Concerns with Minimal Processing in Apple, Citrus, and Vegetable Products

Introduction..............................................................................................................35 Fresh-Cut Fruits and Vegetables..............................................................................38 Minimally Processed Apples and Citrus .................................................................40 Sprouts and Sprout Seeds........................................................................................43 Emerging Pathogens ................................................................................................44 Causes of Produce Contamination ..........................................................................45 Solution ....................................................................................................................46 Future .......................................................................................................................46 References................................................................................................................47