LETTUCE

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Characterization of slightly acidic electrolyzed water(SAEW)on effective disinfection against microbial safety and retention of phenolic compound in SAEW treated fresh romaine lettuce
《Food Quality and Safety》2024年第4期665-673,共9页John Shi Sophia Jun Xue Joshua Tang 
funded by the A-Base Research Project(J-1276)of Agriculture and Agri-Food Canada.
Objectives:This study investigated the effects of processing parameters,specifically the flow rate and the combination of diluted HCI and salt(NaCl)at different concentrations,on the properties of slightly acidic elec...
关键词：Slightly acidic electrolyzed water treatment microbial inactivation phenolic compound degradation hypochlorous acid 
Risk assessment of Bacillus cereus in lettuce grown in open-feld and greenhouse farming systems in China:A comparative study
《Food Quality and Safety》2024年第2期268-277,共10页Yang Qu ShenghaoYu Haotian Gu WenWang WenboWang Zhaoying He Hong Shan Min Gao Xin Zhao ChaoWei TingtingTao Guanghua Zhao Changyan Zhou Yujuan Suo 
supported by the Shanghai Agriculture Applied Technology Development Program,China(No.X20210302);the Shanghai Sailing Program(No.22YF1440800);the Special Project of Agriculture Produce Quality Safety Risk Assessment(Nos.GJFP2019005 and GJFP20220205);from the Ministry of Agriculture the Rural Affairs of the People’s Republic of China,and the Applied Basic Research Project of Shanghai Academy of Agricultural Sciences(CN)(No.202309).
Objectives:Bacillus cereus isolates from vegetables can cause diarrheal syndrome food poisoning.Lettuce,the most highly consumed readyto-eat vegetable,poses a signifcant risk of B.cereus exposure.Hence,B.cereus monito...
关键词：Diarrheal syndrome food poisoning ready-to-eat vegetable GREENHOUSE microbial risk assessment 
A high-efficiency pretreatment method for elution of pathogenic bacteria in lettuce
《Food Quality and Safety》2022年第4期588-596,共9页Xiaoyan Liao Chunmin Pu Yan Cui Yalong Bai Xianming Shi Lili Chen 
supported by Shanghai‘Science and Technology Innovation Action Plan’for Agriculture Project(19391902100,21N31901100);the Special Project on Agricultural Science and Technology Innovation—Applied Basic Research Project of Shanghai Academy of Agricultural Sciences(Agricultural Science Application Foundation 2022-09),China.
Many current studies on rapid detection of pathogenic bacteria in foods have focused on the construction of detection methods,neglecting pretreatment.It is also a key step to efficiently elute pathogenic bacteria from...
关键词：LETTUCE foodborne pathogens ELUTION PRETREATMENT diversity analysis 
Corrigendum to:Detection of antibiotic resistance toxigenic Clostridium difficile in processed retail lettuce
《Food Quality and Safety》2020年第1期53-53,共1页Yi Han Joan King Marlene E.Janes 
In the originally published version of this article the term‘Anonymous’was used incorrectly in a citation and in the associated reference.This has now been corrected to‘The Swedish CDAD Study Group’in the second p...
关键词：DIARRHEA COR resistance 
Detection of antibiotic resistance toxigenic Clostridium difficile in processed retail lettuce
《Food Quality and Safety》2018年第1期37-41,共5页Yi Han Joan King Marlene E.Janes 
the US Department of Agriculture National Institute of Food and Agriculture Multi-state Hatch project accession number 1000600。
Objectives:Clostridium difficile is the major cause of infectious diarrhoea in humans after antimicrobial treatment.Clostridium difficile has been isolated from food animals and meat.The main purpose of this study was...
关键词：Clostridium difficile LETTUCE TOXIGENIC toxin A toxin B antibiotic. 
Treatment of spent wash water derived from shredded lettuce processing using a combination of electrocoagulation and germicidal ultraviolet light
《Food Quality and Safety》2017年第2期147-152,共6页K.Khalid D Alharbi V.Lau C.Liang R.G.Zytner J.Shi K.Warriner 
the Ontario Ministry of Agriculture,Food and Rural Affairs for financially supporting the research under the New Directions Program(project#051057).
Objective:Water recycling is a significant part of an overall water management system.The current study evaluated electrocoagulation,used in combination with ultraviolet light(at 254 nm),to reduce the organic content ...
关键词：Biological oxygen demand(BOD) Chemical oxygen demand(COD) ELECTROCOAGULATION Fresh produce LETTUCE UV WASHING Water recycling. 
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