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 …

It is well known that fresh-cut processors usually rely on wash water sanitizers to reduce
microbial counts in order to maintain quality and extend shelf-life of the end product. Water is …

The microbiological safety of fresh produce is monitored almost exclusively by culture-based
detection methods. However, bacterial food-borne pathogens are known to enter a viable …

Over one‐half of foodborne illnesses are believed to be viral in origin. The ability of viruses
to persist in the environment and foods, coupled with low infectious doses, allows even a …

Leafy green vegetables, including lettuce, are recognized as potential vehicles for
foodborne pathogens such as Escherichia coli O157: H7. Fresh-cut lettuce is potentially at …

The purpose of this study was to investigate the effectiveness of ultraviolet-C (UV-C) light
inactivation as affected by the location of pathogens on the surface and at stem scars of …

In the last two decades several foodborne disease outbreaks associated with produce were
reported. Tomatoes, in particular, have been associated with several multi-state Salmonella …

Nonthermal physical intervention technologies are able to reduce populations of foodborne
pathogens on/in fresh produce. As highly perishable and living organisms, fresh produce is …

A stochastic simulation modelling approach was taken to determine the extent of
Escherichia coli O157: H7 contamination in fresh-cut bagged lettuce leaving the processing …

Irradiation penetrates food tissues and effectively reduces the number of food
microorganisms in fresh produce, but the efficacy of the process against internalized …