Microbial Hazard Identification In Fresh Fruits And Vegetables
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Microbial Hazard Identification In Fresh Fruits And Vegetables
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Author : Jennylynd James
language : en
Publisher: John Wiley & Sons
Release Date : 2006-05-19
Microbial Hazard Identification In Fresh Fruits And Vegetables written by Jennylynd James and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-05-19 with Technology & Engineering categories.
Keeping produce safe--from the farm to the fork As 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, harvesting, packing, and distribution to retail and consumer handling, the text highlights food safety hazards and potential areas of microbial contamination, examines food-borne pathogens and their association with produce-related outbreaks over the years, and points out areas for further research to better understand the survival of pathogens on fresh produce throughout the food chain. Particularly valuable to the industry are discussions of: * Food worker hygiene, including control measures and employee training requirements * Major areas of known contamination and mitigation measures * Implementation of Hazard Analysis and Critical Control Points (HACCP) * Contamination and mishandling during storage and transportation, and in retail display cases * Recommendations for consumer behavior with fresh produce and food handling prior to consumption in the home * A case study of the economic impact of the 2003 green onion food-borne outbreak A comprehensive look at both microbial hazards and available measures for their prevention, this book is an essential reference for the fresh fruit and vegetable industry as well as a practical text for the education and training of scientists, professionals, and staff involved in managing food safety.
Microbial Hazard Identification In Fresh Fruits And Vegetables
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Author : Jennylynd James
language : en
Publisher: Wiley-Interscience
Release Date : 2006-06-30
Microbial Hazard Identification In Fresh Fruits And Vegetables written by Jennylynd James and has been published by Wiley-Interscience this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-06-30 with Technology & Engineering categories.
Keeping produce safe--from the farm to the fork As 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, harvesting, packing, and distribution to retail and consumer handling, the text highlights food safety hazards and potential areas of microbial contamination, examines food-borne pathogens and their association with produce-related outbreaks over the years, and points out areas for further research to better understand the survival of pathogens on fresh produce throughout the food chain. Particularly valuable to the industry are discussions of: * Food worker hygiene, including control measures and employee training requirements * Major areas of known contamination and mitigation measures * Implementation of Hazard Analysis and Critical Control Points (HACCP) * Contamination and mishandling during storage and transportation, and in retail display cases * Recommendations for consumer behavior with fresh produce and food handling prior to consumption in the home * A case study of the economic impact of the 2003 green onion food-borne outbreak A comprehensive look at both microbial hazards and available measures for their prevention, this book is an essential reference for the fresh fruit and vegetable industry as well as a practical text for the education and training of scientists, professionals, and staff involved in managing food safety.
Prevention And Control Of Microbiological Hazards In Fresh Fruits And Vegetables Part 4 Specific Commodities Meeting Report
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Author : World Health Organization
language : en
Publisher: World Health Organization
Release Date : 2023-10-10
Prevention And Control Of Microbiological Hazards In Fresh Fruits And Vegetables Part 4 Specific Commodities Meeting Report written by World Health Organization and has been published by World Health Organization this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-10-10 with Medical categories.
Prevention And Control Of Microbiological Hazards In Fresh Fruits And Vegetables Part 1 2 General Principles Meeting Report
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Author : World Health Organization
language : en
Publisher: World Health Organization
Release Date : 2024-01-10
Prevention And Control Of Microbiological Hazards In Fresh Fruits And Vegetables Part 1 2 General Principles Meeting Report written by World Health Organization and has been published by World Health Organization this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-01-10 with Medical categories.
Fruits and vegetables are an important part of a healthy diet and are protective against many chronic health conditions. Yet, fresh fruits and vegetables have been consistently implicated in food safety incidents involving microbiological hazards around the globe for decades. In response to requests of the Codex Committee on Food Hygiene concerning microbiological hazards in fresh fruits and vegetables and to update and expand the information available in Microbiological hazards in fresh leafy vegetables and herbs (MRA14), which was published in 2008, FAO and WHO convened a series of expert meetings in 2021 to 2022. The purpose of the meetings was to collect, review and discuss relevant measures to control microbiological hazards from primary production to point of sale in fresh, ready-to-eat (RTE) and minimally processed fruits and vegetables, including leafy vegetables. The experts made an effort to update and include any recent trends in commodity and pathogen pairing or pathogen occurrence and presence with a focus on emerging and neglected pathogens. The primary production in open fields was investigated by considering the location, adjacent land use, topography, and climate; prior land use; water; wildlife, animal and human intrusion; soil amendments; and harvest and packing. The experts also worked on: primary production in protected facilities; minimal processing; transport, distribution, and point of sale; and also the gaps in mitigation and interventions measures. The advice herein is useful for both risk assessors and risk managers, at national and international levels and those in the food industry working to control the relevant hazards in the fresh fruits and vegetables. the development of improved mitigation and intervention measures.
Prevention And Control Of Microbiological Hazards In Fresh Fruits And Vegetables Part 3 Sprout Meeting Report
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Author : World Health Organization
language : en
Publisher: World Health Organization
Release Date : 2023-02-20
Prevention And Control Of Microbiological Hazards In Fresh Fruits And Vegetables Part 3 Sprout Meeting Report written by World Health Organization and has been published by World Health Organization this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-02-20 with Medical categories.
Prevention And Control Of Microbiological Hazards In Fresh Fruits And Vegetables Part 4 Specific Commodities
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Author : Food and Agriculture Organization of the United Nations
language : en
Publisher: Food & Agriculture Org.
Release Date : 2023-09-01
Prevention And Control Of Microbiological Hazards In Fresh Fruits And Vegetables Part 4 Specific Commodities written by Food and Agriculture Organization of the United Nations and has been published by Food & Agriculture Org. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-09-01 with Social Science categories.
In 2019, following a request from the Codex Committee on Food Hygiene (CCFH), the Codex Alimentarius Committee (CAC) approved new work at its 42nd Session on the development of guidelines for the control of Shiga toxin-producing Escherichia coli (STEC) in leafy vegetables and in sprouts. The objective of the report was to evaluate commodity-specific interventions used at all stages of fresh fruit and vegetable production from primary production to post-harvest activities, transportation, point of sale and consumer use. Emphasis was placed on the identification and evaluation of interventions used throughout the world to reduce microbiological hazards of fresh fruits and vegetables that contribute to the risk of foodborne illnesses, taking into consideration their effectiveness, practicality and suitability. The expert committee addressed four subdivided commodity groups: 1) leafy vegetables and herbs, 2) berries and tropical fruits, 3) melons and tree fruits, and 4) seeded and root vegetables.
Safety And Quality Of Water Used With Fresh Fruits And Vegetables
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Author :
language : en
Publisher: World Health Organization
Release Date : 2021-12-17
Safety And Quality Of Water Used With Fresh Fruits And Vegetables written by and has been published by World Health Organization this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-12-17 with Medical categories.
Microbiology Of Fruits And Vegetables
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Author : Gerald M. Sapers
language : en
Publisher: CRC Press
Release Date : 2005-08-29
Microbiology Of Fruits And Vegetables written by Gerald M. Sapers and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-08-29 with Technology & Engineering categories.
Fresh and fresh-cut fruits and vegetables have an excellent safety record. However, surveillance data from the U.S. Centers for Disease Control and Prevention and recent foodborne illness outbreaks have demonstrated that the incidence of foodborne illnesses linked to the consumption of contaminated fresh fruit and vegetable products may in fact be
Prevention And Control Of Microbiological Hazards In Fresh Fruits And Vegetables Parts 1 2 General Principles
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Author : Food and Agriculture Organization of the United Nations
language : en
Publisher: Food & Agriculture Org.
Release Date : 2023-12-04
Prevention And Control Of Microbiological Hazards In Fresh Fruits And Vegetables Parts 1 2 General Principles written by Food and Agriculture Organization of the United Nations and has been published by Food & Agriculture Org. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-12-04 with Juvenile Nonfiction categories.
Fruits and vegetables are an important part of a healthy diet and are protective against many chronic health conditions. Yet, fresh fruits and vegetables have been consistently implicated in food safety incidents involving microbiological hazards around the globe for decades. In response to requests of the Codex Committee on Food Hygiene concerning microbiological hazards in fresh fruits and vegetables and to update and expand the information available in Microbiological hazards in fresh leafy vegetables and herbs (MRA14), which was published in 2008, FAO and WHO convened a series of expert meetings in 2021 to 2022. The purpose of the meetings was to collect, review and discuss relevant measures to control microbiological hazards from primary production to point of sale in fresh, ready-to-eat (RTE) and minimally processed fruits and vegetables, including leafy vegetables. The experts made an effort to update and include any recent trends in commodity and pathogen pairing or pathogen occurrence and presence with a focus on emerging and neglected pathogens. The primary production in open fields was investigated by considering the location, adjacent land use, topography, and climate; prior land use; water; wildlife, animal and human intrusion; soil amendments; and harvest and packing. The experts also worked on: primary production in protected facilities; minimal processing; transport, distribution, and point of sale; and also the gaps in mitigation and interventions measures. The advice herein is useful for both risk assessors and risk managers, at national and international levels and those in the food industry working to control the relevant hazards in the fresh fruits and vegetables. the development of improved mitigation and intervention measures.
Microbiological Hazards In Fresh Leafy Vegetables And Herbs
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Author : World Health Organization
language : en
Publisher: World Health Organization
Release Date : 2008
Microbiological Hazards In Fresh Leafy Vegetables And Herbs written by World Health Organization and has been published by World Health Organization this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008 with Business & Economics categories.
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 fruit and vegetables are a critical component of a healthy diet. Thus, ensuring the safety of these products is of high importance. 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. Consideration was given to all aspects of the farm to fork continuum, i.e. pre-harvest and post-harvest.