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High Pressure Kills Pathogens, Maintains Green Onions’ Taste and Color

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Green onions cause about five percent of outbreaks of food poisoning from produce, worldwide. Now a team of researchers from the University of Delaware, Newark, shows that high pressure treatment of green onions can kill various strains of Escherichia coli O157:H7, and Salmonella enterica, two major sources of food poisoning. Unlike heating, the pressure treatment preserves the produce’s gustatory attributes. The research is published in the March Applied and Environmental Microbiology.

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Tips from the Journals of the American Society for Microbiology - March 2012 (http://www.asm.org/index.php/news-room/journal-tipsheets.html)
 
 

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