Word table listing storage studies conducted on leafy greens and herbs
(last updated 12/31/2013)
leafy green
lettuce
temperature
4 and 30°C
initial atmosphere
air
pathogen/surrogate
adenovirus
year
2013
lettuce, fresh-cut
4, 8, 13 and 16°C
MA (vegetable
respiration)
Escherichia coli
O157:H7
2013
lettuce, iceberg
4°C
air
Escherichia coli
O157:H7
2013
lettuce, romaine
4°C
air
Escherichia coli
O157:H7
2013
lettuce
10, 20 and 30°C
air, 53 and 90% RH
L. monocytogenes
2013
lettuce, iceberg and
crisp
7 and 15°C
MA and perforated
films
L. monocytogenes
2013
parsley
10, 20 and 30°C
air, 53 and 90% RH
L. monocytogenes
2013
cabbage
8°C
air
Listeria
monocytogenes
2013
lettuce
8°C
air
Listeria
monocytogenes
2013
lettuce
4 and 30°C
air
MS2 virus
2013
lettuce, iceberg
4°C
air
Salmonella
2013
lettuce, iceberg and
crisp
7 and 15°C
MA and perforated
films
Salmonella
2013
lettuce, romaine
4°C
air
Salmonella
2013
cabbage
8°C
air
Salmonella
Typhimurium
2013
lettuce
8°C
air
Salmonella
Typhimurium
2013
lettuce
4°C
air
coronavirus, bovine
2012
spinach, baby
10 to 37°C
air
E. coli spp.
2012
lettuce, iceberg
8, 12, 16, 20 and
24°C
air
E. coli,
enteropathogenic
2012
cabbage
15, 25, and 35°C
air
Escherichia coli
O157:H7
2012
escarole
5 and 25°C
air or MA (created by
different films)
Escherichia coli
O157:H7
2012
lettuce
retail distribution
retail packages
Escherichia coli
O157:H7
2012
lettuce, iceberg
4 and 15°C
air
Escherichia coli
O157:H7
2012
lettuce, romaine
4 and 15°C
air
Escherichia coli
2012
Reference
Carratalà, J. Rodriguez-Manzano, A. Hundesa, M. Rusiñol, S. Fresno, N.
Cook, and R. Girones. 2013. Effect of temperature and sunlight on the stability
of human adenoviruses and MS2 as fecal contaminants on fresh produce
surfaces. Int. J. Food Microbiol. 164:128-134.
Posada-Izquierdo, G.D., F. Perez-Rodriguez, F. Lopez-Galvez, A. Allende,
M.V. Selma, M.I. Gil, and G. Zurera. 2013. Modelling growth of Escherichia
coli O157:H7 in fresh-cut lettuce submitted to commercial process conditions:
Chlorine washing and modified atmosphere packaging. Food Microbiol.
33:131-138.
Yossa, N., J. Patel, P. Millner, S. Ravishankar, and Y.M. Lo. 2013.
Antimicrobial activity of plant essential oils against Escherichia coli O157:H7
and Salmonella on lettuce. Foodborne Path. Dis. 10:87-96.
Yossa, N., J. Patel, P. Millner, S. Ravishankar, and Y.M. Lo. 2013.
Antimicrobial activity of plant essential oils against Escherichia coli O157:H7
and Salmonella on lettuce. Foodborne Path. Dis. 10:87-96.
Effect of relative humidity and storage temperature on the behavior of Listeria
monocytogenes on fresh vegetables. J. Food Safety 33:545-551.
Sant'ana, A.S., M. Landgraf, M.T. Destro, and B.D.G.M. Franco. 2013.
Growth potential of Salmonella and Listeria monocytogenes in ready-to-eat
lettuce and collard greens packaged under modified atmosphere and in
perforated film. J. Food Prot. 76:888-891.
Effect of relative humidity and storage temperature on the behavior of Listeria
monocytogenes on fresh vegetables. J. Food Safety 33:545-551.
Manios, S.G., N. Konstantinidis, A.S. Gounadaki, and P.N. Skandamis. 2013.
Dynamics of low (1-4 cells) vs high populations of Listeria monocytogenes
and Salmonella Typhimurium in fresh-cut salads and their sterile liquid or
solidified extracts. Food Control 29:318-327.
Manios, S.G., N. Konstantinidis, A.S. Gounadaki, and P.N. Skandamis. 2013.
Dynamics of low (1-4 cells) vs high populations of Listeria monocytogenes
and Salmonella Typhimurium in fresh-cut salads and their sterile liquid or
solidified extracts. Food Control 29:318-327.
Carratalà, J. Rodriguez-Manzano, A. Hundesa, M. Rusiñol, S. Fresno, N.
Cook, and R. Girones. 2013. Effect of temperature and sunlight on the stability
of human adenoviruses and MS2 as fecal contaminants on fresh produce
surfaces. Int. J. Food Microbiol. 164:128-134.
Yossa, N., J. Patel, P. Millner, S. Ravishankar, and Y.M. Lo. 2013.
Antimicrobial activity of plant essential oils against Escherichia coli O157:H7
and Salmonella on lettuce. Foodborne Path. Dis. 10:87-96.
Sant'ana, A.S., M. Landgraf, M.T. Destro, and B.D.G.M. Franco. 2013.
Growth potential of Salmonella and Listeria monocytogenes in ready-to-eat
lettuce and collard greens packaged under modified atmosphere and in
perforated film. J. Food Prot. 76:888-891.
Yossa, N., J. Patel, P. Millner, S. Ravishankar, and Y.M. Lo. 2013.
Antimicrobial activity of plant essential oils against Escherichia coli O157:H7
and Salmonella on lettuce. Foodborne Path. Dis. 10:87-96.
Manios, S.G., N. Konstantinidis, A.S. Gounadaki, and P.N. Skandamis. 2013.
Dynamics of low (1-4 cells) vs high populations of Listeria monocytogenes
and Salmonella Typhimurium in fresh-cut salads and their sterile liquid or
solidified extracts. Food Control 29:318-327.
Manios, S.G., N. Konstantinidis, A.S. Gounadaki, and P.N. Skandamis. 2013.
Dynamics of low (1-4 cells) vs high populations of Listeria monocytogenes
and Salmonella Typhimurium in fresh-cut salads and their sterile liquid or
solidified extracts. Food Control 29:318-327.
Mullis, L., L.J. Saif, Y. Zhang, X. Zhang, and M.S.P. Azevedo. 2012. Stability
of bovine coronavirus on lettuce surfaces under household refrigeration
conditions. Food Microbiol. 30:180-186.
Puerta-Gomez, A.F., R.G. Moreira, J. Kim, and E. Castell-Perez. 2012.
Modeling the growth rates of Escherichia coli spp. and Salmonella
Typhimurium LT2 in baby spinach leaves under slow cooling. Food Control
29:11-17.
Rodríguez-Caturla, M.Y., A. Valero, R.M. García-Gimeno, and G. Zurera.
2012. Development of a risk-based methodology for estimating survival and
growth of enteropathogenic Escherichia coli on iceberg-lettuce exposed at
short-term storage in foodservice centers. J. Microbiol. Meth. 90:283-279.
Ding, T., J. Wang, F. Forghani, S.-D. Ha, M.-S. Chung, G.-J. Bahk, I.-G.
Hwang, E. Abdallah, and D.-H. Oh. 2012. Development of predictive models
for the growth of Escherichia coli O157:H7 on cabbage in Korea. J. Food Sci.
77:M257.
Abadias, M., I. Alegre, M. Oliveira, R. Altisent, and I. Viñas. 2012. Growth
potential of Escherichia coli O157:H7 on fresh-cut fruits (melon and
pineapple) and vegetables (carrot and escarole) stored under different
conditions. Food Control 27:37-44.
McKellar, R.C., D.I. LeBlanc, J. Lu, and P. Delaquis. 2012. Simulation of
Escherichia coli O157:H7 behavior in fresh-cut lettuce under dynamic
temperature conditions during distribution from processing to retail.
Foodborne Path. Dis. 9:239-244.
Tian, J.-Q., Y.-M. Bae, N.-Y. Choi, D.-H. Kang, S. Heu, and S-Y. Lee. 2012.
Survival and growth of foodborne pathogens in minimally processed
vegetables at 4 and 15°C. J. Food Sci. 77:M48.
Tian, J.-Q., Y.-M. Bae, N.-Y. Choi, D.-H. Kang, S. Heu, and S-Y. Lee. 2012.
Compiled by Marilyn Erickson, Center for Food Safety, University of Georgia
Downloaded from the website: A Systems Approach for Produce Safety: A Research Project Addressing Leafy Greens found at:
http://www.ugacfs.org/producesafety/index.html.
See http://www.ugacfs.org/producesafety/Pages/TermsofUse.html for disclaimers & terms for use of information in this document.
Page 1
Word table listing storage studies conducted on leafy greens and herbs
(last updated 12/31/2013)
leafy green
temperature
initial atmosphere
pathogen/surrogate
O157:H7
year
perilla leaves
4 and 15°C
air
Escherichia coli
O157:H7
2012
spinach
15-25°C
air
Escherichia coli
O157:H7
2012
spinach
4, 12, and 25°C
air
Escherichia coli
O157:H7
2012
sprouts
4 and 15°C
air
Escherichia coli
O157:H7
2012
arugula
7 and 15°C
MA (5% oxygen, 15%
carbon dioxide, 80%
nitrogen)
L. monocytogenes
2012
collard green
7 and 15°C
MA (5% oxygen, 15%
carbon dioxide, 80%
nitrogen)
L. monocytogenes
2012
escarole
7 and 15°C
MA (5% oxygen, 15%
carbon dioxide, 80%
nitrogen)
L. monocytogenes
2012
green salad
7 and 15°C
MA (5% oxygen, 15%
carbon dioxide, 80%
nitrogen)
L. monocytogenes
2012
lettuce, iceberg
4 and 15°C
air
L. monocytogenes
2012
lettuce, romaine
4 and 15°C
air
L. monocytogenes
2012
perilla leaves
4 and 15°C
air
L. monocytogenes
2012
spinach
7 and 15°C
MA (5% oxygen, 15%
carbon dioxide, 80%
nitrogen)
L. monocytogenes
2012
sprouts
4 and 15°C
air
L. monocytogenes
2012
lettuce
7-30°C
MA (5% O2, 15%
CO2, and 80% N2)
Listeria
monocytogenes
2012
spinach
4, 8, 15, 20, 25, 30
and 35°C
air
non-O157 STECs
2012
Review
2012
lettuce
7-30°C
MA (5% O2, 15%
CO2, and 80% N2)
Salmonella enterica
2012
lettuce, iceberg
4 and 15°C
air
2012
lettuce, romaine
4 and 15°C
air
lettuce, romaine
8 and 20°C
air and MAP, passive
and active
Salmonella enterica
serovar
Typhimurium
Salmonella enterica
serovar
Typhimurium
Salmonella enterica
serovar
Typhimurium
perilla leaves
4 and 15°C
air
2012
sprouts
4 and 15°C
air
arugula
7 and 15°C
MA (5% oxygen, 15%
carbon dioxide, 80%
nitrogen)
Salmonella enterica
serovar
Typhimurium
Salmonella enterica
serovar
Typhimurium
Salmonella spp.
collard green
7 and 15°C
MA (5% oxygen, 15%
Salmonella spp.
2012
2012
2012
2012
2012
Reference
Survival and growth of foodborne pathogens in minimally processed
vegetables at 4 and 15°C. J. Food Sci. 77:M48.
Tian, J.-Q., Y.-M. Bae, N.-Y. Choi, D.-H. Kang, S. Heu, and S-Y. Lee. 2012.
Survival and growth of foodborne pathogens in minimally processed
vegetables at 4 and 15°C. J. Food Sci. 77:M48.
Wang, J. and D.-H. Oh. 2012. Effect of temperature and relative humidity on
growth behavior of Escherichia coli O157:H7 on spinach using response
surface methodology. J. Food Safety 32:296-304.
Choi, S., J. Bang, H. Kim, L.R. Beuchat, and J.-H. Ryu. 2012. Survival and
colonization of Escherichia coli O157:H7 on spinach leaves as affected by
inoculum level and carrier, temperature and relative humidity. J. Appl.
Microbiol. 111:1465-1472.
Tian, J.-Q., Y.-M. Bae, N.-Y. Choi, D.-H. Kang, S. Heu, and S-Y. Lee. 2012.
Survival and growth of foodborne pathogens in minimally processed
vegetables at 4 and 15°C. J. Food Sci. 77:M48.
Sant'Ana, A.S., M.S. Barbosa, M.T. Destro, M. Landgraf, and B.D.G.M.
Vranco. 2012. Growth potential of Salmonella spp. and Listeria
monocytogenes in nine types of ready-to-eat vegetables stored at variable
temperature conditions during shelf-life. Int. J. Food Microbiol. 157:52-58.
Sant'Ana, A.S., M.S. Barbosa, M.T. Destro, M. Landgraf, and B.D.G.M.
Vranco. 2012. Growth potential of Salmonella spp. and Listeria
monocytogenes in nine types of ready-to-eat vegetables stored at variable
temperature conditions during shelf-life. Int. J. Food Microbiol. 157:52-58.
Sant'Ana, A.S., M.S. Barbosa, M.T. Destro, M. Landgraf, and B.D.G.M.
Vranco. 2012. Growth potential of Salmonella spp. and Listeria
monocytogenes in nine types of ready-to-eat vegetables stored at variable
temperature conditions during shelf-life. Int. J. Food Microbiol. 157:52-58.
Sant'Ana, A.S., M.S. Barbosa, M.T. Destro, M. Landgraf, and B.D.G.M.
Vranco. 2012. Growth potential of Salmonella spp. and Listeria
monocytogenes in nine types of ready-to-eat vegetables stored at variable
temperature conditions during shelf-life. Int. J. Food Microbiol. 157:52-58.
Tian, J.-Q., Y.-M. Bae, N.-Y. Choi, D.-H. Kang, S. Heu, and S-Y. Lee. 2012.
Survival and growth of foodborne pathogens in minimally processed
vegetables at 4 and 15°C. J. Food Sci. 77:M48.
Tian, J.-Q., Y.-M. Bae, N.-Y. Choi, D.-H. Kang, S. Heu, and S-Y. Lee. 2012.
Survival and growth of foodborne pathogens in minimally processed
vegetables at 4 and 15°C. J. Food Sci. 77:M48.
Tian, J.-Q., Y.-M. Bae, N.-Y. Choi, D.-H. Kang, S. Heu, and S-Y. Lee. 2012.
Survival and growth of foodborne pathogens in minimally processed
vegetables at 4 and 15°C. J. Food Sci. 77:M48.
Sant'Ana, A.S., M.S. Barbosa, M.T. Destro, M. Landgraf, and B.D.G.M.
Vranco. 2012. Growth potential of Salmonella spp. and Listeria
monocytogenes in nine types of ready-to-eat vegetables stored at variable
temperature conditions during shelf-life. Int. J. Food Microbiol. 157:52-58.
Tian, J.-Q., Y.-M. Bae, N.-Y. Choi, D.-H. Kang, S. Heu, and S-Y. Lee. 2012.
Survival and growth of foodborne pathogens in minimally processed
vegetables at 4 and 15°C. J. Food Sci. 77:M48.
Sant'Ana, A.S., B.D.G.M. Franco, and D.W. Schaffner. 2012. Modeling the
growth rate and lag time of different strains of Salmonella enterica and
Listeria monoycytogenes in ready-to-eat lettuce. Food Microbiol. 30:267-273.
Huang, L. 2012. Mathematical modeling and numerical analysis of the growth
of non-O157 Shiga toxin-producing Escherichia coli in spinach leaves. Int. J.
Food Microbiol. 160:32-41.
Jahid, I.K. and S.D. Ha. 2012. A review of microbial biofilms of produce:
Future challenge to food safety. Food Sci. Biotechnol. 21:299-316.
Sant'Ana, A.S., B.D.G.M. Franco, and D.W. Schaffner. 2012. Modeling the
growth rate and lag time of different strains of Salmonella enterica and
Listeria monoycytogenes in ready-to-eat lettuce. Food Microbiol. 30:267-273.
Tian, J.-Q., Y.-M. Bae, N.-Y. Choi, D.-H. Kang, S. Heu, and S-Y. Lee. 2012.
Survival and growth of foodborne pathogens in minimally processed
vegetables at 4 and 15°C. J. Food Sci. 77:M48.
Tian, J.-Q., Y.-M. Bae, N.-Y. Choi, D.-H. Kang, S. Heu, and S-Y. Lee. 2012.
Survival and growth of foodborne pathogens in minimally processed
vegetables at 4 and 15°C. J. Food Sci. 77:M48.
Horev, B., S. Sela, Y. Vinokur, E. Gorbatsevich, R. Pinto, and V. Rodov.
2012. The effects of active and passive modified atmosphere packaging on the
survival of Salmonella enterica serotype Typhimurium on washed romaine
lettuce leaves. Food Res. Int. 45:1129-1132.
Tian, J.-Q., Y.-M. Bae, N.-Y. Choi, D.-H. Kang, S. Heu, and S-Y. Lee. 2012.
Survival and growth of foodborne pathogens in minimally processed
vegetables at 4 and 15°C. J. Food Sci. 77:M48.
Tian, J.-Q., Y.-M. Bae, N.-Y. Choi, D.-H. Kang, S. Heu, and S-Y. Lee. 2012.
Survival and growth of foodborne pathogens in minimally processed
vegetables at 4 and 15°C. J. Food Sci. 77:M48.
Sant'Ana, A.S., M.S. Barbosa, M.T. Destro, M. Landgraf, and B.D.G.M.
Vranco. 2012. Growth potential of Salmonella spp. and Listeria
monocytogenes in nine types of ready-to-eat vegetables stored at variable
temperature conditions during shelf-life. Int. J. Food Microbiol. 157:52-58.
Sant'Ana, A.S., M.S. Barbosa, M.T. Destro, M. Landgraf, and B.D.G.M.
Compiled by Marilyn Erickson, Center for Food Safety, University of Georgia
Downloaded from the website: A Systems Approach for Produce Safety: A Research Project Addressing Leafy Greens found at:
http://www.ugacfs.org/producesafety/index.html.
See http://www.ugacfs.org/producesafety/Pages/TermsofUse.html for disclaimers & terms for use of information in this document.
Page 2
Word table listing storage studies conducted on leafy greens and herbs
(last updated 12/31/2013)
leafy green
temperature
initial atmosphere
carbon dioxide, 80%
nitrogen)
pathogen/surrogate
year
escarole
7 and 15°C
MA (5% oxygen, 15%
carbon dioxide, 80%
nitrogen)
Salmonella spp.
2012
green salad
7 and 15°C
MA (5% oxygen, 15%
carbon dioxide, 80%
nitrogen)
Salmonella spp.
2012
spinach
7 and 15°C
MA (5% oxygen, 15%
carbon dioxide, 80%
nitrogen)
Salmonella spp.
2012
spinach, baby
10 to 37°C
air
Salmonella
Typhimurium LT2
2012
lettuce, iceberg
4 and 15°C
air
Staphylococcus
aureus
2012
lettuce, romaine
4 and 15°C
air
Staphylococcus
aureus
2012
perilla leaves
4 and 15°C
air
Staphylococcus
aureus
2012
sprouts
4 and 15°C
air
Staphylococcus
aureus
2012
spinach
4 to 7°C
air
Clostridium
perfringens
2011
spinach
4 to 7°C
nitrogen (80% N2,
20% CO2)
Clostridium
perfringens
2011
spinach
4 to 7°C
oxygen (80% O2, 20%
CO2)
Clostridium
perfringens
2011
lettuce, iceberg
4 and 15°C
Escherichia coli
O157:H7
2011
spinach
4 to 7°C
trt A (gas permeable
film with nitrogen)
trt 2 (near ambient air
in gas permeable film
with
microperforations)
trt 3 (high CO2 and
low O2 in a gas
impermeable film)
air
Escherichia coli
O157:H7
2011
spinach
4 to 7°C
nitrogen (80% N2,
20% CO2)
Escherichia coli
O157:H7
2011
spinach
4 to 7°C
oxygen (80% O2, 20%
CO2)
Escherichia coli
O157:H7
2011
lettuce, iceberg
4 and 7°C
E. coli
2010
lettuce, iceberg
4 and 7°C
active modified
atmosphere with O2
initial levels of 1.5–2
kPa
MAP (N2 injection to
reach initial O2 levels
of 1.5-2 kPa)
Enterobacteriaceae
2010
cilantro
8, 12 and 15°C
air
Escherichia coli
O157:H7
2010
lettuce, iceberg
5 and 12°C
MA (1.3 kPa O2)
Escherichia coli
O157:H7
2010
lettuce, romaine
5 and 25°C
air and passive MA
Escherichia coli
2010
Reference
Vranco. 2012. Growth potential of Salmonella spp. and Listeria
monocytogenes in nine types of ready-to-eat vegetables stored at variable
temperature conditions during shelf-life. Int. J. Food Microbiol. 157:52-58.
Sant'Ana, A.S., M.S. Barbosa, M.T. Destro, M. Landgraf, and B.D.G.M.
Vranco. 2012. Growth potential of Salmonella spp. and Listeria
monocytogenes in nine types of ready-to-eat vegetables stored at variable
temperature conditions during shelf-life. Int. J. Food Microbiol. 157:52-58.
Sant'Ana, A.S., M.S. Barbosa, M.T. Destro, M. Landgraf, and B.D.G.M.
Vranco. 2012. Growth potential of Salmonella spp. and Listeria
monocytogenes in nine types of ready-to-eat vegetables stored at variable
temperature conditions during shelf-life. Int. J. Food Microbiol. 157:52-58.
Sant'Ana, A.S., M.S. Barbosa, M.T. Destro, M. Landgraf, and B.D.G.M.
Vranco. 2012. Growth potential of Salmonella spp. and Listeria
monocytogenes in nine types of ready-to-eat vegetables stored at variable
temperature conditions during shelf-life. Int. J. Food Microbiol. 157:52-58.
Puerta-Gomez, A.F., R.G. Moreira, J. Kim, and E. Castell-Perez. 2012.
Modeling the growth rates of Escherichia coli spp. and Salmonella
Typhimurium LT2 in baby spinach leaves under slow cooling. Food Control
29:11-17.
Tian, J.-Q., Y.-M. Bae, N.-Y. Choi, D.-H. Kang, S. Heu, and S-Y. Lee. 2012.
Survival and growth of foodborne pathogens in minimally processed
vegetables at 4 and 15°C. J. Food Sci. 77:M48.
Tian, J.-Q., Y.-M. Bae, N.-Y. Choi, D.-H. Kang, S. Heu, and S-Y. Lee. 2012.
Survival and growth of foodborne pathogens in minimally processed
vegetables at 4 and 15°C. J. Food Sci. 77:M48.
Tian, J.-Q., Y.-M. Bae, N.-Y. Choi, D.-H. Kang, S. Heu, and S-Y. Lee. 2012.
Survival and growth of foodborne pathogens in minimally processed
vegetables at 4 and 15°C. J. Food Sci. 77:M48.
Tian, J.-Q., Y.-M. Bae, N.-Y. Choi, D.-H. Kang, S. Heu, and S-Y. Lee. 2012.
Survival and growth of foodborne pathogens in minimally processed
vegetables at 4 and 15°C. J. Food Sci. 77:M48.
Brown, A.L., J.C. Brooks, E. Karunasena, A. Echeverry, A. Laury, and M.M.
Brashears. 2011. Inhibition of Escherichia coli O157:H7 and Clostridium
sporogenes in spinach packaged in modified atmospheres after treatment
combined with chlorine and lactic acid bacteria. J. Food Sci. 76:M427.
Brown, A.L., J.C. Brooks, E. Karunasena, A. Echeverry, A. Laury, and M.M.
Brashears. 2011. Inhibition of Escherichia coli O157:H7 and Clostridium
sporogenes in spinach packaged in modified atmospheres after treatment
combined with chlorine and lactic acid bacteria. J. Food Sci. 76:M427.
Brown, A.L., J.C. Brooks, E. Karunasena, A. Echeverry, A. Laury, and M.M.
Brashears. 2011. Inhibition of Escherichia coli O157:H7 and Clostridium
sporogenes in spinach packaged in modified atmospheres after treatment
combined with chlorine and lactic acid bacteria. J. Food Sci. 76:M427.
Sharma, M., S. Lakshman, S. Ferguson, D.T. Ingram, Y. Luo, and J. Patel.
2011. Effect of modified atmosphere packaging on the persistence and
expression of virulence factors of Escherichia coli O157:H7 on shredded
iceberg lettuce. J. Food Prot. 74:718-726.
Brown, A.L., J.C. Brooks, E. Karunasena, A. Echeverry, A. Laury, and M.M.
Brashears. 2011. Inhibition of Escherichia coli O157:H7 and Clostridium
sporogenes in spinach packaged in modified atmospheres after treatment
combined with chlorine and lactic acid bacteria. J. Food Sci. 76:M427.
Brown, A.L., J.C. Brooks, E. Karunasena, A. Echeverry, A. Laury, and M.M.
Brashears. 2011. Inhibition of Escherichia coli O157:H7 and Clostridium
sporogenes in spinach packaged in modified atmospheres after treatment
combined with chlorine and lactic acid bacteria. J. Food Sci. 76:M427.
Brown, A.L., J.C. Brooks, E. Karunasena, A. Echeverry, A. Laury, and M.M.
Brashears. 2011. Inhibition of Escherichia coli O157:H7 and Clostridium
sporogenes in spinach packaged in modified atmospheres after treatment
combined with chlorine and lactic acid bacteria. J. Food Sci. 76:M427.
López-Gálvez, F., M.I. Gil, P. Truchado, M.V. Selma, and A. Allende. 2010.
Cross-contamination of fresh-cut lettuce after a short-term exposure during
pre-washing cannot be controlled after subsequent washing with chlorine
dioxide or sodium hypochlorite. Food Microbiol. 27:199-204.
López-Gálvez, F., A. Allende, P. Truchado, A. Martínez-Sánchez, J.A. Tudela,
M.V. Selma, and M.I. Gil. 2010. Suitability of aqueous chlorine dioxide versus
sodium hypochlorite as an effective sanitizer for preserving quality of fresh-cut
lettuce while avoiding by-product formation. Postharv. Biol. Technol. 55:5360.
Khalil, R.K. and J.F. Frank. 2010. Behavior of Escherichia coli O157:H7 on
damaged leaves of spinach, lettuce, cilantro, and parsley stored at abusive
temperatures. J. Food Prot. 73:212-220.
Luo, Y., Q. He, and M.L. McEvoy. 2010. Effect of storage temperature and
duration on the behavior of Escherichia coli O157:H7 on packaged fresh-cut
salad containing Romaine and iceberg lettuce. J. Food Sci. 75:M390-M397.
Oliveira, M., J. Usall, C. Solsono, I. Alegre, I. Viñas, and M. Abadias. 2010.
Compiled by Marilyn Erickson, Center for Food Safety, University of Georgia
Downloaded from the website: A Systems Approach for Produce Safety: A Research Project Addressing Leafy Greens found at:
http://www.ugacfs.org/producesafety/index.html.
See http://www.ugacfs.org/producesafety/Pages/TermsofUse.html for disclaimers & terms for use of information in this document.
Page 3
Word table listing storage studies conducted on leafy greens and herbs
(last updated 12/31/2013)
leafy green
temperature
initial atmosphere
pathogen/surrogate
O157:H7
year
lettuce, romaine
5 and 12°C
MA (1.3 kPa O2)
Escherichia coli
O157:H7
2010
lettuce, romaine
8, 12 and 15°C
MA (3/7/90
O2/CO2/N2)
Escherichia coli
O157:H7
2010
parsley
8, 12 and 15°C
air
Escherichia coli
O157:H7
2010
spinach
4 and 10°C
30% vacuum
Escherichia coli
O157:H7
2010
spinach
8, 12 and 15°C
MA (3/7/90
O2/CO2/N2)
Escherichia coli
O157:H7
2010
lettuce, romaine
5 and 25°C
air and passive MA
Listeria
monocytogenes
2010
cabbage, shredded
5°C
air
Listeria spp.
2010
lettuce, romaine
5 and 25°C
air and passive MA
Salmonella spp.
2010
lettuce, iceberg
4°C
air
Escherichia coli
O157:H7
2009
lettuce, iceberg
5 and 30°C
air
Escherichia coli
O157:H7
2009
lettuce, iceberg,
shredded
4, 25, and 32°C
nitrogen
Escherichia coli
O157:H7
2009
lettuce, romaine
4 and 15°C
air
Escherichia coli
O157:H7
2009
spinach
1, 5, 8 and 12°C
air
Escherichia coli
O157:H7
2009
spinach
4, 25, and 32°C
air
Escherichia coli
O157:H7
2009
spinach
5.4°C
air
hepatitis A
2009
salad, mixed (25%
each of curly
endive, white
cabbage, chicory,
and sugar load)
lettuce, butterhead
4°C
air and MA (6% CO2
and 3% O2)
Listeria innocua
2009
0 to 2°C
air
Enterobacteriaceae
2008
lettuce, romaine
15°C
air and MA (1 kPa O2)
enterohemorrhagic
E. coli
2008
lettuce, romaine
28°C
air
Escherichia coli
O157:H7
2008
lettuce, romaine
4 or 20°C
air
Escherichia coli
O157:H7
2008
lettuce, iceberg,
shredded
5 and 13°C
Listeria
monocytogenes
2008
lettuce, iceberg
4°C
MA (4.65–6.2% CO2,
2.1–4.3% O2 and a
balance of N2)
air
microflora,
mesophilic
2008
cabbage
4, 7, 10, 15, 20, 25,
and 30°C
air
Listeria
monocytogenes
2007
lettuce, iceberg
4°C
air
Listeria
monocytogenes
2007
Reference
Effects of packaging type and storage temperature on the growth of foodborne
pathogens on shredded ‘Romaine’ lettuce. Food Microbiol. 27:375-380.
Luo, Y., Q. He, and M.L. McEvoy. 2010. Effect of storage temperature and
duration on the behavior of Escherichia coli O157:H7 on packaged fresh-cut
salad containing Romaine and iceberg lettuce. J. Food Sci. 75:M390-M397.
Khalil, R.K. and J.F. Frank. 2010. Behavior of Escherichia coli O157:H7 on
damaged leaves of spinach, lettuce, cilantro, and parsley stored at abusive
temperatures. J. Food Prot. 73:212-220.
Khalil, R.K. and J.F. Frank. 2010. Behavior of Escherichia coli O157:H7 on
damaged leaves of spinach, lettuce, cilantro, and parsley stored at abusive
temperatures. J. Food Prot. 73:212-220.
Lopez-Velasco, G., M. Davis, R.R. Boyer, R.C. Williams, and M.A. Ponder.
2010. Alterations of the phylloepiphytic bacterial community associated with
interactions of Escherichia coli O157:H7 during storage of packaged spinach
at refrigeration temperatures. Food Microbiol. 27:476-486.
Khalil, R.K. and J.F. Frank. 2010. Behavior of Escherichia coli O157:H7 on
damaged leaves of spinach, lettuce, cilantro, and parsley stored at abusive
temperatures. J. Food Prot. 73:212-220.
Oliveira, M., J. Usall, C. Solsono, I. Alegre, I. Viñas, and M. Abadias. 2010.
Effects of packaging type and storage temperature on the growth of foodborne
pathogens on shredded ‘Romaine’ lettuce. Food Microbiol. 27:375-380.
Ells, T.C. and L.T. Hansen. 2010. Growth of Listeria spp. in shredded cabbage
is enhanced by a mild heat treatment. J. Food Prot. 73:425-433.
Oliveira, M., J. Usall, C. Solsono, I. Alegre, I. Viñas, and M. Abadias. 2010.
Effects of packaging type and storage temperature on the growth of foodborne
pathogens on shredded ‘Romaine’ lettuce. Food Microbiol. 27:375-380.
Sharma, M., J.R. Patel, W.S. Conway, S. Ferguson, and A. Sulakvelidze. 2009.
Effectiveness of bacteriophages in reducing Escherichia coli O157:H7 on
fresh-cut cantaloupes and lettuce. J. Food Prot. 72:1481-1485.
McEvoy, J.L., Y. Luo, W. Conway, B. Zhou, and H. Feng. 2009. Potential of
Escherichia coli O157:H7 to grow on field-cored lettuce as impacted by
postharvest storage time and temperature. Int. J. Food Microbiol. 128:506509.
Doering, H.J., M.A. Harrison, R.A. Morrow, W.C. Hurst, and W.L. Kerr.
2009. Use of the systems approach to determine the fate of Escherichia coli
O157:H7 on fresh lettuce and spinach. J. Food Prot. 72:1560-1568.
Carey, C.M., M. Kostrzynska, and S. Thompson. 2009. Escherichia coli
O157:H7 stress and virulence gene expression on Romaine lettuce using
comparative real-time PCR. J. Microbiol. Meth. 77:235-242.
Luo, Y., Q. He, J.L. McEvoy, and W.S. Conway. 2009. Fate of Escherichia
coli O157:H7 in the presence of indigenous microorganisms on commercially
packaged baby spinach, as impacted by storage temperature and time. J. Food
Prot. 72:2038-2045.
Doering, H.J., M.A. Harrison, R.A. Morrow, W.C. Hurst, and W.L. Kerr.
2009. Use of the systems approach to determine the fate of Escherichia coli
O157:H7 on fresh lettuce and spinach. J. Food Prot. 72:1560-1568.
Shieh, Y.C., D.S. Stewart, and D.T. Laird. 2009. Survival of hepatitis A virus
in spinach during low temperature storage. J. Food Prot. 72:2390-2393.
Scifò, G.O., C.L. Randazzo, C. Restuccia, G. Fava, and C. Caggia. 2009.
Listeria innocua growth in fresh cut mixed leafy salads packaged in modified
atmosphere. Food Control 20:611-617.
Ponce, A.G., M.V. Agüero, S.I. Roura, C.E. del Valle, and M.R. Moreira.
2008. Dynamics of indigenous microbial populations of butter head lettuce
grown in mulch and on bare soil. J. Food Sci. 73:M257-M263.
Chua, D., K. Goh, R.A. Saftner, and A.A. Bhagwat. 2008. Fresh-cut lettuce in
modified atmosphere packages stored at improper temperatures supports
enterohemorrhagic E. coli isolates to survive gastric acid challenge. J. Food
Sci. 73:M148-M153.
Brandl., M.T. 2008. Plant lesions promote the rapid multiplication of
Escherichia coli O157:H7 on postharvest lettuce. Appl. Environ. Microbiol.
74:5285-5289.
Kim, J.K. and M.A. Harrison. 2008. Transfer of Escherichia coli O157:H7 to
romaine lettuce due to contact water from melting ice. J. Food Prot. 71:252256.
Carrasco, F. Pérez-Rodríguez, A. Valero, R.M. García-Gimeno, and G. Zurera.
2008. Growth of Listeria monocytogenes on shredded, ready-to-eat iceberg
lettuce. Food Control 19:487-494.
Rico, D., A.B. Martín-Diana, C. Barry-Ryan, J.M. Frías, G.T.M. Henehan, and
J.M. Barat. 2008. Use of neutral electrolyzed water (EW) for quality
maintenance and shelf-life extension of minimally processed lettuce. Innov.
Food Sci. Emerg. Technol. 9:37-48.
Ongeng, D., J. Ryckeboer, A. Vermeulen, and F. Devlieghere. 2007. The effect
of micro-architectural structure of cabbage substratum and or background
bacterial flora on the growth of Listeria monocytogenes. Int. J. Food
Microbiol. 119:291-299.
Allende, A., B. Martinez, V. Selma, M.I. Gil, J.E. Suárez, and A. Rodríguez.
2007. Growth and bacteriocin production by lactic acid bacteria in vegetable
Compiled by Marilyn Erickson, Center for Food Safety, University of Georgia
Downloaded from the website: A Systems Approach for Produce Safety: A Research Project Addressing Leafy Greens found at:
http://www.ugacfs.org/producesafety/index.html.
See http://www.ugacfs.org/producesafety/Pages/TermsofUse.html for disclaimers & terms for use of information in this document.
Page 4
Word table listing storage studies conducted on leafy greens and herbs
(last updated 12/31/2013)
leafy green
temperature
initial atmosphere
pathogen/surrogate
year
lettuce
0, 4 and 25°C
air
microflora,
mesophilic
2007
lettuce, romaine
5°C
MA (3 kPa O2)
microflora, total
aerobic
2007
herbs (cilantro,
oregano, basil,
chive, parsley, and
rosemary)
lettuce, iceberg
4°C
air
Escherichia coli
O157:H7
2006
6°C
air
Listeria
monocytogenes
2006
parsley
4 and 25°C
air
Salmonella spp.
2006
coleslaw, dry
(cabbage and
carrots)
lettuce, butterhead
4 and 8°C
MAP, different
packaging films
coliforms
2005
8°C
air and nitrogen
E. coli
2005
lettuce, iceberg
8°C
air
E. coli
2005
cabbage
4, 12 and 25°C
air
Enterobacter
sakazakii
2005
lettuce, iceberg
4, 12 and 25°C
air
Enterobacter
sakazakii
2005
lettuce, iceberg
5, 10, 15, 20 and
25°C
air
Escherichia coli
O157:H7
2005
lettuce, iceberg
air
Escherichia coli
O157:H7
2005
lettuce, butterhead
fluctuating
temperatures
simulating
distribution
8°C
air and nitrogen
Listeria innocua
2005
lettuce, iceberg
8°C
air
Listeria innocua
2005
coleslaw
5, 7 or 10°C
air
Listeria
monocytogenes
2005
coleslaw, dry (80%
cabbage, 20%
carrot)
lettuce, iceberg
8°C
air
Listeria
monocytogenes
2005
5, 10, 15, 20 and
25°C
5, 10, 15, 20 and
25°C
air
Listeria
monocytogenes
Listeria
monocytogenes
2005
lettuce, iceberg
8°C
air
Listeria
monocytogenes
2005
lettuce, iceberg
fluctuating
temperatures
simulating
distribution
5, 10, 15, 20 and
25°C
air
Listeria
monocytogenes
2005
air
Salmonella spp.
2005
air
Salmonella spp.
2005
parsley, Italian
fluctuating
temperatures
simulating
distribution
4°C
air
Salmonella spp.
2005
lettuce, iceberg
7 and 21°C
air
2004
cabbage, white
5°C
air
Campylobacter
jejuni
coliforms
lettuce, iceberg
lettuce, iceberg
lettuce, iceberg
air
2005
2004
Reference
broth and their effectiveness at reducing Listeria monocytogenes in vitro and in
fresh-cut lettuce. Food Microbiol. 24:759-766.
Lu, Z.-X., F.-X. Lu, L.-K. Zhang, X.-M. Bie, and X.-K. Zou. 2007. Predictive
modeling and growth models of aerobic mesophilic bacteria on fresh-cut
lettuce by hypochlorite washing. J. Food Safety 27:157-168.
Luo, Y. 2007. Fresh-cut produce wash water reuse affects water quality and
packaged product quality and microbial growth in Romaine lettuce. HortSci.
42:1413-1419.
Hsu, W.-Y., A. Simonne, and P. Jitareerat. 2006. Fates of seeded Escherichia
coli O157:H7 and Salmonella on selected fresh culinary herbs during
refrigerated storage. J. Food Prot. 69:1997-2001.
Hellström, S., R. Kervinen, M. Lyly, R. Ahvenainen-Rantala, and H. Korkeala.
2006. Efficacy of disinfectants to reduce Listeria monocytogenes on precut
Iceberg lettuce. J. Food Prot. 69:1565-1570.
Lapidot, A., U. Romling, and S. Yaron. 2006. Biofilm formation and the
survival of Salmonella Typhimurium on parsley. Int. J. Food Microbiol.
109:229-233.
Cliffe-Byrnes, V. and D. O”Beirne. 2005. Effects of chlorine treatment and
packaging on the quality and shelf-life of modified atmosphere (MA)
packaged coleslaw mix. Food Control 16:707-716.
Gleeson, E. and D. O’Beirne. 2005. Effects of process severity on survival and
growth of Escherichia coli and Listeria innocua on minimally processed
vegetables. Food Control 16:677-685.
Gleeson, E. and D. O’Beirne. 2005. Effects of process severity on survival and
growth of Escherichia coli and Listeria innocua on minimally processed
vegetables. Food Control 16:677-685.
Kim, H. and L.R. Beuchat. 2005. Survival and growth of Enterobacter
sakazakii on fresh-cut fruits and vegetables and in unpasteurized juices as
affected by storage temperature. J. Food Prot. 68:2541-2552.
Kim, H. and L.R. Beuchat. 2005. Survival and growth of Enterobacter
sakazakii on fresh-cut fruits and vegetables and in unpasteurized juices as
affected by storage temperature. J. Food Prot. 68:2541-2552.
Koseki, S. and S. Isobe. 2005. Prediction of pathogen growth on iceberg
lettuce under real temperature history during distribution from farm to table.
Int. J. Food Microbiol. 104:239-248.
Koseki, S. and S. Isobe. 2005. Prediction of pathogen growth on iceberg
lettuce under real temperature history during distribution from farm to table.
Int. J. Food Microbiol. 104:239-248.
Gleeson, E. and D. O’Beirne. 2005. Effects of process severity on survival and
growth of Escherichia coli and Listeria innocua on minimally processed
vegetables. Food Control 16:677-685.
Gleeson, E. and D. O’Beirne. 2005. Effects of process severity on survival and
growth of Escherichia coli and Listeria innocua on minimally processed
vegetables. Food Control 16:677-685.
Burnett, S.L., E.L. Mertz, B. Bennie, T. Ford, and A. Starobin. 2005. Growth
or survival of Listeria monocytogenes in ready-to-eat meat products and
combination deli salads during refrigerated storage. J. Food Sci. 70:M301M304.
Francis, G.A., and D. O’Beirne. 2005. Variation among strains of Listeria
monocytogenes: differences in survival on packaged vegetables and in
response to heat and acid conditions. Food Control 16:687-694.
Koseki, S. and S. Isobe. 2005. Growth of Listeria monocytotenes on iceberg
lettuce and solid media. Int. J. Food Microbiol. 101:217-225.
Koseki, S. and S. Isobe. 2005. Prediction of pathogen growth on iceberg
lettuce under real temperature history during distribution from farm to table.
Int. J. Food Microbiol. 104:239-248.
Francis, G.A., and D. O’Beirne. 2005. Variation among strains of Listeria
monocytogenes: differences in survival on packaged vegetables and in
response to heat and acid conditions. Food Control 16:687-694.
Koseki, S. and S. Isobe. 2005. Prediction of pathogen growth on iceberg
lettuce under real temperature history during distribution from farm to table.
Int. J. Food Microbiol. 104:239-248.
Koseki, S. and S. Isobe. 2005. Prediction of pathogen growth on iceberg
lettuce under real temperature history during distribution from farm to table.
Int. J. Food Microbiol. 104:239-248.
Koseki, S. and S. Isobe. 2005. Prediction of pathogen growth on iceberg
lettuce under real temperature history during distribution from farm to table.
Int. J. Food Microbiol. 104:239-248.
Duffy, E.A., L. Cisneros-Zevallos, A. Castillo, S.D. Pillai, S.C. Ricke, and
G.R. Acuff. 2005. Survival of Salmonella transformed to express green
fluorescent protein on Italian parsley as affected by processing and storage. J.
Food Prot. 68:687-695.
Karenlampi, R. and M.L. Hanninen. 2004. Survival of Campylobacter jejuni
on various fresh produce. Int. J. Food Microbiol. 97:187-195.
Nicholl, P., S. Mcinerney, and M. Prendergast. 2004. Growth dynamics of
Compiled by Marilyn Erickson, Center for Food Safety, University of Georgia
Downloaded from the website: A Systems Approach for Produce Safety: A Research Project Addressing Leafy Greens found at:
http://www.ugacfs.org/producesafety/index.html.
See http://www.ugacfs.org/producesafety/Pages/TermsofUse.html for disclaimers & terms for use of information in this document.
Page 5
Word table listing storage studies conducted on leafy greens and herbs
(last updated 12/31/2013)
leafy green
temperature
initial atmosphere
pathogen/surrogate
year
lettuce, butterhead
5°C
air
coliforms
2004
lettuce, red leaf
(Lollo Rosso)
5°C
MA (3 kPa O2 and 5
kPa CO2)
coliforms
2004
cabbage
4 and 25°C
air
E. coli
2004
lettuce, iceberg
4 and 25°C
air
E. coli
2004
spinach, baby
5°C
MA (O2 80 or 100
kPa)
Enterobacteriaceae
2004
coleslaw, shredded
3 and 8°C
Listeria
monocytogenes
2004
cabbage
4 and 25°C
air with different film
permeabilities to
create different
atmospheres during
storage
air
virus, feline
calicivirus
2004
lettuce, iceberg
4 and 25°C
air
virus, feline
calicivirus
2004
cabbage
4 and 25°C
air
virus, F-specific
coliphage MS2
2004
lettuce, iceberg
4 and 25°C
air
virus, F-specific
coliphage MS2
2004
cabbage
7°C
Escherichia coli
O157:H7
2003
lettuce
7°C
Escherichia coli
O157:H7
2003
cabbage
7°C
Listeria
monocytogenes
2003
lettuce
7°C
Listeria
monocytogenes
2003
lettuce, iceberg
4 and 8°C
MA (85% nitrogen,
10% carbon dioxide,
and 5%
oxygen)
MA (85% nitrogen,
10% carbon dioxide,
and 5%
oxygen)
MA (85% nitrogen,
10% carbon dioxide,
and 5%
oxygen)
MA (85% nitrogen,
10% carbon dioxide,
and 5%
oxygen)
air
Listeria
monocytogenes
2003
cabbage, shredded
1, 5 and 10°C
air and nitrogen
Bacillus cereus
2002
lettuce
1, 5 and 10°C
air and nitrogen
Bacillus cereus
2002
cabbage, shredded
1, 5 and 10°C
air and nitrogen
coliforms
2002
lettuce
1, 5 and 10°C
air and nitrogen
coliforms
2002
coleslaw
4, 11, and 21°C
air
Escherichia coli
O157:H7
2002
lettuce, iceberg
1 and 10°C
air
Escherichia coli
O157:H7
2002
Reference
indigenous microbial populations on vegetables after decontamination and
during refrigerated storage. J. Food Proc. Preserv. 28:442-459.
Nicholl, P., S. Mcinerney, and M. Prendergast. 2004. Growth dynamics of
indigenous microbial populations on vegetables after decontamination and
during refrigerated storage. J. Food Proc. Preserv. 28:442-459.
Allende, A., E. Aguayo, and F. Artés. 2004. Microbial and sensory quality of
commercial fresh processed red lettuce throughout the production chain and
shelf life. Int. J. Food Microbiol. 91:109-117.
Allwood, P.B., Y.S. Malik, C.W. Hedberg, and S.M. Goyal. 2004. Effect of
temperature and sanitizers on the survival of feline calicivirus, Escherichia
coli, and F-specific coliphage MS2 on leafy salad vegetables. J. Food Prot.
67:1451-1456.
Allwood, P.B., Y.S. Malik, C.W. Hedberg, and S.M. Goyal. 2004. Effect of
temperature and sanitizers on the survival of feline calicivirus, Escherichia
coli, and F-specific coliphage MS2 on leafy salad vegetables. J. Food Prot.
67:1451-1456.
Allende, A., Y. Luo, J.L. McEvoy, F. Artés, and C.Y. Wang. 2004. Microbial
and quality changes in minimally processed baby spinach leaves stored under
super atmospheric oxygen and modified atmosphere conditions. Postharv.
Biol. Technol. 33:51-59.
Bourke, P. and D. O’Beirne. 2004. Effects of packaging type, gas atmosphere
and storage temperature on survival and growth of Listeria spp. in shredded
dry coleslaw and its components. Int. J. Food Sci. Technol. 39:509-523.
Allwood, P.B., Y.S. Malik, C.W. Hedberg, and S.M. Goyal. 2004. Effect of
temperature and sanitizers on the survival of feline calicivirus, Escherichia
coli, and F-specific coliphage MS2 on leafy salad vegetables. J. Food Prot.
67:1451-1456.
Allwood, P.B., Y.S. Malik, C.W. Hedberg, and S.M. Goyal. 2004. Effect of
temperature and sanitizers on the survival of feline calicivirus, Escherichia
coli, and F-specific coliphage MS2 on leafy salad vegetables. J. Food Prot.
67:1451-1456.
Allwood, P.B., Y.S. Malik, C.W. Hedberg, and S.M. Goyal. 2004. Effect of
temperature and sanitizers on the survival of feline calicivirus, Escherichia
coli, and F-specific coliphage MS2 on leafy salad vegetables. J. Food Prot.
67:1451-1456.
Allwood, P.B., Y.S. Malik, C.W. Hedberg, and S.M. Goyal. 2004. Effect of
temperature and sanitizers on the survival of feline calicivirus, Escherichia
coli, and F-specific coliphage MS2 on leafy salad vegetables. J. Food Prot.
67:1451-1456.
Harp, E. and S.E. Gilliland. 2003. Evaluation of a select strain of Lactobacillus
delbrueckii subsp. lactis as a biological control agent for pathogens on freshcut vegetables stored at 7°C. J. Food Prot. 66:1013-1018.
Harp, E. and S.E. Gilliland. 2003. Evaluation of a select strain of Lactobacillus
delbrueckii subsp. lactis as a biological control agent for pathogens on freshcut vegetables stored at 7°C. J. Food Prot. 66:1013-1018.
Harp, E. and S.E. Gilliland. 2003. Evaluation of a select strain of Lactobacillus
delbrueckii subsp. lactis as a biological control agent for pathogens on freshcut vegetables stored at 7°C. J. Food Prot. 66:1013-1018.
Harp, E. and S.E. Gilliland. 2003. Evaluation of a select strain of Lactobacillus
delbrueckii subsp. lactis as a biological control agent for pathogens on freshcut vegetables stored at 7°C. J. Food Prot. 66:1013-1018.
Szabo, E.A., L. Simons, M.J. Coventry, and M.B. Cole. 2003. 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. J. Food Prot. 66:256-264.
Koseki, S. and K. Itoh. 2002. Effect of nitrogen gas packaging on the quality
and microbial growth of fresh-cut vegetables under low temperatures. J. Food
Prot. 65:326-332.
Koseki, S. and K. Itoh. 2002. Effect of nitrogen gas packaging on the quality
and microbial growth of fresh-cut vegetables under low temperatures. J. Food
Prot. 65:326-332.
Koseki, S. and K. Itoh. 2002. Effect of nitrogen gas packaging on the quality
and microbial growth of fresh-cut vegetables under low temperatures. J. Food
Prot. 65:326-332.
Koseki, S. and K. Itoh. 2002. Effect of nitrogen gas packaging on the quality
and microbial growth of fresh-cut vegetables under low temperatures. J. Food
Prot. 65:326-332.
Wu, F.M., L.R. Beuchat, M.P. Doyle, V. Garrett, J.G. Wells, and B.
Swaminathan. 2002. Fate of Escherichia coli O157:H7 in coleslaw during
storage. J. Food Prot. 65:845-847.
Delaquis, P., S. Stewart, S. Cazaux, and P. Toivonen. 2002. Survival and
growth of Listeria monocytogenes and Escherichia coli O157:H7 in ready-toeat iceberg lettuce washed in warm chlorinated water. J. Food Prot. 65:459464.
Compiled by Marilyn Erickson, Center for Food Safety, University of Georgia
Downloaded from the website: A Systems Approach for Produce Safety: A Research Project Addressing Leafy Greens found at:
http://www.ugacfs.org/producesafety/index.html.
See http://www.ugacfs.org/producesafety/Pages/TermsofUse.html for disclaimers & terms for use of information in this document.
Page 6
Word table listing storage studies conducted on leafy greens and herbs
(last updated 12/31/2013)
leafy green
lettuce, iceberg
temperature
5 and 15°C
initial atmosphere
air
pathogen/surrogate
Escherichia coli
O157:H7
year
2002
lettuce
4°C
air
hepatitis A
2002
lettuce, iceberg
1 and 10°C
air
Listeria
monocytogenes
2002
salads, mixed
4°C
MA (O2 95 kPa)
Listeria
monocytogenes
2002
sprouts, alfalfa
4°C
air
2002
cabbage, shredded
1, 5 and 10°C
air
Listeria
monocytogenes
Bacillus cereus
lettuce
1, 5 and 10°C
air
Bacillus cereus
2001
cabbage, shredded
1, 5 and 10°C
air
coliforms
2001
lettuce
1, 5 and 10°C
air
coliforms
2001
lettuce, iceberg
5 and 15°C
air
Escherichia coli
O157:H7
2001
lettuce
4°C and room
temperature
hepatitis A
2001
coleslaw, dry (80%
cabbage, 20%
carrot)
4 and 8°C
air and MA (CO2:N2
at 30:70, 50:50, 70:30
and 100% CO2)
MA (produced by
natural respiration)
Listeria
monocytogenes
2001
lettuce, shredded
4 and 8°C
MA (produced by
natural respiration)
Listeria
monocytogenes
2001
cabbage, white
4°C
air
poliovirus
2001
lettuce, Kurd’s
4°C
air
poliovirus
2001
Review
2001
Review
1999
2001
cabbage, shredded
4, 13, and 21°C
vacuum
Clostridium
botulinum
1998
lettuce, shredded
4, 13, and 21°C
vacuum
Clostridium
botulinum
1998
lettuce
4°C
Listeria
monocytogenes
1998
salad, Caesar
4, 10 and 25°C
air and MA
(4.9/2.1/93.0 and
5.0/5.2/89.8
CO2/O2/N2)
air
Listeria
monocytogenes
1998
lettuce
4°C
Salmonella
enteritidis
1998
cabbage, shredded
7°C
air and MA
(4.9/2.1/93.0 and
5.0/5.2/89.8
CO2/O2/N2)
MA (produced by
natural respiration)
Listeria
monocytogenes
1997
cabbage
4, 12, and 20°C
air
Salmonella hadar
1997
spinach
10°C
air
Enterobacteriaceae
1996
lettuce, iceberg,
13 and 22°C
air and MA (gas
Escherichia coli
1996
Reference
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lettuce enhances growth of Listeria monocytogenes during subsequent storage
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of hepatitis A virus in fresh produce. Int. J. Food Microbiol. 73:29-34.
Delaquis, P., S. Stewart, S. Cazaux, and P. Toivonen. 2002. Survival and
growth of Listeria monocytogenes and Escherichia coli O157:H7 in ready-toeat iceberg lettuce washed in warm chlorinated water. J. Food Prot. 65:459464.
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Effect of superatmospheric oxygen packaging on sensorial quality, spoilage,
and Listeria monocytogenes and Aeromonas caviae growth in fresh processed
mixed salads. J. Food Prot. 65:1565-1573.
Palmai, M. and R.L. Buchanan. 2002. Growth of Listeria monocytogenes
during germination of alfalfa sprouts. Food Microbiol. 19:195-200.
Koseki, S. and K. Itoh. 2001. Prediction of microbial growth in fresh-cut
vegetables treated with acidic electrolyzed water during storage under various
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Koseki, S. and K. Itoh. 2001. Prediction of microbial growth in fresh-cut
vegetables treated with acidic electrolyzed water during storage under various
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vegetables treated with acidic electrolyzed water during storage under various
temperature conditions. J. Food Prot. 64:1935-1942.
Koseki, S. and K. Itoh. 2001. Prediction of microbial growth in fresh-cut
vegetables treated with acidic electrolyzed water during storage under various
temperature conditions. J. Food Prot. 64:1935-1942.
Li, Y., R.E. Brackett, J.R. Chen, and L.R. Beuchat. 2001. Survival and growth
of Escherichia coli O157:H7 inoculated onto cut lettuce before or after heating
in chlorinated water, followed by storage at 5° or 15°C. J. Food Prot. 64:305309.
Bidawid, S., J.M. Farber, S.A. Sattar. 2001. Survival of hepatitis A virus on
modified atmosphere-packaged (MAP) lettuce. Food Microbiol. 18:95-102.
Francis, G.A. and D. O’Beirne. 2001. Effects of vegetable type, package
atmosphere and storage temperature on growth and survival of Escherichia
coli O157:H7 and Listeria monocytogenes. J. Industr. Microbiol. Biotechnol.
27:111-116.
Francis, G.A. and D. O’Beirne. 2001. Effects of vegetable type, package
atmosphere and storage temperature on growth and survival of Escherichia
coli O157:H7 and Listeria monocytogenes. J. Industr. Microbiol. Biotechnol.
27:111-116.
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poliovirus on soft fruit and salad vegetables. J. Food Prot. 64:706-709.
Kurdziel, A.S., N. Wilkinson, S. Langton, and N. Cook. 2001. Survival of
poliovirus on soft fruit and salad vegetables. J. Food Prot. 64:706-709.
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Appl. Microbiol. 91:759-773.
Zagory, D. 1999. Effects of post-processing handling and packaging on
microbial populations. Postharv. Biol. Technol. 15:313-321.
Hao, Y.-Y., R.E. Brackett, L.R. Beuchat, and M.P. Doyle. 1998.
Microbiological quality and the inability of proteolytic Clostridium botulinum
to produce toxin in film-packaged fresh-cut cabbage and lettuce. J. Food Prot.
61:1148-1153.
Hao, Y.-Y., R.E. Brackett, L.R. Beuchat, and M.P. Doyle. 1998.
Microbiological quality and the inability of proteolytic Clostridium botulinum
to produce toxin in film-packaged fresh-cut cabbage and lettuce. J. Food Prot.
61:1148-1153.
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enteritidis and Listeria monocytogenes on salad vegetables. World J.
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of Listeria monocytogenes inoculated on packaged fresh-cut vegetables. J.
Food Prot. 61:192-195.
Kakiomenou, K., C. Tassou, and G.J. Nychas. 1998. Survival of Salmonella
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Tessi. 1997. Survival and growth of Salmonella hadar on minimally processed
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Compiled by Marilyn Erickson, Center for Food Safety, University of Georgia
Downloaded from the website: A Systems Approach for Produce Safety: A Research Project Addressing Leafy Greens found at:
http://www.ugacfs.org/producesafety/index.html.
See http://www.ugacfs.org/producesafety/Pages/TermsofUse.html for disclaimers & terms for use of information in this document.
Page 7
Word table listing storage studies conducted on leafy greens and herbs
(last updated 12/31/2013)
leafy green
shredded
temperature
pathogen/surrogate
O157:H7
year
Reference
O157:H7, spoilage organisms and shelf-life of shredded iceberg lettuce stored
under modified atmosphere. J. Sci. Food Agric. 70:433-438.
4.4, 12.7 and 21°C
initial atmosphere
mixtures of 0/10/90,
3/0/97, 5/30/65,
20/0/80 (O,/CO,/N)
air
cabbage, shredded
Clostridium
botulinum
1995
lettuce, romaine
4.4, 12.7 and 21°C
air
Clostridium
botulinum
1995
lettuce, shredded
5, 12, and 21°C
MA (3% O2 and 97%
N 2)
Escherichia coli
O157:H7
1993
cabbages (white,
China, red, savoy)
4°C
air
Listeria
monocytogenes
1992
Review
1992
1985
Petran, R.L., W.H. Sperber, and A.B. Davis. 1995. Clostridium botulinum
toxin formation in romaine lettuce and shredded cabbage: Effect of storage and
packaging conditions. J. Food Prot. 58:624-627.
Petran, R.L., W.H. Sperber, and A.B. Davis. 1995. Clostridium botulinum
toxin formation in romaine lettuce and shredded cabbage: Effect of storage and
packaging conditions. J. Food Prot. 58:624-627.
Abdulraouf, U.M., L.R. Beuchat, and M.S. Ammar. 1993. Survival and growth
of Escherichia coli O157:H7 on salad vegetables. Appl. Environ. Microbiol.
59:1999-2006.
Breer, C. and A. Baumgartner. 1992. Occurrence and behavior of Listeria
monocytogenes on salads, vegetables, and in fresh vegetable juices. Archiv fur
Lebensmittelhygiene 43:108-110.
Brackett, R.E. 1992. Shelf stability and safety of fresh produce as influenced
by sanitation and disinfection. J. Food Prot. 55:808-814.
Badawy, A.S., C.P. Gerba, and L.M. Kelley. 1985. Survival of rotavirus SA-11
on vegetables. Food Microbiol. 2:199-205.
Moore-Neibel, K., C. Gerber, J. Patel, M. Friedman, D. Jaroni, and S.
Ravishankar. 2013. Antimicrobial activity of oregano oil against antibioticresistant Salmonella enterica on organic leafy greens at varying exposure
times and storage temperatures. Food Microbiol. 34:123-129.
Moore-Neibel, K., C. Gerber, J. Patel, M. Friedman, D. Jaroni, and S.
Ravishankar. 2013. Antimicrobial activity of oregano oil against antibioticresistant Salmonella enterica on organic leafy greens at varying exposure
times and storage temperatures. Food Microbiol. 34:123-129.
Moore-Neibel, K., C. Gerber, J. Patel, M. Friedman, D. Jaroni, and S.
Ravishankar. 2013. Antimicrobial activity of oregano oil against antibioticresistant Salmonella enterica on organic leafy greens at varying exposure
times and storage temperatures. Food Microbiol. 34:123-129.
Moore-Neibel, K., C. Gerber, J. Patel, M. Friedman, D. Jaroni, and S.
Ravishankar. 2013. Antimicrobial activity of oregano oil against antibioticresistant Salmonella enterica on organic leafy greens at varying exposure
times and storage temperatures. Food Microbiol. 34:123-129.
lettuce
air
rotavirus SA-11
lettuce, icebert
4°C and room
temperature
4 or 8°C
air
Salmonella Newport
lettuce, Romaine
4 or 8°C
air
Salmonella Newport
spinach
4 or 8°C
air
Salmonella Newport
spinach, baby
4 or 8°C
air
Salmonella Newport
Compiled by Marilyn Erickson, Center for Food Safety, University of Georgia
Downloaded from the website: A Systems Approach for Produce Safety: A Research Project Addressing Leafy Greens found at:
http://www.ugacfs.org/producesafety/index.html.
See http://www.ugacfs.org/producesafety/Pages/TermsofUse.html for disclaimers & terms for use of information in this document.
Page 8