Many raw vegetables, such as tomato, chili, onion, lettuce, arugula, spinach, and cilantro,
are incorporated into fresh dishes including ready‐to‐eat salads and sauces. The …

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 …

Giardia intestinalis is the leading parasitic aetiology of human enteric infections in the United
States, with an estimated 1· 2 million cases occurring annually. To better understand …

Despite washing and decontamination, outbreaks linked to consumption of fresh or
minimally-processed leafy greens have been increasingly reported in recent years. In order …

Escherichia coli O157: H7 outbreaks associated with produce consumption have brought
attention to contaminated compost manure, and polluted irrigation water as potential …

Growth potential (δ) is defined as the difference between the population of a microorganism
at the end of shelf-life of specific food and its initial population. The determination of δ of …

The growth parameters (growth rate, μ and lag time, λ) of three different strains each of
Salmonella enterica and Listeria monocytogenes in minimally processed lettuce (MPL) and …

Foodborne disease outbreaks and cases associated with fresh produce have increased
over the past decade. In developing approaches to prevent or reduce illnesses from …

The aim of this research is to determine the bacteriological quality of the irrigation canal from
Loskopdam, the two rivers that feed it and vegetables (broccoli and cauliflower) in …

Microbial components and visual quality were determined on 1158 consumer units of ready-
to-eat salads from several processors, two per each of 579 process lots, with residual shelf …