Do leafy green vegetables and their ready-to-eat [RTE] salads carry a risk of foodborne pathogens?

Anaerobe

Volumn 17, Issue 6, 2011, Pages 286-287

  Mercanoglu Taban, Birce ^a   Halkman, A Kadir ^b  

^a GAZI UNIVERSITY   (Turkey)

^b ANKARA UNIVERSITY   (Turkey)

Author keywords

Contamination; Leafy green vegetable; Pathogen; Ready to eat (RTE); Salad

Indexed keywords

ENTEROTOXIN;

ARTICLE; CAMPYLOBACTER; CRYPTOSPORIDIUM; CYCLOSPORA; DISEASE TRANSMISSION; ESCHERICHIA COLI; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD HANDLING; FOOD INTAKE; FOOD PACKAGING; FOOD POISONING; FOOD SAFETY; HARVESTING; HELMINTH; HEPATITIS A VIRUS; LEAFY VEGETABLE; LETTUCE; NONHUMAN; NOROVIRUS; PATHOGENESIS; PRIORITY JOURNAL; RISK ASSESSMENT; SALMONELLA; SHIGELLA; SPINACH; YERSINIA;

BACTERIAL INFECTIONS; DISEASE OUTBREAKS; FOODBORNE DISEASES; HUMANS; RISK ASSESSMENT; VEGETABLES;

ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; SALMONELLA;

EID: 84655167905     PISSN: 10759964     EISSN: 10958274     Source Type: Journal    
DOI: 10.1016/j.anaerobe.2011.04.004     Document Type: Article

References (11)

1. Microbiological hazards in fresh fruits and vegetables, Meeting Report. Food and agriculture Organization of the United Nations world health Organization; 2008. 1-28.
2. Beuchat L.R. Ecological factors influencing survival and growth of human pathogens on raw fruits and vegetables. Microbes Infect 2002, 4:413-423.
3. Harris L.J., Farber J.N., Beuchat L.R., Parish M.E., Suslow T.V., Garrett E.H., et al. Outbreaks associated with fresh produce: incidence, growth, and survival of pathogens in fresh and fresh-cut produce. Compr Rev Food Sci Food Saf 2003, 2:78-141. Chapter 3.
4. Beuchat L.R. Pathogenic microorganisms associated with fresh produce. JFood Prot 1996, 59:204-216.
5. DeRoever C. Microbiological safety evaluations and recommendations on fresh produce. Food Control 1998, 9:321-347.
6. Francis G.A., Thomas C., O'beirne D. The microbiological safety of minimally processed vegetable. Int J Food Sci Technol 1999, 34:1-22.
7. Beuchat L.R., Ryu J.-H. Produce handling and processing practices. Emerg Infect Dis 1997, 3:459-465.
8. Brackett R.E. Incidence, contributing factors, and control of bacterial pathogens in produce. Postharvest Biol Technol 1999, 15:305-311.
9. Tauxe R.V. Emerging foodborne diseases: an evolving public health challenge. Emerg Infect Dis 1997, 3:425-434.
10. Nguyen-The C., Carlin F. Fresh and processed vegetables. The microbiological safety and quality of food 2000, vol. 1:620-684. Aspen Publishers, USA. B.M. Lund, T.C. Baird-Parker, G.W. Gould (Eds.).
11. Brackett R.E. Microbiological spoilage and pathogens in minimally processed fruits and vegetables. Minimally processed refrigerated (MPR) fruits and vegetables 1994, 269-312. Van Nostrand Reinhold, USA. R.C. Wiley (Ed.).