Key Points of Control and Management for Microbial Food Safety: Melons PDF Download

Author:
Publisher: UCANR Publications
ISBN: 1601072775
Category :
Languages : en
Pages : 7

View

Book Description

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

View

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

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

View

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

View

Book Description

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

View

Book Description

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

View

Book Description
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: R.B. Tompkin
Publisher: Elsevier Inc. Chapters
ISBN: 0128089598
Category : Technology & Engineering
Languages : en
Pages : 26

View

Book Description
This chapter is a series of questions and answers between John Sofos and Bruce Tompkin, giving Bruce’s perspective as a food microbiologist on food safety. Progress depends on epidemiologic studies by public health agencies and research by universities and government laboratories. Industry responded to microbial hazards and food-pathogen combinations with good manufacturing practices (GMPs) and hazard analysis and critical control point (HACCP) systems. Examples demonstrate improved consumer protection. Success depends on control measures, regulatory approval and consumer acceptance. Existing weaknesses and the underlying reasons are described. The challenge for the food safety community will be to find acceptable solutions and achieve the higher level of protection that consumers expect.

Author:
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 44

View

Book Description

Author: Karl Matthews
Publisher: Academic Press
ISBN: 0080921116
Category : Technology & Engineering
Languages : en
Pages : 490

View

Book Description
Understanding the causes and contributing factors leading to outbreaks of food-borne illness associated with contamination of fresh produce continues to be a worldwide challenge for everyone from the growers of fresh-cut produce through the entire production and delivery process. Additionally researchers both at universities and in government agencies are facing an increased challenge to develop means of preventing these foodborne illness occurrences. The premise of this book is that when human pathogen contamination of fresh produce occurs, it is extremely difficult to reduce pathogen levels sufficiently to assure microbiological safety with the currently available technologies. A wiser strategy would be to avoid crop production conditions that result in microbial contamination to start. These critical, problem-oriented chapters have been written by researchers active in the areas of food safety and microbial contamination during production, harvesting, packing and fresh-cut processing of horticultural crops, and were designed to provide methods of contamination avoidance. Coverage includes policy and practices in the US, Mexico and Central America, Europe, and Japan. *Addresses food-borne contaminations from a prevention view, providing proactive solutions to the problems *Covers core sources of contamination and methodologies for identifying those sources *Includes best practice and regulatory information

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

View

Book Description
Most fruit and vegetables that we eat from our home gardens are wholesome and disease-free, but it takes some work and attention to keep it that way. Here are some basic steps to remember.