In the United States, the consumption of fresh fruits and vegetables has increased during
recent years as consumers seek to make healthier lifestyle choices. However, the number of …

This review includes an overview of the most important preventive measures along the farm
to fork chain to prevent microbial contamination of leafy greens. It also includes the …

The popularity in the consumption of fresh and fresh‐cut vegetables continues to increase
globally. Fresh vegetables are an integral part of a healthy diet, providing vitamins, minerals …

Recent studies addressing the internalization of fresh produce by foodborne pathogens
arose in response to the growing number of recent and high profile outbreaks involving fresh …

An increasing number of outbreaks of gastroenteritis recently caused by Escherichia coli
O157: H7 have been linked to the consumption of leafy green vegetables. Although it is …

Currently, most fresh‐cut processing facilities in the United States use chlorinated water or
other sanitizer solutions for microbial reduction after lettuce is cut. Freshly cut lettuce …

Foodborne diseases are a major cause of illness in Canada. One of the main pathogens
causing cases and outbreaks of foodborne illness in Canada is Escherichia coli O157: H7 …

Postharvest contamination and subsequent spread of Escherichia coli O157: H7 can occur
during shredding, conveying, fluming, and dewatering of fresh-cut leafy greens. This study …

Through recent advances in our understanding of microbial: plant interactions it is becoming
apparent that human pathogens, principally, Escherichia coli O157: H7 and Salmonella are …

Leafy greens eaten raw as salads are minimally processed and widely consumed foods.
Risk factors for leafy greens contamination by Salmonella spp. and Norovirus were …