Promotion of healthier lifestyles has led to an increase in consumption of fresh produce.
Such foodstuffs may expose consumers to increased risk of foodborne disease, as often they …

Accessibility to abundant sources of high‐quality water is integral to the production of safe
and wholesome fresh produce. However, access to safe water is becoming increasingly …

The effects of two non thermal disinfection processes, Ultraviolet light (UV 254 nm) and
Ultrasound (US) on the inactivation of bacteria and color in two freshly cut produces (lettuce …

Listeria monocytogenes is the causative agent of the food-borne life threatening disease
listeriosis. This pathogenic bacterium received much attention in the endeavor of …

Escherichia coli O157: H7 outbreaks associated with produce consumption have brought
attention to contaminated compost manure, and polluted irrigation water as potential …

Global warming is currently a much discussed topic with as yet largely unexplored
consequences for agro-ecosystems. Little is known about the warming effect on the bacterial …

Multiplex polymerase chain reaction (mPCR) has been widely used for the simultaneous
detection of various target bacteria in vegetables. However, an enrichment period is …

Produce contaminated with enteric pathogens is a major source of foodborne illness in the
United States. Lakes, streams, rivers, and ponds were sampled with Moore swabs bi …

As more fresh fruits and vegetables are needed to meet the demands of a growing
population, growers may need to start depending on more varied sources of water, including …

Listeria monocytogenes is an intracellular human pathogen which enters the body through
contaminated food stuffs and is known to contaminate fresh leafy produce such as spinach …