Increasing health awareness has led to consumption of minimally processed foods in recent years. Minimally processed foods or other raw vegetables have become popular since it suits the present day necessity as need of elaborate preparations are not required .Fruits and vegetables carry microbial flora while passing from the farm to the table. The produce is exposed to potential microbial contamination at every step including cultivation, harvesting, transporting, packaging, storage and selling to the final consumers. Microbial spoilage and contaminating pathogens pose a serious problem in...