Scientific Opinion on the risk posed by pathogens in food of non‐animal origin. Part 2 (Salmonella, Yersinia, Shigella and Norovirus in bulb and stem vegetables, and carrots)
Abstract Bulb and stem vegetables as well as carrots may be minimally processed to obtain ready‐to‐eat products, and these steps include selection, washing, cleaning, cutting, packaging and storage. Risk factors for the contamination of bulb and stem vegetables as well as carrots with Salmonella, Ye...
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| Format: | Article |
| Language: | English |
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Wiley
2014-12-01
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| Series: | EFSA Journal |
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| Online Access: | https://doi.org/10.2903/j.efsa.2014.3937 |