The market sales of ready-to-use fresh vegetables have grown rapidly in recent decades as
a result of changes in consumer attitudes, especially consumption of fresh-cut lettuce and …

First recognized in 1895, X-ray irradiation soon became a breakthrough diagnostic tool for
the dental and medical professions. However, the food industry remained slow to adopt X …

The increasing demand for fresh fruits and vegetables and for convenience foods is causing
an expansion of the market share for minimally processed vegetables. Among the more …

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 …

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 …

A study was carried out to assess the use of electrolyte leakage measurement to evaluate
radiation sensitivity of 13 fresh-cut vegetables, and correlated radiation sensitivity with …

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 …

Pathogenic bacteria that become internalized in leaf tissues are protected from the
antimicrobial effects of surface treatments. Ionizing radiation is known to penetrate food …

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