Microbiological Hazards in Fresh Leafy Vegetables and Herbs PDF
By:World Health Organization
Published on 2008 by World Health Organization
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.
This Book was ranked at 8 by Google Books for keyword microbiology activities.
Book ID of Microbiological Hazards in Fresh Leafy Vegetables and Herbs's Books is jyeMrPdPKy8C, Book which was written byWorld Health Organizationhave ETAG "96dX9WElXIY"
Book which was published by World Health Organization since 2008 have ISBNs, ISBN 13 Code is 9789241563789 and ISBN 10 Code is 9241563788
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Book which have "138 Pages" is Printed at BOOK under CategoryScience
Book was written in en
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