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Small Fruits Review Volume 1, 2001 - Issue 3
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Original Articles

Evaluation of the Microbiological Quality of IQF Processed Maine Wild Blueberries

An “In Plant Study”

Russell A. Hazen Department of Food Science and Human Nutrition, University of Maine, Orono, ME, 04469-5736, USA
,
Alfred A. Bushway Department of Food Science and Human Nutrition, University of Maine, Orono, ME, 04469-5736, USA
&
Kathy Davis-Dentici Department of Food Science and Human Nutrition, University of Maine, Orono, ME, 04469-5736, USA
Pages 47-59 | Published online: 08 Nov 2010

Citations (7)

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Ranran Wang, Yage Xing, Xuanlin Li, Xunlian Guo, Qinglian Xu, Wenxiu Li, Cunkun Chen, Hua Yang, Xiufang Bi & Zhenming Che. (2019) Microstructure and quality of cabbage slices (Brassica oleracea L. var. capitata L.) as affected by cryogenic quick-freezing treatment. International Journal of Food Properties 22:1, pages 1815-1833.
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Articles from other publishers (6)

Alison Lacombe & Vivian C.H. Wu. (2023) The effects of sanitizing hurdles against foodborne pathogens during blueberry processing. Food Control 154, pages 109981.
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Bengünur Kutlu, Özge Taştan & Taner Baysal. (2022) Decontamination of frozen cherries by innovative light-based technologies: Assessment of microbial inactivation and quality changes. Food Control 141, pages 109149.
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Shravani Tadepalli, David F. Bridges, Ryan Anderson, Rong Zhang & Vivian C.H. Wu. (2019) Synergistic effect of sequential wash treatment with two different low-dosage antimicrobial washes in combination with frozen storage increases Salmonella Typhimurium and Listeria monocytogenes reduction on wild blueberries. Food Control 102, pages 87-93.
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Lei Zhang, Zhinong Yan, Eric J. Hanson & Elliot T. Ryser. (2015) Efficacy of chlorine dioxide gas and freezing rate on the microbiological quality of frozen blueberries. Food Control 47, pages 114-119.
Crossref
Mickey Parish, Michelle Danyluk & Jan A. Narciso. 2012. Microbial Food Safety. Microbial Food Safety 109 125 .
Russell A. Hazen, L. Brian Perkins, Rodney J. Bushway & Alfred A. Bushway. 2004. Quality of Fresh and Processed Foods. Quality of Fresh and Processed Foods 309 315 .

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