Persistent environmental pollutants are a growing problem around the world. The effective
control of the pollutants is of great significance for human health. Some microbes, especially …

The potential of organic acids to inactivate foodborne pathogens in food industry has gained
attention, while the sanitizing mechanism of acid stress has not been explained fully at …

Accurate prediction of bacterial growth responsiveness over a range of processing
environments is important for food processors to ensure proper food safety. Therefore, the …

The use of sanitizers during produce wash operation is a common practice, but little is
known about the effect of residual sanitizers on minimizing food safety risks associated with …

Pre-harvest contamination of produce has been a major food safety focus. Insight into the
behavior of enteric pathogens on produce in pre-harvest conditions will aid in developing …

Gaseous chlorine dioxide, a strong oxidizing agent can be utilized as an effective alternative
sanitizing agent. This study evaluated the efficacy of low concentration (≤ 5 mg/L) gaseous …

Sodium hypochlorite (NaOCl) is a commonly used sanitizer in the produce industry despite
its limited effectiveness against contaminated human pathogens in fresh produce. Aqueous …

In this study, the high-throughput Illumina HiSeq 2000 mRNA sequencing technique was
used to investigate the transcriptome response of Escherichia coli O157: H7 exposed to …

Foodborne pathogenic bacteria encounter various environmental stressors along the food
production chain, including production, processing, storage, distribution, and preparation …

Preharvest contamination with bacteria borne by irrigation water may result in leafy
vegetables serving as vehicles for transmission of Shiga toxin–producing Escherichia coli …