Microbiological hazards in fresh leafy vegetables and herbs : meeting report.

Format:

Book

Contributor:

Food and Agriculture Organization of the United Nations.

World Health Organization.

Series:

Microbiological risk assessment series ; 14.

Microbiological risk assessment series, 1726-5274 ; 14

Language:

English

Subjects (All):

Edible greens--Congresses.

Edible greens.

Herbs--Congresses.

Herbs.

Food contamination--Risk assessment--Congresses.

Food contamination.

Food--Microbiology--Congresses.

Food.

Physical Description:

1 online resource (162 p.)

Edition:

1st ed.

Place of Publication:

Geneva : World Health Organization ; Rome : Food and Agriculture Organization of the United Nations, 2008.

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.

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.

Notes:

Description based upon print version of record.

Includes bibliographical references.

ISBN:

1-282-42205-7

9786612422058

92-4-068401-8

OCLC:

551887430