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Article: Safe leafy greens: before & after bagging.
- Article from:
- Agricultural Research
- Article date:
- July 1, 2008
- Author:
CopyrightCOPYRIGHT 2008 U.S. Government Printing Office. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Harried health-conscious eaters love the convenience of purchasing fresh, bagged salads. Today, sales of fresh-cut lettuce and leafy greens have reached $3 billion annually, according to industry experts, and the demand is increasing.
But these increased demands also come with new food safety challenges, affirmed by the recent outbreaks of E. coli O157:HT-related illnesses traced to bagged fresh produce.
For example, cutting fresh produce during harvesting removes natural protective barriers, exposing cut surfaces to potential contaminants. Plant operators use cleaning treatments to wash surfaces and reduce ...