Evidence map›Paper›PMID 41489698›Full record

ArticleBioresources and bioprocessing2026

Application of image analysis combined with regression models to estimate the reduction of Escherichia coli and Salmonella spp. on vegetable surfaces after washing.

Farida Chengsa-Ard, Thanakorn Rojanakorn, Pimnibha Hirunsorn, Nattavong Fuangpaiboon, Natthawuddhi Donlao, Yardfon Tanongkankit, Utthapon Issara, Jaspreet Singh, Lovedeep Kaur, Jinhu Tian and 1 more

Abstract read
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In one paragraph

Article in Bioresources and bioprocessing, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing papers in PubMed
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1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

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Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

11 authors.

Farida Chengsa-ArdDepartment of Food Technology, Faculty of Technology, Khon Kaen University, Khon Kaen, Thailand.
Thanakorn RojanakornDepartment of Food Technology, Faculty of Technology, Khon Kaen University, Khon Kaen, Thailand.
Pimnibha HirunsornDepartment of Food Technology, Faculty of Technology, Khon Kaen University, Khon Kaen, Thailand.
Nattavong FuangpaiboonDepartment of Food Technology, Faculty of Technology, Khon Kaen University, Khon Kaen, Thailand.
Natthawuddhi DonlaoResearch Center of Innovative Food Packaging and Biomaterials Unit, Mae Fah Luang University, Chiang Rai, 57100, Thailand.
Yardfon TanongkankitDepartment of Food Engineering, Faculty of Engineering and Agro-Industry, Maejo University, Chiang Mai, 50290, Thailand.
Utthapon IssaraDivision of Food Science and Technology Management, Faculty of Science and Technology, Rajamangala University of Technology Thanyaburi, Khlong Luang, Pathum Thani, 12110, Thailand.
Jaspreet SinghSchool of Food Technology and Natural Sciences, Massey University, Palmerston North, 4442, New Zealand.
Lovedeep KaurSchool of Food Technology and Natural Sciences, Massey University, Palmerston North, 4442, New Zealand.
Jinhu TianCollege of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Fuli Institute of Food Science, Zhejiang University, Hangzhou, China.
Chanthima PhungamngoenDepartment of Food Technology, Faculty of Technology, Khon Kaen University, Khon Kaen, Thailand. chanphu@kku.ac.th.ORCID http://orcid.org/0000-0002-2006-7144

Funding

Khon Kaen University Young Researcher Development Project of Khon Kaen University Year 2023Mae Fah Luang University F01-683R-04-045
6 · The paper itself

Abstract

Escherichia coli, a bacterium indicating improper hygiene practices during food production, is commonly found in the intestines of humans and animals, while Salmonella spp. are dangerous bacteria that cause typhoid fever and severe diarrhea. These pathogens have been found in fresh vegetables. This study investigated how the vegetable surface characteristics influenced bacterial adhesion. The reduction of bacteria during the washing process was assessed using different concentrations and types of chemicals. The relationships between variables obtained from image analysis techniques and bacterial adhesion on vegetable surfaces were also evaluated. The most effective way to inhibit bacteria was by washing with 2.0% lactic acid, with bacterial reduction from an initial concentration of 8.74 to 2.92 log CFU/m

Indexed as

Escherichia coliImage analysisOrganic acidsSalmonella spp.Surface roughness

Identifiers

PMID41489698
PMCPMC12770146

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.