Íomhá chlúdaigh

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...

Cur síos iomlán

Sábháilte in:
Údair chorparáideacha: Food and Agriculture Organization of the United Nations, World Health Organization, ebrary, Inc
Formáid: Leictreonach Ríomhleabhar
Teanga:Béarla
Foilsithe / Cruthaithe: Geneva : Rome : World Health Organization ; Food and Agriculture Organization of the United Nations, 2008.
Sraith:Microbiological risk assessment series ; 14.
Ábhair:
Edible greens > Congresses.
Herbs > Congresses.
Food contamination > Risk assessment > Congresses.
Food > Microbiology > Congresses.
Electronic books.
Rochtain ar líne:An electronic book accessible through the World Wide Web; click to view
Clibeanna: Cuir clib leis
Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!
Clár na nÁbhar:
  • 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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