Different types of fermented foods such as chongkukjang, doenjang, ganjang, gochujang,
and kimchi are plentifully available and widely consumed in north eastern Asian countries …

In a recent report by risk assessment experts on the identification of food safety priorities
using the Delphi technique, foodborne viruses were recognized among the top rated food …

It is well known that fresh-cut processors usually rely on wash water sanitizers to reduce
microbial counts in order to maintain quality and extend shelf-life of the end product. Water is …

Outbreaks of human infections associated with consumption of raw fruits and vegetables
have occurred with increased frequency during the past decade. Factors contributing to this …

Fresh produce (processed fruit and vegetables) continues to be the main source of
foodborne illness outbreaks implicating pathogens such as Escherichia coli O157: H7 …

The transmission of Escherichia coli O157: H7 from manure-contaminated soil and irrigation
water to lettuce plants was demonstrated using laser scanning confocal microscopy …

Consumption of fruit and vegetable products is commonly viewed as a potential risk factor
for infection with enteropathogens such as Salmonella and Escherichia coli O157, with …

The importance of food packaging hardly needs emphasizing since only a handful of foods
are sold in an unpackaged state. With an increasing focus on sustainability and cost …

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 …

The ability of public health agencies to identify, through enhanced epidemiologic and
surveillance techniques, raw fruits, vegetables, and unpasteurized juices as probable …