As a unique microbial response to adverse circumstances, the viable but nonculturable
(VBNC) state is characterized by the loss of culturability of microbial cells on/in nutrient …

Cross-contamination is a primary cause of pathogen contamination in fresh-produce
affecting any point of its production-distribution chain. This work provides a review of the …

This study aimed to compare the plasma-activated water (PAW) and plasma-activated
microbubble water (PAMBW) with commercial sodium hypochlorite (SH) for postharvest …

Commercial leafy green supply chains often are required to have test and reject (sampling)
plans for specific microbial adulterants at primary production or finished product packing for …

The objective of this study was to leverage quantitative risk assessment to investigate
possible root cause (s) of foodborne illness outbreaks related to Shiga toxin‐producing …

Chlorine is the most widely used sanitizer, however, there are varying reports on the
exposure time and its effectiveness on fresh produce. This study determined the minimum …

The produce industry needs a tool to evaluate food safety interventions and prioritize
investments and future research. A model was developed in R for a generic produce supply …

Root cause analysis can be used in foodborne illness outbreak investigations to determine
the underlying causes of an outbreak and to help identify actions that could be taken to …

Abstract Purpose of the Review Fresh-cut fruit and vegetables (F&V) achieved a huge
market development since the 1980s due to their convenience and freshness. The balance …

Staphylococcus aureus is a major, widespread pathogen, and its biofilm-forming
characteristics make it even more difficult to eliminate by biocides. Tetracycline (TCY) is a …