Much research into food‐borne human pathogens has focused on transmission from foods
of animal origin. However, recent investigations have identified fruits and vegetables are the …

Food poisoning and foodborne diseases are a growing public health concern worldwide.
Approximately 30 known and many unknown pathogens are the main culprits for these …

Foodborne illness outbreaks linked to fresh produce are becoming more frequent and
widespread. High impact outbreaks, such as that associated with spinach contaminated with …

Extensive research efforts have been devoted in the last decade to providing insight into
understanding the factors that have contributed to the increase in the number of outbreaks of …

Outbreaks of produce-related food-borne pathogens have undergone a sharp increase in
last three decades because of high produce consumption. A paradigm of food safety for …

Shiga toxin-producing Escherichia coli (STEC) are one of the most important emergent
foodborne pathogens. STEC are common as colonizers in the intestine of healthy cattle and …

Given that it should be aware of the nutritional benefits, resulting from the consumption of
fresh fruits and vegetables consumed raw and/or minimally processed, comparing the …

Effectiveness of multiple chemical sanitizers on the reduction of Salmonella spp. and
Escherichia coli O157: H7 on spinach was compared. Fresh spinach (Spinacia oleracea) …

Escherichia coli O157: H7 contamination of leafy green vegetables is an ongoing concern
for consumers. Biofilm‐associated pathogens are relatively resistant to chemical treatments …

Red beet (Beta vulgaris L. var. conditiva) root is a popular item present in ready to eat salads
and minimally processed foods. In this research, the effect of low doses of gamma radiation …