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 vegetablesgrew 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.For example, refrigerators in Australia were shown to have a minimum temperature of 0.6AdC and a maximum temperature of ... Increased use of temperature logging and recording during distribution and studies on microbial growth may lead toanbsp;...
|Title||:||Microbiological Hazards in Fresh Leafy Vegetables and Herbs|
|Author||:||World Health Organization|
|Publisher||:||World Health Organization - 2008|