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Microbiological hazards associated with the use of water in the post-harvest handling and processing operations of fresh and frozen fruits, vegetables and herbs (ffFVH). Part 3 (Fresh-whole FVH process water management plan)
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- Journal Article
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Microbiological hazards associated with the use of water in the post-harvest handling and processing operations of fresh and frozen fruits, vegetables and herbs (ffFVH). Part 5 (Frozen FVH process water management plan)
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- Journal Article
- A1
- open access
Microbiological hazards associated with the use of water in the post-harvest handling and processing operations of fresh and frozen fruits, vegetables and herbs (ffFVH). Part 4 (fresh-cut FVH process water management plan)
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- Journal Article
- A1
- open access
Microbiological hazards associated with the use of water in the post-harvest handling and processing operations of fresh and frozen fruits, vegetables and herbs (ffFVHs). Part 1 (outbreak data analysis, literature review and stakeholder questionnaire)
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- Journal Article
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Multi-criteria decision-making framework on process water treatment of minimally processed leafy greens
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Salmonella inactivation and cross-contamination on cherry and grape tomatoes under simulated wash conditions
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Association between bacterial survival and free chlorine concentration during commercial fresh-cut produce wash operation
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3-Chlorotyrosine formation in ready-to-eat vegetables due to hypochlorite treatment and its dietary exposure and risk assessment
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Evaluation of the safety and quality of wash water during the batch washing of Pangasius fish (Pangasius hypophthalmus) in chlorinated and non-chlorinated water
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Pre- and postharvest preventive measures and intervention strategies to control microbial food safety hazards of fresh leafy vegetables