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 …

Introduction. Increased consumer awareness of the health aspects of the diet has influenced
the increased consumption of fruit and vegetables. Due to the fact that these products are …

Lettuce is associated with seasonal outbreaks of Shiga toxin-producing Escherichia coli
(STEC) infections. Little is known about how various biotic and abiotic factors affect the …

Fresh vegetables are considered as a reservoir of pathogenic bacteria and antibiotic
resistance genes (ARGs), which are the emerging environmental contaminants, posing …

Cold plasma technology has previously shown potential as a novel, non-thermal technology
for decontaminating foods and improving food safety. The study explores the potential of a …

Background Lettuce is linked to recurrent outbreaks of Shiga toxin-producing Escherichia
coli (STEC) infections, the seasonality of which remains unresolved. Infections have …

Abstract Ready-to-eat (RTE) and fresh-cut vegetables meet the current needs for healthy
and easy-to-prepare food. However, raw vegetables are widely known to harbor large and …

The ability of foodborne pathogens to grow in food products increases the associated food
safety risks. Listeria monocytogenes (Lm) is a highly adaptable pathogen that can survive …

Fresh vegetables are prone to foodborne pathogen infection due to improper cultivation
methods and poor post-harvest handling practices. This paper describes the prevalence of …

Liang (Gnetum gnemon var. tenerum) leaves are widely consumed as a green vegetable in
Southern Thailand, and the plant is valued for its nutritional benefits. However, like other …