• Publications
  • Influence
Pathogenic Microorganisms Associated with Fresh Produce.
  • L. Beuchat
  • Biology, Medicine
  • Journal of food protection
  • 1 February 1996
The presence of numerous genera of spoilage bacteria, yeasts and molds, and an occasional pathogen on fresh produce has been recognized for many years. Several outbreaks of human gastroenteritis haveExpand
Ecological factors influencing survival and growth of human pathogens on raw fruits and vegetables.
  • L. Beuchat
  • Biology, Medicine
  • Microbes and infection
  • 1 April 2002
Outbreaks of human infections associated with consumption of raw fruits and vegetables have occurred with increased frequency during the past decade. Factors contributing to this increase may includeExpand
Outbreaks Associated with Fresh Produce: Incidence, Growth, and Survival of Pathogens in Fresh and Fresh‐Cut Produce
shot assessment of contamination at a particular location on a particular produce item at a particular time of year, they rarely provide information on the source of contamination. For these reasons,Expand
Produce handling and processing practices.
In the past decade, outbreaks of human illness associated with the consumption of raw vegetables and fruits (or unpasteurized products produced from them) have increased in the United States. ChangesExpand
Fate of Salmonella montevideo on and in raw tomatoes as affected by temperature and treatment with chlorine.
A study was undertaken to determine the survival patterns of Salmonella montevideo G4639 on and in tomatoes during storage and the efficacy of chlorine treatment on inactivation of the pathogen. TheExpand
Methods to Reduce/ Eliminate Pathogens from Fresh and Fresh-Cut Produce
Scope In response to the current public health concerns with the microbiological safety of fresh and fresh-cut produce, researchers have investigated the efficiency of numerous physical, chemical,Expand
Microbial stability as affected by water activity.
The oldest method of preserving foods against microbiological spoilage is probably by drying. Inhabitants of ancient Egypt preserved grains by drying and storing them in granaries. No doubt, aExpand
Efficacy of spray application of chlorinated water in killing pathogenic bacteria on raw apples, tomatoes, and lettuce.
Washing whole and cut produce by dipping or submerging in chlorinated water has a sanitizing effect, although reduction in microbial populations is minimal and is usually less than 100-fold. A studyExpand
Low-water activity foods: increased concern as vehicles of foodborne pathogens.
Foods and food ingredients with low water activity (a(w)) have been implicated with increased frequency in recent years as vehicles for pathogens that have caused outbreaks of illnesses. Some ofExpand
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