Season and Species: Two Possible Hurdles for Reducing the Food Safety Risk of Escherichia coli O157 Contamination of Leafy Vegetables

The Hurdle Approach–A Holistic Concept for Controlling Food Safety Risks Associated With Pathogenic Bacterial Contamination of Leafy Green Vegetables. A Review

(2018) Lars Mogren et al.   Frontiers in Microbiology

Impact of the source of organic manure on persistence of E. coli O157:H7 gfp + in rocket ( Diplotaxis tenuifolia ) and Swiss chard ( Beta vulgaris cicla)

(2017) Rahel Hartmann et al.   FOOD CONTROL

Fate of Listeria monocytogenes, Pathogenic Yersinia enterocolitica, and Escherichia coli O157:H7gfp+in Ready-to-Eat Salad during Cold Storage: What Is the Risk to Consumers?

(2017) Karin Söderqvist et al.   JOURNAL OF FOOD PROTECTION

Quantitative Microbial Risk Assessment for Escherichia coli O157:H7 in Fresh-Cut Lettuce

(2017) Hao Pang et al.   JOURNAL OF FOOD PROTECTION

Dose-response relationships for environmentally mediated infectious disease transmission models

(2017) Andrew F. Brouwer et al.   PLoS Computational Biology

Effects of household washing on bacterial load and removal of Escherichia coli from lettuce and “ready-to-eat” salads

(2017) Elisabeth Uhlig et al.   Food Science & Nutrition

The Use and Performance of Household Refrigerators: A Review

(2016) Christian James et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Bacterial quality and safety of packaged fresh leafy vegetables at the retail level in Finland

(2016) L.-L. Nousiainen et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Use of the Systems Approach To Determine the Fate of Escherichia coli O157:H7 on Fresh Lettuce and Spinach

(2016) HELGA J. DOERING et al.   JOURNAL OF FOOD PROTECTION

Quantitative Microbial Risk Assessment for Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in Leafy Green Vegetables Consumed at Salad Bars

(2016) E. FRANZ et al.   JOURNAL OF FOOD PROTECTION

Escherichia coli O157:H7 reduction in hamburgers with regard to premature browning of minced beef, colour score and method for determining doneness

(2015) Sofia Boqvist et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Seasonal Community Succession of the Phyllosphere Microbiome

(2015) Julia K. Copeland et al.   MOLECULAR PLANT-MICROBE INTERACTIONS

Risk Factors for Salmonella, Shiga Toxin-Producing Escherichia coli and Campylobacter Occurrence in Primary Production of Leafy Greens and Strawberries

(2015) Siele Ceuppens et al.   International Journal of Environmental Research and Public Health

Risk of infection with Salmonella and Listeria monocytogenes due to consumption of ready-to-eat leafy vegetables in Brazil

(2014) Anderson S. Sant'Ana et al.   FOOD CONTROL

Escherichia coli O157:H7 Infections Associated With Consumption of Locally Grown Strawberries Contaminated by Deer

(2013) Matthew R. Laidler et al.   CLINICAL INFECTIOUS DISEASES

Season, Irrigation, Leaf Age, and Escherichia coli Inoculation Influence the Bacterial Diversity in the Lettuce Phyllosphere

(2013) Thomas R. Williams et al.   PLoS One

Spatial Epidemiology ofEscherichia coliO157:H7 in Dairy Cattle in Relation to Night Roosts OfSturnus vulgaris(European Starling) in Ohio, USA (2007-2009)

(2013) A. L. Swirski et al.   Zoonoses and Public Health

Genetically similar strains of Escherichia coli O157:H7 isolated from sheep, cattle and human patients

(2012) Robert Söderlund et al.   BMC Veterinary Research

Leaf microbiota in an agroecosystem: spatiotemporal variation in bacterial community composition on field-grown lettuce

(2012) Gurdeep Rastogi et al.   ISME Journal

Bacteriological Survey of Ready-to-Eat Lettuce, Fresh-Cut Fruit, and Sprouts Collected from the Swiss Market

(2012) D. ALTHAUS et al.   JOURNAL OF FOOD PROTECTION

Microbial life in the phyllosphere

(2012) Julia A. Vorholt   NATURE REVIEWS MICROBIOLOGY

Development of a dynamic growth–death model for Escherichia coli O157:H7 in minimally processed leafy green vegetables

(2011) Robin C. McKellar et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Quantitative Microbial Risk Assessment for Escherichia coli O157 on Lettuce, Based on Survival Data from Controlled Studies in a Climate Chamber

(2011) JAKOB R. OTTOSON et al.   JOURNAL OF FOOD PROTECTION

Effect of Storage Temperature and Duration on the Behavior of Escherichia coli O157:H7 on Packaged Fresh-Cut Salad Containing Romaine and Iceberg Lettuce

(2010) Yaguang Luo et al.   JOURNAL OF FOOD SCIENCE