Plant based foods are in high demand because nutritional epidemiology has linked them to
improve wellbeing and longevity. Spoilage of plant commodities routinely occurs all over the …

Vegetables are increasingly recognized as essential for food and nutrition security.
Vegetable production provides a promising economic opportunity for reducing rural poverty …

The severity of human infection by one of the many Shiga toxin-producing Escherichia coli
(STEC) is determined by a number of factors: the bacterial genome, the capacity of human …

There is increasing evidence of the contribution of irrigation water in the contamination of
produce leading to subsequent outbreaks of foodborne illness. This is a particular risk in the …

In the race to enhance agricultural productivity, irrigation will become more dependent on
poorly characterized and virtually unmonitored sources of water. Increased use of irrigation …

The popularity in the consumption of fresh and fresh‐cut vegetables continues to increase
globally. Fresh vegetables are an integral part of a healthy diet, providing vitamins, minerals …

Listeria monocytogenes is an important foodborne pathogen, which is associated with high
hospitalization and case-fatality rates. Outbreaks due to food contaminated with this …

Ready-to-eat fruit and vegetables are a convenient source of nutrients and fibre for
consumers, and are generally safe to eat, but are vulnerable to contamination with human …

Identification of management practices associated with preharvest pathogen contamination
of produce fields is crucial to the development of effective Good Agricultural Practices …

Foodborne antibiotic-resistant pathogenic bacteria such as Campylobacter jejuni, Bacillus
cereus, Clostridium perfringens, Escherichia coli, Salmonella enterica, Staphylococcus …