| 摘要 |
Methods are disclosed for processing fresh perishable products to assure freedom from pathogens and chemical residue from the point just following harvest to the point of delivery to a retail site and later. The methods provide an improved system for assuring and maintaining pathogen-free products, including fresh fruits, vegetables, herbs, meat, poultry, game, seafood and flowers, until purchased by the consumer and exceed current standards set by the U.S. government.
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