Microbiological Hazards in Fresh Leafy Vegetables and Herbs: Meeting Report. Microbiological Risk Assessment Series (MRA) 14

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dc.creatorFAO/ WHO
dc.date2023-04-27T11:55:36Z
dc.date2023-04-27T11:55:36Z
dc.date2008
dc.date2019-04-24T16:05:16.0000000Z
dc.date.accessioned2026-06-27T21:26:39Z
dc.descriptionThis FAO/WHO Expert meeting was convened on 5-9 May 2008 in Bangkok, Thailand, to address the request for scientific advice received from the 39th Session of the Codex Committee on Food Hygiene (CCFH) on the microbiological hazards associated with leafy vegetables and herbs. In responding to the questions posed by the CCFH, the meeting addressed the pathways for contamination, survival and persistence of microbiological hazards associated with leafy vegetables and herbs, and the potent ial management options from primary production through to the consumer. Consideration was given to all aspects of the farm to fork continuum, i.e. including pre-harvest and post-harvest.
dc.format154 p.
dc.formatapplication/pdf
dc.identifier1728-0605
dc.identifier978-92-5-1061183
dc.identifier1726-5274
dc.identifierhttps://openknowledge.fao.org/handle/20.500.14283/i0452e
dc.identifierhttp://www.fao.org/3/i0452e/i0452e.pdf
dc.identifier.urihttp://hdl.handle.net/123456789/223261
dc.languageEnglish
dc.publisherFAO/WHO ;
dc.relationMicrobiological Risk Assessment Series
dc.relation14
dc.rightsFAO
dc.titleMicrobiological Hazards in Fresh Leafy Vegetables and Herbs: Meeting Report. Microbiological Risk Assessment Series (MRA) 14
dc.titleMicrobiological Hazards in Fresh Leafy Vegetables and Herbs: Meeting Report. Microbiological Risk Assessment Series (MRA) 14
dc.typeBook (series)

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