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Gina Riggio
Cellular and Molecular Biology Program, Department of Food Science, University of Arkansas, Fayetteville, AR 72701, USA

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Review
Published: 15 March 2019 in Horticulturae
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Controlled environment agriculture (CEA) is a growing industry for the production of leafy vegetables and fresh produce in general. Moreover, CEA is a potentially desirable alternative production system, as well as a risk management solution for the food safety challenges within the fresh produce industry. Here, we will focus on hydroponic leafy vegetable production (including lettuce, spinach, microgreens, and herbs), which can be categorized into six types: (1) nutrient film technique (NFT), (2) deep water raft culture (DWC), (3) flood and drain, (4) continuous drip systems, (5) the wick method, and (6) aeroponics. The first five are the most commonly used in the production of leafy vegetables. Each of these systems may confer different risks and advantages in the production of leafy vegetables. This review aims to (i) address the differences in current hydroponic system designs with respect to human pathogen internalization risk, and (ii) identify the preventive control points for reducing risks related to pathogen contamination in leafy greens and related fresh produce products.

ACS Style

Gina Riggio; Sarah Jones; Kristen Gibson. Risk of Human Pathogen Internalization in Leafy Vegetables During Lab-Scale Hydroponic Cultivation. Horticulturae 2019, 5, 25 .

AMA Style

Gina Riggio, Sarah Jones, Kristen Gibson. Risk of Human Pathogen Internalization in Leafy Vegetables During Lab-Scale Hydroponic Cultivation. Horticulturae. 2019; 5 (1):25.

Chicago/Turabian Style

Gina Riggio; Sarah Jones; Kristen Gibson. 2019. "Risk of Human Pathogen Internalization in Leafy Vegetables During Lab-Scale Hydroponic Cultivation." Horticulturae 5, no. 1: 25.

Review
Published: 05 October 2018 in International Journal of Food Microbiology
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The food safety implications of microgreens, an emerging salad crop, have been studied only minimally. The farm to fork continuum of microgreens and sprouts has some overlap in terms of production, physical characteristics, and consumption. This review describes the food safety risk of microgreens as compared to sprouts, potential control points for microgreen production, what is known to date about pathogen transfer in the microgreen production environment, and where microgreens differ from sprouts and their mature vegetable counterparts. The synthesis of published research to date may help to inform Good Agricultural Practices (GAPs) and Good Handling Practices (GHPs) for the emerging microgreen industry.

ACS Style

Gina M. Riggio; Qing Wang; Kalmia E. Kniel; Kristen E. Gibson. Microgreens—A review of food safety considerations along the farm to fork continuum. International Journal of Food Microbiology 2018, 290, 76 -85.

AMA Style

Gina M. Riggio, Qing Wang, Kalmia E. Kniel, Kristen E. Gibson. Microgreens—A review of food safety considerations along the farm to fork continuum. International Journal of Food Microbiology. 2018; 290 ():76-85.

Chicago/Turabian Style

Gina M. Riggio; Qing Wang; Kalmia E. Kniel; Kristen E. Gibson. 2018. "Microgreens—A review of food safety considerations along the farm to fork continuum." International Journal of Food Microbiology 290, no. : 76-85.

Book review
Published: 30 September 2018 in Futures
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ACS Style

Gina Riggio. Book review. Futures 2018, 106, 18 -19.

AMA Style

Gina Riggio. Book review. Futures. 2018; 106 ():18-19.

Chicago/Turabian Style

Gina Riggio. 2018. "Book review." Futures 106, no. : 18-19.