date:Aug 18, 2022
eratures below 25C in a sufficiently ventilated place and protected from sunlight, followed by continuous storage in refrigeration at temperatures below 5C, since they do not pose a significant microbiological risk, the Committee concluded in a report published last September.
However, the document specifies that to minimize the health risk that these practices may pose, it is recommended not to cut fruits that have an excessive degree of maturity or that present wounds or cracks on their surfa