1 |
Huang Y, Chen H. 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.
DOI
|
2 |
Artes F, Gomez P, Aguayo E, Escalona V, Artes-Hernandez F. 2009. Sustainable sanitation techniques for keeping quality and safety of fresh-cut plant commodities. Postharvest Biol. Technol. 51: 287-296.
DOI
|
3 |
Kang JH, Song KB. 2017. Combined treatment on the inactivation of naturally existing bacteria and Escherichia coli O157:H7 inoculated on fresh-cut kale. J. Microbiol. Biotechnol. 27: 219-225.
DOI
|
4 |
Kang JH, Song KB. 2018. Inhibitory effect of plant essential oil nanoemulsions against Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella Typhimurium on red mustard leaves. Innov. Food Sci. Emerg. Technol. 45: 447-454.
DOI
|
5 |
Calo JR, Crandall PG, O'Bryan CA, Ricke SC. 2015. Essential oils as antimicrobials in food systems - a review. Food Control 54: 111-119.
DOI
|
6 |
El-Sayed HS, Chizzola R, Ramadan AA, Edris AE. 2017. Chemical composition and antimicrobial activity of garlic essential oils evaluated in organic solvent, emulsifying, and self-microemulsifying water based delivery systems. Food Chem. 221: 196-204.
DOI
|
7 |
Ghosh V, Mukherjee A, Chandrasekaran N. 2014. Eugenol-loaded antimicrobial nanoemulsion preserves fruit juice against, microbial spoilage. Colloids Surf. B Biointerfaces 114: 392-397.
DOI
|
8 |
Son HJ, Kang JH, Song KB. 2017. Antimicrobial activity of safflower seed meal extract and its application as an antimicrobial agent for the inactivation of Listeria monocytogenes inoculated on fresh lettuce. LWT Food Sci. Technol. 85: 52-57.
DOI
|
9 |
Singh G, Maurya S, Catalan CA. 2007. A comparison of chemical, antioxidant and antimicrobial studies of cinnamon leaf and bark volatile oils, oleoresins and their constituents. Food Chem. Toxicol. 45: 1650-1661.
DOI
|
10 |
Francis GA, O'Beirne D. 2001. Effects of vegetable type, package atmosphere and storage temperature on growth and survival of Escherichia coli O157:H7 and Listeria monocytogenes. J. Ind. Microbiol. Biotechnol. 27: 111-116.
DOI
|
11 |
Bhargava K, Conti DS, da Rocha SR, Zhang Y. 2015. Application of an oregano oil nanoemulsion to the control of foodborne bacteria on fresh lettuce. Food Microbiol. 47: 69-73.
DOI
|
12 |
Donsì F, Ferrari G. 2016. Essential oil nanoemulsions as antimicrobial agents in food. J. Biotechnol. 233: 106-120.
DOI
|
13 |
Yang H, Cheng Y, Swem BL, Li Y. 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.
DOI
|
14 |
del Carmen Velazquez L, Barbini NB, Escudero ME, Estrada CL, de Guzman AMS. 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.
DOI
|
15 |
Chemat F, Khan MK. 2011. Applications of ultrasound in food technology: processing, preservation and extraction. Ultrason. Sonochem. 18: 813-835.
DOI
|
16 |
Millan-Sango D, McElhatton A, Valdramidis VP. 2015. Determination of the efficacy of ultrasound in combination with essential oil of oregano for the decontamination of Escherichia coli on inoculated lettuce leaves. Food Res. Int. 67: 145-154.
DOI
|
17 |
Ozcan G, Demirel Zorba NN. 2016. Combined effect of ultrasound and essential oils to reduce Listeria monocytogenes on fresh produce. Food Sci. Technol. Int. 22: 353-362.
DOI
|
18 |
Chen X, Ren L, Li M, Qian J, Fan J, Du B. 2017. Effects of clove essential oil and eugenol on quality and browning control of fresh-cut lettuce. Food Chem. 214: 432-439.
DOI
|
19 |
D'Antuono LF, Ferioli F, Manco MA. 2016. The impact of sesquiterpene lactones and phenolics on sensory attributes: an investigation of a curly endive and escarole germplasm collection. Food Chem. 199: 238-245.
DOI
|
20 |
Tsironi T, Dermesonlouoglou E, Giannoglou M, Gogou E, Katsaros G, Taoukis P. 2017. Shelf-life prediction models for ready-to-eat fresh cut salads: testing in real cold chain. Int. J. Food Microbiol. 240: 131-140.
DOI
|
21 |
Kaletunc G, Sastry S. 2013. Analysis of safety issues for fresh produce. Ohio State University Extension. Available at https://pdfs.semanticscholar.org/3157/dfd60bbca427efb7394 03e6a6aaab574c4fa.pdf.
|
22 |
Zhu Q, Gooneratne R, Hussain MA. 2017. Listeria monocytogenes in fresh produce: outbreaks, prevalence and contamination levels. Foods 6: 21.
DOI
|
23 |
Ziani K, Chang Y, McLandsborough L, McClements DJ. 2011. Influence of surfactant charge on antimicrobial efficacy of surfactant-stabilized thyme oil nanoemulsions. J. Agric. Food Chem. 59: 6247-6255.
DOI
|
24 |
Rumbaoa RGO, Cornago DF, Geronimo IM. 2009. Phenolic content and antioxidant capacity of Philippine sweet potato (Ipomoea batatas) varieties. Food Chem. 113: 1133-1138.
DOI
|
25 |
de Souza Simoes L, Madalena DA, Pinheiro AC, Teixeira JA, Vicente AA, Ramos OL. 2017. Micro- and nano bio-based delivery systems for food applications: in vitro behavior. Adv. Colloid Interface Sci. 243: 23-45.
DOI
|
26 |
Li J, Chang JW, Saenger M, Deering A. 2017. Thymol nanoemulsions formed via spontaneous emulsification: physical and antimicrobial properties. Food Chem. 232: 191-197.
DOI
|
27 |
Chang Y, McLandsborough L, McClements DJ. 2015. Fabrication, stability and efficacy of dual-component antimicrobial nanoemulsions: essential oil (thyme oil) and cationic surfactant (lauric arginate). Food Chem. 172: 298-304.
DOI
|
28 |
Shaaban HA, Edris AE. 2015. Factors affecting the phase behavior and antimicrobial activity of carvacrol microemulsions. J. Oleo Sci. 64: 393-404.
DOI
|