The recurring contamination of leafy greens with pathogenic Escherichia coli bacteria is a critical public health issue that has impacted consumers and the food industry alike. The high susceptibility of leafy greens to E. coli contamination is exacerbated by various factors, from field exposure to processing practices. This article delves into the technical aspects of E. coli contamination in leafy greens processing facilities, including environmental control measures, sanitation practices, and strategies to mitigate bacterial load.
KSWFoodWorld
FoodWorld 