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

Effect of Leaf Surface Chemical Properties on Efficacy of Sanitizer for Rotavirus Inactivation

(2016) Miyu Fuzawa et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Influence of Vacuum Cooling on Escherichia coli O157:H7 Infiltration in Fresh Leafy Greens via a Multiphoton-Imaging Approach

(2015) Erica Vonasek 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

Bacterial growth, detachment and cell size control on polyethylene terephthalate surfaces

(2015) Liyun Wang et al.   Scientific Reports

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

Interaction between natural microbiota and physicochemical characteristics of lettuce surfaces can influence the attachment of Salmonella Enteritidis

(2012) Priscilla M. Lima et al.   FOOD CONTROL

Quantitative real time measurements of bacteria–bacteriophages interactions in fresh lettuce leaves

(2012) Zhen Luo et al.   JOURNAL OF FOOD ENGINEERING

Interdisciplinary engineering approaches to study how pathogenic bacteria interact with fresh produce

(2012) Alexander Warning et al.   JOURNAL OF FOOD ENGINEERING

Enhanced Removal of a Human Norovirus Surrogate from Fresh Vegetables and Fruits by a Combination of Surfactants and Sanitizers

(2011) Ashley Predmore et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Attachment strength and biofilm forming ability of Bacillus cereus on green-leafy vegetables: Cabbage and lettuce

(2011) Hesham M. Elhariry   FOOD MICROBIOLOGY

Both Leaf Properties and Microbe-Microbe Interactions Influence Within-Species Variation in Bacterial Population Diversity and Structure in the Lettuce (Lactuca Species) Phyllosphere

(2010) P. J. Hunter et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

The evaluation of the microbial safety of fresh ready-to-eat vegetables produced by different technologies in Italy

(2010) M. De Giusti et al.   JOURNAL OF APPLIED MICROBIOLOGY

EFFECT OF DIFFERENT SANITIZING METHODS AND INCUBATION TIME AND TEMPERATURE ON INACTIVATION OFESCHERICHIA COLION LETTUCE

(2010) H. ÖLMEZ   JOURNAL OF FOOD SAFETY

Low-Dose Irradiation Improves Microbial Quality and Shelf Life of Fresh Mint (Mentha piperita L.) without Compromising Visual Quality

(2010) Wei-Yea Hsu et al.   JOURNAL OF FOOD SCIENCE

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

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

Detachment of Listeria innocua and Pantoea agglomerans from cylinders of agar and potato tissue under conditions of Couette flow

(2008) Stefano Perni et al.   JOURNAL OF FOOD ENGINEERING