Foodborne illness resulting from the consumption of contaminated fresh produce is a
common phenomenon and has severe effects on human health together with severe …

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 likelihood of leafy green vegetable (LGV) contamination and the associated pathogen
growth and survival are strongly related to climatic conditions. Particularly temperature …

The survival of Salmonella in low moisture foods and processing environments remains a
great challenge for the food industry and public health. To explore the mechanisms of …

A dry-inoculation method for almonds and walnuts was developed to eliminate the need for
the postinoculation drying required for wet-inoculation methods. The survival of Salmonella …

ABSTRACT Significant differences (P< 0.05) were found between the survival rates of
Salmonella enterica and Escherichia coli O157: H7 in peanut butter with different …

Almonds, walnuts, and cashews are the major tree nuts produced in the world. The United
States is the largest producer of tree nuts (1). Peanuts, also known as groundnuts, are …

Recent outbreaks of gastroenteritis linked to the consumption of fresh produce raise
questions about the mechanisms by which human pathogens colonize plants and persist …

Increased water activity in peanut butter significantly (P< 0.05) reduced the heat resistance
of desiccation-stressed Salmonella enterica serotypes treated at 90° C. The difference in …

Soils can serve as suitable reservoirs for or barriers against microbial contamination of water
resources and plant produce. The magnitude of water or food contamination risks through …