A Risk‐Based Framework for Ranking Microbiological Hazards and Identifying Mitigation Strategies for Dried Fruits, Vegetables, Herbs, and Spices Used in Ready‐to‐Eat Foods

• Heidy M.W. den BestenWageningen University & Research
• Linda J. HarrisUniversity of California, Davis
• Jennifer C. AcuffUniversity of Arkansas System
• François BourdichonUniversità Cattolica del Sacro Cuore
• Robert LimburnCampden BRI (United Kingdom)
• Andreja RajkovićGhent University
• Anett Winkler
• Polly D. CourtneyGeneral Mills (United States)