E

EcO157, 58

Electrochemiluminescence (ECL), 271 Electrolyzed oxidizing (EO) water, 514-516 Employee hygiene, 16 Enterobacter, 49, 314, 447, 450, 452 Enterococcus faecalis, 440 mundtii, 446 Enterohemorrhagic E. coli, 216-217 Enterovirus, 7

Environmental Protection Agency (EPA), 533 Enzymatic and molecular mechanism of tissue maceration by soft-rot bacteria, 122-125

Enzyme-linked immunosorbent assay

(ELISA), 285, 575-576 Equilibrated internal atmosphere (EMA),

438-439, 449 Equipment high hydrostatic pressure processing

(HPP), 500 packinghouse facility, 16-17 rapid methods, 579-582 washing, 383-387 Erwinia, 45-46, 84, 314, 426, 450 carotovora, 366 chlorine dioxide and, 381 hot water treatments for, 464 microscopy of, 613 pectolytic, 119

production of pectin lyase (PNL) by, 122-123, 123

Escherichia coli, 7, 314, 426-427 acetic acid and, 424-425 in acidified vegetables, 320-322 acid stress and, 104 chlorine dioxide and, 381, 409-413 chlorine washing and, 378 detergent formulations and, 380 effects of organic acids on, 323-327 and efficacy of washers, 385-387 electrolyzed oxidizing (EO) water and, 515-516

in fresh-cut vegetables, 260, 390, 392 in fresh juices, 216-217, 222-223 general stress response and, 97 genetic regulation of acid resistance in,

325-327 GFP and, 597

good agricultural practices (GAPs) and, 367 high hydrostatic pressure processing (HPP)

of, 503-504 hot water treatment for, 240-241 in imported and domestic produce, 8, 9, 10 interactions between soft-rot and, 125-126 in lettuce, 52-53, 89-90 in melons, 58, 232, 233-234, 237-239, 240,

245, 2424 membrane integrity, 606-607 microscopy of, 613

modified atmosphere packaging of fresh produce and, 19, 443, 444, 453-454 osmotic stress and, 102 oxidative stress and, 105 ozone and, 381-382, 415, 417, 418-421 peroxyacetic acid and, 383 preharvest stress and, 100 pressure-driven infiltration and, 84-85 pulsed electric field (PEF) processing of, 511 sample selection, 549 soft-rot and, 121 spatial distribution, 600-602 in sprouts, 54-55, 188-190, 192, 195-197,

198, 200 superatmospheric O2 and, 440 surface pasteurization and, 481, 485-486 ultraviolet radiation and, 101 USDA Microbiological Data Program (MDP) measurements of, 11-12 Eugenol, 425

Exopolysaccharide (EPS), 40-41, 43-44 F

Fasciola hepatica, 505 Feces-associated pathogenic bacteria, 7

Fermentation of vegetables, 314, 318-319 Films edible and biodegradable, 443-444 permeability, 441-442 synthetic polymer, 442-443 Flavobacterium, 450

Fluorescence in situ hybridization (FISH), 611-612

Fluorescent conjugates, 598-600 Fluorescent proteins, 596-597 Food and Drug Administration (FDA). See also Hazard Analysis Critical Control Point (HACCP) definition of juice, 212 domestic produce survey, 9-10 good agricultural practices (GAPs)

guidelines, 22-23, 366-367 imported produce survey, 8-9 Model Food Code, 20-21 outbreak alerts issued by, 271 washing guidelines established by, 377, 388, 391-392 Foodborne illnesses associated with sprouts, 188-190 microorganisms of concern, 7-8 produce contamination and, 5-7 risk of contracting, 4-5, 6-7 Foodservice stores handling of produce,

20-21, 391-394 Fresh-cut vegetables cabbage, 255-256 carrots, 254-255

interactions between microorganisms and plant tissues in, 259-262 lettuce, 256-257 microorganisms on, 253-254 occurrence and behavior of human pathogens in, 257-259 popularity of, 499 Fruit attachment structures, 79 Fumigation, biological, 528 Fungi and viruses on plants, 48, 288-289 high hydrostatic pressure processing (HPP) of, 501-504 Fusarium, 450, 464-465, 465

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