Increased consumption, larger scale production and more efficient distribution of fresh
produce over the past two decades have contributed to an increase in the number of illness …

Illness as the result of ingesting bacterially contaminated foodstuffs represents a significant
annual loss of human quality of life and economic impact globally. Significant research …

In recent years, vegetables gain consumer attraction due to their reputation of being healthy
in combination with low energy density. However, since fresh produce is often eaten raw, it …

The popularity of the consumption of fresh ready-to-eat (RTE) products has increased
globally. Simultaneously, the number of outbreaks and cases of foodborne illness …

Anaerobic digestion (AD) has been identified as a potential green technology to treat food
and municipal waste, agricultural residues, including farmyard manure and slurry (FYM&S) …

New strategies for biofilm inhibition are becoming highly necessary because of the concerns
to synthetic additives. As gallic acid (GA) is a hydrolysated natural product of tannin in …

Leafy green vegetables, including lettuce, are recognized as potential vehicles for
foodborne pathogens such as Escherichia coli O157: H7. Fresh-cut lettuce is potentially at …

Improving the environmental sustainability of the food supply chain will help to achieve the
United Nations Sustainable Development Goals (SDGs). This environmental sustainability is …

Temperature abuse during commercial transport and retail sale of leafy greens negatively
impacts both microbial safety and product quality. Consequently, the effect of fluctuating …

Process wash water and washed products from three different fresh produce processing
lines were characterized at commercial scale. Different physicochemical and microbiological …