Accessibility to abundant sources of high‐quality water is integral to the production of safe
and wholesome fresh produce. However, access to safe water is becoming increasingly …

The consumption of minimally processed fruit (MPF) has increased over the last decade due
to a novel trend in the food market along with the raising consumers demand for fresh …

In January 2011, a workshop was organized by the EU FP7 Veg-i-Trade project to capture
opinions of stakeholders on food safety issues in the global fresh produce supply chain …

Abstract Effect of sequential combination of slightly acidic electrolyzed water (SAEW) with
chemical and physical treatments on bacterial decontamination on fruits was investigated in …

Reversible imine chemistry has been employed to stabilize antimicrobial liquid volatiles
trans-2-hexenal (HX) and salicylaldehyde (SL) to the surface of chitosan films. The reactivity …

The aim of this study was to evaluate the microbiological quality and safety of fresh produce
at retail level in Korea in order to periodically update information and establish available …

The incidence of hepatitis A virus (HAV) infection has been low in developed countries for
decades; however, many adults in these countries are susceptible to HAV infection. In recent …

Many studies have measured the perceptions of consumers on different aspects of food
safety but only a limited number of studies focused on consumer's perception of vegetable …

The aim of this study was to gain insight into potential differences in risk factors for microbial
contamination in greenhouse versus open field lettuce production. Information was collected …

Organic farming is one of the most developed and accepted production systems from the
aspect of sustainability. In this study, the Hungarian organic market was segmented on the …