03459nam 22006614a 450 991083007360332120230828213258.01-280-45040-197866104504040-470-00776-10-470-00775-3(CKB)1000000000355458(EBL)258890(OCoLC)475974845(SSID)ssj0000202265(PQKBManifestationID)11166836(PQKBTitleCode)TC0000202265(PQKBWorkID)10251618(PQKB)11550491(MiAaPQ)EBC258890(EXLCZ)99100000000035545820051206d2006 uy 0engur|n|---|||||txtccrMicrobial hazard identification in fresh fruit and vegetables[electronic resource] /edited by Jennylynd JamesHoboken, N.J. Wiley-Intersciencec20061 online resource (326 p.)Description based upon print version of record.0-471-67076-6 Includes bibliographical references and index.MICROBIAL HAZARD IDENTIFICATION IN FRESH FRUIT AND VEGETABLES; CONTENTS; Contributors; Preface; 1. Overview of Microbial Hazards in Fresh Fruit and Vegetables Operations; 2. The Epidemiology of Produce-Associated Outbreaks of Foodborne Disease; 3. Microbiological Risk in Produce from the Field to Packing; 4. Produce Quality and Foodborne Disease: Assessing Water's Role; 5. Food Worker Personal Hygiene Requirements During Harvesting, Processing, and Packaging of Plant Products; 6. Overview of Hazards in Fresh-Cut Produce Production: Control and Management of Food Safety Hazards7. Pathogen Survival on Fresh Fruit in Ocean Cargo and Warehouse Storage8. Fresh Produce Safety in Retail Operations; 9. Consumer Handling of Fresh Produce from Supermarket to Table; 10. The Economics of Food Safety and Produce: The Case of Green Onions and Hepatitis A Outbreaks; IndexKeeping produce safe--from the farm to the forkAs health- and quality-conscious consumers increasingly seek out fresh fruit and vegetables, participants in the food supply chain--growers, shippers, processors, and retailers--must be ever more effective in safeguarding their products and protecting consumers. Microbial Hazard Identification in Fresh Fruits and Vegetables is a comprehensive guide for the fresh fruit and vegetable industry to understanding and controlling the hazards that can affect their products on every leg of the journey from farm to fork.From production, FruitMicrobiologyVegetablesMicrobiologyFruitContaminationVegetablesContaminationFruit tradeSafety measuresVegetable tradeSafety measuresFruitMicrobiology.VegetablesMicrobiology.FruitContamination.VegetablesContamination.Fruit tradeSafety measures.Vegetable tradeSafety measures.664.8001579664/.8001579James Jennylynd1657075MiAaPQMiAaPQMiAaPQBOOK9910830073603321Microbial hazard identification in fresh fruit and vegetables4010279UNINA