Abstract:Fresh leafy greens like lettuce are often consumed raw and can be contaminated by foodborne pathogens. Washing fresh-cut lettuce can help alleviate foodborne outbreaks and diffuse cases, but the washing process must be controlled to avoid pathogenic cross-contamination. The thesis aimed to evaluate the effectiveness of chemical disinfection of the water during fresh-cut lettuce washing to reduce pathogenic crosscontamination. First, the effectiveness of chlorine, chlorine dioxide (ClO2), ozone, and peracetic a… Show more
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