description: This is the first book to focus on the safety and quality of fresh fruits and vegetables - eaten whole and used as ingredients in other products. It discusses microorganisms on fruits and vegetables and specific outbreaks that have occurred; pathogens and their growth patterns; the significance of parasites and viruses and their growth characteristics; procedures to reduce surface microorganisms; technologies available to process fresh juices; the effect of MAP on safety and quality; the safety and quality issues of produce as ingredients in minimally processed products, and risk assessment and HACCP principles.
language: English
title: Microbiology of Fruits and Vegetables
titlecomplete: Microbiology of Fruits and Vegetables
publisher: CRC Press