Since there is no strategy for achieving complete elimination of
hazardous microorganisms on fresh produce without affecting product
quality (Lopez-Galvez et al., 2010), and there has been a great
increase in the sale of fresh produce, the number of documented outbreaks
of human infections related to the consumption of minimally
processed vegetables has increased considerably in recent decades
(Gilliss et al., 2011). In general, decontamination of fresh vegetables
is based on the application of chlorine, although there is industrial
demand for natural alternative disinfectants