Microbiological quality of fresh, minimally-processed fruit and vegetables, and sprouts from retail establishments.

By M. Abadias, J. Usall, M. Anguera, C. Solsona, I. Viñas. Journal of food microbiology, 2008

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Microbiological quality of ready-to-eat minimally processed vegetables consumed in Brazil (2011, result): “The rate of contamination by E. coli found in the present study was higher than those reported by Abadias et al. (2008) for samples of fresh chopped vegetables in Spain (11.4”
Antimicrobial nanocomposite films made of poly(lactic acid)–cellulose nanocrystals (PLA–CNC) in food applications—part B: effect of oregano essential oil release on the inactivation of Listeria monocytogenes in mixed vegetables (2014, background): “In recent studies, this pathogen was found in fresh mixed salad, cabbage samples and ready-to-eat salad vegetables (Abadias et al. 2008; Bourke and O’Beirne 2004; Johannessen et al. 2002; Johnston et al. 2006; Little et al. 2007).”
Factors influencing the microbial safety of fresh produce: a review. (2012, background): “Abadias et al. (2008a) reported that neutral electrolyzed water containing 50 ppm of free chlorine (pH 8.60) caused a 1e2 log CFU/g reduction in the numbers of E. coli O157:H7, Salmonella, L. innocua and E. carotovora on lettuce.”
Microbial quality of fruits and vegetables sold in Sango Ota, Nigeria. (2010, background): “More importantly, bacteria on the produce may multiply over time depending on the storage conditions especially those that are phsychrotrophic (Montville and Matthews, 2008; Abadias et al., 2008).”