Modified atmosphere packaging (MAP) technology offers the possibility to retard the
respiration rate and extend the shelf life of fresh produce, and is increasingly used globally …

With an increasing number of outbreaks and illnesses associated with produce
contaminated before harvest, understanding the potential and mechanisms of produce …

The landscape of foodborne infections is in flux. New pathogens emerge, established
pathogens may acquire new characteristics and appear in unexpected food vehicles, while …

This study investigated the ability of five Salmonella enterica serovars to attach to and
colonize intact and cut lettuce (Iceberg, Romaine) and cabbage surfaces. Biofilm formation …

This study was conducted to investigate the effect of free chlorine concentrations in wash
water on Escherichia coli O157: H7 reduction, survival, and transference during washing of …

The aim of this study was to characterise the microbiological quality of selected common
fresh vegetables and fruits commercially sold in Singapore in order to provide insight into …

Harvesting and processing of leafy greens inherently cause plant tissue damage, creating
niches on leaves that human pathogens can exploit. We previously demonstrated that …

This study provided insight into the degree of microbial contamination in the processing
chain of prepacked (bagged) lettuce in two Belgian fresh-cut produce processing …

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 …

Internalization of Escherichia coli O157: H7 into spinach plants through root uptake is a
potential route of contamination. ATn7-based plasmid vector was used to insert a green …