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...

Full description

Saved in:
Bibliographic Details
Corporate Authors: Food and Agriculture Organization of the United Nations, World Health Organization, ebrary, Inc
Format: Electronic eBook
Language:English
Published: Geneva : Rome : World Health Organization ; Food and Agriculture Organization of the United Nations, 2008.
Series:Microbiological risk assessment series ; 14.
Subjects:
Online Access:An electronic book accessible through the World Wide Web; click to view
Tags: Add Tag
No Tags, Be the first to tag this record!
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.