Effect of storage temperature and produce type on the survival or growth of on peeled rinds and fresh-cut produce.

Whole and fresh-cut produce are minimally processed and susceptible to microbial contamination. This study evaluated the survival or growth of on peeled rinds, and fresh-cut produce at different storage temperatures. Fresh-cut fruits and vegetables, including cantaloupe, watermelon, pear, papaya, pineapple, broccoli, cauliflower, lettuce, bell pepper, and kale (25 g pieces) were spot inoculated with 4 log CFU/g of and stored at 4 or 13°C for 6  days.

Effectiveness of Aqueous Chlorine Dioxide in Minimizing Food Safety Risk Associated with , O157:H7, and on Sweet Potatoes.

Sodium hypochlorite (NaOCl) is a commonly used sanitizer in the produce industry despite its limited effectiveness against contaminated human pathogens in fresh produce. Aqueous chlorine dioxide (ClO) is an alternative sanitizer offering a greater oxidizing potency with greater efficacy in reducing a large number of microorganisms. We investigated the effect of aqueous chlorine dioxide treatment against human pathogens, , O157:H7, and seeded on sweet potatoes.

Evaluation of Microbiological Quality of Agricultural Water and Effect of Water Source and Holding Temperature on the Stability of Indicator Organisms' Levels by Seven U.S. Environmental Protection Agency-Approved Methods.

Abstract: The Food Safety Modernization Act Produce Safety Rule requires covered produce growers to monitor the quality of their agricultural water on a regular basis by some U.S. Environmental Protection Agency (EPA)-approved methods recognized by the U.

Attachment strength and on-farm die-off rate of Escherichia coli on watermelon surfaces.

Pre-harvest contamination of produce has been a major food safety focus. Insight into the behavior of enteric pathogens on produce in pre-harvest conditions will aid in developing pre-harvest and post-harvest risk management strategies. In this study, the attachment strength (SR) and die-off rate of E.