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 …

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

A recent development in iceberg lettuce harvesting is field coring, the technique of removing
the outer leaves and the cores of the lettuce heads at the time of harvesting in order to …

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 …

Fresh-cut leafy greens contaminated with Escherichia coli O157: H7 have caused foodborne
outbreaks. Packaging conditions, coupled with abusive storage temperatures of …

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 …

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 …

Illnesses from Escherichia coli O157: H7, Listeria monocytogenes, and Salmonella have
been associated with the consumption of numerous produce items. Little is known about the …

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 …

The fates of seeded Escherichia coli O157: H7 and Salmonella on selected fresh culinary
herbs were evaluated at a refrigerated temperature (4° C). Fresh herbs, including cilantro …