The market of ready‐to‐eat minimally processed vegetables (RTE‐MPV) is increasing in
Brazil and many other countries. During processing, these vegetables go through several …

Clostridium perfringens is an important foodborne pathogen that can have severe
consequences, including mortality and economic losses. In this study, the gene encoding …

Irrigation water is a primary source of fresh produce contamination by bacteria during the
preharvest, particularly in hydroponic systems where the control of pests and pathogens is a …

ABSTRACT Eggs in the United States are typically washed using chemical sanitizers such
as quaternary ammonia (QA) or chlorine. Such treatments generate wash water, which could …

Highlights•An updated overview of cross-contamination modelling approaches is provided.•
Compartmental and mechanistic models can explain cross-contamination dynamics.•Models …

Abstract Escherichia coli and Salmonella Enteritidis are foodborne pathogens forming
challenging biofilms that contribute to their virulence, antimicrobial resistance, and survival …

Customer demands for fresh salads are increasing, but leafy green vegetables have also
been linked to food‐borne illness due to pathogens such as Escherichia coli O157: H7. As a …

Antibiotic resistant bacteria (ARB) have been found on fresh fruit and vegetables globally.
These types of ARB infections are spreading rapidly and are a major human health threat. A …

Consumption of packaged fresh leafy vegetables, which are convenient ready-to-eat
products, has increased during the last decade. The number of foodborne outbreaks …

Microgreens are an emerging raw salad crop most often cultivated using indoor farming
systems. Minimal information is currently available regarding production and distribution …