A Double-Edged Sword of Surfactant Effect on Hydrophobic Surface Broccoli Leaf as a Model Plant: Promotion of Pathogenic Microbial Contamination and Improvement to Disinfection Efficiency of Ozonated Water

Three-dimensional epicuticular wax on plant surface reduces attachment and survival rate of Salmonella during storage

(2020) Yu-Chun Chiu et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Leaf cuticular waxes of lettuce are associated with reduced attachment of the foodborne pathogen Salmonella spp. at harvest and after postharvest storage

(2019) Kang-Mo Ku et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of Exposure Time, Shear Stress, and Surfactants on Detachment of Escherichia coli O157:H7 from Fresh Lettuce Leaf Surfaces During Washing Process

(2017) Kang Huang et al.   Food and Bioprocess Technology

Enhanced removal of Escherichia coli O157:H7 and Listeria innocua from fresh lettuce leaves using surfactants during simulated washing

(2017) Kang Huang et al.   FOOD CONTROL

The effects of ozonated water on the microbial counts and the shelf life attributes of fresh-cut spinach

(2017) Michalis Papachristodoulou et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Multifactorial Effects of Ambient Temperature, Precipitation, Farm Management, and Environmental Factors Determine the Level of Generic Escherichia coli Contamination on Preharvested Spinach

(2015) Sangshin Park et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Influence of Epicuticular Physicochemical Properties on Porcine Rotavirus Adsorption to 24 Leafy Green Vegetables and Tomatoes

(2015) Lu Lu et al.   PLoS One

Effect of Disinfectants on Preventing the Cross-Contamination of Pathogens in Fresh Produce Washing Water

(2015) Jennifer Banach et al.   International Journal of Environmental Research and Public Health

Effect of the Surfactant Tween 80 on the Detachment and Dispersal of Salmonella enterica Serovar Thompson Single Cells and Aggregates from Cilantro Leaves as Revealed by Image Analysis

(2014) Maria T. Brandl et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Inactivation of Stressed Escherichia coli O157:H7 Cells on the Surfaces of Rocket Salad Leaves by Chlorine and Peroxyacetic Acid

(2014) ANAS A. AL-NABULSI et al.   JOURNAL OF FOOD PROTECTION

Different Efficiency of Ozonated Water Washing to InactivateSalmonella entericaTyphimurium on Green Onions, Grape Tomatoes, and Green Leaf Lettuces

(2014) Wenqing Xu et al.   JOURNAL OF FOOD SCIENCE

Effect of the food production chain from farm practices to vegetable processing on outbreak incidence

(2014) Yangjin Jung et al.   Microbial Biotechnology

Factors influencing the microbial safety of fresh produce: A review

(2012) Amin N. Olaimat et al.   FOOD MICROBIOLOGY

Insight into the Prevalence and Distribution of Microbial Contamination To Evaluate Water Management in the Fresh Produce Processing Industry

(2012) KEVIN HOLVOET et al.   JOURNAL OF FOOD PROTECTION

Do leafy green vegetables and their ready-to-eat [RTE] salads carry a risk of foodborne pathogens?

(2011) Birce Mercanoglu Taban et al.   ANAEROBE

Differences in attachment of Salmonella enterica serovars to cabbage and lettuce leaves☆

(2010) Jitendra Patel et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Prevention of Escherichia coli cross-contamination by different commercial sanitizers during washing of fresh-cut lettuce

(2009) Francisco López-Gálvez et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Fresh-cut product sanitation and wash water disinfection: Problems and solutions

(2009) Maria I. Gil et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Composition of secondary alcohols, ketones, alkanediols, and ketols in Arabidopsis thaliana cuticular waxes

(2009) M. Wen et al.   JOURNAL OF EXPERIMENTAL BOTANY

Potential alternative disinfection methods for organic fresh-cut industry for minimizing water consumption and environmental impact

(2008) Hülya Ölmez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY