The impact of a cold chain break on the survival of Salmonella enterica and Listeria monocytogenes on minimally processed ‘Conference’ pears during their shelf life
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BACKGROUND: In recent years, improved detection methods and increased fresh-cut processing of produce have led to an increased number of outbreaks associated with fresh fruits and vegetables. During fruit and vegetable processing, natural protective barriers are removed and tissues are cut, causing nutrient rich exudates and providing attachment sites for microbes. Consequently, fresh-cut produce ismore susceptible to microbial proliferation than whole produce.