Prevention and control of microbiological hazards in fresh fruits and vegetables – Part 4: Specific commodities

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dc.creatorFAO; WHO;
dc.date2023-10-12T12:09:33Z
dc.date2023-10-12T12:09:33Z
dc.date2023
dc.date2024-03-06T11:25:19.0000000Z
dc.date.accessioned2026-06-27T22:46:25Z
dc.descriptionIn 2019, following a request from the Codex Committee on Food Hygiene (CCFH), the Codex Alimentarius Committee (CAC) approved new work at its 42nd Session on the development of guidelines for the control of Shiga toxin-producing Escherichia coli (STEC) in leafy vegetables and in sprouts. The objective of the report was to evaluate commodity-specific interventions used at all stages of fresh fruit and vegetable production from primary production to post-harvest activities, transportation, point of sale and consumer use. Emphasis was placed on the identification and evaluation of interventions used throughout the world to reduce microbiological hazards of fresh fruits and vegetables that contribute to the risk of foodborne illnesses, taking into consideration their effectiveness, practicality and suitability. The expert committee addressed four subdivided commodity groups: 1) leafy vegetables and herbs, 2) berries and tropical fruits, 3) melons and tree fruits, and 4) seeded and root vegetables.
dc.format112 p.
dc.formatapplication/pdf
dc.identifier1728-0605
dc.identifier978-92-5-138101-4
dc.identifier1726-5274
dc.identifierhttps://openknowledge.fao.org/handle/20.500.14283/cc7460en
dc.identifierhttp://www.fao.org/3/cc7460en/cc7460en.pdf
dc.identifier.urihttp://hdl.handle.net/123456789/262480
dc.languageEnglish
dc.publisherFAO ; WHO ;
dc.relationMicrobiological Risk Assessment Series
dc.relationNo. 44
dc.rightsShared
dc.rightsCC BY NC SA 3.0 IGO
dc.titlePrevention and control of microbiological hazards in fresh fruits and vegetables – Part 4: Specific commodities
dc.titleMeeting report
dc.typeBook (series)

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