Application of Microbial Control on the Safety of Fresh-cut Fruits and Vegetables
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Abstract:
Pathogenic microorganism in fresh-cut fruits and vegetables is the important factor influencing its security. This article summarized the main way to ensure the safety of fresh-cut fruits and vegetables using microbial control, including the antagonism, inhibition, invading as well as combination of many kinds of ways. The application prospects of microbial control on safety of fresh-cut fruits and vegetables were also proposed.
