Emerging chemical and physical disinfection technologies of fruits and vegetables: a comprehensive review

• Published in: Critical reviews in food science and nutrition Vol. 60; no. 15; pp. 2481 - 2508
• Main Authors: Deng, Li-Zhen, Mujumdar, Arun S., Pan, Zhongli, Vidyarthi, Sriram K., Xu, Jinwen, Zielinska, Magdalena, Xiao, Hong-Wei
• Format: Journal Article
• Language: English
• Published: United States Taylor & Francis 21.08.2020; Taylor & Francis Ltd
• Subjects: Carbon dioxide; Chemical treatment; Chlorine; Chlorine dioxide; cold; Cold plasmas; Commercialization; cost effectiveness; death; Disinfection; E. coli; Essential oils; Food safety; Fruits; high pressure treatment; Hydrostatic pressure; Ionizing radiation; Lethality; Luminous intensity; Microorganisms; nutrition; Organic acids; ozone; product quality; Product safety; Safety; Salmonella; Synergistic effect; ultrasonics; Ultrasound; Ultraviolet radiation; vegetables; disinfection; vegetables; safety; Fruits

With a growing demand for safe, nutritious, and fresh-like produce, a number of disinfection technologies have been developed. This review comprehensively examines the working principles and applications of several emerging disinfection technologies. The chemical treatments, including chlorine dioxi...