The microbiological safety of fresh produce is a significant concern of consumers and
industry. After applying at an inoculated level (about 106CFUg− 1) of E. coli O157: H7 and …

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 …

Abstract Numerous Escherichia coli O157: H7 outbreaks have been linked to consumption
of fresh lettuce. The development of effective and easily implemented wash treatment could …

Aqueous extract of Origanum vulgare (oregano), sodium hypochlorite (60 and 300 ppm of
free chlorine), Citrox®(containing citric acid and phenolic compounds [bioflavonoids] as …

The antimicrobial effects of garlic, ginger, carrot and turmeric pastes against Escherichia coli
O157: H7 in laboratory buffer and model food system were investigated. Turmeric paste …

The efficacy of aqueous chlorine dioxide (ClO2)(10 mg l− 1, for 10 min), ozonated water (10
mg l− 1 for 10 min) and thyme oil (0· 1% for, 5 min) on inactivation of mixed strains of …

The effects of method for applying inoculum and of drying time after inoculation on survival
and recovery of foodborne pathogens on iceberg lettuce and parsley were studied. Five …

Plant extracts have been found to be effective in reducing microorganisms. This study
evaluated antimicrobial activity of 12 plant extracts against Salmonella Typhimurium …

The long-term survival of enteric pathogens on butterhead lettuce seeds, and their
subsequent survival and growth on seedlings were investigated. Lettuce seeds were …

Chlorine dioxide (ClO2), ozone, and thyme essential oil has been found to be effective in
reducing pathogens, including Escherichia coli O157: H7, on selected produce. The efficacy …