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Escherichia coli O157:H7. --- Escherichia coli infections in animals. --- Escherichia coli infections. --- Escherichia coli infections --- Escherichia coli infections in animals --- Escherichia coli O157:H7 --- EHEC (Bacterium) --- Enterohemorrhagic Escherichia coli --- Escherichia coli O157 --- Escherichia coli --- Bacterial diseases in animals --- Veterinary gastroenterology --- Colibacillosis --- Gram-negative bacterial infections --- ESCHERICHIA COLI O157 --- ESCHERICHIA COLI INFECTIONS --- CATTLE --- CATTLE DISEASES --- STOMACH, RUMINANT --- ABATTOIRS --- GENETICS --- PATHOGENICITY --- VETERINARY

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Escherichia coli O157:H7 --- Microbial contamination --- Lettuce --- Salad greens --- Microbial contamination. --- Sampling --- Ecology --- California --- Contamination by microorganisms --- Contamination, Microbial --- Microbiological contamination --- Contamination (Technology) --- Biological decontamination --- Sanitary microbiology --- Greens, Salad --- Leafy salad vegetables --- Edible greens --- Salad vegetables --- Lactuca sativa --- EHEC (Bacterium) --- Enterohemorrhagic Escherichia coli --- Escherichia coli O157 --- Escherichia coli --- Contamination --- Laitue --- Salades (Plantes) --- Échantillonnage --- Écologie

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Foodborne pathogens represent a major burden on society as they are the cause of high numbers of illnesses, hospitalizations, and deaths each year. In addition to their detrimental impact on human health, these microorganisms, which include pathogenic bacteria, viruses, fungi, and a range of parasites, also represent a significant economic cost to food companies in the implementation and constant oversight of food hygiene and safety programs, product recalls, and potential litigation if outbreaks occur. Advancing our current knowledge of the food processing chain and its vulnerabilities to the many factors related to foodborne pathogens (e.g., their stress response, survival and persistence in processing environments, acquisition of virulence factors and antimicrobial drug resistance) is paramount to the development of effective strategies for early detection and control of pathogens, thereby improving food safety.This Special Issue compiled original research articles contributing to a better understanding of the impact of all aspects of foodborne pathogens on food safety.

Listeria monocytogenes --- growth potential --- ready-to-eat --- iceberg lettuce --- rocket --- spinach --- rucola --- arugula --- antimicrobial blue light --- pathogenic bacteria --- food-borne bacteria --- endogenous photosensitizers --- porphyrins --- food safety --- food handling --- food hygiene --- Salmonella --- Salmonellosis --- foodborne illness --- whole papaya --- Salmonella Typhimurium --- survival --- aqueous chlorine dioxide --- malic acid --- shelf-life --- Listeria spp. --- prevalence --- detection --- monitoring --- smear --- benzalkonium chloride --- thymol --- ampicillin --- sublethal antimicrobial exposure --- gene expression --- stress response --- virulence --- foodborne pathogen --- salmonellosis --- chicken --- antibiotic resistance --- microbial contamination --- multidrug-resistant bacteria --- milk alternatives --- Salmonella Enteritidis --- egg white --- AcrD --- stress resistance --- cell invasion --- pathogenic mechanism --- foodborne bacteria --- in vitro cell models --- organoids --- enteroids --- Bacillus cereus group --- chromogenic media --- performance testing --- toxin gene profiling --- panC sequencing --- food-borne salmonellosis --- multi-drug resistance --- invasion genes bacterial virulence --- poultry bio-mapping --- chemical interventions --- Salmonella enumeration --- Campylobacter enumeration --- bacteriophage --- endolysin --- amidase --- bionanoparticles --- BNPs --- enterohemorrhagic Escherichia coli --- yogurt --- quantitative microbial risk assessment

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MEDICAL --- Public Health --- Escherichia coli infections --- Escherichia coli O157:H7 --- Beef --- Public health --- Risk Assessment --- Cattle --- Escherichia coli O157 --- Food Microbiology --- Meat --- Escherichia coli Infections --- Environmental Microbiology --- Medicine --- Enterohemorrhagic Escherichia coli --- Environment and Public Health --- Risk Management --- Food --- Risk --- Food Contamination --- Food Technology --- Ruminants --- Health --- Epidemiologic Measurements --- Enterobacteriaceae Infections --- Shiga-Toxigenic Escherichia coli --- Artiodactyla --- Environmental Pollution --- Food Industry --- Probability --- Gram-Negative Bacterial Infections --- Food and Beverages --- Organization and Administration --- Health Care --- Microbiology --- Population Characteristics --- Food Safety --- Health Occupations --- Health Services Administration --- Mammals --- Statistics as Topic --- Technology, Industry, Agriculture --- Disciplines and Occupations --- Industry --- Escherichia coli --- Biology --- Bacterial Infections --- Biological Science Disciplines --- Escherichia --- Epidemiologic Methods --- Bacterial Infections and Mycoses --- Technology, Industry, and Agriculture --- Health Care Evaluation Mechanisms --- Vertebrates --- Quality of Health Care --- Enterobacteriaceae --- Diseases --- Natural Science Disciplines --- Chordata --- Investigative Techniques --- Gram-Negative Facultatively Anaerobic Rods --- Gammaproteobacteria --- Health Care Quality, Access, and Evaluation --- Animals --- Analytical, Diagnostic and Therapeutic Techniques and Equipment --- Gram-Negative Bacteria --- Proteobacteria --- Eukaryota --- Organisms --- Bacteria --- Microbiology & Immunology --- Health & Biological Sciences --- Risk factors --- Transmission --- Escherichia coli O157:H7. --- Beef. --- Public health. --- Risk factors. --- Transmission. --- Community health --- Health services --- Hygiene, Public --- Hygiene, Social --- Public health services --- Public hygiene --- Sanitary affairs --- Social hygiene --- EHEC (Bacterium) --- Colibacillosis --- Human services --- Biosecurity --- Health literacy --- Medicine, Preventive --- National health services --- Sanitation --- Gram-negative bacterial infections