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 …

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 …

Consumption of fruit and vegetable products is commonly viewed as a potential risk factor
for infection with enteropathogens such as Salmonella and Escherichia coli O157, with …

The continuous rise in the number of outbreaks of foodborne illness linked to fresh fruit and
vegetables challenges the notion that enteric pathogens are defined mostly by their ability to …

Strains of Salmonella spp. with resistance to antimicrobial drugs are now widespread in both
developed and developing countries. In developed countries it is now increasingly accepted …

Outbreaks of salmonellosis related to consumption of fresh produce have raised interest in
Salmonella-plant interactions leading to plant colonization. Incubation of gfp-tagged …

* Health Protection Agency Centre for Infections, London, United Kingdom 1996–2000 to
produce pathogen-specific totals by food type for each of the 5 disease parameters used to …

Background Fruits and vegetables are an excellent source of nutrients, with numerous
health benefits. Most consumers are not meeting the daily recommended intake of fruits and …

Cold plasma generated in a gliding arc was applied to outbreak strains of Escherichia coli
O157: H7 and Salmonella Stanley on agar plates and inoculated onto the surfaces of …

There have been a number of cases of foodborne illness among humans that are caused by
pathogens such as Escherichia coli O157: H7, Salmonella typhimurium, etc. The current …