Interactions Affecting the Proliferation and Control of Human Pathogens on Edible Plants

By Daniel F. Aruscavage, Ken Lee, S. Miller, J. Lejeune. 2006

164 citations recorded by the source corpus.

Subfields: Biotechnology, Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/2b292d7613bde373695b2bf7bb257f32b051e695

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Biotechnology

1. A. V. Van Bruggen
2. R. Holley
3. A. Olaimat
4. E. Franz

In Food Science

1. A. V. Van Bruggen
2. R. Holley
3. A. Olaimat
4. E. Franz

In Plant Science

1. P. Frey-Klett
2. R. Holley
3. A. Olaimat
4. M. Barret

Citations in the corpus

• Bacterial-Fungal Interactions: Hyphens between Agricultural, Clinical, Environmental, and Food Microbiologists (2011, background): “Thus, changes in pH can affect microbial community structure by either promoting or inhibiting the growth of acid-sensitive organisms, as demonstrated in the phyllosphere, the human gut, and cheese and wine production (5, 13, 78, 113, 289).”
• Factors influencing the microbial safety of fresh produce: a review. (2012, methodology): “This attachment affords pathogens protection from postharvest treatments, making them difficult to remove or inactivate (Aruscavage et al., 2006; Frank, 2001).”
• Ecology of E. coli O157:H7 and Salmonella enterica in the Primary Vegetable Production Chain (2008, background): “…can survive and even grow on the plant surface, depending on temperature, water availability, level of tissue damage, available nutrients, and the nature of the plants native microflora (Abdul-Raouf et al. 1993; Aruscavage et al. 2006; Brandl 2006; Cooley et al. 2006; Delaquis et al. 2007).”