Microbiological hazards in fresh leafy vegetables and herbs [electronic resource] : meeting report.
2008
TX557 .M53 2008eb
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Details
Title
Microbiological hazards in fresh leafy vegetables and herbs [electronic resource] : meeting report.
ISBN
9789251061183 (pbk. : FAO)
9251061181 (pbk. : FAO)
9789241563789 (pbk. : WHO)
9241563788 (pbk. : WHO)
9251061181 (pbk. : FAO)
9789241563789 (pbk. : WHO)
9241563788 (pbk. : WHO)
Imprint
Geneva : World Health Organization ; Rome : Food and Agriculture Organization of the United Nations, 2008.
Language
English
Description
xx, 138 p. : ill. ; 25 cm.
Call Number
TX557 .M53 2008eb
Dewey Decimal Classification
664.001579
Summary
Problems linked with pathogens in fresh produce, including the associated public health and trade implications, have been reported in a number of countries worldwide. Furthermore, from 1980 to 2004, the global production per annum of fruit and vegetables grew by 94% and they are a critical component of a healthy diet. Reported outbreaks associated with leafy vegetables and herbs have been notable for the wide geographical distribution of the contaminated products, the high numbers of consumers exposed and thus the large number of cases. This meeting addressed the pathways for contamination, survival and persistence of microbiological hazards associated with leafy vegetables and herbs, and the potential management options from primary production through to the consumer.--Publisher's description.
Bibliography, etc. Note
Includes bibliographical references.
Access Note
Access limited to authorized users.
Series
Microbiological risk assessment series ; 14.
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Table of Contents
Introduction
Fresh and fresh-cut leafy vegetables and herbs
Production environment of leafy vegetables and herbs
Soil amendments and fertilizers
Water
Harvest, field packing and packinghouses
Processing
Marketing and the cold chain
Education and training
Data gaps.
Fresh and fresh-cut leafy vegetables and herbs
Production environment of leafy vegetables and herbs
Soil amendments and fertilizers
Water
Harvest, field packing and packinghouses
Processing
Marketing and the cold chain
Education and training
Data gaps.