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Food Safety Management
Vlasta Piližota
其他書名
Chapter 9. Fruits and Vegetables (including Herbs)
出版Elsevier Inc. Chapters, 2013-11-01
主題Technology & Engineering / Food Science / General
ISBN01280564879780128056486
URLhttp://books.google.com.hk/books?id=zDpzDAAAQBAJ&hl=&source=gbs_api
EBookSAMPLE
註釋Fruits, vegetables and herbs are agricultural products that could be contaminated with biological, chemical or physical hazards. Contamination could occur in the growing environment, after harvest, during preparation for storage and processing, in shipping to the market, in food service establishments, and/or in the home. The increasing number of produce-related outbreaks in industrialized countries has raised awareness to interventions that remove human pathogens from fresh produce. However, contamination of produce has always been a concern in the developing regions of the world which lack basic sanitary conditions. Chlorinated water has been widely used to sanitize fresh produce, but not enough to ensure the microbial safety of produce. The efficacy of several other chemical agents has been evaluated as potential alternatives to chlorine. Also, alternatives or modified methods have been also proposed such as MAP, irradiation, pulsed energy processing, etc.; however, none have yet gained widespread acceptance by the industry. To date the most important measures to ensure safety of fruits and vegetables remains prevention of contamination through the application of systems such as GAP.