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Effectiveness of a commercial peracetic acid-based disinfectant to reduce microbial loads in spinach (spinacia oleracea) leaves

dc.contributor.authorCarvalho, Marta
dc.contributor.authorSilva, Marcelo
dc.contributor.authorBarbosa, Joana
dc.contributor.authorTeixeira, Paula
dc.date.accessioned2023-08-02T15:37:15Z
dc.date.available2023-08-02T15:37:15Z
dc.date.issued2022-05-26
dc.description.abstractThe growing consumption trends of healthy and easy to prepare foods have stimulated the minimally processed ready-to-eat (RTE) vegetable market[1]. Besides providing health benefits, the consumption of minimally processed leafy leaves has been associated with the presence of foodborne pathogens, such as Listeria monocytogenes[2-4]. Contamination of leafy vegetables can occur at any step through the food chain, and therefore, their washing with sanitizers improves their safety. However, the effectiveness of the process can be influenced by the washing parameters (e.g., water temperature and contact time of vegetables with disinfectant solution), sanitizers used (e.g., chlorine-based or organic acid), vegetables, phyllosphere bacterial community composition on a leafy surface, and also microorganisms’ characteristics, such as the target genus and cell attachment (e.g., adhesion to biofilm and plant internalization)[5].pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.urihttp://hdl.handle.net/10400.14/42013
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.titleEffectiveness of a commercial peracetic acid-based disinfectant to reduce microbial loads in spinach (spinacia oleracea) leavespt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlacePortugalpt_PT
oaire.citation.titleXXI Congresso de Nutrição e Alimentação: Ciência na base da acçãopt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT

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