Occurrence And Behavior Of Human Pathogens In Freshcut Vegetables

Any food product delivered to consumers without the application of treatments that completely eliminate microbial contaminants may serve as a vehicle for the transmission of microorganisms capable of causing disease. Hence, concerns about the potential for transmission of human pathogens through fresh-cut vegetables are warranted because raw horticultural products are naturally contaminated with large numbers of microorganisms, and they are not subjected to lethal processing treatments prior to distribution. Microbial populations on field vegetables may occasionally include potential pathogens acquired in the production environment, either from natural sources

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