date:Feb 18, 2014
A new study has found that fluctuations in temperature during transportation and retail sale of leafy greens negatively impacts both the products quality and microbial safety.
In a study published in the February issue of Journal of Food Protection, researchers looked at the growth of E. coli O157:H7 and Listeria monocytogenes in commercially bagged salad greens.
Over a 16-month period, a series of time-temperature profiles from thousands of bagged salads were obtained from five transportation