Recent Trends in Microbiological Safety of Fruits and Vegetables

304 citations recorded by the source corpus.

How researchers see this paper

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

Microbial quality of fruits and vegetables sold in Sango Ota, Nigeria. (2010, background): “Where wells are used, such wells should be well-maintained, and all irrigation sources should be monitored routinely for human pathogens (Buck et al., 2003).”
Consumer evaluation and quality measurement of fresh-cut slices of ‘Fuji,’ ‘Golden Delicious,’ ‘GoldRush,’ and ‘Granny Smith’ apples (2004, background): “... by use of modified atmosphere packaging (MAP) with very low oxygen levels (Gorny, 1997); but extremely low O2 levels, especially at the abusive temperatures to which snack-packs may be exposed, pose the risk of anaerobic respiration and consequent off-flavors ( Luo and Barbosa-Canovas, 1996) and”
Factors influencing the microbial safety of fresh produce: a review. (2012, background): “It is common to find scholarly reports that Salmonella and Escherichia coli O157:H7 are the major pathogens contributing to outbreaks of foodborne illness associated with fresh produce (Buck et al., 2003; FDA, 1998; Warriner et al., 2009).”
Microbial Spoilage of Fruits: A Review on Causes and Prevention Methods (2020, background): “Texture and nutrient content of the fruit Microorganisms need nutrients from its host for growth and maintenance([13]) and the internal tissue of fruits contain vitamins, minerals, dietary fibres, carotenoids and various flavonoids,([21]) making them a favourable medium for microbial growth.”