The world is experiencing a global push toward smart agriculture to help feed the
burgeoning population by increasing food security while reducing the carbon footprint of …

Bacterial adhesion is the first stage of biofilm formation. Adhesion and subsequent biofilm
formation of foodborne pathogenic bacteria on food surface cause cross contamination, food …

Salmonella colonizes the surface or the inner part of leafy greens, while the ability of
internalized bacteria to evade common disinfection practices may pose a considerable risk …

Escherichia coli is a facultative anaerobe that can grow in a variety of environmental
conditions. In the complete absence of O2, E. coli can perform a mixed-acid fermentation …

Transmission of foodborne pathogens by plants, especially shiga toxin-producing
Escherichia coli, has become a public health concern for ready-to-eat products. Due to the …

Escherichia coli O157: H7 can recover from sublethally injured (SI) state, which causes
threat of foodborne illness. Adhesion plays a key role in the carriage of pathogens in food. In …

Microgreens, the immature plants harvested after a few weeks of growth, are perceived as a
heathy, nutritious food ingredient but may be susceptible to colonisation by human …

Shiga toxin-producing Escherichia coli (STEC), a significant cause of foodborne illnesses, is
often associated with the consumption of fresh produce, including alfalfa sprouts. This study …

Our previous study reported that fresh produce grown in aquaponic and hydroponic systems
can pose potential food safety hazards due to an accidental introduction of contaminated …

In the current study, we demonstrate that E. coli O104: H4 strain C227/11Φcu, a derivative of
the 2011 enterohemorrhagic/enteroaggregative (EHEC/EAEC) E. coli outbreak strain …