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1. Salmonella inactivation and sponge/microfiber mediated cross-contamination during papaya wash with chlorine or peracetic acid as sanitizer.

2. Impacts and interactions of organic compounds with chlorine sanitizer in recirculated and reused produce processing water.

3. Association between bacterial survival and free chlorine concentration during commercial fresh-cut produce wash operation.

4. Investigation on chlorine-based sanitization under stabilized conditions in the presence of organic load.

5. Dynamic changes in the physicochemical properties of fresh-cut produce wash water as impacted by commodity type and processing conditions.

6. A Novel Sensing Chip for Probing Chlorine Permeation into Simulated Produce Cracks.

7. Characterization and mitigation of chemical oxygen demand and chlorine demand from fresh produce wash water.

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