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

Ready-to-eat fruit and vegetables are a convenient source of nutrients and fibre for
consumers, and are generally safe to eat, but are vulnerable to contamination with human …

There is a diverse range of microbiological challenges facing the food, healthcare and
clinical sectors. The increasing and pervasive resistance to broad‐spectrum antibiotics and …

Atmospheric cold plasma (ACP) represents a potential alternative to traditional methods for
non-thermal decontamination of foods. In this study, the antimicrobial efficacy of a novel …

Bacterial endophytes are a class of endosymbiotic microorganisms widespread among
plants that colonize intercellular and intracellular spaces of all plant compartments and do …

There is increasing evidence of the contribution of irrigation water in the contamination of
produce leading to subsequent outbreaks of foodborne illness. This is a particular risk in the …

Produce-related outbreaks have been traced back to the preharvest environment. A
longitudinal study was conducted on five farms in New York State to characterize the …

Microbial biosurfactants, produced by fungi, yeast, and bacteria, are surface-active
compounds with emulsifying properties that have a number of known activities, including the …

Microbial biofilms and bacteria internalised in produce tissue may reduce the effectiveness
of decontamination methods. In this study, the inactivation efficacy of in-package …

Abstract According to the Intergovernmental Panel on Climate Change (IPCC), warming of
the climate system is unequivocal. Over the coming century, warming trends such as …