James Giese

Human illnesses associated with the consumption of fresh produce and sprouts have increased during the past two decades. According to research by Larry R. Beuchat and Jee-Hoon Ryu at the University of Georgia (see “Produce Handling and Processing Practices” at www. cdc. gov/ ncidod/ eid/vol3no4/ beuchat.htm), changes in farm practices, harvesting, distribution, processing, and consumption patterns have contributed to the increase.

Pathogens of concern include Listeria monocytogenes, Clostridium b…


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