U.S. Department of Health and Human Services
Date of this Version
2017
Document Type
Article
Citation
Quantitative Microbiology in Food Processing: Modeling the Microbial Ecology, First Edition.
Abstract
The total consumption of fresh and processed vegetables has exceeded 123 kg per capita in the United States and 118 kg per capita in the European Union (http://www.helgilibrary.com/ indicators/index/vegetable‐consumption‐percapita) in 2009. Changes in lifestyles and consumption trends have prompted the sustained growth of fresh‐cut or minimally processed vegetables that are fresh and ready‐to‐eat (RTE). In 2011, for example, total US fresh‐cut produce sales through both food service and retail channels were estimated to surpass $27 billion (Cook et al., 2012).
Included in
Dietetics and Clinical Nutrition Commons, Health and Medical Administration Commons, Health Services Administration Commons, Pharmaceutical Preparations Commons, Pharmacy Administration, Policy and Regulation Commons
Comments
U.S. government work.