Use of Organic Acids to Inactivate <i>Escherichia coli</i> O157:H7, <i>Salmonella</i> Typhimurium, and <i>Listeria monocytogenes</i> on Organic Fresh Apples and Lettuce

Abstract

It is suggested that organic acids have a potential as sanitizers for organic fresh produce. These data may help the organic produce industry provide safe fresh produce for consumers.