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Open Access Publications from the University of California
Cover page of Making Sense of Rules Governing Chlorine Contact in Postharvest Handling of Organic Produce

Making Sense of Rules Governing Chlorine Contact in Postharvest Handling of Organic Produce

(2006)

Organic food rule on chlorine exposure can be confusing for growers and handlers. This publication explains the basics and points you toward more detailed information available online.

Cover page of Oxidation-Reduction Potential (ORP) for Water Disinfection Monitoring, Control, and Documentation

Oxidation-Reduction Potential (ORP) for Water Disinfection Monitoring, Control, and Documentation

(2004)

Large volumes of water are commonly used during postharvest handling of minimally processed fruits and vegetables. Water disinfection is a critical step in minimizing the potential transmission of pathogens from a water source to produce.

Cover page of Key Points of Control and Management of Microbial Food Safety: Information for Producers, Processors, and Handlers of Fresh Market Tomatoes

Key Points of Control and Management of Microbial Food Safety: Information for Producers, Processors, and Handlers of Fresh Market Tomatoes

(2004)

Most commercially produced tomatoes are wholesome and disease-free, but that result takes a lot of work. Here are some basic steps to remember.

Cover page of Ozone Applications for Postharvest Disinfection of Edible Horticultural Crops

Ozone Applications for Postharvest Disinfection of Edible Horticultural Crops

(2004)

This publication provides an introductory overview of the properties, applications, known efficacy, and worker exposure and safety consideration of applying ozone in the postharvest environment.

Cover page of Key Points of Control and Management for Microbial Food Safety: Information for Producers, Handlers, and Processors of Melons.

Key Points of Control and Management for Microbial Food Safety: Information for Producers, Handlers, and Processors of Melons.

(2003)

Most commercial melons that we eat are wholesome and disease-free, but it takes some work and attention to keep it that way. Here are some basic steps to remember.

Cover page of Key Points of Control and Management for Microbial Food Safety: Information for Growers, Packers, and Handlers of Fresh-Consumed Horticultural Products.

Key Points of Control and Management for Microbial Food Safety: Information for Growers, Packers, and Handlers of Fresh-Consumed Horticultural Products.

(2003)

Most commercial produce that we eat is wholesome and disease-free, but it takes some work and attention to keep it that way. Here are some basic steps to remember.

Cover page of Water Disinfection: A Practical Approach to Calculating Dose Values for Preharvest and Postharvest Applications

Water Disinfection: A Practical Approach to Calculating Dose Values for Preharvest and Postharvest Applications

(2001)

Water is used to irrigate, wash, and transport produce before and after harvest. This free publication tells how to keep that water clean and free of pathogens.

Cover page of Postharvest Handling for Organic Crops

Postharvest Handling for Organic Crops

(2000)

An overview of general postharvest handling considerations unique to the marketing of registered or certified organic produce, with a brief introduction to currently permitted and restricted postharvest treatments.

Cover page of Guidelines for Controlling Listeria monocytogenes in Small- to Medium-Scale Packing and Fresh-Cut Operations

Guidelines for Controlling Listeria monocytogenes in Small- to Medium-Scale Packing and Fresh-Cut Operations

(2000)

New handling and packaging techniques can help keep this disease-causing bacterium out of refrigerated and ready-to-eat foods.

Cover page of Postharvest Chlorination: Basic Properties & Key Points for Effective Distribution.

Postharvest Chlorination: Basic Properties & Key Points for Effective Distribution.

(1997)

Postharvest Chlorination: Basic Properties & Key Points for Effective Distribution. Chlorination of process water is one of the key elements of a properly managed postharvest sanitation program. When used in an overall safety management program, chlorination is effective, inexpensive, and may be used in operations of any size.