ARLINGTON, Va. -- For retailers, the most pertinent concern about bacteria on fresh-cut produce may be its crucial role in causing spoilage and reducing shelf life, according to research on bacteria specific to fresh-cut produce released by the International Fresh-Cut Produce Association here. Although 99% of bacteria can be reduced by washing, the presence of the remaining bacteria could have a detrimental effect on the product's longevity, according to a white paper from the association. ...

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