Escherichia coli O157: H7, an occasional contaminant of fresh produce, can present a
serious health risk in minimally processed leafy green vegetables. A good predictive model …

Fresh-cut iceberg lettuce inoculated with Escherichia coli O157: H7 was submitted to
chlorine washing (150 mg/mL) and modified atmosphere packaging on laboratory scale …

The purpose of this study was to evaluate and model the growth of Escherichia coli O157:
H7 in fresh-cut lettuce submitted to a neutral electrolyzed water (NEW) treatment, packaged …

The ability to predict the behavior of Escherichia coli O157: H7 on contaminated field lettuce
is essential for the development of accurate quantitative microbial risk assessments. The …

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 …

Minimally processed fruits and vegetables are ready-to-eat and do not require further
treatment at home. These foods are usually stored in a modified atmosphere and should be …

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 …

The growth of pathogenic bacteria Escherichia coli O157: H7, Salmonella spp., and Listeria
monocytogenes on iceberg lettuce under constant and fluctuating temperatures was …

In this study, response surface methodology (RSM) was used to model the growth of
Escherichia coli O157: H7 on spinach as a function of temperature (15–35C) and relative …

The accuracy of predictive microbial models used in quantitative microbial risk assessment
(QMRA) relies on the relevancy of conditions influencing growth or inactivation. The …