were spot-inoculated with a mixture of Salmonella enterica (serotypes Montevideo, Javiana and Baildon), Escherichia coli O157:H7 (serotypes 204 P, EDL 933 and C792) or Listeria monocytogenes (serotypes Scott A, F 5069 and LCDC 81-861), and treated with ClO2 gas at 10 mg/l for 180 s. After ClO2 gas treatment, surviving populations were determined and shelf-life studies were conducted (microbial spoilage population, change in color and overall appearance). Significant microbial reduction (p 0.05). Results obtained suggest the potential use of high-concentration short-time ClO2 gas treatment as an effective online pathogen inactivation technology for Specialty Crops in large-scale produce packing operations.
Valentina Trinetta - One of the best experts on this subject based on the ideXlab platform.
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the application of high concentration short time chlorine dioxide treatment for selected Specialty Crops including roma tomatoes lycopersicon esculentum cantaloupes cucumis melo ssp melo var cantaloupensis and strawberries fragaria ananassa
Food Microbiology, 2013Co-Authors: Valentina Trinetta, R H Linton, Mark T MorganAbstract:Abstract The effects of high-concentration short-time chlorine dioxide (ClO 2 ) gas treatment on food-borne pathogens inoculated onto the surface of tomatoes, cantaloupes, and strawberries were studied. Produce were spot-inoculated with a mixture of Salmonella enterica (serotypes Montevideo , Javiana and Baildon ), Escherichia coli O157:H7 (serotypes 204 P , EDL 933 and C792 ) or Listeria monocytogenes (serotypes Scott A , F 5069 and LCDC 81-861 ), and treated with ClO 2 gas at 10 mg/l for 180 s. After ClO 2 gas treatment, surviving populations were determined and shelf-life studies were conducted (microbial spoilage population, change in color and overall appearance). Significant microbial reduction ( p 2 Salmonella reduction was found on tomatoes, cantaloupe and strawberries, while a ∼3 Log CFU/cm 2 reduction was observed for E. coli and Listeria on all produce surfaces. E. coli and Listeria appeared to be more resistant to ClO 2 gas as compared to Salmonella spp. Treatments significantly ( p p > 0.05). Results obtained suggest the potential use of high-concentration short-time ClO 2 gas treatment as an effective online pathogen inactivation technology for Specialty Crops in large-scale produce packing operations.
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the application of high concentration short time chlorine dioxide treatment for selected Specialty Crops including roma tomatoes lycopersicon esculentum cantaloupes cucumis melo ssp melo var cantaloupensis and strawberries fragaria ananassa
Food Microbiology, 2013Co-Authors: Valentina Trinetta, R H Linton, Mark T MorganAbstract:The effects of high-concentration short-time chlorine dioxide (ClO2) gas treatment on food-borne pathogens inoculated onto the surface of tomatoes, cantaloupes, and strawberries were studied. Produce were spot-inoculated with a mixture of Salmonella enterica (serotypes Montevideo, Javiana and Baildon), Escherichia coli O157:H7 (serotypes 204 P, EDL 933 and C792) or Listeria monocytogenes (serotypes Scott A, F 5069 and LCDC 81-861), and treated with ClO2 gas at 10 mg/l for 180 s. After ClO2 gas treatment, surviving populations were determined and shelf-life studies were conducted (microbial spoilage population, change in color and overall appearance). Significant microbial reduction (p 0.05). Results obtained suggest the potential use of high-concentration short-time ClO2 gas treatment as an effective online pathogen inactivation technology for Specialty Crops in large-scale produce packing operations.
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the application of high concentration short time chlorine dioxide treatment for selected Specialty Crops including roma tomatoes lycopersicon esculentum cantaloupes cucumis melo ssp melo var cantaloupensis and strawberries fragaria ananassa
Food Microbiology, 2013Co-Authors: Valentina Trinetta, Richard Linton, Mark T MorganAbstract:The effects of high-concentration short-time chlorine dioxide (ClO2) gas treatment on food-borne pathogens inoculated onto the surface of tomatoes, cantaloupes, and strawberries were studied. Produce were spot-inoculated with a mixture of Salmonella enterica (serotypes Montevideo, Javiana and Baildon), Escherichia coli O157:H7 (serotypes 204 P, EDL 933 and C792) or Listeria monocytogenes (serotypes Scott A, F 5069 and LCDC 81-861), and treated with ClO2 gas at 10 mg/l for 180 s. After ClO2 gas treatment, surviving populations were determined and shelf-life studies were conducted (microbial spoilage population, change in color and overall appearance). Significant microbial reduction (p 0.05). Results obtained suggest the potential use of high-concentration short-time ClO2 gas treatment as an effective online pathogen inactivation technology for Specialty Crops in large-scale produce packing operations.
R H Linton - One of the best experts on this subject based on the ideXlab platform.
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the application of high concentration short time chlorine dioxide treatment for selected Specialty Crops including roma tomatoes lycopersicon esculentum cantaloupes cucumis melo ssp melo var cantaloupensis and strawberries fragaria ananassa
Food Microbiology, 2013Co-Authors: Valentina Trinetta, R H Linton, Mark T MorganAbstract:Abstract The effects of high-concentration short-time chlorine dioxide (ClO 2 ) gas treatment on food-borne pathogens inoculated onto the surface of tomatoes, cantaloupes, and strawberries were studied. Produce were spot-inoculated with a mixture of Salmonella enterica (serotypes Montevideo , Javiana and Baildon ), Escherichia coli O157:H7 (serotypes 204 P , EDL 933 and C792 ) or Listeria monocytogenes (serotypes Scott A , F 5069 and LCDC 81-861 ), and treated with ClO 2 gas at 10 mg/l for 180 s. After ClO 2 gas treatment, surviving populations were determined and shelf-life studies were conducted (microbial spoilage population, change in color and overall appearance). Significant microbial reduction ( p 2 Salmonella reduction was found on tomatoes, cantaloupe and strawberries, while a ∼3 Log CFU/cm 2 reduction was observed for E. coli and Listeria on all produce surfaces. E. coli and Listeria appeared to be more resistant to ClO 2 gas as compared to Salmonella spp. Treatments significantly ( p p > 0.05). Results obtained suggest the potential use of high-concentration short-time ClO 2 gas treatment as an effective online pathogen inactivation technology for Specialty Crops in large-scale produce packing operations.
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the application of high concentration short time chlorine dioxide treatment for selected Specialty Crops including roma tomatoes lycopersicon esculentum cantaloupes cucumis melo ssp melo var cantaloupensis and strawberries fragaria ananassa
Food Microbiology, 2013Co-Authors: Valentina Trinetta, R H Linton, Mark T MorganAbstract:The effects of high-concentration short-time chlorine dioxide (ClO2) gas treatment on food-borne pathogens inoculated onto the surface of tomatoes, cantaloupes, and strawberries were studied. Produce were spot-inoculated with a mixture of Salmonella enterica (serotypes Montevideo, Javiana and Baildon), Escherichia coli O157:H7 (serotypes 204 P, EDL 933 and C792) or Listeria monocytogenes (serotypes Scott A, F 5069 and LCDC 81-861), and treated with ClO2 gas at 10 mg/l for 180 s. After ClO2 gas treatment, surviving populations were determined and shelf-life studies were conducted (microbial spoilage population, change in color and overall appearance). Significant microbial reduction (p 0.05). Results obtained suggest the potential use of high-concentration short-time ClO2 gas treatment as an effective online pathogen inactivation technology for Specialty Crops in large-scale produce packing operations.
Richard Linton - One of the best experts on this subject based on the ideXlab platform.
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the application of high concentration short time chlorine dioxide treatment for selected Specialty Crops including roma tomatoes lycopersicon esculentum cantaloupes cucumis melo ssp melo var cantaloupensis and strawberries fragaria ananassa
Food Microbiology, 2013Co-Authors: Valentina Trinetta, Richard Linton, Mark T MorganAbstract:The effects of high-concentration short-time chlorine dioxide (ClO2) gas treatment on food-borne pathogens inoculated onto the surface of tomatoes, cantaloupes, and strawberries were studied. Produce were spot-inoculated with a mixture of Salmonella enterica (serotypes Montevideo, Javiana and Baildon), Escherichia coli O157:H7 (serotypes 204 P, EDL 933 and C792) or Listeria monocytogenes (serotypes Scott A, F 5069 and LCDC 81-861), and treated with ClO2 gas at 10 mg/l for 180 s. After ClO2 gas treatment, surviving populations were determined and shelf-life studies were conducted (microbial spoilage population, change in color and overall appearance). Significant microbial reduction (p 0.05). Results obtained suggest the potential use of high-concentration short-time ClO2 gas treatment as an effective online pathogen inactivation technology for Specialty Crops in large-scale produce packing operations.
Shahab Sokhansanj - One of the best experts on this subject based on the ideXlab platform.
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performance study of a heat pump dryer system for Specialty Crops part 1 development of a simulation model
International Journal of Energy Research, 2002Co-Authors: Phani Adapa, Greg Schoenau, Shahab SokhansanjAbstract:This research is concerned with the technology of heat pump assisted drying of Specialty Crops. A simplified procedure for modelling the performance of a low temperature heat pump dryer was developed. The system modelled consists of a vapour compression heat pump coupled to a continuous cross flow bed dryer. The model takes into account the detailed heat and mass transfer phenomena taking place in the heat pump and dryer circuits. Copyright © 2002 John Wiley & Sons, Ltd.
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performance study of a heat pump dryer system for Specialty Crops part 2 model verification
International Journal of Energy Research, 2002Co-Authors: Phani Adapa, Greg Schoenau, Shahab SokhansanjAbstract:The experimental and predicted performance data of a heat pump dryer system is reported. Chopped alfalfa was dried in a cabinet dryer in batches and also by emulating continuous bed drying using two heat pumps operating in parallel. Results showed that alfalfa was dried from an initial moisture content of 70% (wb) to a final moisture content of 10% (wb). The batch drying took about 4.5 h while continuous bed drying took 4 h to dry the same amount of material. The average air velocity inside the dryer was 0.36 m s−1. Low temperatures (30–45°C) for safe drying of Specialty Crops were achieved experimentally. The heat pump drying system used in this study was about 50% more efficient in recovering the latent heat from the dryer exhaust compared to the conventional dryers. Specific moisture extraction rate (SMER) was maximum when relative humidity stayed above 40%. The dryer was shown to be capable of SMER of between 0.5 and 1.02 kg kW−1 h−1. It was concluded that continuous bed drying is potentially a better option than batch drying because high process air humidity ratios at the entrance of the evaporator and constant moisture extraction rate and specific moisture extraction rate values can be maintained. An uncertainty analysis confirmed the accuracy of the model. Copyright © 2002 John Wiley & Sons, Ltd.