02987nam 22005654a 450 991045666010332120200520144314.01-282-42205-7978661242205892-4-068401-8(CKB)2550000000004591(EBL)476139(OCoLC)551887430(MiAaPQ)EBC476139(Au-PeEL)EBL476139(CaPaEBR)ebr10348724(CaONFJC)MIL242205(EXLCZ)99255000000000459120091020d2008 uy 0engur|n|---|||||Microbiological hazards in fresh leafy vegetables and herbs[electronic resource] meeting reportGeneva World Health Organization ;Rome Food and Agriculture Organization of the United Nations20081 online resource (162 p.)Microbiological risk assessment series,1726-5274 ;14Description based upon print version of record.92-4-156378-8 Includes bibliographical references.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.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.Microbiological risk assessment series ;14.Edible greensCongressesHerbsCongressesFood contaminationRisk assessmentCongressesFoodMicrobiologyCongressesElectronic books.Edible greensHerbsFood contaminationRisk assessmentFoodMicrobiology664.001579Food and Agriculture Organization of the United Nations.World Health Organization.MiAaPQMiAaPQMiAaPQBOOK9910456660103321Microbiological hazards in fresh leafy vegetables and herbs2264133UNINA