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0 (hodnocen0 x )

EB

ONLINE

Geneva : World Health Organization ; Rome : Food and Agriculture Organization of the United Nations, 2008

1 online resource (xx, 138 p.) : ill

ISBN 9241563788 (pbk. : WHO)

ISBN 9251061181 (pbk. : FAO)

ISBN 9789241563789 (pbk. : WHO)

ISBN 9789251061183 (pbk. : FAO)

Microbiological risk assessment series, ISSN 1726-5274 ; 14

Includes bibliographical references

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.

`$$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.

Electronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries

001712256

full

(Au-PeEL)EBL476139

(CaONFJC)MIL242205

(CaPaEBR)ebr10348724

(MiAaPQ)EBC476139

(OCoLC)551887430

GBA951165