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Microbiological hazards in fresh leafy vegetables and herbs meeting report.

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...

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Salvato in:
Dettagli Bibliografici
Enti autori: Food and Agriculture Organization of the United Nations, World Health Organization, ebrary, Inc
Natura: Elettronico eBook
Lingua:inglese
Pubblicazione: Geneva : Rome : World Health Organization ; Food and Agriculture Organization of the United Nations, 2008.
Serie:Microbiological risk assessment series ; 14.
Soggetti:
Edible greens > Congresses.
Herbs > Congresses.
Food contamination > Risk assessment > Congresses.
Food > Microbiology > Congresses.
Electronic books.
Accesso online:An electronic book accessible through the World Wide Web; click to view
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Sommario:
  • 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.

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