April 29, 2015

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Nearly half of foodborne illnesses in the U.S. have been attributed to contaminated fresh produce. Prevention and control of bacterial contamination on fresh produce is critical to ensure food safety. The current strategy remains industrial washing of the product in water containing chlorine. Due to sanitizer ineffectiveness, there is an urgent need to identify alternative, natural antimicrobials.Full Story

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Wayne State University - Office of the Vice President for Research

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