Publication | Closed Access

Role of commercial sanitizers and washing systems on epiphytic microorganisms and sensory quality of fresh-cut escarole and lettuce

Microbial ContaminationFresh-cut EscaroleFood ContaminantFood MicrobiologyFood PreservationMicrobiologyCommercial SanitizersPublic HealthFood QualityFoodborne HazardFood SafetySensory QualityHealth Sciences