PMC:6117429 / 64453-65375 JSONTXT

{"project":"2_test","denotations":[{"id":"30197634-11759757-36335600","span":{"begin":662,"end":666},"obj":"11759757"},{"id":"30197634-10791724-36335601","span":{"begin":715,"end":719},"obj":"10791724"},{"id":"30197634-10791724-36335602","span":{"begin":916,"end":920},"obj":"10791724"}],"text":"We believe that the leafy green food chain would benefit by combining the HACCP with predictive microbiology and hurdles (combinations of preservation techniques) as a contextual model for improving food safety. However, any combinations of hurdles and the foreseen impact on pathogens should be validated before implemented on an industrial scale. One reason for this need for validation is that the estimates for pathogen reductions on leafy green are very context specific where e.g., species of pathogens might influence the impacts of hurdles. For example E. coli O157:H7 survives in acidic environments, but better at lower temperatures (Hsin-Yi and Chou, 2001). Consequently, we agree with (McMeekin et al., 2000) that understanding of physiological processes occurring near the growth/no growth interface is crucial quantification of the impact of hurdles and their intelligent application (McMeekin et al., 2000)."}