Home » Microbiological Hazards in Fresh Leafy Vegetables and Herbs: Meeting Report by Food and Agriculture Organization of the United Nations
Microbiological Hazards in Fresh Leafy Vegetables and Herbs: Meeting Report Food and Agriculture Organization of the United Nations

Microbiological Hazards in Fresh Leafy Vegetables and Herbs: Meeting Report

Food and Agriculture Organization of the United Nations

Published December 1st 2009
ISBN : 9789251061183
Paperback
164 pages
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 About the Book 

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 andMoreProblems 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. This volume and other in this series, co-published with WHO, contain information that is useful to both risk assessors and risk managers, the Codex Alimentarius Commission, governments and food regulatory agencies, industry and other people or institutions with an interest in the safety of fresh produce and the impact of microbial contamination on public health.