An overview concerning methodologies applied to guarantee fruits and vegetables safety

Food Science

• Raw Vegetable 100%
• Raw Fruit 100%
• Salmonella 50%
• Listeria monocytogenes 50%
• Pasteurization 50%
• Escherichia coli 50%
• Norovirus 50%
• Cryptosporidium 50%
• Cyclospora 50%
• Carboxylate 50%

Agricultural and Biological Sciences

• Microorganism 100%
• Fresh Vegetable 50%
• Cryptosporidium 50%
• Raw Vegetable 50%
• Cyclospora 50%
• Listeria monocytogenes 50%
• Escherichia coli 50%
• Norovirus 50%
• Shigella 50%
• Salmonella 50%
• Pasteurization 50%