Switchgrass extractives to mitigate Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium contamination of romaine lettuce at pre‐ and postharvest

Author:

Camfield Emily1,Bowman Alex1,Choi Joseph1,Gwinn Kimberly2,Labbe Nicole3,Rajan Kalavathy3,Ownley Bonnie2,Moustaid‐Moussa Naima4,D'Souza Doris Helen1ORCID

Affiliation:

1. Food Science University of Tennessee Knoxville Tennessee USA

2. Entomology and Plant Pathology University of Tennessee Knoxville Tennessee USA

3. Center for Renewable Carbon University of Tennessee Knoxville Tennessee USA

4. Department of Nutritional Sciences and Obesity Research Institute Texas Tech University Lubbock Texas USA

Publisher

Wiley

Subject

Food Science

Reference35 articles.

1. Bruce A. I.(2016).Switchgrass extractives have potential as a value‐added antimicrobial against plant pathogens and foodborne pathogens(M.S. Thesis). University of Tennessee.

2. CDC. (2019).Reports of selectedSalmonellaoutbreak Investigations.https://www.cdc.gov/salmonella/outbreaks.html

3. CDC. (2020 May).Outbreak ofE. coliinfections linked to romaine lettuce |E. coliinfections linked to romaine lettucehttps://www.cdc.gov/ecoli/2018/o157h7‐11‐18/index.html

4. CDC. (2022).Lettuce leafy greens and food safety.https://www.cdc.gov/foodsafety/communication/leafy‐greens.html#:~:text=CDC%20is%20currently%20investigating%20one outbreaks%20linked%20to%20packaged%20salads.&text=The%20other%20Listeria%20outbreak%20is salads%20produced%20by%20Fresh%20Express

5. Value-added switchgrass extractives for reduction of Escherichia coli O157:H7 and Salmonella Typhimurium populations on Formica coupons

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