Cited by 393Postharvest Quality and Shelf Life ManagementListeria monocytogenes in Food SafetyMicrobial Inactivation Methods

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Sustainable sanitation techniques for keeping quality and safety of fresh-cut plant commodities

Artés, Francisco, Gómez, Perla, Aguayo, Encarna, Escalona, Víctor, Artés-Hernández, Francisco·2009·Postharvest Biology and Technology

DOI 10.1016/j.postharvbio.2008.10.003

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Background
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Background
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Becerra‐Sanchez, F., & Taylor, G. (2021) · Food and Energy Security · doi:10.1002/fes3.277 · Cited by 63
“Among the most popular antimicrobials are sodium hypo-chlorite (25– 200 mg l −1 ), peroxyacetic aide (60– 80 ppm), hydrogen peroxide (only for surfaces) and citric acid (0.1– 0.5 M; Artés et al., 2009; Gil et al., 2009).”
BackgroundInfluential
Wash water disinfection of a full-scale leafy vegetables washing process with hydrogen peroxide and the use of a commercial metal ion mixture to improve disinfection efficiency
Haute, S. V., Tryland, I., Veys, A. C., & Sampers, I. (2014) · Food Control · doi:10.1016/j.foodcont.2014.08.028 · Cited by 63
“Washing of fresh-cut lettuce is often the only 44 processing step able to reduce the microbial load (Artés et al., 2009).”
Background
Neutral and acidic electrolyzed water as emergent sanitizers for fresh-cut mizuna baby leaves
Tomás‐Callejas, A., Martínez–Hernández, G. B., Artés, F., & Artés‐Hernández, F. (2010) · Postharvest Biology and Technology · doi:10.1016/j.postharvbio.2010.09.013 · Cited by 62
Chlorine Dioxide Generation Method and Its Action Mechanism for Removing Harmful Substances and Maintaining Quality Attributes of Agricultural Products
Ran, Y., Qingmin, C., & Fu, M. (2019) · Food and Bioprocess Technology · doi:10.1007/s11947-019-02279-x · Cited by 61
Comparison of sanitizing technologies on the quality appearance and antioxidant levels in onion slices
Pérez-Gregório, R., González‐Barreiro, C., Rial-Otero, R., & Simal‐Gándara, J. (2011) · Food Control · doi:10.1016/j.foodcont.2011.05.028 · Cited by 60
Impact of light quality (white, red, blue light and UV-C irradiation) on changes in anthocyanin content and dynamics of PAL and POD activities in apical and basal spear sections of white asparagus after harvest
Huyskens-Keil, S., Eichholz-Dündar, I., Hassenberg, K., & Herppich, W. B. (2019) · Postharvest Biology and Technology · doi:10.1016/j.postharvbio.2019.111069 · Cited by 59
Antimicrobial effectiveness of ultra-fine ozone-rich bubble mixtures for fresh vegetables using an alternating flow
USHIDA, A., Koyama, T., Nakamoto, Y., NARUMI, T., Sato, T., & HASEGAWA, T. (2017) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2017.03.003 · Cited by 58
Inactivation kinetics of foodborne pathogens by UV-C radiation and its subsequent growth in fresh-cut kailan-hybrid broccoli
Martínez–Hernández, G. B., Huertas, J.-P., Navarro-Rico, J., Gómez, P. A., Artés, F., Palop, A., & Artés‐Hernández, F. (2014) · Food Microbiology · doi:10.1016/j.fm.2014.08.008 · Cited by 57
Strategies to enhance fresh produce decontamination using combined treatments of ultraviolet, washing and disinfectants
Huang, R., de Vries, D., & Chen, H. (2018) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2018.06.014 · Cited by 56
Monitoring spinach shelf-life with hyperspectral image through packaging films
Lara, M. A. S., Lleó, L., Iglesias, B. D., Roger, J., & Ruiz‐Altisent, M. (2013) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2013.06.005 · Cited by 55
Hyperspectral imaging and multivariate accelerated shelf life testing (MASLT) approach for determining shelf life of rocket leaves
Chaudhry, M. M. A., Amodio, M. L., Babellahi, F., Chiara, M., Amigo, J. M., & Colelli, G. (2018) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2018.06.017 · Cited by 55
“A significant increase has been observed in the consumption of minimally processed ready-to-eat foods in the last decades (Artés et al., 2009).”
Background
Wastewater conservation and reuse in quality vegetable cultivation: Overview, challenges and future prospects
Inyinbor, A. A., Bello, O. S., Oluyori, A. P., Inyinbor, H. E., & Fadiji, A. E. (2018) · Food Control · doi:10.1016/j.foodcont.2018.12.008 · Cited by 55
Chlorine dioxide dose, water quality and temperature affect the oxidative status of tomato processing water and its ability to inactivate Salmonella
López‐Velasco, G., Tomás‐Callejas, A., Sbodio, A. O., Artés‐Hernández, F., & Suslow, T. V. (2011) · Food Control · doi:10.1016/j.foodcont.2011.12.016 · Cited by 54
Growth of Escherichia coli , Salmonella enterica and Listeria spp., and their inactivation using ultraviolet energy and electrolyzed water, on ‘Rocha’ fresh-cut pears
Graça, A., Santo, D., Quintas, C., & Nunes, C. (2017) · Food Control · doi:10.1016/j.foodcont.2017.01.017 · Cited by 54
Response of antioxidant system to postharvest ozone treatment in ‘Soreli’ kiwifruit
Goffi, V., Magri, A., Botondi, R., & Petriccione, M. (2019) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.10055 · Cited by 54
An Overview of the Factors Influencing Apple Cider Sensory and Microbial Quality from Raw Materials to Emerging Processing Technologies
Călugăr, P. C., Coldea, T. E., Salanță, L. C., Pop, C. R., Pasqualone, A., Burja-Udrea, C., Zhao, H., & Mudura, E. (2021) · Processes · doi:10.3390/pr9030502 · Cited by 53
“This method is effective when using a concentration of 50–200 mg/L of chlorine in water and applied for 5 to 20 min [71].”
Method
Enhanced removal of Escherichia coli O157:H7 and Listeria innocua from fresh lettuce leaves using surfactants during simulated washing
Huang, K., & Nitin, N. (2017) · Food Control · doi:10.1016/j.foodcont.2017.03.032 · Cited by 53
Efficient management of the water resource in the fresh-cut industry: Current status and perspectives
Manzocco, L., Ignat, A., Anese, M., Bot, F., Calligaris, S., Valoppi, F., & Nicoli, M. C. (2015) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2015.09.003 · Cited by 54
Combined effect of UV-C pretreatment and high oxygen packaging for keeping the quality of fresh-cut Tatsoi baby leaves
Tomás‐Callejas, A., Otón, M., Artés, F., & Artés‐Hernández, F. (2011) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2011.11.007 · Cited by 52
Killer Yeasts for the Biological Control of Postharvest Fungal Crop Diseases
Díaz, M. A., Pereyra, M. M., Picón-Montenegro, E., Meinhardt, F., & Dib, J. R. (2020) · Microorganisms · doi:10.3390/microorganisms8111680 · Cited by 52
“Mechanic handling is an indispensable and clearly fruit-sanitary relevant factor as it affects peel integrity [19,20].”
Background
Quality of fresh‐cut baby spinach grown under a floating trays system as affected by nitrogen fertilisation and innovative packaging treatments
Rodríguez‐Hidalgo, S., Artés‐Hernández, F., Gómez, P. A., Fernández, J. A., & Artés, F. (2010) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.3926 · Cited by 51
Quality of Iceberg (Lactuca sativa L.) and Romaine (L. sativa L. var. longifolial) lettuce treated by combinations of sanitizer, surfactant, and ultrasound
Palma-Salgado, S. P., Pearlstein, A. J., Luo, Y., & Feng, H. (2013) · LWT · doi:10.1016/j.lwt.2013.11.038 · Cited by 50
Evaluation of Combined Disinfection Methods for Reducing Escherichia coli O157:H7 Population on Fresh-Cut Vegetables
Petri, E., Rodríguez, M. O. A., & García, S. (2015) · International Journal of Environmental Research and Public Health · doi:10.3390/ijerph120808678 · Cited by 48
“In some European countries including Germany, the Netherlands, Switzerland and Belgium, the use of chlorine in fresh-cut products is forbidden [10,11], due to the environmental and health risks posed.”
The practicality of using ozone with fruit and vegetables
Glowacz, M., & Rees, D. (2016) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.7763 · Cited by 50
Application of water-assisted ultraviolet light in combination of chlorine and hydrogen peroxide to inactivate Salmonella on fresh produce
Guo, S., Huang, R., & Chen, H. (2017) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2017.06.017 · Cited by 48
Characterization and antimicrobial efficacy against E. coli of a helium/air plasma at atmospheric pressure created in a plastic package
Connolly, J., Valdramidis, V., Byrne, E., Karatzas, K. A. G., Cullen, P. J., Keener, K. M., & Mosnier, J.-P. (2012) · Journal of Physics D Applied Physics · doi:10.1088/0022-3727/46/3/035401 · Cited by 47
Green Chemistry in Protected Horticulture: The Use of Peroxyacetic Acid as a Sustainable Strategy
Carrasco, G. A., & Urrestarazu, M. (2010) · International Journal of Molecular Sciences · doi:10.3390/ijms11051999 · Cited by 47
Sodium and Calcium Hypochlorite as Postharvest Disinfectants for Fruits and Vegetables
Mishra, V., Abrol, G. S., & Dubey, N. (2018) · Elsevier eBooks · doi:10.1016/b978-0-12-812698-1.00014-5 · Cited by 48
Post-harvest Management Strategies for Quality Preservation in Crops
Lalpekhlua, K., Tirkey, A., Saranya, S., & Babu, P. J. (2024) · International Journal of Vegetable Science · doi:10.1080/19315260.2024.2392551 · Cited by 46
“Various surfactants, detergents, and solvents are often employed in combination with chlorine to enhance its effects on microorganisms (Artés et al., 2009; Baskaran et al., 2013).”
Combined effect of UV-C, ozone and electrolyzed water for keeping overall quality of date palm
Jemni, M., Gómez, P. A., Souza, M., Chaira, N., Ferchichi, A., Otón, M., & Artés, F. (2014) · LWT · doi:10.1016/j.lwt.2014.07.016 · Cited by 46
Modeling growth of Escherichia coli O157:H7 in fresh-cut lettuce treated with neutral electrolyzed water and under modified atmosphere packaging
Posada‐Izquierdo, G. D., Pérez‐Rodríguez, F., López‐Gálvez, F., Allende, A., Gil, M. I., & Zurera, G. (2014) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2013.12.025 · Cited by 46
“, 2008), RTE fruits and vegetables can represent a potential health risk due to the fact that no heat treatment is included in their production chain, and the only step aimed to reduce the microbial load are washing and sanitizing treatments (Artés et al., 2009; Beuchat, 2002).”
Background
Status and recent trends in fresh-cut fruits and vegetables
Sucheta, S., Singla, G., Chaturvedi, K., & Sandhu, P. P. (2020) · Elsevier eBooks · doi:10.1016/b978-0-12-816184-5.00002-1 · Cited by 46
Effect of non-conventional atmospheres and bio-based packaging on the quality and safety of Listeria monocytogenes-inoculated fresh-cut celery (Apium graveolens L.) during storage
González‐Buesa, J., Page, N., Kaminski, C. N., Ryser, E. T., Beaudry, R. M., & Almenar, E. (2014) · Postharvest Biology and Technology · doi:10.1016/j.postharvbio.2014.02.005 · Cited by 45
The effect of combinations of UV-C exposure with ascorbate and calcium chloride dips on the enzymatic activities and total phenolic content of minimally processed yam slices
Teoh, L. S., Lasekan, O., Adzahan, N. M., & Hashim, N. (2016) · Postharvest Biology and Technology · doi:10.1016/j.postharvbio.2016.06.008 · Cited by 45
Presence of Trihalomethanes in ready-to-eat vegetables disinfected with chlorine
Coroneo, V., Carraro, V., Marras, B., Marrucci, A., Succa, S., Meloni, B., Pinna, A., Angioni, A., Sanna, A. M., & Schintu, M. (2017) · Food Additives & Contaminants Part A · doi:10.1080/19440049.2017.1382723 · Cited by 45
“Other countries such as Germany, Switzerland, the Netherlands, Denmark and Belgium have banned the use of chlorine in the water used to wash RTE products (Rico et al. 2007; Artés et al. 2009; Tirpanalan et al. 2011).”
Background
Effects of high‐pressure argon and nitrogen treatments on respiration, browning and antioxidant potential of minimally processed pineapples during shelf life
Wu, Z., Zhang, M., & Wang, S. (2012) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.5612 · Cited by 44
Combined sustainable sanitising treatments to reduce Escherichia coli and Salmonella Enteritidis growth on fresh-cut kailan-hybrid broccoli
Martínez–Hernández, G. B., Navarro-Rico, J., Gómez, P. A., Otón, M., Artés, F., & Artés‐Hernández, F. (2014) · Food Control · doi:10.1016/j.foodcont.2014.07.029 · Cited by 44

Authors: Artés, F., Gómez, P., Aguayo, E., Escalona, V., & Artés-Hernández, F.
Affiliations: Universidad Politécnica de Cartagena (ES)
Corresponding author: Artés, Francisco
ORCID: Artés, Francisco
Gómez, Perla
Aguayo, Encarna
Venue: Postharvest Biology and Technology
Publisher: Elsevier BV
Published: 2009-03
Volume: 51
Issue: 3
Pages: 287-296
ISSN: 0925-5214 (ISSN-L)
DOI: 10.1016/j.postharvbio.2008.10.003
OpenAlex: W1983539705
Cited by: 393
References: 136
Citations by year: 2026: 7 · 2025: 8 · 2024: 22 · 2023: 11 · 2022: 20 · 2021: 14 · 2020: 25 · 2019: 32 · 2018: 34 · 2017: 40 · 2016: 28 · 2015: 33 · 2014: 30 · 2013: 26 · 2012: 28
FWCI: 25.47
Type: journal article
Language: en
Open access: closed
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations: Postharvest Biology and Technology (publishedVersion)
Topics: Life Sciences › Agricultural and Biological Sciences › Plant Science › Postharvest Quality and Shelf Life Management
Life Sciences › Agricultural and Biological Sciences › Food Science › Listeria monocytogenes in Food Safety
Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Microbial Inactivation Methods
Keywords: fresh-cut produce, sanitation, microbial spoilage, chlorine alternatives, ozone, UV-C radiation, intense light pulses, noble gases, disinfection, post-harvest losses, food safety, fruit and vegetable processing

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