The effect of vacuum-packaging on nutrient and Salmonella growth of sauted vegetables

Low consumption of vegetables was associated with a lack of cooking and preparation skills. In addition, in modern times, people tend to choose foods that can be served quickly. Vacuum packaging is a simple method of preserving food that can be done at home. Therefore, sautéed vegetables in vacuum packaging were developed and evaluated for their nutrients and microbiological properties. The vegetables, including spinach, carrots, and water spinach, were sautéed before being vacuum packaged....