lettuce

Summary

Summary: Any of the various plants of the genus Lactuca, especially L. sativa, cultivated for its edible leaves. (From American Heritage Dictionary, 2d ed)

Webpages

  1. plants lecture, signal transduction course
    starklab.slu.edu/signal/Plants.htm
  2. vegetable names
    www.hri.ac.uk/ENVEG/data/raw/vegdata.htm
  3. continuity clinic notebook: constipation and encopresis
    www.mcg.edu/pediatrics/CCNotebook/chapter2/constipation.htm
  4. nutrition fact sheet: the zone diet diet, nutrition, feinberg school of medicine
    www.feinberg.northwestern.edu/nutrition/factsheets/sugar-bus ...
  5. dr. yanbin li
    www.poultryscience.uark.edu/Li.html
  6. algae, laboratory notes for bio 1003
    faculty.baruch.cuny.edu/jwahlert/bio1003/algae.html
  7. common names of great plains plants: an historical dictionary
    www.unl.edu/agnicpls/gpcn/gpcnt.html
  8. us fda/cfsan - bad bug book - escherichia coli o157:h7
    vm.cfsan.fda.gov/~mow/chap15.html
  9. cinii 検索 -  phytic acid
    ci.nii.ac.jp/keyword/phytic+acid
  10. bacteria, fungi and algae lab
    www.hcs.ohio-state.edu/hort/biology/Lab/cyanalgaelab.html

Research Grants

  1. Transgenic Plant Technology for Producing Therapeutic Recombinant Antibodies
    Hing C Wong; Fiscal Year: 2006
  2. Transgenic Plant Technology for Producing Therapeutic Recombinant Antibodies
    Hing C Wong; Fiscal Year: 2007
  3. A Novel Nutritional Intervention to Combat Osteoporosis
    Mark P Elless; Fiscal Year: 2005

Publications

  1. Association of Escherichia coli O157:H7 with preharvest leaf lettuce upon exposure to contaminated irrigation water
    Marian R Wachtel
    US Department of Agriculture, Agricultural Research Service, Western Regional Research Center, Albany, California 94710, USA
    J Food Prot 65:18-25
  2. Effect of acidified sodium chlorite, chlorine, and acidic electrolyzed water on Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes inoculated onto leafy greens
    J D Stopforth
    Institute for Environmental Health, Incorporated, Seattle, Washington 98155, USA
    J Food Prot 71:625-8
  3. Efficacy of neutral electrolyzed water (NEW) for reducing microbial contamination on minimally-processed vegetables
    Maribel Abadias
    IRTA, Centre UdL IRTA, XaRTA Postharvest, 191 Rovira Roure, 25198 Lleida, Catalonia, Spain
    Int J Food Microbiol 123:151-8
  4. Survival of Escherichia coli O157:H7 and Salmonella enterica serovars Typhimurium in iceberg lettuce and the antimicrobial effect of rice vinegar against E. coli O157:H7
    Ju Mei Chang
    Department of Health, Central Region Laboratory, Bureau of Food and Drug Analysis, Executive Yuan, Taichung, Taiwan, ROC
    Food Microbiol 24:745-51
  5. Transfer of Escherichia coli O157:H7 to romaine lettuce due to contact water from melting ice
    Jin Kyung Kim
    Department of Food Science and Technology, University of Georgia, Athens, Georgia 30602, USA
    J Food Prot 71:252-6
  6. Inactivation kinetics of inoculated Escherichia coli O157:H7 and Salmonella enterica on lettuce by chlorine dioxide gas
    B S M Mahmoud
    Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907 2009, USA
    Food Microbiol 25:244-52
  7. Relative efficacy of sodium hypochlorite wash versus irradiation to inactivate Escherichia coli O157:H7 internalized in leaves of Romaine lettuce and baby spinach
    Brendan A Niemira
    Food Safety Intervention Technologies Research Unit, Eastern Regional Research Center, U S Department of Agriculture, Agricultural Research Service, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
    J Food Prot 70:2526-32
  8. Escherichia coli O157:H7 survival and growth on lettuce is altered by the presence of epiphytic bacteria
    Michael B Cooley
    Produce Safety and Microbiology Research Unit, U S Department of Agriculture, Agricultural Research Service, Western Regional Research Center, 800 Buchanan Street, Albany, California 94710, USA
    J Food Prot 69:2329-35
  9. Efficacy of gamma radiation and aqueous chlorine on Escherichia coli O157:H7 in hydroponically grown lettuce plants
    Agnes K Nthenge
    Auburn University, Auburn, Alabama 36849, USA
    J Food Prot 70:748-52
  10. Preparation-free method for detecting Escherichia coli O157:H7 in the presence of spinach, spring lettuce mix, and ground beef particulates
    David Maraldo
    Department of Chemical Engineering, Drexel University, Philadelphia, Pennsylvania 19104, USA
    J Food Prot 70:2651-5

Scientific Experts

Detail Information

Webpages121 found, 30 most recent shown here

  1. plants lecture, signal transduction course
    starklab.slu.edu/signal/Plants.htm
  2. vegetable names
    www.hri.ac.uk/ENVEG/data/raw/vegdata.htm
  3. continuity clinic notebook: constipation and encopresis
    www.mcg.edu/pediatrics/CCNotebook/chapter2/constipation.htm
  4. nutrition fact sheet: the zone diet diet, nutrition, feinberg school of medicine
    www.feinberg.northwestern.edu/nutrition/factsheets/sugar-bus ...
  5. dr. yanbin li
    www.poultryscience.uark.edu/Li.html
  6. algae, laboratory notes for bio 1003
    faculty.baruch.cuny.edu/jwahlert/bio1003/algae.html
  7. common names of great plains plants: an historical dictionary
    www.unl.edu/agnicpls/gpcn/gpcnt.html
  8. us fda/cfsan - bad bug book - escherichia coli o157:h7
    vm.cfsan.fda.gov/~mow/chap15.html
  9. cinii 検索 -  phytic acid
    ci.nii.ac.jp/keyword/phytic+acid
  10. bacteria, fungi and algae lab
    www.hcs.ohio-state.edu/hort/biology/Lab/cyanalgaelab.html
  11. vegetables
    scidiv.bcc.ctc.edu/rkr/Biology130/pyramid/veg.html
  12. a quick consumer guide to safe food handling
    www.ag.ndsu.edu/pubs/yf/foods/he502w.htm
  13. anemia of folate deficiency
    www.health.uab.edu/13929/
  14. a checklist of major weeds and crops as natural hosts for plant viruses in the northeast
    vegetablemdonline.ppath.cornell.edu/Tables/WeedHostTable.htm ...
  15. salmonella
    ag.arizona.edu/pubs/health/foodsafety/az1094.html
  16. martin p.n. gent
    vvv.caes.state.ct.us/Biographies/GentMart.htm
  17. food research institute briefings: campylobacter -- chronic effects
    www.wisc.edu/fri/briefs/campy.htm
  18. megaloblastic (pernicious) anemia
    www.childrens.com/HealthLibrary/HealthLibContent.cfm?pageid= ...
  19. ipm : reports on plant diseases : controlling diseases in the home vegetable garden
    www.ipm.uiuc.edu/diseases/series900/rpd900/index.html
  20. cucumbers - hort410 - vegetable crops - department of horticulture and landscape architecture - purdue university
    www.hort.purdue.edu/rhodcv/hort410/cucumb/cucumb.htm
  21. fdny health safety - food poisoning
    www.nyc.gov/html/fdny/html/safety/health/food_poisoning.shtm ...
  22. hot water and chlorine treatment of vegetable seeds to eradicate bacterial plant pathogens
    ohioline.osu.edu/hyg-fact/3000/3085.html
  23. cdr weekly - news archives
    www.hpa.org.uk/cdr/archives/archive04/news/news3804.htm
  24. nutrition fact sheet: protein power diet, nutrition, feinberg school of medicine
    www.feinberg.northwestern.edu/nutrition/factsheets/protein-p ...
  25. recipe of the week:university hospital's healthlink on air
    www.upstate.edu/healthlinkonair/recipe.php

Research Grants3

  1. Transgenic Plant Technology for Producing Therapeutic Recombinant Antibodies
    Hing C Wong; Fiscal Year: 2006
    ..These objectives are best achieved by utilizing the high-yield transgenic lettuce expression system developed under the funding of the Phase I proposal...
  2. Transgenic Plant Technology for Producing Therapeutic Recombinant Antibodies
    Hing C Wong; Fiscal Year: 2007
    ..These objectives are best achieved by utilizing the high-yield transgenic lettuce expression system developed under the funding of the Phase I proposal...
  3. A Novel Nutritional Intervention to Combat Osteoporosis
    Mark P Elless; Fiscal Year: 2005
    ..Separately, use of foliar amendments has quadrupled the calcium content of nontransgenic lettuce, and also increased potassium content, without harming plant appearance or growth...

Publications62

  1. Association of Escherichia coli O157:H7 with preharvest leaf lettuce upon exposure to contaminated irrigation water
    Marian R Wachtel
    US Department of Agriculture, Agricultural Research Service, Western Regional Research Center, Albany, California 94710, USA
    J Food Prot 65:18-25
    ..linked infection by enterohemorrhagic Escherichia coli (EHEC) serotype O157:H7 to the consumption of contaminated lettuce. Contamination via food handler error and on-the-farm contamination are thought to be responsible for several ..
  2. Effect of acidified sodium chlorite, chlorine, and acidic electrolyzed water on Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes inoculated onto leafy greens
    J D Stopforth
    Institute for Environmental Health, Incorporated, Seattle, Washington 98155, USA
    J Food Prot 71:625-8
    Recent foodborne outbreaks implicating spinach and lettuce have increased consumer concerns regarding the safety of fresh produce...
  3. Efficacy of neutral electrolyzed water (NEW) for reducing microbial contamination on minimally-processed vegetables
    Maribel Abadias
    IRTA, Centre UdL IRTA, XaRTA Postharvest, 191 Rovira Roure, 25198 Lleida, Catalonia, Spain
    Int J Food Microbiol 123:151-8
    ..monocytogenes and Escherichia coli O157:H7 and against the spoilage bacterium Erwinia carotovora were tested in lettuce. Lettuce was artificially inoculated by dipping it in a suspension of the studied pathogens at 10(8), 10(7) or 10(..
  4. Survival of Escherichia coli O157:H7 and Salmonella enterica serovars Typhimurium in iceberg lettuce and the antimicrobial effect of rice vinegar against E. coli O157:H7
    Ju Mei Chang
    Department of Health, Central Region Laboratory, Bureau of Food and Drug Analysis, Executive Yuan, Taichung, Taiwan, ROC
    Food Microbiol 24:745-51
    ..coli O157:H7 and Salmonella enterica serovars Typhimurium on shredded iceberg lettuce and water samples individually, they were stored at 4 degrees C for 14 days and 22 degrees C for 7 days to ..
  5. Transfer of Escherichia coli O157:H7 to romaine lettuce due to contact water from melting ice
    Jin Kyung Kim
    Department of Food Science and Technology, University of Georgia, Athens, Georgia 30602, USA
    J Food Prot 71:252-6
    Ice can be used to chill romaine lettuce and maintain relative humidity during transportation. Escherichia coli O157:H7 may contaminate water used for ice. The objective of this study was to determine the potential for E...
  6. Inactivation kinetics of inoculated Escherichia coli O157:H7 and Salmonella enterica on lettuce by chlorine dioxide gas
    B S M Mahmoud
    Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907 2009, USA
    Food Microbiol 25:244-52
    ..was to study inactivation kinetics of inoculated Escherichia coli O157:H7 and Salmonella enterica on lettuce leaves by ClO(2) gas at different concentrations (0.5, 1.0, 1.5, 3.0, and 5...
  7. Relative efficacy of sodium hypochlorite wash versus irradiation to inactivate Escherichia coli O157:H7 internalized in leaves of Romaine lettuce and baby spinach
    Brendan A Niemira
    Food Safety Intervention Technologies Research Unit, Eastern Regional Research Center, U S Department of Agriculture, Agricultural Research Service, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
    J Food Prot 70:2526-32
    ..Leaves of Romaine lettuce and baby spinach were cut into pieces, submerged in a cocktail mixture of three isolates of Escherichia coli O157:..
  8. Escherichia coli O157:H7 survival and growth on lettuce is altered by the presence of epiphytic bacteria
    Michael B Cooley
    Produce Safety and Microbiology Research Unit, U S Department of Agriculture, Agricultural Research Service, Western Regional Research Center, 800 Buchanan Street, Albany, California 94710, USA
    J Food Prot 69:2329-35
    ..coli O157:H7. Wausteria paucula enhanced the survival of E. coli O157:H7 six-fold on lettuce foliage grown from coinoculated lettuce seed. In contrast, Enterobacter asburiae decreased E...
  9. Efficacy of gamma radiation and aqueous chlorine on Escherichia coli O157:H7 in hydroponically grown lettuce plants
    Agnes K Nthenge
    Auburn University, Auburn, Alabama 36849, USA
    J Food Prot 70:748-52
    Interaction of Escherichia coli O157:H7/pGFP with hydroponically grown lettuce plants was evaluated in this study...
  10. Preparation-free method for detecting Escherichia coli O157:H7 in the presence of spinach, spring lettuce mix, and ground beef particulates
    David Maraldo
    Department of Chemical Engineering, Drexel University, Philadelphia, Pennsylvania 19104, USA
    J Food Prot 70:2651-5
    We show the detection of 100 cells per ml of Escherichia coli O157:H7 in the presence of spinach, spring lettuce mix, and ground beef washes and particulate matter with piezoelectric-excited millimeter-sized cantilever (PEMC) sensors...
  11. Quantification of contamination of lettuce by GFP-expressing Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium
    Eelco Franz
    Biological Farming Systems Group, Department of Plant Sciences, Wageningen University and Research Center, Marijkeweg 22, 6709 PG Wageningen, The Netherlands
    Food Microbiol 24:106-12
    ..Typhimurium) strains MAE 110 (multi-cellular morphology) and 119 (wild type morphology) into lettuce seedlings (Lactuca sativa cv. Tamburo) grown in an inoculated hydroponic and soil system...
  12. Inactivation of MS2 F(+) coliphage on lettuce by a combination of UV light and hydrogen peroxide
    Y Xie
    Department of Food Science, University of Guelph, Guelph, Ontario, Canada
    J Food Prot 71:903-7
    ..of UV light (254 nm) and hydrogen peroxide (H2O2) to inactivate the MS2 F(+) coliphage inoculated onto iceberg lettuce was evaluated. Lettuce inoculated with 6.57 log PFU of MS2 was reduced by 0.5 to 1...
  13. Use of fluorescent microspheres as a tool to investigate bacterial interactions with growing plants
    Ethan B Solomon
    Department of Food Science, Rutgers University, New Brunswick, New Jersey 08901, USA
    J Food Prot 68:870-3
    ..The internalization of Escherichia coli O157:H7 or other foodborne pathogens in growing lettuce plants may be independent of microbial factors. Mature lettuce plants were surface irrigated with E...
  14. Cross-contamination of lettuce (Lactuca sativa L.) with Escherichia coli O157:H7 via contaminated ground beef
    Marian R Wachtel
    U.S. Department of Agriculture, Agricultural Research Service, Beltsville Agricultural Research Center-West, Plant Sciences Institute, Produce Quality and Safety Laboratory, Building 002, Room 117, 10300 Baltimore Avenue, Beltsville, Maryland 20705, USA
    J Food Prot 66:1176-83
    A lettuce outbreak strain of E. coli O157:H7 was used to quantitate the pathogen's survival in ground beef and its transfer to hands, cutting board surfaces, and lettuce...
  15. Cross-contamination of lettuce with Escherichia coli O157:H7
    Marian R Wachtel
    US Department of Agriculture, Agricultural Research Service, Albany, California 94710, USA
    J Food Prot 65:465-70
    ..a Nebraska restaurant were infected with enterohemorrhagic Escherichia coli (EHEC) O157:H7, and shredded iceberg lettuce was implicated as the food source...
  16. Plant lesions promote the rapid multiplication of Escherichia coli O157:H7 on postharvest lettuce
    M T Brandl
    Produce Safety and Microbiology Research Unit, 800 Buchanan St, Albany, CA 94710, USA
    Appl Environ Microbiol 74:5285-9
    ..physiological, and plant disease-induced lesions on the growth of this pathogen on postharvest romaine lettuce was investigated. Within only 4 h after inoculation, the population sizes of E. coli O157:H7 increased 4.0-, 4...
  17. Evaluation of fertilization-to-planting and fertilization-to-harvest intervals for safe use of noncomposted bovine manure in Wisconsin vegetable production
    Steven C Ingham
    Department of Food Science, University of Wisconsin Madison, Madison, Wisconsin 53706 1565, USA
    J Food Prot 68:1134-42
    ..At varying fertilization-to-planting intervals, radish, lettuce, and carrot seeds were planted; crops were harvested 90, 100, 110 or 111, and 120 days after manure application...
  18. Comparison of two chromogenic media for the detection of Listeria monocytogenes with the plating media recommended by EN/DIN 11290-1
    Biserka Becker
    Federal Research Centre for Nutrition and Food, Institute for Hygiene and Toxicology, Haid und Neu Str 9, D 76131 Karlsruhe, Germany
    Int J Food Microbiol 109:127-31
    ..Both chromogenic media enabled a rapid and specific detection of L. monocytogenes within 24h after enrichment. Visual detection of pathogenic L. monocytogenes and other Listeria spp. was easier on chromogenic media...
  19. Bacteriological analysis of fresh produce in Norway
    Gro S Johannessen
    Section for Food and Feed Microbiology, National Veterinary Institute, Oslo, Norway
    Int J Food Microbiol 77:199-204
    ..The samples comprised lettuce, pre-cut salads, growing herbs, parsley and dill, mushrooms and strawberries...
  20. Growth and bacteriocin production by lactic acid bacteria in vegetable broth and their effectiveness at reducing Listeria monocytogenes in vitro and in fresh-cut lettuce
    Ana Allende
    Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Science and Technology, CEBAS CSIC, E 30100, Espinardo, Murcia, Spain
    Food Microbiol 24:759-66
    ..produced by lactic acid bacteria has been tested as a substitute for chemical disinfection of fresh-cut iceberg lettuce. First, the ability of several non-plant origin bacteriocinogenic strains (nisin Z(+), plantaricin C(+), lacticin ..
  21. Microbial safety of mayonnaise based salads: a growth/no growth model for Listeria monocytogenes as a predictive tool
    An Vermeulen
    Department of Food Safety and Food Quality, Ghent University, Coupure Links 653, BE-9000 Gent, Belgium
    Commun Agric Appl Biol Sci 71:321-5
  22. Quantification of Listeria monocytogenes in salads by real time quantitative PCR
    H Berrada
    University of Valencia, Faculty of Pharmacy, Laboratory of Bromatology and Toxicology, Burjassot, Valencia, Spain
    Int J Food Microbiol 107:202-6
    ..The proposed RTQ-PCR method and classical cultural methods were applied to analyse 77 salads from restaurants in Valencia (Spain). All culture positive samples were also RTQ-PCR positive...
  23. Persistence of Salmonella enterica 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 Islam
    Center for Food Safety, University of Georgia, Griffin 30223-1797, USA
    Foodborne Pathog Dis 1:27-35
    ..the persistence of salmonellae in soils treated with these composts or irrigation water, and also on leaf lettuce and parsley grown on such treated soil...
  24. Application of microbial risk assessment to the development of standards for enteric pathogens in water used to irrigate fresh produce
    Scott W Stine
    Department of Soil, Water, and Environmental Science, University of Arizona, Tucson, Arizona 85721, USA
    J Food Prot 68:913-8
    Microbial contamination of the surfaces of cantaloupe, iceberg lettuce, and bell peppers via contact with irrigation water was investigated to aid in the development of irrigation water quality standards for enteric bacteria and viruses...
  25. Effect of relative humidity on preharvest survival of bacterial and viral pathogens on the surface of cantaloupe, lettuce, and bell peppers
    Scott W Stine
    Department of Soil, Water, and Environmental Science, University of Arizona, Tucson, Arizona 85721, USA
    J Food Prot 68:1352-8
    ..study was to compare the effects of humidity on the preharvest survival of microbial pathogens on cantaloupe, lettuce, and bell peppers...
  26. Efficacy of a commercial produce wash on bacterial contamination of lettuce in a food service setting
    Sarah Smith
    Food Risk Analysis Initiative, Rutgers-The State University of New Jersey, 65 Dudley Road, New Brunswick, New Jersey 08901-8520, USA
    J Food Prot 66:2359-61
    ..the efficacy of a commercial produce wash with that of water for reducing the total bacterial population on lettuce when used by food service employees in university dining halls...
  27. Assessment of contamination potential of lettuce by Salmonella enterica serovar Newport added to the plant growing medium
    Nirit Bernstein
    Institute of Soil, Water and Environmental Sciences, Agricultural Research Organization, The Volcani Center, PO Box 6, Bet Dagan 50250, Israel
    J Food Prot 70:1717-22
    The capacity of Salmonella enterica serovar Newport to contaminate Romaine lettuce (Lactuca sativa L. cv. Nogal) via the root system was evaluated in 17-, 20-, and 33-day-old plants...
  28. Atmospheric plasma inactivation of foodborne pathogens on fresh produce surfaces
    Faith J Critzer
    Department of Food Science and Technology, University of Tennessee, 2605 River Drive, Knoxville, Tennessee 37996 4591, USA
    J Food Prot 70:2290-6
    ..on inactivation of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes on apples, cantaloupe, and lettuce, respectively...
  29. Attachment and biofilm formation by Escherichia coli O157:H7 on stainless steel as influenced by exopolysaccharide production, nutrient availability, and temperature
    Jee-Hoon Ryu
    Center for Food Safety and Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223-1797, USA
    J Food Prot 67:2123-31
    ..Cells grown on heated lettuce juice agar and modified tryptic soy agar were suspended in phosphate-buffered saline (PBS)...
  30. Persistence of Escherichia coli O157:H7 on lettuce plants following spray irrigation with contaminated water
    Ethan B Solomon
    Cook College, Department of Food Science, Rutgers, State University of New Jersey, 65 Dudley Road, New Brunswick, New Jersey 08901-8520, USA
    J Food Prot 66:2198-202
    ..coli O157:H7 and used to irrigate lettuce plants...
  31. Irrigated urban vegetable production in Ghana: microbiological contamination in farms and markets and associated consumer risk groups
    P Amoah
    International Water Management Institute IWMI, West Africa Office, PMB CT 112, Accra, Ghana
    J Water Health 5:455-66
    ..of this study was to investigate widespread water pollution in urban and peri-urban areas, where 95% of the lettuce consumed in the city is produced...
  32. Quantification and variability analysis of bacterial cross-contamination rates in common food service tasks
    Y Chen
    Food Risk Analysis Initiative, Rutgers-The State University of New Jersey, New Brunswick 08901-8520, USA
    J Food Prot 64:72-80
    ..94 +/- 0.68), cutting board to lettuce (0.90 +/- 0.59), spigot to hand (0.36 +/- 0.90), hand to lettuce (-0.12 +/- 1...
  33. Recirculating immunomagnetic separation and optimal enrichment conditions for enhanced detection and recovery of low levels of Escherichia coli O157:H7 from fresh leafy produce and surface water
    Sunee Himathongkham
    Food and Drug Laboratory Branch, California Department of Public Health, Richmond, California 94804, USA
    J Food Prot 70:2717-24
    ..Analysis of real-time PCR data (C(T) values) suggested that incubation of lettuce and spinach leaves rather than rinsates provides better enrichment of E. coli O157:H7...
  34. Efficacy of acidic electrolyzed water ice for pathogen control on lettuce
    Shigenobu Koseki
    Food Processing Laboratory, National Food Research Institute, 2 1 12 Kannondai, Tsukuba 305 8642, Japan
    J Food Prot 67:2544-9
    ..was used as frozen AcEW (AcEW-ice) for inactivation of Listeria monocytogenes and Escherichia coli O157:H7 on lettuce. AcEW-ice was prepared from AcEW with 20, 50, 100, and 200 ppm of available chlorine by freezing at -40 degrees C ..
  35. Efficacy of chlorine dioxide gas as a sanitizer of lettuce leaves
    Sun-Young Lee
    Department of Food Science and Human Nutrition, Washington State University, Pullman, Washington 99164-6376, USA
    J Food Prot 67:1371-6
    ..Chlorine dioxide (ClO2) gas generated by a dry chemical sachet was tested against foodborne pathogens on lettuce leaves...
  36. Inhibition of pathogens on fresh produce by ultraviolet energy
    Brian R Yaun
    Department of Food Science and Technology, Virginia Tech, Blacksburg, VA 24061, USA
    Int J Food Microbiol 90:1-8
    ..7 nm (UVC) was investigated for its bactericidal effects on the surface of Red Delicious apples, leaf lettuce and tomatoes inoculated with cultures of Salmonella spp. or Escherichia coli O157:H7...
  37. "Association of Escherichia coli O157:H7 with preharvest leaf lettuce upon exposure to contaminated irrigation water," a comment on: J. Food Prot. 65(1):18-25 (2002)
    James R Gorny
    J Food Prot 65:741; author reply 741
  38. Irradiation compared with chlorination for elimination of Escherichia coli O157:H7 internalized in lettuce leaves: influence of lettuce variety
    B A Niemira
    Food Safety Intervention Technologies Research Unit, Eastern Regional Research Center, U S Department of Agriculture, Agricultural Research Service, 600 E Mermaid Lane, Wyndmoor, PA 19038, USA
    J Food Sci 73:M208-13
    ..of 3 isolates of Escherichia coli O157:H7 were drawn into the leaves of iceberg, Boston, green leaf, and red leaf lettuce using vacuum perfusion...
  39. Influence of curli expression by Escherichia coli 0157:H7 on the cell's overall hydrophobicity, charge, and ability to attach to lettuce
    Renee R Boyer
    Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, Virginia 24061, USA
    J Food Prot 70:1339-45
    ..of curli expression on the cell's overall hydrophobicity, charge, and ability to attach to cut and whole iceberg lettuce surfaces was examined...
  40. Survival of Escherichia coli O157:H7 in soil and on lettuce after soil fumigation
    A Mark Ibekwe
    USDA ARS US Salinity Laboratory, 450 West Big Springs Road, Riverside, CA 92507, USA
    Can J Microbiol 53:623-35
    ..This provides a very significant pathway for pathogen recontamination in the environment...
  41. Assessment of control measures to achieve a food safety objective of less than 100 CFU of Listeria monocytogenes per gram at the point of consumption for fresh precut iceberg lettuce
    E A Szabo
    Food Science Australia, P O Box 52, North Ryde, New South Wales 1670, Australia
    J Food Prot 66:256-64
    ..Fresh precut iceberg lettuce is one of these RTE products...
  42. Microbial and sensory quality of commercial fresh processed red lettuce throughout the production chain and shelf life
    A Allende
    Postharvest and Refrigeration Laboratory, Food Science and Technology Department, CEBAS CSIC, Murcia, Spain
    Int J Food Microbiol 91:109-17
    Red pigmented 'Lollo Rosso' lettuce was processed under usual and controlled conditions in an industrial plant...
  43. Comparison of the microflora on organically and conventionally grown spring mix from a California processor
    Christie A Phillips
    Department of Food Science and Technology, University of Georgia, Athens, Georgia 30602, USA
    J Food Prot 68:1143-6
    ..coli, eight were from nonwashed conventional spring mix, one was from washed conventional spring mix, and four were from nonwashed organic spring mix. Salmonella and L. monocytogenes were not detected in any of the samples analyzed...
  44. Electron beam and gamma irradiation effectively reduce Listeria monocytogenes populations on chopped romaine lettuce
    Amanda M Mintier
    Department of Biological Sciences, Chapman University, One University Drive, Orange, California 92866, USA
    J Food Prot 69:570-4
    Fresh, chopped romaine lettuce contaminated with a seven-strain cocktail of Listeria monocytogenes (in a solution containing approximately 10(8) organisms per ml) that had attained a level of contamination of between 7 and 8 log CFU/g ..
  45. Survival and recovery of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes on lettuce and parsley as affected by method of inoculation, time between inoculation and analysis, and treatment with chlorinated water
    Megan M Lang
    Center for Food Safety and Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223-1797, USA
    J Food Prot 67:1092-103
    ..applying inoculum and of drying time after inoculation on survival and recovery of foodborne pathogens on iceberg lettuce and parsley were studied...
  46. Prediction of pathogen growth on iceberg lettuce under real temperature history during distribution from farm to table
    Shigenobu Koseki
    Food Processing Laboratory, National Food Research Institute, 2 1 12, Kannondai, Tsukuba, Ibaraki 305 8642, Japan
    Int J Food Microbiol 104:239-48
    The growth of pathogenic bacteria Escherichia coli O157:H7, Salmonella spp., and Listeria monocytogenes on iceberg lettuce under constant and fluctuating temperatures was modelled in order to estimate the microbial safety of this ..
  47. A quantitative analysis of cross-contamination of Salmonella and Campylobacter spp. via domestic kitchen surfaces
    H D Kusumaningrum
    Laboratory of Food Microbiology, Department of Agrotechnology and Food Sciences, Wageningen University, 6700 EV Wageningen, The Netherlands
    J Food Prot 67:1892-903
    ..To eliminate the cross-contamination route, it is important to use separate surfaces or to properly wash the surfaces during the preparation of raw and cooked foods or ready-to-eat foods...
  48. UV light inactivation of hepatitis A virus, Aichi virus, and feline calicivirus on strawberries, green onions, and lettuce
    Viviana R Fino
    Department of Animal and Food Sciences, University of Delaware, 044 Townsend Hall, 531 South College Avenue, Newark, Delaware 19716 2150, USA
    J Food Prot 71:908-13
    ..Green onions, lettuce, and strawberries were individually spot inoculated with 10(7) to 10(9) 50% tissue culture infective doses (..
  49. A collaborative study on a Nordic standard protocol for detection and enumeration of thermotolerant Campylobacter in food (NMKL 119, 3. Ed., 2007)
    Hanne Rosenquist
    National Food Institute, Technical University of Denmark, Moerkhoej Bygade 19, 2860 Soeborg, Denmark
    Int J Food Microbiol 118:201-13
    ..laboratories performed qualitative, semi-quantitative and quantitative analyses on samples of chicken meat, cut lettuce, and milk artificially inoculated with different concentrations including blank duplicates of one strain of ..
  50. Detection and quantification by real-time RT-PCR of hepatitis A virus from inoculated tap waters, salad vegetables, and soft fruits: characterization of the method performances
    Eric Dubois
    Unité de Virologie des Aliments et de l Eau, Agence Française de Sécurité Sanitaire des Aliments AFSSA LERQAP, 23, Avenue du Général de Gaulle, 94706 Maisons Alfort cedex, France
    Int J Food Microbiol 117:141-9
    ..7 log PFU of HAV, 25 g samples of iceberg lettuce were inoculated with 1.0 log PFU of HAV, and 25 g samples of fresh and frozen raspberries were inoculated with 1...
  51. Evaluation of chromogenic media for the detection of Listeria species in food
    M Greenwood
    Wessex Environmental Microbiology Services, Health Protection Agency, Southampton, UK
    J Appl Microbiol 99:1340-5
    ..This is important, as non-pathogenic Listeria species act as markers for the likelihood of presence of L. monocytogenes and allow preventive action to be taken to avoid its presence...
  52. Transfer of Salmonella and Campylobacter from stainless steel to romaine lettuce
    Christina M Moore
    Department of Poultry Science, North Carolina State University, Raleigh, North Carolina 27695-7608, USA
    J Food Prot 66:2231-6
    ..enterica serovar Typhimurium was evaluated from a stainless steel contact surface to a ready-to-eat food (lettuce). Stainless steel coupons (25 cm2) were inoculated with a 20-microl drop of either C...
  53. Survey of Listeria monocytogenes in ready-to-eat foods
    David E Gombas
    National Food Processors Association, 1350 I Street NW, Suite 300, Washington, DC 20005, USA
    J Food Prot 66:559-69
    ..The data collected in this study help to fill gaps in the knowledge about the occurrence of L. monocytogenes in foods, and this new information should be useful in the assessment of the risk posed by L. monocytogenes to consumers...
  54. Differential killing activity of cetylpyridinium chloride with or without bacto neutralizing buffer quench against firmly adhered Salmonella gaminara and Shigella sonnei on cut lettuce stored at 4 degrees C
    Moeznimanwaty Osman
    Department of Food Science and Center for Food Safety, IFSE, 2650 North Young Avenue, University of Arkansas, Fayetteville, Arkansas 72704, USA
    J Food Prot 69:1286-91
    Cetylpyridinium chloride (CPC) activity was quenched with Bacto neutralizing buffer on inoculated cut iceberg lettuce. This protocol permitted comparison of the numbers of Salmonella Gaminara- or Shigella sonnei-inoculated cells on ..
  55. Evaluation of household sanitizers for reducing levels of Escherichia coli on iceberg lettuce
    Chitra Vijayakumar
    Department of Cereal and Food Sciences, North Dakota State University, Fargo 58105, USA
    J Food Prot 65:1646-50
    ..in reducing counts of inoculated Escherichia coli and naturally present aerobic, mesophilic bacteria on lettuce. Sanitization treatments were carried out at 4 degrees C and at room temperature (ca...
  56. Effects of different disinfection treatments on the natural microbiota of lettuce
    M S Nascimento
    Instituto de Tecnologia de Alimentos, Avenida Brasil, 2880, Campinas 13073-001, Brasil
    J Food Prot 66:1697-700
    ..dichloroisocyanurate at 200 ppm) were compared in terms of their effectiveness against the natural microbiota of lettuce. All of the samples were kept in contact with the sanitizing solutions for 15 min, and the effectiveness of a ..
  57. Growth of Listeria monocytogenes on iceberg lettuce and solid media
    Shigenobu Koseki
    Food Processing Laboratory, National Food Research Institute, 2 1 12, Kannondai, Tsukuba, Ibaraki 305 8642, Japan
    Int J Food Microbiol 101:217-25
    The growth of pathogenic bacterium Listeria monocytogenes on fresh-cut iceberg lettuce under constant temperatures was modelled in order to investigate microbial safety during distribution of this vegetable...