Introduction Ensuring the microbial safety of fresh produce is a critical step in preventing foodborne illnesses and safeguarding public health. Fresh produce is often exposed to contaminants during various stages of production, including growing and harvesting, where it can come into contact with soil, irrigation water, compost and wildlife (Dogan et al., 2023; Rock et…Read more about Understanding the Impact of Organic Matter on Free Available Chlorine (FAC) Concentration in Postharvest Water[Read More]