1 Selected Techniques to Decontaminate Minimally Processed Vegetables

@inproceedings{GmezLpez20111ST,
  title={1 Selected Techniques to Decontaminate Minimally Processed Vegetables},
  author={Vicente M G{\'o}mez-L{\'o}pez},
  year={2011}
}
Production ofminimally processed vegetables entails a big challenge. The product should be stable, fresh-looking and safe. Cutting and/or peeling accelerate physiological degradation and expose inner tissues to contamination, decreasing produce shelf life and increasing the risk of foodborne pathogen growth. Use of decontamination techniques to control microbial populations is limited because they must be mild enough to avoid impairing sensory characteristics of the product. As a consequence… CONTINUE READING

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