**1. Introduction**

108 Salmonella – A Dangerous Foodborne Pathogen

Ward, D. & Hart, K. (1997). HACCP: Hazard Analysis and Critical Control Point Training

State University, Raleigh, NC

Cirriculum. p. 168. Publication UNC-SG-96-02, North Carolina Sea Grant, N.C.

Vegetables that have been physically altered from its original state but remain in its fresh state are considered minimally processed. These vegetables are subjected to one or more physical changes (processes of washing, peeling, slicing and cutting), which make them ready for consumption. However, in the dicing step occurs the release of internal cellular fluids, rich in nutrients, which allow microorganisms to multiply rapidly increasing the initial microbial load and thus reducing considerably the shelf life of these products (FARBER, 1999). Therefore, the sanitization step aiming the reduction or destruction of pathogenic and spoilage microorganisms to acceptable levels is critical for these products (BACHELLI, 2010) since food poisoning outbreaks associated with contamination of vegetables continue to exist despite the technological advances. Leafy vegetables have been identified as significant vehicles of pathogens relevant to public health, including enterohaemorrhagic *Escherichia coli* (O157: H7), *Listeria* sp., *Salmonella* sp. and *Shigella* spp. (FRANK & TAKEUSHI, 1999) especially if proper care is not met on the steps of growing, harvesting and processing (GARG et al., 1990). Thus, a minimally processed product should be consistent, to have fresh look, be of acceptable color, free from defects and safe from a microbiological standpoint.
