Naslov
Fruits and Vegetables (including Herbs)

Autori
Piližota, Vlasta

Vrsta, podvrsta i kategorija rada
Poglavlja u knjigama, stručni

Knjiga
Food Safety Management, A Practical Guide for the Food Industry

Urednik/ci
Motarjemi, Yasmine ; Lelieveld, Huub

Izdavač
Elsevier

Grad
Amsterdam

Godina
2014

Raspon stranica
213-249

ISBN
978-0-12-381504-0

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

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA