Jeffrey M. Farber

TL;DR: The collective information highlights the diversity of infectious agents and produce items involved, with a view to the prevention of fresh produce-related foodborne disease in the future.

TL;DR: Despite wide variations in virus transfer among the targeted items used, intervention agents tested reduced virus transfer significantly when compared with that without such treatments, and should help in a better assessment of the potential for cross-contamination of foods during handling and also assist in developing more effective approaches to foodborne spread of norovirus infections.

TL;DR: There is a potential risk of zoonotic and/or zooanthroponotic transmission of G. duodenalis and C. parvum infections between cattle and humans in eastern Ontario, likely by means of contaminated water or food, or through direct faecal-oral transmission in the case of farmers and veterinary staff.

TL;DR: The microbiological quality of ready-to-use (RTU) vegetables, including chopped lettuce, salad mix, carrot sticks, cauliflower florets, sliced celery, coleslaw mix, broccoli floreTS, and sliced green peppers was determined before and after processing and increased levels of Listeria monocytogenes in RTU vegetables were associated with temperature abuse.

TL;DR: Data indicate that gamma irradiation doses between 2.7 and 3.0 kGy would be required to achieve ≥90% kill in HAV populations on fruits and vegetables.