Effects of Cleaning Procedures on the Concentration of Pesticide Residues on Crisp Fresh-Cut Lettuce (cv. Vera)
Decontamination procedures are needed for ready-to-eat foods, especially vegetables.In this work, we focused on the effects of four cleaning solutions and ultrasound baths on the amount of pesticide residue left on lettuces.Five pesticides were applied to lettuces grown Western Saddles in controlled conditions.The residues were analyzed with an ace