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Title Microbiological hazards in fresh leafy vegetables and herbs [electronic resource] : meeting report.

Imprint Geneva : World Health Organization ; Rome : Food and Agriculture Organization of the United Nations, 2008.

Copies

Location Call No. OPAC Message Status
 Axe ProQuest E-Book  Electronic Book    ---  Available
Description xx, 138 p. : ill.
Series Microbiological risk assessment series, 1726-5274 ; 14
Microbiological risk assessment series ; 14.
Bibliography Includes bibliographical references.
Contents 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.
Summary 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.
Reproduction Electronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries.
Subject Edible greens -- Congresses.
Herbs -- Congresses.
Food contamination -- Risk assessment -- Congresses.
Food -- Microbiology -- Congresses.
Genre/Form Electronic books.
Added Author Food and Agriculture Organization of the United Nations.
World Health Organization.
ProQuest (Firm)
ISBN 9789251061183 (pbk. : FAO)
9251061181 (pbk. : FAO)
9789241563789 (pbk. : WHO)
9241563788 (pbk. : WHO)

 
    
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