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Ready-to-eat (RTE) leafy greens offer an appealing way to integrate leafy greens into meals. Unfortunately, these leafy greens can get contaminated with human pathogens such as Salmonella, and Shiga toxin producing Escherichia coli (STEC) at any stage along the manufacturing chain, potentially leading to serious foodborne diseases. Currently, there is no single step in the production and processin
