News From The Journals Of The American Society For Microbiology: March 2012
High Pressure Kills Pathogens, Maintains Green Onions’ Taste and Color Green onions cause about five percent of outbreaks of food poisoning from produce, worldwide…
March 22, 2012 · by · in Nutritional News · Tags: color-green, food-poisoning, from-produce, oncalldietitian.com, pathogens, pressure, pressure-kills, taste
