...E.D. van Asselt; J.L. Banach; M. Klüche; W.A.J. Appelman Purpose Leafy vegetables may get contaminated with pathogens through the use of irrigation water during open field cultivation. The main control option to prevent this contamination is the use of disinfection technologies that will reduce...

... that can be used in addition to more traditional risk factors. Design/methodology/approach A parallel is drawn between the use of the term “emerging pathogen” and the emergence of food safety culture as a risk factor in food poisoning outbreaks. The evolution of the term starting with organizational...

.../methodology/approach Stuffed mussel (Midye Dolma), which can be classified as RTE foods, made from mussel and rice, cooked separately then put together in the shell, is commonly consumed in Turkey. This special food might be an important source of microorganisms especially pathogen bacteria because...

... affecting survival of pathogenic microorganisms originating from these sources in preharvest environments and potential for contamination of produce before or at the time of harvest. Findings Prevention of preharvest contamination is essential to minimizing the risk of illness caused by consuming raw...