Microbial Hazard Identification in Fresh Fruits and Vegetables (repost)
Microbial Hazard Identification in Fresh Fruits and Vegetables
English | ISBN: 0471670766 | edition 2006 | PDF | 317 pages | 10,4 mb
English | ISBN: 0471670766 | edition 2006 | PDF | 317 pages | 10,4 mb
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.