Key Points of Control & Management for Microbial Food Safety: Growers & Packers PDF Download

Author:
Publisher: UCANR Publications
ISBN: 1601072767
Category :
Languages : en
Pages : 7

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Author: Trevor V Suslow
Publisher:
ISBN:
Category :
Languages : en
Pages :

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Most commercial produce that we eat is wholesome and disease-free, but it takes some work and attention to keep it that way. Here are some basic steps to remember.

Author:
Publisher: UCANR Publications
ISBN: 1601072759
Category :
Languages : en
Pages : 6

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Author: World Health Organization
Publisher: World Health Organization
ISBN: 9240082085
Category : Medical
Languages : en
Pages : 154

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Book Description
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.

Author: Fernando Pérez-Rodríguez
Publisher: Springer
ISBN: 331968177X
Category : Technology & Engineering
Languages : en
Pages : 306

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This book focuses on the food safety challenges in the vegetable industry from primary production to consumption. It describes existing and innovative quantitative methods that could be applied to the vegetable industry for food safety and quality, and suggests ways in which such methods can be applied for risk assessment. Examples of application of food safety objectives and other risk metrics for microbial risk management in the vegetable industry are presented. The work also introduces readers to new preservation and packaging methods, advanced oxidative processes (AOPs) for disinfection, product shelf-life determination methods, and rapid analytic methods for quality assessment based on chemometrics applications, thus providing a quantitative basis for the most important aspects concerning safety and quality in the vegetable sector.

Author:
Publisher: UCANR Publications
ISBN: 1601073208
Category :
Languages : en
Pages : 8

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Author: Laura Tourte
Publisher: UCANR Publications
ISBN: 1601076983
Category : Technology & Engineering
Languages : en
Pages : 194

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Since its publication in 1994, the Small Farm Handbook has been an essential resource for California’s small farmers and the agricultural professionals advising them – selling over 4300 copies. Now this invaluable reference has been updated and expanded for today’s small-scale producers. The handbook covers three essential areas: Background skills and knowledge, the business side, and the farming side Within these broad areas you’ll find specific chapters on: Requirements for Successful Farming Growing Crops Raising Animals Farm and Financial Management Marketing and Product Sales Labor Management Also included are profiles of six small farm operators representing a sample of California’s diverse agriculture. Throughout you’ll get a look at emerging trends and issues for California agriculture and innovative methods for better production and management, all of which can lead to better farm performance. Drawing upon the knowledge of 32 experts from the University of California, No other publication covers the topics, issues, and facets of California’s small-scale agriculture with this depth or level of expertise. From the basics to risk management, specialty crops to marketing and product sales, this guide covers the gamut.

Author: Manzoor Ahmad Shah
Publisher: Springer Nature
ISBN: 9811951144
Category : Technology & Engineering
Languages : en
Pages : 318

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Food is contaminated in the production chain and is the point of concern among the consumers and industries. There is also a considerable increase in foodborne outbreaks, which possess the challenge to industry associated with the production of processed food. Various strategies are used to prevent the contamination during postharvest stage, storage and distribution. Different methods are exploited for degrading or eliminating the microbial contamination from food commodities. The conventional techniques used for decontamination demanded a considerable requirement for novel technologies, which are efficient, environmental friendly, and cost-effective. Novel technologies efficiently remove the contamination without adversely affecting the nutritional properties and sensory characteristics of food material. There is a lack of scientific information on the microbial decontamination of different food commodities such as fruits, vegetables, cereals, sprouts, microgreens, meat, poultry, milk, nut, spices etc. under one umbrella. The application of conventional and novel technologies for improving the food safety of individual food commodities will be addresses in this book. Written by several experts in the field, this book is a valuable source for students, scientists, and professionals in food science, food microbiology, food technology, food processing, and other allied sciences.

Author: Xianghe Yan
Publisher: DEStech Publications, Inc
ISBN: 1605950475
Category : Medical
Languages : en
Pages : 644

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Book Description
Provides comprehensive information on genetic analysis and multiple omics methods, microbial modeling, and other technologies used for the analysis of foodborne pathogens. This title details the use of genomics and other omics technologies to study and classify foodborne bacteria, viruses, fungi and protozoa.

Author: Steve H. Dreistadt
Publisher: University of California Agriculture and Natural Resources
ISBN: 1601076967
Category : Technology & Engineering
Languages : en
Pages : 282

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Book Description
Introducing the newly updated IPM for Citrus--3rd Edition. Now with even more pictures, more resources, and more pests! Learn to apply the principles of integrated pest management to identify and manage more than 150 common citrus pests, diseases, and disorders. Complete with more than 550 color photographs and 80 figures and tables, this guide provides substantial information on pest insects, mites, diseases, weeds, nematodes, and vertebrates. Look for brand new sections on Asian Citrus Psyllid, Citrus Leafminer, Glassy-Winged Sharpshooter and more!