date:Mar 19, 2019
n kept in a fridge at 4oC for a week and washed in both tap water and water containing chlorine.
Dr Delibato found the washing does nothing to eradicate the bacteria. The recent knowledge about vegetables, as a vehicle of foodborne illnesses, has led to increase the research on the persistence of different pathogenic microorganisms on leafy green vegetables. In this work we have demonstrated that salmonella and Y. enterocolitica could survive in fresh produce for all their shelf life without a