Microbiological hazards in fresh leafy vegetables and herbs
Subtitle: meeting report.
Contributors: Food and Agriculture Organization of the United Nations.; World Health Organization.
Series: Microbiological risk assessment series -- 14; Microbiological risk assessment series -- 14.
Publisher: World Health Organization; Food and Agriculture Organization of the United Nations
Published: 2008
Place of publication: Geneva; Rome
Language: eng
Number of pages: 138
ISBN-13: 9789251061183; 9789241563789
Subjects: Greens, Edible -- Congresses; Herbs -- Congresses; Food contamination -- Risk assessment -- Congresses; Food -- Microbiology -- Congresses
Genres: Congresses
Description: 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.
Notes: Includes bibliographical references.

Also available online.
Table of contents: title: Introduction; title: Fresh and fresh-cut leafy vegetables and herbs; title: Production environment of leafy vegetables and herbs; title: Soil amendments and fertilizers; title: Water; title: Harvest, field packing and packinghouses; title: Processing; title: Marketing and the cold chain; title: Education and training; title: Data gaps.