In the United States, the consumption of fresh fruits and vegetables has increased during
recent years as consumers seek to make healthier lifestyle choices. However, the number of …

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 …

The popularity in the consumption of fresh and fresh‐cut vegetables continues to increase
globally. Fresh vegetables are an integral part of a healthy diet, providing vitamins, minerals …

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 …

Increasing concerns revolve around bacterial cross-contamination of leafy green vegetables
via food-contact surfaces. Given that stainless-steel is among the commonly used food …

Leafy green vegetables have been identified as a source of foodborne illnesses worldwide
over the past decade. Human enteric pathogens, such as Escherichia coli O157: H7 and …

Foodborne diseases caused by the consumption of food contaminated with pathogenic
microorganisms or their toxins have very serious economic and public health …

Foodborne diseases are a major cause of illness in Canada. One of the main pathogens
causing cases and outbreaks of foodborne illness in Canada is Escherichia coli O157: H7 …

Fresh leafy greens like lettuce can be consumed raw and are susceptible to foodborne
pathogens if they become contaminated. Recently, the number of reported pathogenic …

Chemical sanitizers are routinely used during commercial flume washing of fresh-cut leafy
greens to minimize crosscontamination from the water. This study assessed the efficacy of …