The significant increase in foodborne outbreaks caused by contaminated fresh produce,
such as alfalfa sprouts, lettuce, melons, tomatoes and spinach, during the last 30 years …

The continuous rise in the number of outbreaks of foodborne illness linked to fresh fruit and
vegetables challenges the notion that enteric pathogens are defined mostly by their ability to …

The quality of fresh-cut fruit and vegetable products includes a combination of attributes,
such as appearance, texture, and flavor, as well as nutritional and safety aspects that …

In Fall 2006, four separate outbreaks of foodborne illness associated with the consumption
of fresh produce occurred in the United States. In follow‐up investigations, spinach, lettuce …

Fresh fruits and vegetables are a rich source of micronutrients. However, many foodborne
illnesses have been linked to the consumption of fresh fruits and vegetables as they are …

▪ Abstract Bacteria associated with plants have been observed frequently to form
assemblages referred to as aggregates, microcolonies, symplasmata, or biofilms on leaves …

Aerial plant surfaces harbor large numbers of microbes, some of which are deleterious to
plants whereas others are benign or beneficial. Commercial formulations of bacteria …

The objective of this study was to perform a systematic review of risk factors for
contamination of fruits and vegetables with Listeria monocytogenes, Salmonella, and …

Ultraviolet energy at a wavelength of 253.7 nm (UVC) was investigated for its bactericidal
effects on the surface of Red Delicious apples, leaf lettuce and tomatoes inoculated with …

Foodborne illness outbreaks linked to fresh produce are becoming more frequent and
widespread. High impact outbreaks, such as that associated with spinach contaminated with …