02876nam a22004454a 4500001001200000003000800012006001900020007001500039008004100054010001700095015001900112016001800131020003100149020002800180020003100208020002800239040002100267035002100288050002300309082001900332245010600351260011500457300002300572490006100595504004100656505029700697520081000994533015201804650003101956650002301987650005302010650003602063655002902099710006102128710003102189710001702220830005002237856012602287999001702413ebr10348724CaPaEBRm        u        cr cn|||||||||091020s2008    sz a    sb    100 0 eng    z  2009517067  aGBA9511652bnb7 z0152631132Uk  z9789251061183 (pbk. : FAO)  z9251061181 (pbk. : FAO)  z9789241563789 (pbk. : WHO)  z9241563788 (pbk. : WHO)  aCaPaEBRcCaPaEBR  a(OCoLC)55188743014aTX557b.M53 2008eb04a664.00157922200aMicrobiological hazards in fresh leafy vegetables and herbsh[electronic resource] :bmeeting report.  aGeneva :bWorld Health Organization ;aRome :bFood and Agriculture Organization of the United Nations,c2008.  axx, 138 p. :bill.1 aMicrobiological risk assessment series,x1726-5274 ;v14  aIncludes bibliographical references.2 aIntroduction -- 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.  aProblems 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.  aElectronic reproduction.bPalo Alto, Calif. :cebrary,d2013.nAvailable via World Wide Web.nAccess may be limited to ebrary affiliated libraries. 0aEdible greensvCongresses. 0aHerbsvCongresses. 0aFood contaminationxRisk assessmentvCongresses. 0aFoodxMicrobiologyvCongresses. 7aElectronic books.2local2 aFood and Agriculture Organization of the United Nations.2 aWorld Health Organization.2 aebrary, Inc. 0aMicrobiological risk assessment series ;v14.40uhttp://site.ebrary.com/lib/rucke/Doc?id=10348724zAn electronic book accessible through the World Wide Web; click to view  c29510d29510