000			02876nam a22004454a 4500
001			ebr10348724
003			CaPaEBR
006			m u
007			cr cn|||||||||
008			091020s2008 sz a sb 100 0 eng
010			_z 2009517067
015			_aGBA951165 _2bnb
016	7		_z015263113 _2Uk
020			_z9789251061183 (pbk. : FAO)
020			_z9251061181 (pbk. : FAO)
020			_z9789241563789 (pbk. : WHO)
020			_z9241563788 (pbk. : WHO)
040			_aCaPaEBR _cCaPaEBR
035			_a(OCoLC)551887430
050	1	4	_aTX557 _b.M53 2008eb
082	0	4	_a664.001579 _222
245	0	0	_aMicrobiological hazards in fresh leafy vegetables and herbs _h[electronic resource] : _bmeeting report.
260			_aGeneva : _bWorld Health Organization ; _aRome : _bFood and Agriculture Organization of the United Nations, _c2008.
300			_axx, 138 p. : _bill.
490	1		_aMicrobiological risk assessment series, _x1726-5274 ; _v14
504			_aIncludes bibliographical references.
505	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.
520			_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.
533			_aElectronic reproduction. _bPalo Alto, Calif. : _cebrary, _d2013. _nAvailable via World Wide Web. _nAccess may be limited to ebrary affiliated libraries.
650		0	_aEdible greens _vCongresses.
650		0	_aHerbs _vCongresses.
650		0	_aFood contamination _xRisk assessment _vCongresses.
650		0	_aFood _xMicrobiology _vCongresses.
655		7	_aElectronic books. _2local
710	2		_aFood and Agriculture Organization of the United Nations.
710	2		_aWorld Health Organization.
710	2		_aebrary, Inc.
830		0	_aMicrobiological risk assessment series ; _v14.
856	4	0	_uhttp://site.ebrary.com/lib/rucke/Doc?id=10348724 _zAn electronic book accessible through the World Wide Web; click to view
999			_c29510 _d29510