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100   $a20051206d2006      uy             0
101 0 $aeng
135   $aur|n|---|||||
181   $ctxt
182   $cc
183   $acr
200 00$aMicrobial hazard identification in fresh fruit and vegetables$b[electronic resource] /$fedited by Jennylynd James
210   $aHoboken, N.J. $cWiley-Interscience$dc2006
215   $a1 online resource (326 p.)
300   $aDescription based upon print version of record.
311   $a0-471-67076-6 
320   $aIncludes bibliographical references and index.
327   $aMICROBIAL 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 Hazards
327   $a7. 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; Index
330   $aKeeping 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, 
606   $aFruit$xMicrobiology
606   $aVegetables$xMicrobiology
606   $aFruit$xContamination
606   $aVegetables$xContamination
606   $aFruit trade$xSafety measures
606   $aVegetable trade$xSafety measures
608   $aElectronic books.
615  0$aFruit$xMicrobiology.
615  0$aVegetables$xMicrobiology.
615  0$aFruit$xContamination.
615  0$aVegetables$xContamination.
615  0$aFruit trade$xSafety measures.
615  0$aVegetable trade$xSafety measures.
676   $a664.8001579
676   $a664/.8001579
701   $aJames$b Jennylynd$0968032
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910143575503321
996   $aMicrobial hazard identification in fresh fruit and vegetables$92198547
997   $aUNINA