The consumers' demand for fresh fruits and vegetables has increased in recent years. These
foods may be consumed raw or minimally processed, and therefore can be a vehicle of …

This review provides an overview of the effect of modified atmosphere packaging (MAP) on
the survival and growth of foodborne pathogens on fresh-cut fruits and vegetables …

Foodborne viruses have been recognized as a growing concern to the food industry and a
serious public health problem. Hepatitis A virus (HAV) is responsible for the majority of viral …

The use of lytic bacteriophages for the biocontrol of food-borne pathogens in food and in the
food industry is gaining increasing acceptance. In this study, the effectiveness of a …

This study was undertaken to investigate the antimicrobial effect of organic acids against
Escherichia coli O157: H7, Salmonella Typhimurium, and Listeria monocytogenes on whole …

Consumption of ready-to-eat (RTE) salads has increased worldwide. Consequently, the
number of outbreaks caused by food-borne pathogens, including diarrheagenic E. coli …

Growth potential (δ) is defined as the difference between the population of a microorganism
at the end of shelf-life of specific food and its initial population. The determination of δ of …

The increase demand for fresh vegetables is causing an expansion of the market for
minimally processed vegetables along with new recognized food safety problems. To gain …

Systematic national surveillance of foodborne disease outbreaks effectively serves the
development of public health policy on food safety. The Health Protection Agency has …

Specific endospore formers have become important contaminants in industrial food
processing. The direct or indirect soil route of contamination or dispersal is the start of events …