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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Bibliographic Details
Call Number:Libro Electrónico
Corporate Authors: Food and Agriculture Organization of the United Nations, World Health Organization
Format: Electronic eBook
Language:Inglés
Published: Geneva : Rome : World Health Organization ; Food and Agriculture Organization of the United Nations, 2008.
Series:Microbiological risk assessment series ; 14.
Subjects:
Edible greens > Congresses.
Herbs > Congresses.
Food contamination > Risk assessment > Congresses.
Food > Microbiology > Congresses.
Légumes verts > Congrès.
Herbes > Congrès.
Aliments > Contamination > Évaluation du risque > Congrès.
TECHNOLOGY & ENGINEERING > Food Science.
Edible greens
Food > Microbiology
Herbs
Conference papers and proceedings
Online Access:Texto completo
Table of Contents:
  • COVER; TITLE; COPYRIGHT; CONTENTS; Acknowledgements; Contributors (Meeting Participants); Declarations of interest; Foreword; Abbreviations; Executive summary; 1. Introduction; 2. Fresh and fresh-cut leafy vegetables and herbs; 3. Production environment of leafy vegetables andherbs; 4. Soil amendments and fertilizers; 5. Water; 6. Harvest, field packing and packinghouses; 7. Processing; 8. Marketing and the cold chain; 9. Education and training; 10. Data gaps; 11. Response to Codex, and Recommendations; 12. Bibliography; ANNEXES.

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