Pascal Delaquis Contents

11.1 Introduction 253

11.2 Fresh-Cut Carrots 254

11.3 Fresh-Cut Cabbage 255

11.4 Fresh-Cut Lettuce 256

11.5 Occurrence and Behavior of Human Pathogens in Fresh-Cut Vegetables 257

11.6 Interactions Between Microorganisms and Plant Tissues 259

References 262

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