engleski

Fruits and Vegetables (including Herbs)

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, shipping to the market, in food service establishments, and/or in the home. The increasing number of produce-related outbreaks in the industrialized countries has raised awareness to interventions that remove human pathogens on fresh produce. However, contamination of produce has always been a concern in the developing regions of the world where they lacked basic sanitary conditions. Chlorinated water has been widely used to sanitize fresh produce, but not enough to assure 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. Up to today the most important measures to ensure safety of fruits and vegetables, remains prevention of contamination through the application of systems, such as GAP.

Fruits, vegetables, herbs, biological, chemical, or physical hazards, HACCP

nije evidentirano