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Title Microbiological hazards in fresh leafy vegetables and herbs : meeting report
Published Geneva : World Health Organization ; Rome : Food and Agriculture Organization of the United Nations, 2008
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Description 1 online resource (xx, 138 pages) : illustrations
Series Microbiological risk assessment series, 1726-5274 ; 14
Microbiological risk assessment series ; 14. 1726-5274
Contents COVER; TITLE; COPYRIGHT; CONTENTS; Acknowledgements; Contributors (Meeting Participants); Declarations of interest; Foreword; Abbreviations; Executive summary; 1. Introduction; 2. Fresh and fresh-cut leafy vegetables and herbs; 3. Production environment of leafy vegetables andherbs; 4. Soil amendments and fertilizers; 5. Water; 6. Harvest, field packing and packinghouses; 7. Processing; 8. Marketing and the cold chain; 9. Education and training; 10. Data gaps; 11. Response to Codex, and Recommendations; 12. Bibliography; ANNEXES
Summary 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
Bibliography Includes bibliographical references
Notes Print version record
Subject Edible greens -- Congresses.
Food contamination -- Risk assessment -- Congresses.
Food -- Microbiology -- Congresses.
Herbs -- Congresses.
Genre/Form Conference papers and proceedings.
Form Electronic book
Author Food and Agriculture Organization of the United Nations.
World Health Organization.
ISBN 9240684018 (electronic bk.)
9789240684010 (electronic bk.)