Killing Pathogens on Leafy Greens

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See new processing techniques for fresh produce that penetrate leafy structures to access microbes deep within. Fresh and fresh-cut leafy vegetables, such as lettuce and spinach, have a leafy structure conducive to conducting research on these new safety initiatives.

Still image from: Killing Pathogens on Leafy Greens: Ozone Sanitizing During Transport or Cooling

Still image from: Killing Pathogens on Leafy Greens: Penetrating Crevices With Gaseous Sanitizers

Still image from: Killing Pathogens on Leafy Greens: Liquid Sanitizing Plus Gaseous Sanitizing

Still image from: Killing Pathogens on Leafy Greens: How Dirt Impacts the Sanitizing Process

Still image from: Killing Pathogens on Leafy Greens: Why Use a Surfactant?