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The number of registered foodborne diseases involving fresh produce is a preoccupation in many countries. For this reason, the aim of this study was to better understand the growth of Staphylococcus aureus and Escherichia coli, two indicators of hygienic and sanitary conditions, on fruits and vegetables that were exposed at different temperatures.

Assessing the growth of Staphylococcus aureus and Escherichia coli on fruits and vegetables