Foodborne illness resulting from the consumption of contaminated fresh produce is a
common phenomenon and has severe effects on human health together with severe …

Promotion of healthier lifestyles has led to an increase in consumption of fresh produce.
Such foodstuffs may expose consumers to increased risk of foodborne disease, as often they …

Much research into food‐borne human pathogens has focused on transmission from foods
of animal origin. However, recent investigations have identified fruits and vegetables are the …

Foodborne outbreaks from contaminated fresh produce have been increasingly recognized
in many parts of the world. This reflects a convergence of increasing consumption of fresh …

Consumption of fruit and vegetable products is commonly viewed as a potential risk factor
for infection with enteropathogens such as Salmonella and Escherichia coli O157, with …

Foodborne enteric viruses, in particular HuNoV and HAV, are the most common cause of the
berry-linked viral diseases, and outbreaks around the world, and have become an important …

The PubMed and ScienceDirect bibliographic databases were searched for the period of
1998–2009 to evaluate the impact of climatic and environmental determinants on food-and …

Frozen foods make up one of the biggest sectors in the food industry. Their popularity with
consumers is due primarily to the variety they offer and their ability to retain a high standard …

This review discusses food safety aspects of importance from a One Health perspective,
focusing on Europe. Using examples of food pathogen/food commodity combinations …

Norovirus (NV) and hepatitis A virus (HAV) are foodborne enteric viruses associated with
outbreaks of disease following consumption of fresh or frozen produce. Model experiments …