Microbiological Hazards In Fresh Leafy Vegetables And Herbs

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Microbiological Hazards in Fresh Leafy Vegetables and Herbs

Author : World Health Organization
Publisher : World Health Organization
ISBN 13 : 9241563788
Total Pages : 163 pages
Book Rating : 4.2/5 (415 download)

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Book Synopsis Microbiological Hazards in Fresh Leafy Vegetables and Herbs by : World Health Organization

Download or read book Microbiological Hazards in Fresh Leafy Vegetables and Herbs written by World Health Organization and published by World Health Organization. This book was released on 2008 with total page 163 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 fruit and vegetables are a critical component of a healthy diet. Thus, ensuring the safety of these products is of high importance. 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. Consideration was given to all aspects of the farm to fork continuum, i.e. pre-harvest and post-harvest.

Microbiological Hazards in Fresh Leafy Vegetables and Herbs

Author : FAO.
Publisher :
ISBN 13 :
Total Pages : 138 pages
Book Rating : 4.:/5 (784 download)

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Book Synopsis Microbiological Hazards in Fresh Leafy Vegetables and Herbs by : FAO.

Download or read book Microbiological Hazards in Fresh Leafy Vegetables and Herbs written by FAO. and published by . This book was released on 2008 with total page 138 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Prevention and control of microbiological hazards in fresh fruits and vegetables – Part 1 & 2: General principles. Meeting report

Author : World Health Organization
Publisher : World Health Organization
ISBN 13 : 9240082085
Total Pages : 154 pages
Book Rating : 4.2/5 (4 download)

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Book Synopsis Prevention and control of microbiological hazards in fresh fruits and vegetables – Part 1 & 2: General principles. Meeting report by : World Health Organization

Download or read book Prevention and control of microbiological hazards in fresh fruits and vegetables – Part 1 & 2: General principles. Meeting report written by World Health Organization and published by World Health Organization. This book was released on 2024-01-10 with total page 154 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Prevention and control of microbiological hazards in fresh fruits and vegetables – Parts 1 & 2: General principles

Author : Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Org.
ISBN 13 : 9251383405
Total Pages : 154 pages
Book Rating : 4.2/5 (513 download)

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Book Synopsis Prevention and control of microbiological hazards in fresh fruits and vegetables – Parts 1 & 2: General principles by : Food and Agriculture Organization of the United Nations

Download or read book Prevention and control of microbiological hazards in fresh fruits and vegetables – Parts 1 & 2: General principles written by Food and Agriculture Organization of the United Nations and published by Food & Agriculture Org.. This book was released on 2023-12-04 with total page 154 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Prevention and control of microbiological hazards in fresh fruits and vegetables – Part 4: Specific commodities

Author : Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Org.
ISBN 13 : 9251381011
Total Pages : 112 pages
Book Rating : 4.2/5 (513 download)

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Book Synopsis Prevention and control of microbiological hazards in fresh fruits and vegetables – Part 4: Specific commodities by : Food and Agriculture Organization of the United Nations

Download or read book Prevention and control of microbiological hazards in fresh fruits and vegetables – Part 4: Specific commodities written by Food and Agriculture Organization of the United Nations and published by Food & Agriculture Org.. This book was released on 2023-09-01 with total page 112 pages. Available in PDF, EPUB and Kindle. Book excerpt: In 2019, following a request from the Codex Committee on Food Hygiene (CCFH), the Codex Alimentarius Committee (CAC) approved new work at its 42nd Session on the development of guidelines for the control of Shiga toxin-producing Escherichia coli (STEC) in leafy vegetables and in sprouts. The objective of the report was to evaluate commodity-specific interventions used at all stages of fresh fruit and vegetable production from primary production to post-harvest activities, transportation, point of sale and consumer use. Emphasis was placed on the identification and evaluation of interventions used throughout the world to reduce microbiological hazards of fresh fruits and vegetables that contribute to the risk of foodborne illnesses, taking into consideration their effectiveness, practicality and suitability. The expert committee addressed four subdivided commodity groups: 1) leafy vegetables and herbs, 2) berries and tropical fruits, 3) melons and tree fruits, and 4) seeded and root vegetables.

Prevention and control of microbiological hazards in fresh fruits and vegetables – Part 3: Sprout. Meeting report

Author : World Health Organization
Publisher : World Health Organization
ISBN 13 : 9240067671
Total Pages : 104 pages
Book Rating : 4.2/5 (4 download)

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Book Synopsis Prevention and control of microbiological hazards in fresh fruits and vegetables – Part 3: Sprout. Meeting report by : World Health Organization

Download or read book Prevention and control of microbiological hazards in fresh fruits and vegetables – Part 3: Sprout. Meeting report written by World Health Organization and published by World Health Organization. This book was released on 2023-02-20 with total page 104 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Prevention and control of microbiological hazards in fresh fruits and vegetables – Part 4: specific commodities. Meeting report

Author : World Health Organization
Publisher : World Health Organization
ISBN 13 : 9240077952
Total Pages : 112 pages
Book Rating : 4.2/5 (4 download)

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Book Synopsis Prevention and control of microbiological hazards in fresh fruits and vegetables – Part 4: specific commodities. Meeting report by : World Health Organization

Download or read book Prevention and control of microbiological hazards in fresh fruits and vegetables – Part 4: specific commodities. Meeting report written by World Health Organization and published by World Health Organization. This book was released on 2023-10-10 with total page 112 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Microbiological hazards in spices and dried aromatic herbs

Author : Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Org.
ISBN 13 : 9251357927
Total Pages : 63 pages
Book Rating : 4.2/5 (513 download)

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Book Synopsis Microbiological hazards in spices and dried aromatic herbs by : Food and Agriculture Organization of the United Nations

Download or read book Microbiological hazards in spices and dried aromatic herbs written by Food and Agriculture Organization of the United Nations and published by Food & Agriculture Org.. This book was released on 2022-03-02 with total page 63 pages. Available in PDF, EPUB and Kindle. Book excerpt: Spices and dried aromatic herbs impart flavour when added to food, and they may include many parts of the plant, including berries, flowers, leaves, roots and seeds. A number of different pathogens have been found in spices on the market, especially Salmonella spp., B. cereus and C. perfringens. There have also been several disease outbreaks associated with spices and dried aromatic herbs. An increased concern and attention to the safety of spices and dried aromatic herbs prompted, the Codex Committee on Food Hygiene (CCFH) to request FAO and WHO to undertake a risk assessment on microbiological hazards in these food commodities. An expert meeting of the FAO/WHO Joint Expert Meeting on Microbiological Risk Assessment (JEMRA) considered the global evidence on the burden of illness, prevalence and concentration of selected microbial hazards with respect to various spices and dried aromatic herbs, and interventions aimed at controlling them in these commodities. The experts developed the approach to rank the health risks related to the commodity-pathogen combinations, and assessed the performance of the existing Codex sampling plan for Salmonella against several contamination scenarios.

Warehouse Sanitation Workshop Handbook

Author :
Publisher :
ISBN 13 :
Total Pages : 44 pages
Book Rating : 4.:/5 (319 download)

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Book Synopsis Warehouse Sanitation Workshop Handbook by :

Download or read book Warehouse Sanitation Workshop Handbook written by and published by . This book was released on 1981 with total page 44 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Microbial Hazard Identification in Fresh Fruits and Vegetables

Author : Jennylynd James
Publisher : John Wiley & Sons
ISBN 13 : 0470007753
Total Pages : 326 pages
Book Rating : 4.4/5 (7 download)

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Book Synopsis Microbial Hazard Identification in Fresh Fruits and Vegetables by : Jennylynd James

Download or read book Microbial Hazard Identification in Fresh Fruits and Vegetables written by Jennylynd James and published by John Wiley & Sons. This book was released on 2006-05-19 with total page 326 pages. Available in PDF, EPUB and Kindle. Book excerpt: Keeping produce safe--from the farm to the fork As health- and quality-conscious consumers increasingly seek out fresh fruit and vegetables, participants in the food supply chain--growers, shippers, processors, and retailers--must be ever more effective in safeguarding their products and protecting consumers. Microbial Hazard Identification in Fresh Fruits and Vegetables is a comprehensive guide for the fresh fruit and vegetable industry to understanding and controlling the hazards that can affect their products on every leg of the journey from farm to fork. From production, harvesting, packing, and distribution to retail and consumer handling, the text highlights food safety hazards and potential areas of microbial contamination, examines food-borne pathogens and their association with produce-related outbreaks over the years, and points out areas for further research to better understand the survival of pathogens on fresh produce throughout the food chain. Particularly valuable to the industry are discussions of: * Food worker hygiene, including control measures and employee training requirements * Major areas of known contamination and mitigation measures * Implementation of Hazard Analysis and Critical Control Points (HACCP) * Contamination and mishandling during storage and transportation, and in retail display cases * Recommendations for consumer behavior with fresh produce and food handling prior to consumption in the home * A case study of the economic impact of the 2003 green onion food-borne outbreak A comprehensive look at both microbial hazards and available measures for their prevention, this book is an essential reference for the fresh fruit and vegetable industry as well as a practical text for the education and training of scientists, professionals, and staff involved in managing food safety.

Handbook of Vegetables and Vegetable Processing

Author : Muhammad Siddiq
Publisher : John Wiley & Sons
ISBN 13 : 1119098947
Total Pages : 1104 pages
Book Rating : 4.1/5 (19 download)

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Book Synopsis Handbook of Vegetables and Vegetable Processing by : Muhammad Siddiq

Download or read book Handbook of Vegetables and Vegetable Processing written by Muhammad Siddiq and published by John Wiley & Sons. This book was released on 2018-02-23 with total page 1104 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handbook of Vegetables and Vegetable Processing, Second Edition is the most comprehensive guide on vegetable technology for processors, producers, and users of vegetables in food manufacturing.This complete handbook contains 42 chapters across two volumes, contributed by field experts from across the world. It provides contemporary information that brings together current knowledge and practices in the value-chain of vegetables from production through consumption. The book is unique in the sense that it includes coverage of production and postharvest technologies, innovative processing technologies, packaging, and quality management. Handbook of Vegetables and Vegetable Processing, Second Edition covers recent developments in the areas of vegetable breeding and production, postharvest physiology and storage, packaging and shelf life extension, and traditional and novel processing technologies (high-pressure processing, pulse-electric field, membrane separation, and ohmic heating). It also offers in-depth coverage of processing, packaging, and the nutritional quality of vegetables as well as information on a broader spectrum of vegetable production and processing science and technology. Coverage includes biology and classification, physiology, biochemistry, flavor and sensory properties, microbial safety and HACCP principles, nutrient and bioactive properties In-depth descriptions of key processes including, minimal processing, freezing, pasteurization and aseptic processing, fermentation, drying, packaging, and application of new technologies Entire chapters devoted to important aspects of over 20 major commercial vegetables including avocado, table olives, and textured vegetable proteins This important book will appeal to anyone studying or involved in food technology, food science, food packaging, applied nutrition, biosystems and agricultural engineering, biotechnology, horticulture, food biochemistry, plant biology, and postharvest physiology.

Risk Characterization of Microbiological Hazards in Food

Author : World Health Organization
Publisher : World Health Organization
ISBN 13 : 9241547898
Total Pages : 136 pages
Book Rating : 4.2/5 (415 download)

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Book Synopsis Risk Characterization of Microbiological Hazards in Food by : World Health Organization

Download or read book Risk Characterization of Microbiological Hazards in Food written by World Health Organization and published by World Health Organization. This book was released on 2009 with total page 136 pages. Available in PDF, EPUB and Kindle. Book excerpt: It is in the risk characterization step that the results of the risk assessment are presented.

Microbiological Risk Assessment – Guidance for food

Author : Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Org.
ISBN 13 : 925134518X
Total Pages : 288 pages
Book Rating : 4.2/5 (513 download)

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Book Synopsis Microbiological Risk Assessment – Guidance for food by : Food and Agriculture Organization of the United Nations

Download or read book Microbiological Risk Assessment – Guidance for food written by Food and Agriculture Organization of the United Nations and published by Food & Agriculture Org.. This book was released on 2021-06-07 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: This document provides guidance on undertaking risk assessment of all microbial hazards which may adversely affect human health in foods along a food chain. This document is also intended to provide practical guidance on a structured framework for carrying out risk assessment of microbiological hazards in foods, focussing on the four components including hazard identification, hazard characterization, exposure assessment and risk characterization. These guidelines therefore represent the best practice at the time of their preparation, and it is hoped that they will help stimulate further developments and disseminate the current knowledge.

Ranking of low-moisture foods in support of microbiological risk management

Author : World Health Organization
Publisher : World Health Organization
ISBN 13 : 9240044035
Total Pages : 308 pages
Book Rating : 4.2/5 (4 download)

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Book Synopsis Ranking of low-moisture foods in support of microbiological risk management by : World Health Organization

Download or read book Ranking of low-moisture foods in support of microbiological risk management written by World Health Organization and published by World Health Organization. This book was released on 2021-02-28 with total page 308 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Ranking of low-moisture foods in support of microbiological risk management: Meeting report and systematic review

Author : Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Org.
ISBN 13 : 9251365598
Total Pages : 308 pages
Book Rating : 4.2/5 (513 download)

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Book Synopsis Ranking of low-moisture foods in support of microbiological risk management: Meeting report and systematic review by : Food and Agriculture Organization of the United Nations

Download or read book Ranking of low-moisture foods in support of microbiological risk management: Meeting report and systematic review written by Food and Agriculture Organization of the United Nations and published by Food & Agriculture Org.. This book was released on 2022-07-22 with total page 308 pages. Available in PDF, EPUB and Kindle. Book excerpt: Low-moisture foods (LMF) are foods that are naturally low in moisture or are produced from higher moisture foods through drying or dehydration processes. These foods typically have a long shelf life and have been perceived for many years to not represent microbiological food safety risk hazards. However, in recent years, a number of outbreaks of foodborne illnesses linked to LMF has illustrated that despite the fact that microorganisms cannot grow in these products, bacteria do have the possibility to persist for long periods of time in these matrices. Responding to a request from the Codex Committee on Food Hygiene (CCFH), the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) implemented a series of activities aimed at collating and analysing the available information on microbiological hazards related to LMF and ranking the foods of greatest concern from a microbiological food safety perspective. Seven categories of LMF which were ultimately included in the ranking process, and the output of the risk ranking, in descending order was as follows: cereals and grains; dried protein products; spices and dried herbs; nuts and nut products; confections and snacks; dried fruits and vegetables; and seeds for consumption.

Global Safety of Fresh Produce

Author : Jeffrey Hoorfar
Publisher : Woodhead Publishing
ISBN 13 : 1782420274
Total Pages : 475 pages
Book Rating : 4.7/5 (824 download)

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Book Synopsis Global Safety of Fresh Produce by : Jeffrey Hoorfar

Download or read book Global Safety of Fresh Produce written by Jeffrey Hoorfar and published by Woodhead Publishing. This book was released on 2014-02-14 with total page 475 pages. Available in PDF, EPUB and Kindle. Book excerpt: Continuing food poisoning outbreaks around the globe have put fresh produce safety at the forefront of food research. Global Safety of Fresh Produce provides a detailed and comprehensive overview of best practice for produce safety throughout the food chain, and unique coverage of commercial technologies for fresh produce safety. Part one covers the production and regulation of fresh produce on the agricultural level, including issues of niche farm fresh products, FDA regulation, and zoonotic transfer of pathogens from animals to farm products. Part two moves on to look at safety and environmental issues surrounding fresh produce processing, such as postharvest washing, alternative sanitizers, and using produce waste as animal feed. Part three focuses on current and emerging commercial solutions for fresh produce safety, like ionizing radiation and edible coatings, and part four covers methods of laboratory testing and related legislation. The final section of the book covers a series of case studies of fresh produce safety breaches, including European E. coli outbreaks in sprouts and leafy greens, and the illegal use of fluorescent whitening agents (FWAs) in China. This book is an essential text for R&D managers in the fresh produce industry, quality control professionals working with fresh produce throughout the food chain, postgraduate students, and academic researchers with an interest in fresh produce safety. Provides a comprehensive overview of best practice for produce safety Examines the production and regulation of fresh agricultural produce Looks at safety and environmental issues surrounding fresh produce processing

Advances in Postharvest Technologies of Vegetable Crops

Author : Bijendra Singh
Publisher : CRC Press
ISBN 13 : 1351664166
Total Pages : 534 pages
Book Rating : 4.3/5 (516 download)

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Book Synopsis Advances in Postharvest Technologies of Vegetable Crops by : Bijendra Singh

Download or read book Advances in Postharvest Technologies of Vegetable Crops written by Bijendra Singh and published by CRC Press. This book was released on 2018-05-24 with total page 534 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book presents a selection of innovative postharvest management practices for vegetables. It covers technologies in harvesting, handling, and storage of vegetables, including strategies for low-temperature storage of vegetables, active and smart packaging of vegetables, edible coatings, application of nanotechnology in postharvest technology of vegetable crops, and more. It considers most of the important areas of vegetable processing while maintaining nutritional quality and addressing safety issues. Fruits and vegetables are important sources of nutrients such as vitamins, minerals, and bioactive compounds, which provide many health benefits. However, due to poor postharvest management—such as non-availability of cold chain management and low-cost processing facilities, large quantities of vegetables perish before they reach the consumer. Furthermore, higher temperatures in some regions also contribute to an increased level of postharvest losses. With chapters written by experts in the postharvest handling of vegetable, this volume addresses these challenges. It is devoted to presenting both new and innovative technologies as well as advancements in traditional technologies.