The microbial quality of five types of fresh produce obtained at the retail level was
determined by standard quantitative techniques. These techniques included aerobic plate …

The aim of this study was to investigate the microbiological quality of six types of fresh
produce obtained from three retail stores located on the Eastern Shore of Maryland, USA. A …

Raw vegetables cut for salad, cooked salad, cooked rice, boiled noodles, bean curd, and
cooked Japanese foods were purchased in 27 retail shops in Tokyo. Intact vegetables …

Abstract During September and October 2001, a microbiological study of open, ready-to-eat,
prepared salad vegetables from catering or retail premises was undertaken to determine …

Vegetable salad ingredients (lettuce, tomatoes, broccoli, and cauliflower) purchased from
three grocery-store deli operations were analyzed for total plate count, coliforms, yeasts, and …

Abstract The Centers for Disease Control and Prevention has reported that foodborne
disease outbreaks associated with fruits and vegetables increased during the past decade …

Produce-associated food-borne outbreaks have been increasingly implicated as the
significant proportion of the annual incidence of food-borne illness worldwide. The …

The microbiological quality of 10 spices or herbs was determined by a national survey at the
retail level. Aerobic plate count values for the 10 products ranged from less than 100 to 3.1 X …

The aim of this study was to characterise the microbiological quality of selected common
fresh vegetables and fruits commercially sold in Singapore in order to provide insight into …

The microbiological quality of ready-to-use (RTU) vegetables, including chopped lettuce,
salad mix, carrot sticks, cauliflower florets, sliced celery, coleslaw mix, broccoli florets, and …