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Haiqiang Chen
University of Delaware
102Publications
33H-index
3,047Citations
Publications 102
Newest
#1Shuanghuan Guo (UD: University of Delaware)H-Index: 1
#2Runze Huang (UD: University of Delaware)H-Index: 7
Last.Haiqiang Chen (UD: University of Delaware)H-Index: 33
view all 3 authors...
ABSTRACT We assessed a fresh produce decontamination system using a combined method of UV and washing (water-assisted UV [WUV]) in different scales. The system used tap water to wash fresh produce ...
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#1David H. Kingsley (DSU: Delaware State University)H-Index: 25
#2Haiqiang Chen (UD: University of Delaware)H-Index: 33
Last.Gloria K. Meade (DSU: Delaware State University)H-Index: 1
view all 4 authors...
Male-specific coliphages (MSCs) are currently used to assess the virologic quality of shellfish-growing waters and to assess the impact of sewage release or adverse weather events on bivalve shellfish. Since MSC can have either DNA or RNA genomes, and most research has been performed exclusively on RNA MSCs, persistence of M13, a DNA MSC, was evaluated for its persistence as a function of time and temperature within Eastern oysters (Crassostrea virginica). Oysters were individually exposed to se...
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#1Xinang Cao (UD: University of Delaware)H-Index: 1
#2Runze Huang (UD: University of Delaware)H-Index: 7
Last.Haiqiang Chen (UD: University of Delaware)H-Index: 33
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Strawberry is a healthy fruit with numerous health-benefit compounds. Unfortunately, it is highly perishable and occasionally can be contaminated with foodborne pathogens. The overall goal of this study is to evaluate pulsed light (PL) processing for disinfection of strawberries, extension of shelf life, and preservation of quality attributes and compounds that are beneficial to health. Preliminary screening of PL conditions based on visual appearance of strawberries was conducted, and 3 PL trea...
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#1Runze Huang (UD: University of Delaware)H-Index: 7
#2Haiqiang Chen (UD: University of Delaware)H-Index: 33
Fresh produce are vulnerable to pathogens during pre- and postharvest stages. Most fresh vegetable and fruits are consumed directly or merely washed with chlorine. We investigated two emerging decontamination technologies, pulse light (PL) and ultraviolet (UV), in combination with washing (referred as water-assisted PL [WPL] and water-assisted UV [WUV]). Blueberries, grape tomatoes, and iceberg lettuce shreds were tested in this study to represent fresh vegetables and fruits with smooth and roug...
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#1Erin DiCaprio (UC Davis: University of California, Davis)H-Index: 10
#2Mu Ye (UD: University of Delaware)H-Index: 16
Last.Jianrong Li (OSU: Ohio State University)H-Index: 24
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Human norovirus (NoV) is a major cause of fresh produce associated outbreaks. In this study a non-thermal process, high pressure processing (HPP), was evaluated for efficacy against a human NoV GII.4 strain and Tulane virus (TV). Virus survival following HPP treatment was determined using direct RT-qPCR, the PGM-MB binding assay followed by RT-qPCR, and plaque assay. HPP (400 MPa) inactivation of human NoV and TV was enhanced in simple mediums at a low initial temperature (4°C) and neutral pH (p...
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#1Runze Huang (UD: University of Delaware)H-Index: 7
#2Haiqiang Chen (UD: University of Delaware)H-Index: 33
Abstract In this study, we evaluated the performance of a large-scale decontamination system based on a washing process in combination with pulsed light (PL) exposure and H2O2/chlorine. In order to identify optimum processing condition, we first evaluated the effect of single and combined PL treatments on the inactivation of Salmonella on grape tomatoes using a small sample size of 50 g. Two inoculation methods, spot and dip, were used to simulate different contamination scenarios and two wash w...
2 CitationsSource
#1Runze Huang (UD: University of Delaware)H-Index: 7
#2Haiqiang Chen (UD: University of Delaware)H-Index: 33
Abstract This study was conducted to investigate the Salmonella inactivation effects of washing in combination with pulsed light (PL), ultrasound, and chlorine on lettuce shreds. First, the effect of washing combined with PL and chlorine on the inactivation of Salmonella on lettuce and in wash water was evaluated in a small-scale study with clear tap water and turbid tap water containing lettuce extract and silicon dioxide. In general, water wash combined with PL (PL wash) and chlorine wash comb...
2 CitationsSource
#1Runze Huang (UD: University of Delaware)H-Index: 7
#2Danielle de Vries (UD: University of Delaware)H-Index: 1
Last.Haiqiang Chen (UD: University of Delaware)H-Index: 33
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Abstract This study investigated the effect of a water-assisted ultraviolet system (WUV; samples were treated by UV while being immersed in agitated water) on the inactivation of Salmonella on baby spinach, iceberg lettuce, blueberry, grape tomato, and baby-cut carrot. The Salmonella inactivation effect of the WUV system was tested in two scales, and three disinfectants, chlorine, peroxyacetic acid (PAA) and hydrogen peroxide (H2O2), were tested in combination with the system to see whether the ...
6 CitationsSource
#1Lingxiao Shao (UD: University of Delaware)H-Index: 1
#2Haiqiang Chen (UD: University of Delaware)H-Index: 33
Last.Changqing Wu (UD: University of Delaware)H-Index: 17
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Abstract Human norovirus (HNV) is the most frequent causative agent of foodborne diseases in the US. Raw and undercooked oysters are commonly associated with outbreaks caused by HNV. Many guidelines recommend that shucked oysters be boiled for at least 3 min, but it is not clear this thermal treatment can inactivate HNV. The objective of this research was to evaluate whether this recommendation was sufficient to inactivate two HNV surrogates, murine norovirus (MNV-1) and Tulane virus (TV) in oys...
1 CitationsSource
#1David H. Kingsley (DSU: Delaware State University)H-Index: 25
#2Haiqiang Chen (UD: University of Delaware)H-Index: 33
Last.Gloria K. Meade (DSU: Delaware State University)H-Index: 1
view all 3 authors...
Male-specific bacteriophages have been proposed as human enteric virus indicators for shellfish. In this study, Eastern oysters (Crassostrea virginica) were individually exposed to 5.6 × 1010 PFU of MS-2 for 48 h at 15 °C followed by collective maintenance in continuously UV-sterilized seawater for 0–6 weeks at either 7, 15, or 24 °C. Initial contamination levels of MS-2 were >6 log PFU. Assessment of weekly declines of viable MS-2 indicated that cooler temperatures dramatically enhanced the per...
1 CitationsSource
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