Produce, including leafy vegetables, has been implicated in several outbreaks of food
illness. To evaluate microbiological safety of lettuce and it's cultivation area, a total of 147 …

Foodborne disease outbreaks associated with produces have been increasing in
occurrence worldwide. This study investigated microbial contamination levels on thirteen …

No information has been available on the prevalence of pathogens in fresh produce in
Japan. In the present study, information was collected on the occurrence of contamination by …

Lettuce is consumed raw in salads and is susceptible to microbial contamination through
environment, agricultural practices, and its morphology, thus, a potential vehicle for food …

The purpose of this study is to evaluate microbiological contamination of leafy vegetables.
Total aerobic bacteria and coliforms were monitored to get the contamination levels and …

The purpose of this study was to investigate the monthly contamination rate of pathogenic
Escherichia coli, a major cause of food poisoning, in vegetables sold in agricultural …

The purpose of this study was to evaluate microbiological contamination of fresh vegetables
in Korea. Twenty types of vegetables were tested for total aerobic bacteria, coliforms …

The purpose of this study was to investigate hazardous microorganisms in mixed baby leafy
vegetables and various baby leafy vegetables used as raw materials for fresh-cut produce in …

The aim of this study was to evaluate the microbiological quality and safety of fresh produce
at retail level in Korea in order to periodically update information and establish available …

This study was performed to assess the microbiological quality and potential health risk of
fresh-cut produce and organic vegetables sampled from supermarkets and department …