An increasing global population demands a continuous supply of nutritious and safe food.
Edible products can be contaminated with biological (eg, bacteria, virus, protozoa), chemical …

ALFALFA is considered as “the Queen of the Forages” due to its high protein content and
nutritional value. The production of alfalfa under different stressful environments is a great …

Enterohemorrhagic Escherichia coli is considered one of the primary bacterial pathogens
that cause foodborne diseases because it can survive in meat, vegetables and so on …

Aims The purpose of this study was to determine whether plant-associated bacteria (PAB)
can reduce Salmonella enterica colonization and infection of alfalfa sprouts to reduce the …

Multiple Salmonella enterica serovars and strains have been reported to be able to persist
inside the foliar tissue of lettuce (Lactuca sativa L.), potentially resisting washing steps and …

Purpose This study aimed to investigate how enteric pathogens and their biofilm populations
on fresh produce survive according to time that contamination has occurred on leaves and …

Contaminated vegetable seeds have been identified as a potential source of foodborne
bacterial pathogens. This study was undertaken to observe the behavior of Salmonella and …

Biofilms enable the persistence of pathogens in food processing environments. Sanitizing
agents are needed that are effective against pathogens entrapped in biofilms that are more …

Salmonella enterica is a serious threat to public health that is responsible for the vast
majority of reported Salmonella outbreaks annually. Despite interventions from private …

The colonization of six edible plant species: alfalfa, broccoli, coriander, lettuce, parsley and
rocket, by the human pathogen Shigatoxigenic Escherichia coli was investigated following …