Escherichia coli is classified as a rod‐shaped, Gram‐negative bacterium in the family
Enterobacteriaceae. The bacterium mainly inhabits the lower intestinal tract of warm …

Increased consumption, larger scale production and more efficient distribution of fresh
produce over the past two decades have contributed to an increase in the number of illness …

In this review, our current understanding of the species Escherichia coli and its persistence
in the open environment is examined. E. coli consists of six different subgroups, which are …

There has recently been a surge of literature examining microbial invasions into a variety of
environments. These studies often include a component of biological diversity as a major …

Manure inputs into soil strongly affect soil microbial communities leading to shifts in
microbial diversity and activity. It is still not clear whether these effects are caused mainly by …

Historically, organic amendments—organic wastes—have been the main source of plant
nutrients, especially N. Their use allows better management of often-finite resources to …

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 …

Throughout the world, foodborne pathogens are still causing many intestinal diseases in
humans, resulting in substantial health and economic burdens. In the United States, where …

The objective of this study was to perform a systematic review of risk factors for
contamination of fruits and vegetables with Listeria monocytogenes, Salmonella, and …

Foodborne illness outbreaks linked to fresh produce are becoming more frequent and
widespread. High impact outbreaks, such as that associated with spinach contaminated with …