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

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

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

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

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

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Book Description

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

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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.

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

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

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Author: Gerald M. Sapers
Publisher: CRC Press
ISBN: 1420038931
Category : Technology & Engineering
Languages : en
Pages : 660

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Book Description
Microbiology of Fruits and Vegetables presents a holistic view of the problem of produce contamination that examines both pre-harvest and post-harvest sources and practices. It addresses a number of topical issues relating to the microbiological quality and safety of fresh and processed fruits and vegetables and explores the linkage between microbial attachment, the state of microbial contaminants on produce surfaces, and the problem of decontamination. This volume focuses on five distinct areas, and within these areas, provides in-depth coverage of scientific issues important to an understanding of the field and technical issues of economic and public health significance.

Author: Muhammad Siddiq
Publisher: John Wiley & Sons
ISBN: 1118324110
Category : Technology & Engineering
Languages : en
Pages : 672

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Book Description
Tropical and sub-tropical fruits have gained significant importance in global commerce. This book examines recent developments in the area of fruit technology including: postharvest physiology and storage; novel processing technologies applied to fruits; and in-depth coverage on processing, packaging, and nutritional quality of tropical and sub-tropical fruits. This contemporary handbook uniquely presents current knowledge and practices in the value chain of tropical and subtropical fruits world-wide, covering production and post-harvest practices, innovative processing technologies, packaging, and quality management. Chapters are devoted to each major and minor tropical fruit (mango, pineapple, banana, papaya, date, guava, passion fruit, lychee, coconut, logan, carombola) and each citrus and non-citrus sub-tropical fruit (orange, grapefruit, lemon/lime, mandarin/tangerine, melons, avocado, kiwifruit, pomegranate, olive, fig, cherimoya, jackfruit, mangosteen). Topical coverage for each fruit is extensive, including: current storage and shipping practices; shelf life extension and quality; microbial issues and food safety aspects of fresh-cut products; processing operations such as grading, cleaning, size-reduction, blanching, filling, canning, freezing, and drying; and effects of processing on nutrients and bioavailability. With chapters compiled from experts worldwide, this book is an essential reference for all professionals in the fruit industry.