Washing Practices Of Fresh-Cut Produce Can Minimize Food-Borne Illness Risks

Researchers at the United States Department of Agriculture (USDA) recently examined the safety and quality of “wash techniques” used in the production of packaged produce. The study, published in HortScience, simulated washing techniques to learn more about how industry practices affect quality and safety of pre-cut lettuce. [click link for full article]

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Filed under: GastroIntestinal / Gastroentorology on December 15th, 2007