NEW YORK -- Industry members questioned the scientific methods used for a recent laboratory test conducted for The New York Times that found high levels of bacteria and low levels of vitamin C in prepackaged salads and value-added vegetables. An article on the test in the Times also raised a major point of contention that manufacturers have with retailers -- proper refrigeration of value-added produce. "When Fresh Comes Packaged. Precut vegetables mean less work, less nutrition," was the ...

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