1. Introduction
The microbial contamination is regarded as an important aspect of food safety. Because the fresh-cut processing of fresh produce is usually accompanied by the disruption of surface cells and the injury stress of underlying tissues, it is more susceptible to microbial spoilage and pathogen contaminations than raw produce (López-Gálvez, Gil, Truchado, Selma, & Allende, 2010). The investigation conducted by the Food and Drug Administration (FDA) reported that 1.6% of cilantro samples was contaminated by both Salmonella and Shigella. An analysis made sure that cilantro was one of three imported produce items (lettuce, spinach and cilantro) with a high incidence of pathogen contamination ( FDA, 2006). Therefore, how to prevent the microbial contamination had become a serious problem.