Insects are potential contaminants of processed leafy vegetables. Pest and beneficial species, in both the juvenile and adult stages of their life cycles can become unwanted contaminants if they make their way from the field into the final packaged product and to the end consumer.
This best practice guide summarises the key findings of a project conducted by Applied Horticultural Research and Harvest Fresh Cuts. The focus of this project was to find ways to control contaminants and assess their impact in processed leafy vegetable products.
Click here to download the new best practice guide and read about the latest ways to reduce insect contaminants getting into harvested leafy vegetables.
For more information contact Brad Giggins (Total Horticultural Consulting) on 0427014990 or by email at firstname.lastname@example.org