This project was undertaken to relate what is known about the behavior of Escherichia coli
O157: H7 under laboratory conditions and integrate this information to what is known …

Temperature abuse during commercial transport and retail sale of leafy greens negatively
impacts both microbial safety and product quality. Consequently, the effect of fluctuating …

The incidence of foodborne outbreaks linked to fresh produce has increased in the United
States. Particularly noteworthy was the 2006 Escherichia coli O157: H7 outbreak associated …

In the present study, the cross contamination and distribution of Escherichia coli O157: H7
was investigated in fresh-cut lettuce by simulating a commercial process at a pilot plant …

The likelihood of leafy green vegetable (LGV) contamination and the associated pathogen
growth and survival are strongly related to climatic conditions. Particularly temperature …

Escherichia coli O157: H7 has been associated in multiple outbreaks linked to the
consumption of whole produce and fresh-cut leafy vegetables. However, plant-based foods …

This study investigated the effect of storage temperature and time on the survival and growth
of Escherichia coli O157: H7, the growth of indigenous microorganisms, and the changes in …

Fresh vegetables are increasingly recognized as a source of foodborne outbreaks in many
parts of the world. The purpose of this study was to conduct a quantitative microbial risk …

Leafy vegetables, including lettuce and spinach, have been implicated in several outbreaks
of foodborne disease caused by Escherichia coli O157: H7, a pathogen of increasing public …

The association of unpasteurized apple cider with Escherichia coli O157: H7 foodborne
illness has led to increased interest in potential reservoirs of this pathogen in the orchard …