LEADER 03041nam  22006014a 450 
001 9910815539203321
005 20200520144314.0
010   $a1-282-42205-7
010   $a9786612422058
010   $a92-4-068401-8
035   $a(CKB)2550000000004591
035   $a(EBL)476139
035   $a(OCoLC)551887430
035   $a(MiAaPQ)EBC476139
035   $a(Au-PeEL)EBL476139
035   $a(CaPaEBR)ebr10348724
035   $a(CaONFJC)MIL242205
035   $a(EXLCZ)992550000000004591
100   $a20091020d2008      uy         0
101 0 $aeng
135   $aur|n|---|||||
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 00$aMicrobiological hazards in fresh leafy vegetables and herbs $emeeting report
205   $a1st ed.
210   $aGeneva $cWorld Health Organization ;$aRome $cFood and Agriculture Organization of the United Nations$d2008
215   $a1 online resource (162 p.)
225 1 $aMicrobiological risk assessment series,$x1726-5274 ;$v14
300   $aDescription based upon print version of record.
311   $a92-4-156378-8 
320   $aIncludes bibliographical references.
327   $aIntroduction -- 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.
330   $aProblems linked with pathogens in fresh produce, including the associated public health and trade implications, have been reported in a number of countries worldwide. Furthermore, from 1980 to 2004, the global production per annum of fruit and vegetables grew by 94% and they are a critical component of a healthy diet. Reported outbreaks associated with leafy vegetables and herbs have been notable for the wide geographical distribution of the contaminated products, the high numbers of consumers exposed and thus the large number of cases. This meeting addressed the pathways for contamination, survival and persistence of microbiological hazards associated with leafy vegetables and herbs, and the potential management options from primary production through to the consumer.--Publisher's description.
410  0$aMicrobiological risk assessment series ;$v14.
606   $aEdible greens$vCongresses
606   $aHerbs$vCongresses
606   $aFood contamination$xRisk assessment$vCongresses
606   $aFood$xMicrobiology$vCongresses
615  0$aEdible greens
615  0$aHerbs
615  0$aFood contamination$xRisk assessment
615  0$aFood$xMicrobiology
676   $a664.001579
712 02$aFood and Agriculture Organization of the United Nations.
712 02$aWorld Health Organization.
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910815539203321
996   $aMicrobiological hazards in fresh leafy vegetables and herbs$93930965
997   $aUNINA