date:Jul 28, 2016
ettuce. The scientist needs to be aware that these processed produce products can have a number of microorganisms, includingListeria, associated with them. And the product developer needs to be aware of these and design a process for those vegetables so as to reduce or eliminate that microbiological hazard. For example, the Refrigerated Foods Association (RFA) sponsored a study introduced in February 2000 that addressed the incidence ofListeriaon produce, particularly celery, and which evaluated