Pre-cut ready-to-eat (raw) leafy greens are a prized product but have caused major outbreaks of stomach illnesses. Such outbreaks cause suffering in the affected individual and have a major negative impact on society (healthcare, growers, food operators/trade). We suggest a blue light treatment stage during the processing stage to kill serious food pathogens and extend product shelf life. The technology can be integrated into existing processes in vegetable washers.
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