Microbial hazard identification in fresh fruit and vegetables [[electronic resource] /] / edited by Jennylynd James

• Pubblicazione: Hoboken, N.J., : Wiley-Interscience, c2006
• Descrizione fisica: 1 online resource (326 p.)
• Disciplina: 664.8001579; 664/.8001579
• Soggetto topico: Fruit - Microbiology; Vegetables - Microbiology; Fruit - Contamination; Vegetables - Contamination; Fruit trade - Safety measures; Vegetable trade - Safety measures
• Altri autori: JamesJennylynd
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: 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 Hazards ; 7. 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
• Sommario/riassunto: Keeping 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,
• Titolo autorizzato: Microbial hazard identification in fresh fruit and vegetables
• ISBN: 1-280-45040-1; 9786610450404; 0-470-00776-1; 0-470-00775-3
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910830073603321
• Lo trovi qui: Univ. Federico II