Quantitative assessment of the impact of cross-contamination during the washing step of ready-to-eat leafy greens on the risk of illness caused by Salmonella

Reported Foodborne Outbreaks Due to Fresh Produce in the United States and European Union: Trends and Causes

Raquel M. Callejón, M. Isabel Rodriguez-Naranjo, Cristina Úbeda et al. · Foodborne Pathogens and Disease · 2015 · 635 citations

Agriculture, Food Science, Microbiology +17

Persistence of <i>Salmonella enterica</i> Serovar Typhimurium on Lettuce and Parsley and in Soils on Which They Were Grown in Fields Treated with Contaminated Manure Composts or Irrigation Water

Mahbub Ul Islam, Jennie Morgan, Michael P. Doyle et al. · Foodborne Pathogens and Disease · 2004 · 283 citations

Agriculture, Crop Sciences, Microbiology +15

Physicochemical Quality and Chemical Safety of Chlorine as a Reconditioning Agent and Wash Water Disinfectant for Fresh-Cut Lettuce Washing

Sam Van Haute, Imca Sampers, Kevin Holvoet et al. · Applied and Environmental Microbiology · 2013 · 200 citations · Full text

Agriculture, Food Science, Microbiology +15

Prevention of Escherichia coli cross-contamination by different commercial sanitizers during washing of fresh-cut lettuce

Francisco López‐Gálvez, Ana Allende, María V. Selma et al. · International Journal of Food Microbiology · 2009 · 195 citations

Agriculture, Food Science, Microbiology +16

Determination of Free Chlorine Concentrations Needed To Prevent Escherichia coli O157:H7 Cross-Contamination during Fresh-Cut Produce Wash

Yaguang Luo, Xiangwu Nou, Yang Yang et al. · Journal of Food Protection · 2011 · 186 citations

Agriculture, Food Science, Microbiology +17