Microbiological hazards in fresh leafy vegetables and herbs (Record no. 29510)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02876nam a22004454a 4500 |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 664.001579 |
| 245 00 - TITLE STATEMENT | |
| Title | Microbiological hazards in fresh leafy vegetables and herbs |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication | Geneva : |
| Name of publisher | World Health Organization ; |
| Place of publication | Rome : |
| Name of publisher | Food and Agriculture Organization of the United Nations, |
| Year of publication | 2008. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Number of Pages | xx, 138 p. : |
| Other physical details | ill. |
| 490 1# - SERIES STATEMENT | |
| Series statement | Microbiological risk assessment series, |
| 505 2# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Introduction -- Fresh and fresh-cut leafy vegetables and herbs -- Production environment of leafy vegetables and herbs -- Soil amendments and fertilizers -- Water -- Harvest, field packing and packinghouses -- Processing -- Marketing and the cold chain -- Education and training -- Data gaps. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc | 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. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical Term | Edible greens |
| Topical Term | Herbs |
| Topical Term | Food contamination |
| Topical Term | Food |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | http://site.ebrary.com/lib/rucke/Doc?id=10348724 |
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