Training in tools to develop quantitative microbial risk assessment of ready‐to‐eat food with a comparison between the Romanian and Spanish food supply chains
Ioana M Bodea,
Giorgiana M Cătunescu,
Alfredo Palop Gómez
et al.
Abstract:The prevention and control of bacterial contamination on ready‐to‐eat (RTE) fresh produce is an essential task to ensure food safety. Therefore, the development of novel and effective decontamination technologies to ensure microbiological safety of fruits and vegetables has gained considerable attention and new sanitisation methods are needed. The antimicrobial activity of essential oils (EOs) is well documented, but their application in fresh produce remains a challenge due to their hydrophobic nature. Thus, … Show more
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