Related content

Survey of Temperature and Consumption Patterns of Fresh-Cut Leafy Green Salads: Risk Factors for Listeriosis

By Carrasco E.   Pérez-Rodríguez F.   Valero A.   García-Gimeno R. M.   Zurera G.  

Journal of Food Protection, Vol. 70, Iss. 10, 2007-10 ,pp. : 2407-2412

International Association for Food Protection

Access to resources Recommend Favorite

Transfer of Escherichia coli O157:H7 from Equipment Surfaces to Fresh-Cut Leafy Greens during Processing in a Model Pilot-Plant Production Line with Sanitizer-Free Water

By Buchholz Annemarie L.   Davidson Gordon R.   Marks Bradley P.   Todd Ewen C. D.   Ryser Elliot T.  

Journal of Food Protection, Vol. 75, Iss. 11, 2012-11 ,pp. : 1920-1929

International Association for Food Protection

Access to resources Recommend Favorite

Quantitative Transfer of Escherichia coli O157:H7 to Equipment during Small-Scale Production of Fresh-Cut Leafy Greens

By Buchholz Annemarie L.   Davidson Gordon R.   Marks Bradley P.   Todd Ewen C. D.   Ryser Elliot T.  

Journal of Food Protection, Vol. 75, Iss. 7, 2012-07 ,pp. : 1184-1197

International Association for Food Protection

Access to resources Recommend Favorite

Tracking an Escherichia coli O157:H7–Contaminated Batch of Leafy Greens through a Pilot-Scale Fresh-Cut Processing Line

By Buchholz Annemarie L.   Davidson Gordon R.   Marks Bradley P.   Todd Ewen C.D.   Ryser Elliot T.  

Journal of Food Protection, Vol. 77, Iss. 9, 2014-09 ,pp. : 1487-1494

International Association for Food Protection

Access to resources Recommend Favorite

Survival of Salmonella and Escherichia coli O157:H7 on Strawberries, Basil, and Other Leafy Greens during Storage

By Delbeke Stefanie   Ceuppens Siele   Jacxsens Liesbeth   Uyttendaele Mieke  

Journal of Food Protection, Vol. 78, Iss. 4, 2015-04 ,pp. : 652-660

International Association for Food Protection

Access to resources Recommend Favorite