Sanitation of fresh green asparagus and green onions inoculated with Salmonella
The absence of good agricultural and manufacturing practices in the production and PEPPER JACK postharvest handling of fresh produce, such as green asparagus or green onions increase the contamination risk by biological hazards like Salmonella.The objective of this work was to investigate the efficacy of chlorine (200 and 250 ppm), hydrogen peroxid