<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1659-1321</journal-id>
<journal-title><![CDATA[Agronomía Mesoamericana]]></journal-title>
<abbrev-journal-title><![CDATA[Agron. Mesoam]]></abbrev-journal-title>
<issn>1659-1321</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Costa Rica]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1659-13212024000200009</article-id>
<article-id pub-id-type="doi">10.15517/am.2024.59834</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Uso de ácidos orgánicos para la reducción de microorganismos en repollo (Brassica oleracea) y zanahoria (Daucus carota) rallados]]></article-title>
<article-title xml:lang="en"><![CDATA[Use of organic acids for reduction of microorganisms in shredded cabbage (Brassica oleracea) and carrot (Daucus carota)]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ruiz-Lobo]]></surname>
<given-names><![CDATA[Dayana]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Davidovich-Young]]></surname>
<given-names><![CDATA[Gabriela]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Wong-González]]></surname>
<given-names><![CDATA[Eric]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ramakrishna-Loaiza]]></surname>
<given-names><![CDATA[Shanti]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de Costa Rica Escuela de Tecnología de Alimentos y Centro Nacional de Ciencia y Tecnología de Alimentos ]]></institution>
<addr-line><![CDATA[ San José]]></addr-line>
<country>Costa Rica</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de Costa Rica Escuela de Tecnología de Alimentos y Centro Nacional de Ciencia y Tecnología de Alimentos ]]></institution>
<addr-line><![CDATA[ San José]]></addr-line>
<country>Costa Rica</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad de Costa Rica Escuela de Tecnología de Alimentos y Centro Nacional de Ciencia y Tecnología de Alimentos ]]></institution>
<addr-line><![CDATA[ San José]]></addr-line>
<country>Costa Rica</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad de Costa Rica Escuela de Tecnología de Alimentos y Centro Nacional de Ciencia y Tecnología de Alimentos ]]></institution>
<addr-line><![CDATA[ San José]]></addr-line>
<country>Costa Rica</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2024</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2024</year>
</pub-date>
<volume>35</volume>
<numero>spe1</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_arttext&amp;pid=S1659-13212024000200009&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_abstract&amp;pid=S1659-13212024000200009&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_pdf&amp;pid=S1659-13212024000200009&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Introducción.  En los últimos años se han buscado opciones de desinfección para los vegetales frescos y mínimamente procesados. Alternativas como el uso de ácidos orgánicos, pueden reducir microorganismos en los alimentos. Objetivo. Evaluar el uso de ácido cítrico y láctico en diferentes concentraciones para la reducción microbiológica de Escherichia coli y Listeria monocytogenes en repollo y zanahoria rallados. Materiales y métodos. El trabajo se realizó en San José, Costa Rica, durante los meses de setiembre a noviembre de 2023. Se ralló repollo y zanahoria, se inocularon con E. coli y L. monocytogenes y se desinfectaron con ácido láctico y cítrico a concentraciones de 5, 10 y 20 g l-1 durante 5 min. Se determinó la reducción logarítmica posterior a la desinfección y se evaluó con contrastes ortogonales y pruebas de Bonferroni la contribución de los ácidos a la reducción con respecto al control en agua, así como diferencias en las reducciones entre ambos ácidos y el efecto de la concentración. Resultados. Se determinaron en zanahoria y repollo reducciones de E. coli entre 2 y 5 log UFC/g. Las mayores reducciones en general se observaron a 20 g l-1 en comparación con 5 g l-1, para el ácido láctico en comparación con el cítrico. La determinación en zanahoria para L. monocytogenes no fue posible, sin embargo, en repollo se obtuvieron valores entre 1,2 y 2,4 log UFC/g con las mayores reducciones a 20 g l-1 en comparación con 5 g l-1 y para el ácido láctico en comparación con el cítrico. Conclusiones. En las condiciones estudiadas de concentración y tiempo fue posible utilizar ácido láctico y ácido cítrico para implementar procesos de desinfección de repollo y zanahoria rallados y lograr reducciones de al menos 2 log UFC/g.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Introduction.  Alternative disinfection processes for fresh and minimally processed vegetables have been studied recently. Methods such as the use of organic acids can reduce microbial loads in foods. Objective. To evaluate the use of citric and lactic acids at different concentrations in reducing Escherichia coli and Listeria monocytogenes in shredded cabbage and carrot. Materials and methods. The study was conducted in San José, Costa Rica, between September and November 2023. Carrots and cabbages were shredded, inoculated with E. coli and L. monocytogenes, and then disinfected using lactic or citric acid at concentrations of 5, 10 y 20 g l-1 for 5 min. After disinfection, logarithmic reductions were determined, and orthogonal contrast and Bonferroni test were applied to evaluate the effect of the acids in comparison to the water control, the differences in the reduction between acids, and effect of the acid concentration. Results. In both carrot and cabbage, logarithmic reductions of E. coli between 2 and 5 log CFU/g were determined. Greater reductions were generally found at 20 g l-1 compared to 5 g l-1, and for lactic acid compared to citric acid. For L. monocytogenes in carrots, no reduction could be determined, however, in cabbage, reductions between 1,2 and 2,4 log CFU/g were determined, with higher reductions at 20 g l-1 compared to 5 g l-1 and for lactic acid compared to citric acid. Conclusions. Under studied concentration and time conditions, lactic and citric acids can be used in disinfection processes for shredded cabbage and carrot, achieving reductions of at least 2 log CFU/g.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[ácido cítrico]]></kwd>
<kwd lng="es"><![CDATA[ácido láctico]]></kwd>
<kwd lng="es"><![CDATA[desinfección]]></kwd>
<kwd lng="es"><![CDATA[Escherichia coli]]></kwd>
<kwd lng="es"><![CDATA[Listeria monocytogenes]]></kwd>
<kwd lng="en"><![CDATA[citric acid]]></kwd>
<kwd lng="en"><![CDATA[lactic acid]]></kwd>
<kwd lng="en"><![CDATA[disinfection]]></kwd>
<kwd lng="en"><![CDATA[Escherichia coli]]></kwd>
<kwd lng="en"><![CDATA[Listeria monocytogenes]]></kwd>
</kwd-group>
</article-meta>
</front><back>
<ref-list>
<ref id="B1">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Adams]]></surname>
<given-names><![CDATA[M. R.]]></given-names>
</name>
<name>
<surname><![CDATA[Moss]]></surname>
<given-names><![CDATA[M. O.]]></given-names>
</name>
<name>
<surname><![CDATA[McClure]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
</person-group>
<source><![CDATA[Food microbiology]]></source>
<year>2016</year>
<edition>4th</edition>
<publisher-name><![CDATA[The Royal Society of Chemistry]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B2">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Akbas]]></surname>
<given-names><![CDATA[M. Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Ölmez]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Inactivation of Escherichia coli and Listeria monocytogenes on iceberg lettuce by dip wash treatments with organic acids]]></article-title>
<source><![CDATA[Letters in Applied Microbiology]]></source>
<year>2007</year>
<volume>44</volume>
<numero>6</numero>
<issue>6</issue>
<page-range>619-24</page-range></nlm-citation>
</ref>
<ref id="B3">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Alenyorege]]></surname>
<given-names><![CDATA[E. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Ma]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
<name>
<surname><![CDATA[Ayim]]></surname>
<given-names><![CDATA[I.]]></given-names>
</name>
<name>
<surname><![CDATA[Aheto]]></surname>
<given-names><![CDATA[J. H.]]></given-names>
</name>
<name>
<surname><![CDATA[Hong]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Zhou]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Reduction of Listeria innocua in fresh-cut Chinese cabbage by a combined washing treatment of sweeping frequency ultrasound and sodium hypochlorite]]></article-title>
<source><![CDATA[LWT]]></source>
<year>2019</year>
<volume>101</volume>
<page-range>410-8</page-range></nlm-citation>
</ref>
<ref id="B4">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Amrutha]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
<name>
<surname><![CDATA[Sundar]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
<name>
<surname><![CDATA[Shetty]]></surname>
<given-names><![CDATA[P. H.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect of organic acids on biofilm formation and quorum signaling of pathogens from fresh fruits and vegetables.]]></article-title>
<source><![CDATA[Microbial pathogenesis]]></source>
<year>2017</year>
<volume>111</volume>
<page-range>156-62</page-range></nlm-citation>
</ref>
<ref id="B5">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Bae]]></surname>
<given-names><![CDATA[Y. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Choi]]></surname>
<given-names><![CDATA[N. Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Heu]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Kang]]></surname>
<given-names><![CDATA[D. H.]]></given-names>
</name>
<name>
<surname><![CDATA[Lee]]></surname>
<given-names><![CDATA[S. Y.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Inhibitory effects of organic acids combined with modified atmosphere packaging on foodborne pathogens on cabbage]]></article-title>
<source><![CDATA[Journal of the Korean Society for Applied Biological Chemistry]]></source>
<year>2011</year>
<volume>54</volume>
<numero>6</numero>
<issue>6</issue>
<page-range>993-7</page-range></nlm-citation>
</ref>
<ref id="B6">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Batt]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[ESCHERICHIA COLI | Escherichia coli.]]></article-title>
<person-group person-group-type="editor">
<name>
<surname><![CDATA[Batt]]></surname>
<given-names><![CDATA[C. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Tortorello]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<source><![CDATA[Encyclopedia of food microbiology]]></source>
<year>2014</year>
<edition>2nd</edition>
<page-range>688-94</page-range><publisher-name><![CDATA[Academic Press]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B7">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Bermúdez-Aguirre]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[Barbosa-Cánovas]]></surname>
<given-names><![CDATA[G. V.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Disinfection of selected vegetables under nonthermal treatments: chlorine, acid citric, ultraviolet light and ozone]]></article-title>
<source><![CDATA[Food Control]]></source>
<year>2013</year>
<volume>29</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>82-90</page-range></nlm-citation>
</ref>
<ref id="B8">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Beuchat]]></surname>
<given-names><![CDATA[L. R.]]></given-names>
</name>
<name>
<surname><![CDATA[Farber]]></surname>
<given-names><![CDATA[J. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Harris]]></surname>
<given-names><![CDATA[L. J.]]></given-names>
</name>
<name>
<surname><![CDATA[Parish]]></surname>
<given-names><![CDATA[M. E.]]></given-names>
</name>
<name>
<surname><![CDATA[Suslow]]></surname>
<given-names><![CDATA[T. V.]]></given-names>
</name>
<name>
<surname><![CDATA[Busta]]></surname>
<given-names><![CDATA[F. F.]]></given-names>
</name>
<name>
<surname><![CDATA[Garrett]]></surname>
<given-names><![CDATA[E. H.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Standardization of a method to determine the efficacy of sanitizers in inactivating human pathogenic microorganisms on raw fruits and vegetables]]></article-title>
<source><![CDATA[Journal of Food Protection]]></source>
<year>2001</year>
<volume>64</volume>
<numero>7</numero>
<issue>7</issue>
<page-range>1079-84</page-range></nlm-citation>
</ref>
<ref id="B9">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Bhilwadikar]]></surname>
<given-names><![CDATA[T.]]></given-names>
</name>
<name>
<surname><![CDATA[Pounraj]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Manivannan]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Rastogi]]></surname>
<given-names><![CDATA[N. K.]]></given-names>
</name>
<name>
<surname><![CDATA[Negi]]></surname>
<given-names><![CDATA[P. S.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Decontamination of microorganisms and pesticides from fresh fruits and vegetables: a comprehensive review from common household processes to modern techniques.]]></article-title>
<source><![CDATA[Comprehensive Reviews in Food Science and Food Safety]]></source>
<year>2019</year>
<volume>18</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>1000-38</page-range></nlm-citation>
</ref>
<ref id="B10">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Bolten]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Mowery]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Gu]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
<name>
<surname><![CDATA[Redding]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Kroft]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
<name>
<surname><![CDATA[Luo]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Nou]]></surname>
<given-names><![CDATA[X.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Listeria monocytogenes loss of cultivability on carrot is associated with the formation of mesosome-like structures.]]></article-title>
<source><![CDATA[International Journal of Food Microbiology]]></source>
<year>2023</year>
<volume>390</volume>
</nlm-citation>
</ref>
<ref id="B11">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Botondi]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Barone]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Grasso]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[A review into the effectiveness of ozone technology for improving the safety and preserving the quality of fresh-cut fruits and vegetables.]]></article-title>
<source><![CDATA[Foods]]></source>
<year>2021</year>
<volume>10</volume>
<numero>4</numero>
<issue>4</issue>
</nlm-citation>
</ref>
<ref id="B12">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Carstens]]></surname>
<given-names><![CDATA[C. K.]]></given-names>
</name>
<name>
<surname><![CDATA[Salazar]]></surname>
<given-names><![CDATA[J. K.]]></given-names>
</name>
<name>
<surname><![CDATA[Darkoh]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Multistate outbreaks of foodborne illness in the United States associated with fresh produce from 2010 to 2017]]></article-title>
<source><![CDATA[Frontiers in microbiology]]></source>
<year>2019</year>
<volume>10</volume>
</nlm-citation>
</ref>
<ref id="B13">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Chang]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
</person-group>
<source><![CDATA[Food safety research for fresh produce]]></source>
<year>2015</year>
<publisher-name><![CDATA[Purdue University]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B14">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Chinchkar]]></surname>
<given-names><![CDATA[A. V.]]></given-names>
</name>
<name>
<surname><![CDATA[Singh]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Singh]]></surname>
<given-names><![CDATA[S. V.]]></given-names>
</name>
<name>
<surname><![CDATA[Acharya]]></surname>
<given-names><![CDATA[A. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Kamble]]></surname>
<given-names><![CDATA[M. G.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Potential sanitizers and disinfectants for fresh fruits and vegetables: A comprehensive review.]]></article-title>
<source><![CDATA[Journal of Food Processing and Preservation]]></source>
<year>2022</year>
<volume>46</volume>
</nlm-citation>
</ref>
<ref id="B15">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Coban]]></surname>
<given-names><![CDATA[H. B.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Organic acids as antimicrobial food agents: applications and microbial productions.]]></article-title>
<source><![CDATA[Bioprocess and Biosystems Engineering]]></source>
<year>2020</year>
<volume>43</volume>
<page-range>569-91</page-range></nlm-citation>
</ref>
<ref id="B16">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Cruz Mendoza]]></surname>
<given-names><![CDATA[I.]]></given-names>
</name>
<name>
<surname><![CDATA[Ortiz Luna]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Dreher Pozo]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Villavicencio Vásquez]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Coello Montoya]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[Chuchuca Moran]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
<name>
<surname><![CDATA[Galarza Romero]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Yépez]]></surname>
<given-names><![CDATA[X.]]></given-names>
</name>
<name>
<surname><![CDATA[Salazar]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Romero-Peña]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Coronel León]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Conventional and non-conventional disinfection methods to prevent microbial contamination in minimally processed fruits and vegetables]]></article-title>
<source><![CDATA[LWT]]></source>
<year>2022</year>
<volume>165</volume>
</nlm-citation>
</ref>
<ref id="B17">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[da Silva]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
<name>
<surname><![CDATA[Taniwaki]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Junqueira]]></surname>
<given-names><![CDATA[V.]]></given-names>
</name>
<name>
<surname><![CDATA[Silveira]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
<name>
<surname><![CDATA[Okazaki]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Romeiro Gomes]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
</person-group>
<source><![CDATA[Microbiological examination methods of food and water: A laboratory manual]]></source>
<year>2018</year>
<edition>2nd</edition>
<publisher-name><![CDATA[CRC Press]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B18">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Danyluk]]></surname>
<given-names><![CDATA[M. D.]]></given-names>
</name>
<name>
<surname><![CDATA[Fatica]]></surname>
<given-names><![CDATA[M. K.]]></given-names>
</name>
<name>
<surname><![CDATA[Brar]]></surname>
<given-names><![CDATA[P. K.]]></given-names>
</name>
<name>
<surname><![CDATA[McEgan]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Valadez]]></surname>
<given-names><![CDATA[A. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Schneider]]></surname>
<given-names><![CDATA[K. R.]]></given-names>
</name>
<name>
<surname><![CDATA[Trinetta]]></surname>
<given-names><![CDATA[V.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[50. Fruits and Vegetables.]]></article-title>
<person-group person-group-type="editor">
<name>
<surname><![CDATA[Salfinger]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Tortorello]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
</person-group>
<source><![CDATA[Compendium of methods for the microbiological examination of foods]]></source>
<year>2015</year>
<edition>5th</edition>
<page-range>687-96</page-range><publisher-name><![CDATA[American Public Health Association]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B19">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[De Corato]]></surname>
<given-names><![CDATA[U.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[The market of the minimally processed fresh produce needs of safer strategies for improving shelf life and quality: a critical overview of the traditional technologies.]]></article-title>
<source><![CDATA[Open Access Journal of Agricultural Research]]></source>
<year>2019</year>
<volume>4</volume>
<numero>1</numero>
<issue>1</issue>
</nlm-citation>
</ref>
<ref id="B20">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Deng]]></surname>
<given-names><![CDATA[L. Z.]]></given-names>
</name>
<name>
<surname><![CDATA[Mujumdar]]></surname>
<given-names><![CDATA[A. S.]]></given-names>
</name>
<name>
<surname><![CDATA[Pan]]></surname>
<given-names><![CDATA[Z.]]></given-names>
</name>
<name>
<surname><![CDATA[Vidyarthi]]></surname>
<given-names><![CDATA[S. K.]]></given-names>
</name>
<name>
<surname><![CDATA[Xu]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Zielinska]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Xiao]]></surname>
<given-names><![CDATA[H. W.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Emerging chemical and physical disinfection technologies of fruits and vegetables: a comprehensive review]]></article-title>
<source><![CDATA[Critical Reviews in Food Science and Nutrition]]></source>
<year>2020</year>
<volume>60</volume>
<numero>15</numero>
<issue>15</issue>
<page-range>2481-508</page-range></nlm-citation>
</ref>
<ref id="B21">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[do Prado Vilarin]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Rocha Teixeira]]></surname>
<given-names><![CDATA[T. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Gonçalves Lima]]></surname>
<given-names><![CDATA[C. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Pamplona Pagnossa]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Mendonça de Figueiredo]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Cardoso Medeiros]]></surname>
<given-names><![CDATA[U. B.]]></given-names>
</name>
<name>
<surname><![CDATA[Ferreira Santana]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect of sanitization on minimally processed cabbage (Brassica oleracea L.).]]></article-title>
<source><![CDATA[Research, Society and Development]]></source>
<year>2020</year>
<volume>9</volume>
<numero>6</numero>
<issue>6</issue>
</nlm-citation>
</ref>
<ref id="B22">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Erickson]]></surname>
<given-names><![CDATA[M. C.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Microbiological issues associated with fruits, vegetables, nuts, and grains.]]></article-title>
<person-group person-group-type="editor">
<name>
<surname><![CDATA[Doyle]]></surname>
<given-names><![CDATA[M. P.]]></given-names>
</name>
<name>
<surname><![CDATA[Diez-Gonzalez]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<name>
<surname><![CDATA[Hill]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
</person-group>
<source><![CDATA[Food Microbiology: Fundamentals and Frontiers]]></source>
<year>2019</year>
<page-range>179-206</page-range><publisher-name><![CDATA[ASM Press]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B23">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ferreira Gomes]]></surname>
<given-names><![CDATA[B. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Silveira Alexandre]]></surname>
<given-names><![CDATA[A. C.]]></given-names>
</name>
<name>
<surname><![CDATA[Vieira de Andrade]]></surname>
<given-names><![CDATA[G. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Pereira Zanzini]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Araújo de Barros]]></surname>
<given-names><![CDATA[H. E.]]></given-names>
</name>
<name>
<surname><![CDATA[dos Santos Ferraz e Silva]]></surname>
<given-names><![CDATA[L. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Aparecida Costa]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
<name>
<surname><![CDATA[de Barros Vilas Boas]]></surname>
<given-names><![CDATA[E. V.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Recent advances in processing and preservation of minimally processed fruits and vegetables: a review - part 2: physical methods and global market outlook.]]></article-title>
<source><![CDATA[Food Chemistry Advances]]></source>
<year>2023</year>
<volume>2</volume>
</nlm-citation>
</ref>
<ref id="B24">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Giaouris]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Chorianopoulos]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
<name>
<surname><![CDATA[Nychas]]></surname>
<given-names><![CDATA[G. J.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Acquired acid adaptation of Listeria monocytogenes during its planktonic growth enhances subsequent survival of its sessile population to disinfection with natural organic compounds]]></article-title>
<source><![CDATA[Food Research International]]></source>
<year>2014</year>
<volume>64</volume>
<page-range>896-900</page-range></nlm-citation>
</ref>
<ref id="B25">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Jnani]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[Ray]]></surname>
<given-names><![CDATA[S. D.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Escherichia coli]]></article-title>
<person-group person-group-type="editor">
<name>
<surname><![CDATA[Wexler]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
</person-group>
<source><![CDATA[Encyclopedia of toxicology]]></source>
<year>2024</year>
<edition>4th</edition>
<page-range>357-67</page-range><publisher-name><![CDATA[Elsevier]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B26">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Khan]]></surname>
<given-names><![CDATA[I.]]></given-names>
</name>
<name>
<surname><![CDATA[Tango]]></surname>
<given-names><![CDATA[C. N.]]></given-names>
</name>
<name>
<surname><![CDATA[Miskeen]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Lee]]></surname>
<given-names><![CDATA[B. H.]]></given-names>
</name>
<name>
<surname><![CDATA[Oh]]></surname>
<given-names><![CDATA[D. H.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Hurdle technology: A novel approach for enhanced food quality and safety - A review.]]></article-title>
<source><![CDATA[Food Control]]></source>
<year>2017</year>
<volume>73</volume>
<page-range>1426-44</page-range></nlm-citation>
</ref>
<ref id="B27">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Koseki]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Yoshida]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
<name>
<surname><![CDATA[Kamitani]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Itoh]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Influence of inoculation method, spot inoculation site, and inoculation size on the efficacy of acidic electrolyzed water against pathogens on lettuce.]]></article-title>
<source><![CDATA[Journal of Food Protection]]></source>
<year>2003</year>
<volume>66</volume>
<numero>11</numero>
<issue>11</issue>
<page-range>2010-6</page-range></nlm-citation>
</ref>
<ref id="B28">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Law]]></surname>
<given-names><![CDATA[J. W.-F.]]></given-names>
</name>
<name>
<surname><![CDATA[Ab Mutalib]]></surname>
<given-names><![CDATA[N.-S.]]></given-names>
</name>
<name>
<surname><![CDATA[Chan]]></surname>
<given-names><![CDATA[K.-G.]]></given-names>
</name>
<name>
<surname><![CDATA[Lee]]></surname>
<given-names><![CDATA[L.-H.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[An insight into the isolation, enumeration, and molecular detection of Listeria monocytogenes in food]]></article-title>
<source><![CDATA[Frontiers in Microbiology]]></source>
<year>2015</year>
<volume>6</volume>
</nlm-citation>
</ref>
<ref id="B29">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Lee]]></surname>
<given-names><![CDATA[H. H.]]></given-names>
</name>
<name>
<surname><![CDATA[Hong]]></surname>
<given-names><![CDATA[S. I.]]></given-names>
</name>
<name>
<surname><![CDATA[Kim]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Microbial reduction efficacy of various disinfection treatments on fresh-cut cabbage.]]></article-title>
<source><![CDATA[Food Science and Nutrition]]></source>
<year>2014</year>
<volume>2</volume>
<numero>5</numero>
<issue>5</issue>
<page-range>585-90</page-range></nlm-citation>
</ref>
<ref id="B30">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Liu]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Chen]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Jiang]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Zhang]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Zhao]]></surname>
<given-names><![CDATA[Q.]]></given-names>
</name>
<name>
<surname><![CDATA[Hu]]></surname>
<given-names><![CDATA[W.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effects of aqueous ozone treatment on microbial growth, quality, and pesticide residue of fresh-cut cabbage]]></article-title>
<source><![CDATA[Food Science and Nutrition]]></source>
<year>2021</year>
<volume>9</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>52-61</page-range></nlm-citation>
</ref>
<ref id="B31">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ma]]></surname>
<given-names><![CDATA[T.]]></given-names>
</name>
<name>
<surname><![CDATA[Luo]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Tian]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Sun]]></surname>
<given-names><![CDATA[X.]]></given-names>
</name>
<name>
<surname><![CDATA[Quan]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Zheng]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Kang]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Zhan]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Influence of technical processing units on chemical composition and antimicrobial activity of carrot (Daucus carrot L.) juice essential oil]]></article-title>
<source><![CDATA[Food Chemistry]]></source>
<year>2015</year>
<volume>170</volume>
<page-range>394-400</page-range></nlm-citation>
</ref>
<ref id="B32">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ma]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Zhang]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Bhandari]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
<name>
<surname><![CDATA[Gao]]></surname>
<given-names><![CDATA[Z.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Recent developments in novel shelf-life extension technologies of fresh-cut fruits and vegetables.]]></article-title>
<source><![CDATA[Trends in Food Science &amp; Technology]]></source>
<year>2017</year>
<volume>64</volume>
<page-range>23-38</page-range></nlm-citation>
</ref>
<ref id="B33">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Meireles]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Giaouris]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Simões]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Alternative disinfection methods to chlorine for use in the fresh-cut industry.]]></article-title>
<source><![CDATA[Food Research International]]></source>
<year>2016</year>
<volume>82</volume>
<page-range>71-85</page-range></nlm-citation>
</ref>
<ref id="B34">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Noriega]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Newman]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Saggers]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Robertson]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Laca]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Díaz]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Brocklehurst]]></surname>
<given-names><![CDATA[T. M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Antilisterial activity of carrots: Effect of temperature and properties of different carrot fractions.]]></article-title>
<source><![CDATA[Food Research International]]></source>
<year>2010</year>
<volume>43</volume>
<numero>10</numero>
<issue>10</issue>
<page-range>2425-31</page-range></nlm-citation>
</ref>
<ref id="B35">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Park]]></surname>
<given-names><![CDATA[S. H.]]></given-names>
</name>
<name>
<surname><![CDATA[Choi]]></surname>
<given-names><![CDATA[M. R.]]></given-names>
</name>
<name>
<surname><![CDATA[Park]]></surname>
<given-names><![CDATA[J. W.]]></given-names>
</name>
<name>
<surname><![CDATA[Park]]></surname>
<given-names><![CDATA[K. H.]]></given-names>
</name>
<name>
<surname><![CDATA[Chung]]></surname>
<given-names><![CDATA[M. S.]]></given-names>
</name>
<name>
<surname><![CDATA[Ryu]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Kang]]></surname>
<given-names><![CDATA[D. H.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Use of organic acids to inactivate Escherichia coli O157: H7, Salmonella typhimurium, and Listeria monocytogenes on organic fresh apples and lettuce]]></article-title>
<source><![CDATA[Journal of Food Science]]></source>
<year>2011</year>
<volume>76</volume>
<numero>6</numero>
<issue>6</issue>
<page-range>293-8</page-range></nlm-citation>
</ref>
<ref id="B36">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Petri]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Rodríguez]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[García]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Evaluation of combined disinfection methods for reducing Escherichia coli O157:H7 population on fresh-cut vegetables.]]></article-title>
<source><![CDATA[International Journal of Environmental Research and Public Health]]></source>
<year>2015</year>
<volume>12</volume>
<numero>8</numero>
<issue>8</issue>
<page-range>8678-90</page-range></nlm-citation>
</ref>
<ref id="B37">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Pinela]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Ferreira]]></surname>
<given-names><![CDATA[I. C. F. R.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Nonthermal physical technologies to decontaminate and extend the shelf-life of fruits and vegetables: Trends aiming at quality and safety]]></article-title>
<source><![CDATA[Critical Reviews in Food Science and Nutrition]]></source>
<year>2017</year>
<volume>57</volume>
<numero>10</numero>
<issue>10</issue>
<page-range>2095-111</page-range></nlm-citation>
</ref>
<ref id="B38">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Petran]]></surname>
<given-names><![CDATA[R. L.]]></given-names>
</name>
<name>
<surname><![CDATA[Grieme]]></surname>
<given-names><![CDATA[L. E.]]></given-names>
</name>
<name>
<surname><![CDATA[Foong-Cunningham]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[6. Culture methods for enumeration of microorganisms]]></article-title>
<person-group person-group-type="editor">
<name>
<surname><![CDATA[Salfinger]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Tortorello]]></surname>
<given-names><![CDATA[M. L.]]></given-names>
</name>
</person-group>
<source><![CDATA[Compendium of methods for the microbiological examination of foods]]></source>
<year>2015</year>
<edition>5th</edition>
<publisher-name><![CDATA[American Public Health Association]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B39">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Pounraj]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Bhilwadikar]]></surname>
<given-names><![CDATA[T.]]></given-names>
</name>
<name>
<surname><![CDATA[Manivannan]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Rastogi]]></surname>
<given-names><![CDATA[N. K.]]></given-names>
</name>
<name>
<surname><![CDATA[Negi]]></surname>
<given-names><![CDATA[P. S]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect of ozone, lactic acid and combination treatments on the control of microbial and pesticide contaminants of fresh vegetables.]]></article-title>
<source><![CDATA[Journal of the Science of Food and Agriculture]]></source>
<year>2021</year>
<volume>101</volume>
<numero>8</numero>
<issue>8</issue>
<page-range>3422-8</page-range></nlm-citation>
</ref>
<ref id="B40">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Sagong]]></surname>
<given-names><![CDATA[H. G.]]></given-names>
</name>
<name>
<surname><![CDATA[Lee]]></surname>
<given-names><![CDATA[S. Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Chang]]></surname>
<given-names><![CDATA[P. S.]]></given-names>
</name>
<name>
<surname><![CDATA[Heu]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Ryu]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Choi]]></surname>
<given-names><![CDATA[Y. J.]]></given-names>
</name>
<name>
<surname><![CDATA[Kang]]></surname>
<given-names><![CDATA[D. H.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Combined effect of ultrasound and organic acids to reduce Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on organic fresh lettuce.]]></article-title>
<source><![CDATA[International Journal of Food Microbiology]]></source>
<year>2011</year>
<volume>145</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>287-92</page-range></nlm-citation>
</ref>
<ref id="B41">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Sango]]></surname>
<given-names><![CDATA[D. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Abela]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[McElhatton]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Valdramidis]]></surname>
<given-names><![CDATA[V. P.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Assisted ultrasound applications for the production of safe foods]]></article-title>
<source><![CDATA[Journal of Applied Microbiology]]></source>
<year>2014</year>
<volume>116</volume>
<numero>5</numero>
<issue>5</issue>
<page-range>1067-83</page-range></nlm-citation>
</ref>
<ref id="B42">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Sarron]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Gadonna-Widehem]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
<name>
<surname><![CDATA[Aussenac]]></surname>
<given-names><![CDATA[T.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Ozone treatments for preserving fresh vegetables quality: a critical review]]></article-title>
<source><![CDATA[Foods]]></source>
<year>2021</year>
<volume>10</volume>
<numero>3</numero>
<issue>3</issue>
</nlm-citation>
</ref>
<ref id="B43">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Silveira Alexandre]]></surname>
<given-names><![CDATA[A. C.]]></given-names>
</name>
<name>
<surname><![CDATA[Ferreira Gomes]]></surname>
<given-names><![CDATA[B. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Nayara Duarte]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
<name>
<surname><![CDATA[Fabiane Piva]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Barros Zauza]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[de Barros Vilas Boas]]></surname>
<given-names><![CDATA[E. V.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Recent advances in processing and preservation of minimally processed fruits and vegetables: a review - part 1: fundamentals and chemical methods.]]></article-title>
<source><![CDATA[Journal of Food Processing and Preservation]]></source>
<year>2022</year>
<volume>46</volume>
<numero>8</numero>
<issue>8</issue>
</nlm-citation>
</ref>
<ref id="B44">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Tzortzakis]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
<name>
<surname><![CDATA[Chrysargyris]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Postharvest ozone application for the preservation of fruits and vegetables.]]></article-title>
<source><![CDATA[Food Reviews International]]></source>
<year>2017</year>
<volume>33</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>270-315</page-range></nlm-citation>
</ref>
<ref id="B45">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Venkitanarayanan]]></surname>
<given-names><![CDATA[K. S.]]></given-names>
</name>
<name>
<surname><![CDATA[Lin]]></surname>
<given-names><![CDATA[C. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Bailey]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
<name>
<surname><![CDATA[Doyle]]></surname>
<given-names><![CDATA[M. P.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Inactivation of Escherichia coli O157:H7, Salmonella enteritidis, and Listeria monocytogenes on apples, oranges, and tomatoes by lactic acid with hydrogen peroxide]]></article-title>
<source><![CDATA[Journal of food protection]]></source>
<year>2002</year>
<volume>65</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>100-5</page-range></nlm-citation>
</ref>
<ref id="B46">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Wang]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Wang]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Sun]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Li]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Li]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Zhang]]></surname>
<given-names><![CDATA[Q.]]></given-names>
</name>
<name>
<surname><![CDATA[Wu]]></surname>
<given-names><![CDATA[Z.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Reduction of Escherichia coli O157:H7 and naturally present microbes on fresh-cut lettuce using lactic acid and aqueous ozone]]></article-title>
<source><![CDATA[RSC Advances]]></source>
<year>2019</year>
<volume>9</volume>
<page-range>22636-43</page-range></nlm-citation>
</ref>
<ref id="B47">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Wijayasinghe]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Bogahawaththa]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[Huppertz]]></surname>
<given-names><![CDATA[T.]]></given-names>
</name>
<name>
<surname><![CDATA[Chandrapala]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Vasiljevic]]></surname>
<given-names><![CDATA[T.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Influence of lactic, citric and phosphoric acids on the properties of concentrated lactose solutions]]></article-title>
<source><![CDATA[Food Chemistry]]></source>
<year>2019</year>
<volume>293</volume>
<page-range>247-53</page-range></nlm-citation>
</ref>
<ref id="B48">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Wirtanen]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
<name>
<surname><![CDATA[Salo]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Chapter 5 - Biofilm risks]]></article-title>
<person-group person-group-type="editor">
<name>
<surname><![CDATA[Lelieveld]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
<name>
<surname><![CDATA[Holah]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Gabri&#263;]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
</person-group>
<source><![CDATA[Handbook of hygiene control in the food industry]]></source>
<year>2016</year>
<edition>2nd</edition>
<page-range>55-79</page-range><publisher-name><![CDATA[Woodhead Publishing]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B49">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Yoon]]></surname>
<given-names><![CDATA[J. H.]]></given-names>
</name>
<name>
<surname><![CDATA[Lee]]></surname>
<given-names><![CDATA[S. Y.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Review: Comparison of the effectiveness of decontaminating strategies for fresh fruits and vegetables and related limitations]]></article-title>
<source><![CDATA[Critical Reviews in Food Science and Nutrition]]></source>
<year>2018</year>
<volume>58</volume>
<page-range>3189-208</page-range></nlm-citation>
</ref>
<ref id="B50">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Zhang]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Farber]]></surname>
<given-names><![CDATA[J. M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[The effects of various disinfectants against Listeria monocytogenes on fresh-cut vegetables]]></article-title>
<source><![CDATA[Food Microbiology]]></source>
<year>1996</year>
<volume>13</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>311-21</page-range></nlm-citation>
</ref>
</ref-list>
</back>
</article>
