1. Microbiological safety evaluations and recommendations on fresh produce
2. Reduction of Losses in Fresh Market Fruits and Vegetables
3. The microbiology of minimally processed fresh fruits and vegetables
4. Nguyen-The, C. and Carlin, F. Fresh and processed vegetables, inThe Microbiological Safety and Quality of Food, Vol.1, Lund, B., Baird-Parker, T.C., and Gould, G.W. Eds., Aspen, Gaithersburg, MD, 2000, chap.25.