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 ...

REGISTER TO VIEW THIS ARTICLE - Register for a Free Account

WhyRegisterfor FREE?

Salary Survey 2015

Registering for content on Supermarket News will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick. What are you waiting for!In addition you will also receive complimentary access to the SN salary survey data tables.

Click here to read the FAQ page if you have any questions (opens in a new window)

Attention Paid Print Subscribers: While you have already been grantedfreeaccess to SNwe ask that youregister now.We promise it will only take a few minutes! Or visit your profile and add your print magazine account number and zip code.

Already registered? here.