Lettuce and spinach inoculated with Escherichia coli O157: H7 were processed and
handled in ways that might occur in commercial situations, including variations in holding …

The temperature of packaged lettuce was recorded throughout a retail supply chain in
Canada during the various stages of storage and shipping from the processor to retail …

This study investigated the impact of storage temperature and duration on the fate of
Escherichia coli O157: H7 on commercially packaged lettuce salads, and on product quality …

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 …

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 …

Inoculum preparation methods can impact growth or survival of organisms inoculated into
foods, thus complicating direct comparison of results among studies. The objective of this …

A 12-day shelf life study was conducted at 7 C to determine whether Escherichia coli O157:
H7 on spinach can be controlled effectively by selected strains of lactic acid bacteria (LAB) …

This study determined the effects of mild heat and chlorine treatment followed by storage for
up to 18 days at 5° C or 7 days at 15° C on the survival and growth of Escherichia coli O157 …

Contamination of produce by bacterial pathogens is an increasingly recognized problem. In
March 1999, 72 patrons of a Nebraska restaurant were infected with enterohemorrhagic …

A stochastic simulation modelling approach was taken to determine the extent of
Escherichia coli O157: H7 contamination in fresh-cut bagged lettuce leaving the processing …