Application of Novel Plant Probiotics to Increase the Health Value of Ready-to-Eat Leafy Greens
Ready-to-eat (RTE) leafy greens offer an appealing way to integrate leafy greens into meals. Unfortunately, these leafy greens canget contaminated with human pathogens such as Salmonella, and Shiga toxin producing Escherichia coli (STEC) at any stage along themanufacturing chain, potentially leading to serious foodborne diseases. Currently, there is no single step in the production and processing