Microbiological hygiene and biological control of leafy green vegetables
Fruit and vegetables are vital components of a healthy diet, and international strategies to encourage their consumption are in place (FAO/WHO, 2005). Ready-to-eat (RTE) leafy green vegetable products have exploded in popularity, and are a convenient and attractive way to add greens to the plate. Unfortunately, sales numbers are accompanied by increasing numbers of food-borne illness outbreaks.Thi
