Microbiological hazards in fresh leafy vegetables and herbs : meeting report

• Pubblicazione: Geneva, : World Health Organization; Rome, : Food and Agriculture Organization of the United Nations, 2008
• Edizione: 1st ed.
• Descrizione fisica: 1 online resource (162 p.)
• Disciplina: 664.001579
• Soggetto topico: Edible greens; Herbs; Food contamination - Risk assessment; Food - Microbiology
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references.
• Nota di contenuto: 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.
• Sommario/riassunto: 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.
• Titolo autorizzato: Microbiological hazards in fresh leafy vegetables and herbs
• ISBN: 1-282-42205-7; 9786612422058; 92-4-068401-8
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910815539203321
• Lo trovi qui: Univ. Federico II
• Serie: Microbiological risk assessment series ; ; 14.