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Abstract To prevent fresh produce-associated outbreaks, effective hand hygiene is critical, although determining the effectiveness of hand hygiene interventions in the agricultural environment has… (More)
Several methods have been described to prepare fresh produce samples for microbiological analysis, each with its own advantages and disadvantages. The aim of this study was to compare the performance… (More)
Many fresh produce items including melons, parsley, onions, tomatoes and jalapeno and serrano peppers, have been linked to outbreaks of microbial disease. Little is known about the quality of fresh… (More)
The most commonly used indicator of fecal contamination in fresh produce production and packing is Escherichia coli. In depth analysis of the prevalence and characteristics of naturally occurring E.… (More)
Food safety challenges in recent years have been emphasized by the demand of “minimally processed” products. Minimally processed products have been defined as food products that went through very… (More)
The aim of this study was to investigate the effect of some food additives used in foods on cold tolerance of Clostridium perfringens at pH close to neutral.Maximal concentrations recommended for… (More)