Improving the Safety of Fresh Fruit and Vegetables

Author:

ISBN10: 849334381
ISBN13: 9780849334382

Publisher: CRC Press

Price: $289.95
Pages: 639
Edition:
Publish date: September 2005

Outline:
Reviews current research on identifying and controlling food hazards Addresses major hazards including pathogens and pesticide residues Presents techniques for controlling hazards, including HACCP and risk assessment Analyzes the range of decontamination and preservation processes Features an international team of contributors With fresh produce identified as a significant source of contaminants, Improving the Safety of Fresh Fruit and Vegetables reviews research on identifying and controlling hazards and its implications for food processors. Addressing major hazards, including pathogens and pesticide residues, the text discusses ways of controlling these hazards through techniques such as HACCP and risk assessment. It analyzes the range of decontamination and preservation processes, from alternatives to hypochlorite washing systems and ozone decontamination to good practice in storage and transport. With an international team of contributors, this is an invaluable reference for those in the fruit and vegetable industry.

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