Cross-contamination of Escherichia coli O157:H7 and Listeria monocytogenes in the viable but non-culturable (VBNC) state during washing of leafy greens and the revival during shelf-life

Pre-Growth Environmental Stresses Affect Foodborne Pathogens Response to Subsequent Chemical Treatments

(2022) Amandeep Singh et al.   Microorganisms

The Possibilities of Using Ultrasonically Activated Streams to Reduce the Risk of Foodborne Infection from Salad

(2021) Weng Yee Chong et al.   ULTRASOUND IN MEDICINE AND BIOLOGY

Peroxyacetic acid and chlorine dioxide unlike chlorine induce viable but non-culturable (VBNC) stage of Listeria monocytogenes and Escherichia coli O157:H7 in wash water

(2021) Pilar Truchado et al.   FOOD MICROBIOLOGY

Detection and Quantification Methods for Viable but Non-culturable (VBNC) Cells in Process Wash Water of Fresh-Cut Produce: Industrial Validation

(2020) Pilar Truchado et al.   Frontiers in Microbiology

Susceptibility of foodborne pathogens to sanitizers in produce rinse water and potential induction of viable but non-culturable state

(2020) Ganyu Gu et al.   FOOD CONTROL

Chlorinated wash water and pH regulators affect chlorine gas emission and disinfection by-products

(2020) Alicia Marín et al.   Innovative Food Science & Emerging Technologies

The effect of produce washing using electrolyzed water on the induction of the viable but non-culturable (VBNC) state in Listeria monocytogenes and Escherichia coli O157:H7

(2019) George Kwabena Afari et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Induction, detection, formation, and resuscitation of viable but non‐culturable state microorganisms

(2019) Kai Dong et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Chlorination management in commercial fresh produce processing lines

(2019) Juan A. Tudela et al.   FOOD CONTROL

Efficacy of Commercial Sanitizers Used in Food Processing Facilities for Inactivation of Listeria monocytogenes, E. Coli O157:H7, and Salmonella Biofilms

(2019) Manish Aryal et al.   Foods

Association between bacterial survival and free chlorine concentration during commercial fresh-cut produce wash operation

(2018) Yaguang Luo et al.   FOOD MICROBIOLOGY

Viable-but-Nonculturable Listeria monocytogenes and Salmonella enterica Serovar Thompson Induced by Chlorine Stress Remain Infectious

(2018) Callum J. Highmore et al.   mBio

Induction of Viable but Nonculturable Escherichia coli O157:H7 by Low Temperature and Its Resuscitation

(2018) Caijiao Wei et al.   Frontiers in Microbiology

Suitability of chlorine dioxide as a tertiary treatment for municipal wastewater and use of reclaimed water for overhead irrigation of baby lettuce

(2018) Luana Tombini Decol et al.   FOOD CONTROL

Guidelines To Validate Control of Cross-Contamination during Washing of Fresh-Cut Leafy Vegetables

(2017) D. Gombas et al.   JOURNAL OF FOOD PROTECTION

Optimization and validation of a PMA qPCR method for Escherichia coli quantification in primary production

(2016) Pilar Truchado et al.   FOOD CONTROL

Comparison of Enrichment Conditions for Rapid Detection of Low Numbers of Sublethally Injured Escherichia coli O157in Food

(2016) VICKY JASSON et al.   JOURNAL OF FOOD PROTECTION

Meta-analysis of the Effects of Sanitizing Treatments on Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes Inactivation in Fresh Produce

(2015) Leonardo Prado-Silva et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Quantification of viable bacteria in wastewater treatment plants by using propidium monoazide combined with quantitative PCR (PMA-qPCR)

(2014) Dan Li et al.   JOURNAL OF ENVIRONMENTAL SCIENCES

Evaluation of an Attachment Assay on Lettuce Leaves with Temperature- and Starvation-Stressed Escherichia coli O157:H7 MB3885

(2014) INGE VAN der LINDEN et al.   JOURNAL OF FOOD PROTECTION

Induction of Viable but Nonculturable Escherichia coli O157:H7 in the Phyllosphere of Lettuce: a Food Safety Risk Factor

(2011) Laura-Dorina Dinu et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Resuscitation of Escherichia coli VBNC cells depends on a variety of environmental or chemical stimuli

(2011) D. Pinto et al.   JOURNAL OF APPLIED MICROBIOLOGY

Determination of Free Chlorine Concentrations Needed To Prevent Escherichia coli O157:H7 Cross-Contamination during Fresh-Cut Produce Wash

(2011) YAGUANG LUO et al.   JOURNAL OF FOOD PROTECTION

Viable But Nonculturable State of Foodborne Pathogens in Grapefruit Juice: A Study of Laboratory

(2010) Marco Sebastiano Nicolò et al.   Foodborne Pathogens and Disease

Effect of curli expression and hydrophobicity of Escherichia coli O157:H7 on attachment to fresh produce surfaces

(2010) J. Patel et al.   JOURNAL OF APPLIED MICROBIOLOGY

The MIQE Guidelines: Minimum Information for Publication of Quantitative Real-Time PCR Experiments

(2009) S. A. Bustin et al.   CLINICAL CHEMISTRY

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

Kinetics of resuscitation and growth of L. monocytogenes as a tool to select appropriate enrichment conditions as a prior step to rapid detection methods

(2008) V JASSON et al.   FOOD MICROBIOLOGY

Expression and Putative Roles in Attachment of Outer Membrane Proteins of Escherichia coli O157 from Planktonic and Sessile Culture

(2008) Lucia Rivas et al.   Foodborne Pathogens and Disease