Journal ArticleDOI
Microbiological evaluation of fresh-cut organic vegetables produced in Zambia
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Fresh-cut organic mixed vegetables and green beans produced in Zambia were analysed for aerobic plate counts, coliforms, Enterobacteriaceae, Escherichia coli, Bacillus cereus, Clostridium perfringens, Listeria monocytogenes, Salmonella spp.About:
This article is published in Food Control.The article was published on 2005-09-01. It has received 86 citations till now.read more
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Quality assessment of composts in the Greek market: the need for standards and quality assurance.
Katia Lasaridi,Ioanna Protopapa,Maria Kotsou,George Pilidis,Thakis Manios,Adamantini Kyriacou +5 more
TL;DR: The high variability of such important parameters in composts available on the Greek market suggests an urgent need for establishing quality assurance procedures and mechanisms in the country and the wide range of limit values within EU member states suggests the need for developing EU compost quality standards.
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Bioprotection of Golden Delicious apples and Iceberg lettuce against foodborne bacterial pathogens by lactic acid bacteria.
TL;DR: Results support the potential use of lactic acid bacteria as bioprotective agents against foodborne human pathogens in ready-to-eat fresh fruit and vegetable products.
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Incidence, diversity and toxin gene characteristics of Bacillus cereus group strains isolated from food products marketed in Belgium.
TL;DR: The results of this study highlight not only the omnipresence but also the highly diverse ecology of B. cereus spp.
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Hiding in Fresh Fruits and Vegetables: Opportunistic Pathogens May Cross Geographical Barriers.
TL;DR: E. coli, Klebsiella pneumoniae, Enterococcus casseliflavus, and Enterobacter cloacae were the most abundant species; many are known as opportunistic pathogens which may raise concern to improve the microbial quality of fresh produce.
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Microbiological quality of fresh fruit and vegetable products in Catalonia (Spain) using normalised plate-counting methods and real time polymerase chain reaction (QPCR)
TL;DR: The samples analysed can be gathered into two main groups, one showing low microbial counts (fruits) and a second group (raw whole leaves and roots and packed ready-to-eat vegetables) with higher microbial contamination.
References
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Journal ArticleDOI
Pathogenic Microorganisms Associated with Fresh Produce.
TL;DR: Hazard analysis critical control point (HACCP) programs are being developed in an effort to minimize the risk of illness associated with consumption of fresh produce, particularly salad vegetables.
Journal ArticleDOI
Ed.: S. Williams: Official Methods of Analysis. 14. Auflage, Arlington, Va., Publ. Assoc. Official Analytical Chemists, INC, 1984, 1141 S., US $ 151.50
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The microbiology of minimally processed fresh fruits and vegetables
TL;DR: Although MPF fruits and vegetables may harbor psychrotrophic microorganisms such as fluorescent pseudomonads or Listeria monocytogenes, good control of refrigeration temperature limits growth of spoilage and pathogenic microorganisms.
Book
Microbiological Safety and Quality of Food
TL;DR: Principles And Application Of Food Preservation Techniques: Production of Microbiologically Safe And Stable Foods, and Principles and Application of Predictive Modeling of the Effects of Preservative Factors on Microorganisms.
Journal ArticleDOI
Transmission of Escherichia coli O157:H7 from contaminated manure and irrigation water to lettuce plant tissue and its subsequent internalization.
TL;DR: Experiments demonstrate that E. coli O157:H7 can enter the lettuce plant through the root system and migrate throughout the edible portion of the plant.