The agricultural ecosystem creates a platform for the development and dissemination of
antimicrobial resistance, which is promoted by the indiscriminate use of antibiotics in the …

Fresh produce is an important part of a healthy diet. During the last three decades, the
number of outbreaks caused by foodborne pathogens associated with fresh produce …

The minimum processing required for fresh and fresh-cut produce, which omits any effective
microbial elimination step, results in food products that naturally would carry …

Outbreaks of enterohemorrhagic Escherichia coli O157: H7 infections associated with
lettuce and other leaf crops have occurred with increasing frequency in recent years …

No single strategy will be successful in eliminating contamination of fresh produce and seed
by human pathogenic bacteria, but a multi-pronged approach may reduce the risks of …

Contamination of ready-to-eat products with Listeria monocytogenes may occur at several
stages before consumption. Accessibility to the public and relatively limited control …

In recent years, as a consequence of the increasing number of produce-related outbreaks of
food-borne illness, greater attention has been given to interventions that kill or remove …

There are many sources of pathogen contamination of vegetable crops in the field that
include manure used as fertilizer and irrigation water. An avirulent strain of Salmonella …

Many foodborne outbreaks of enterohemorrhagic Escherichia coli O157: H7 infection have
been associated with the consumption of contaminated vegetables. On-farm contaminations …

Fresh produce is frequently contaminated by microorganisms, which may lead to spoilage or
even pose a threat to human health. In particular sprouts are considered to be among the …