Microbial hazard identification in fresh fruit and vegetables
| Main Author: | |
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| Format: | Book |
| Language: | English |
| Published: |
Hoboken, NJ :
Wiley-Interscience ,
c2006
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| Subjects: | |
| Online Access: | Table of contents only Contributor biographical information Publisher description |
Table of Contents:
- 1. Overview of microbial hazards in fresh fruit and vegetables operations
- 2. The epidemiology of produce-associated outbreaks of foodborne disease
- 3. Microbiological risk in produce from the field to packing
- 4. Produce quality and foodborne disease: assessing water's role
- 5. Food worker personal hygiene requirements during harvesting, processing and packaging of plants products
- 6. Overview of hazards in fresh-cut produce production: control and management of food safety hazards
- 7. Pathogen survival on fresh fruit in ocean cargo and warehouse storage
- 8. Fresh produce safety in retail operations
- 9. Consumer handling of fresh produce from supermarket to table
- 10. The economics of food safety and produce: the case of green onions and hepatitis A outbreaks