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 …

The quality of fresh-cut fruit and vegetable products includes a combination of attributes,
such as appearance, texture, and flavor, as well as nutritional and safety aspects that …

Maintaining the high standard set by the previous bestselling editions, Fundamental Food
Microbiology, Fourth Edition presents the most up-to-date information in this rapidly growing …

Since its introduction in 1997, the purpose of Food Microbiology: Fundamentals and
Frontiers has been to serve as an advanced reference that explores the breadth and depth …

A survey of fresh and minimally-processed fruit and vegetables, and sprouts was conducted
in several retail establishments in the Lleida area (Catalonia, Spain) during 2005–2006 to …

Completely revised, this third edition of a bestseller incorporates findings to present readers
with a complete overview of foodborne listeriosis, including information on listeriosis in …

Bacillus cereus is widely distributed in different food products and can cause a variety of
symptoms associated with food poisoning. Since ready-to-eat (RTE) foods are not commonly …

In Fall 2006, four separate outbreaks of foodborne illness associated with the consumption
of fresh produce occurred in the United States. In follow‐up investigations, spinach, lettuce …

Contamination of ready-to-eat products with Listeria monocytogenes may occur at several
stages before consumption. Accessibility to the public and relatively limited control …

Consumption of minimally-processed, or fresh-cut, fruit and vegetables has rapidly
increased in recent years, but there have also been several reported outbreaks associated …