R. Moloney

TL;DR: Insight is given into viral sources and transmission routes and the necessity for thorough compliance with good agricultural and hygienic practice at the farms is emphasized to help protect the public from viral infections.

TL;DR: The results demonstrate the existence of viral contamination routes from human and animal sources to the salad vegetable supply chain and more specifically indicate the potential for public health risks due to the virus contamination of leafy green vegetables at primary production.

TL;DR: Data demonstrate that irrigation water used in primary production is an important vehicle of viral contamination for fresh produce, and thus is a critical control point which should be integrated into food safety management systems for viruses.

TL;DR: This study focused on the effectiveness of plant extracts, i.e., synergism between terpenoids and medium chain fatty acids in cured cooked meat and bacterial strains that were tested include typical members of the spoilage microflora in vacuum and MA-packed meats.

TL;DR: A fit-for-purpose guidance sheet for the enterprise food safety manager for the prevention of contamination of leafy greens by viruses was produced, supporting the previous finding that pathogenic viruses can follow the routes of index viruses.