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Feb 06, 2018 Publication

Washing of produce: Guidance to minimize the microbiological risk

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Accompanying note:

PROFEL and Nestlé collaborated on a research project of common interest, led by the University of Gent, aimed at analysing the effectiveness of several inactivation technologies for viruses in frozen fruit. As a result of this joint effort, Nestlé kindly shared two booklets (Washing of produce: Guidance to minimize the microbiological risk; and Minimizing the risk of microbial contamination in primary production of berries) with the PROFEL membership, containing useful best practices to reduce the risk of microbial contamination in food processing.

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