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Author : Anonim
Publisher : World Health Organization
Page : 153 pages
File Size : 53,5 Mb
Release : 2021-12-17
Category : Medical
ISBN : 9789240030220
Author : Food and Agriculture Organization of the United Nations,World Health Organization
Publisher : Food & Agriculture Org.
Page : 153 pages
File Size : 46,7 Mb
Release : 2021-11-20
Category : Technology & Engineering
ISBN : 9789251353455
During fresh fruit and vegetables (FFV) production, water is used for a variety of purposes. Even the water was conventionally treated and disinfected, it may still potentially contain human pathogens, albeit at low concentrations. A risk assessment, appropriate to the national or local production context, should be conducted to assess the potential risks associated with a specific water source or supply in order to devise the appropriate risk mitigation strategies. Since the 48th session of Codex Committee on Food Hygiene (CCFH) noted the importance of water safety and quality in food production and processing, FAO and WHO has undertaken the work on this subject. This report describes the output of the third in a series of meetings, which examined appropriate and fit-for-purpose microbiological criteria for water used with fresh fruit and vegetables. The advice herein will support decision making when applying the concept of fit-for-purpose water for use in the pre- and post-harvest production of fresh fruit and vegetables.
Author : World Health Organization,Food and Agriculture Organization of the United Nations
Publisher : World Health Organization
Page : 140 pages
File Size : 54,8 Mb
Release : 2023-03-27
Category : Medical
ISBN : 9789240066281
Author : Food and Agriculture Organization of the United Nations,World Health Organization
Publisher : World Health Organization
Page : 204 pages
File Size : 54,7 Mb
Release : 2023-03-03
Category : Medical
ISBN : 9789240066588
Author : Mohammed Wasim Siddiqui
Publisher : Academic Press
Page : 396 pages
File Size : 52,7 Mb
Release : 2019-11-10
Category : Medical
ISBN : 9780128165393
Fresh-Cut Fruits and Vegetables: Technologies and Mechanisms for Safety Control covers conventional and emerging technologies in one single source to help industry professionals maintain and enhance nutritional and sensorial quality of fresh-cut fruits and vegetables from a quality and safety perspective. The book provides available literature on different approaches used in fresh-cut processing to ensure safety and quality. It discusses techniques with the aim of preserving quality and safety in sometimes unpredictable environments. Sanitizers, antioxidants, texturizers, natural additives, fortificants, probiotics, edible coatings, active and intelligent packaging are all presented. Both advantages and potential consequences are included to ensure microbial safety, shelf-life stability and preservation of organoleptic and nutritional quality. Industry researchers, professionals and students will all find this resource essential to understand the feasibility and operability of these techniques in modern-day processing to make informed choices. Provides current information on microbial infection, quality preservation, and technology with in-depth discussions on safety mechanisms Presents ways to avoid residue avoidance in packaging and preservation Includes quality issues of microbial degradation and presents solutions for pre-harvest management
Author : World Health Organization,Food and Agriculture Organization of the United Nations
Publisher : World Health Organization
Page : 154 pages
File Size : 52,8 Mb
Release : 2024-01-10
Category : Medical
ISBN : 9789240082083
Fruits and vegetables are an important part of a healthy diet and are protective against many chronic health conditions. Yet, fresh fruits and vegetables have been consistently implicated in food safety incidents involving microbiological hazards around the globe for decades. In response to requests of the Codex Committee on Food Hygiene concerning microbiological hazards in fresh fruits and vegetables and to update and expand the information available in Microbiological hazards in fresh leafy vegetables and herbs (MRA14), which was published in 2008, FAO and WHO convened a series of expert meetings in 2021 to 2022. The purpose of the meetings was to collect, review and discuss relevant measures to control microbiological hazards from primary production to point of sale in fresh, ready-to-eat (RTE) and minimally processed fruits and vegetables, including leafy vegetables. The experts made an effort to update and include any recent trends in commodity and pathogen pairing or pathogen occurrence and presence with a focus on emerging and neglected pathogens. The primary production in open fields was investigated by considering the location, adjacent land use, topography, and climate; prior land use; water; wildlife, animal and human intrusion; soil amendments; and harvest and packing. The experts also worked on: primary production in protected facilities; minimal processing; transport, distribution, and point of sale; and also the gaps in mitigation and interventions measures. The advice herein is useful for both risk assessors and risk managers, at national and international levels and those in the food industry working to control the relevant hazards in the fresh fruits and vegetables. the development of improved mitigation and intervention measures.
Author : Wim Jongen
Publisher : CRC Press
Page : 664 pages
File Size : 40,8 Mb
Release : 2005-09-19
Category : Technology & Engineering
ISBN : 0849334381
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.
Author : Food and Agriculture Organization of the United Nations,World Health Organization
Publisher : Food & Agriculture Org.
Page : 128 pages
File Size : 54,6 Mb
Release : 2024-03-08
Category : Technology & Engineering
ISBN : 9789251385845
To collate and assess the most recent scientific information relevant to the control of thermotolerant Campylobacter species in broiler production and chicken meat, the Joint FAO/WHO Expert Meeting on Microbiological Risk Assessment (JEMRA) convened a meeting in Rome, Italy in February 2023. The expert committee reviewed the available data on Campylobacter control including scientific literature published from 2008 to October 2022 and data submitted in response to a call for data for this meeting. The experts: 1) determined the quality and quantity of evidence of control measures for Campylobacter, 2) evaluated the impact of measures to control Campylobacter in the broiler production chain, 3) determined which hazard-based interventions pertained specifically to Campylobacter and which were general to the control of foodborne pathogens in the pre- and post-harvest broiler production chain, and 4) reviewed and recommended revisions to the Guidelines for the Control of Campylobacter and Salmonella in Chicken Meat. This report describes the output of this expert meeting and the advice herein is useful for both risk assessors and risk managers, at national and international levels and those in the food industry working to control the hazard in poultry.
Author : World Health Organization,Food and Agriculture Organization of the United Nations
Publisher : World Health Organization
Page : 144 pages
File Size : 51,9 Mb
Release : 2024-01-15
Category : Medical
ISBN : 9789240078826
In response to a request from the 52nd Session of the Codex Committee on Food Hygiene (CCFH), the FAO/WHO Joint Expert Meetings on Microbiological Risk Assessment (JEMRA) convened this meeting, to collate and assess the most recent scientific information relating to the control of non-typhoidal (NT)-Salmonella spp. in chicken meat. The assessment included a review of the Codex Guidelines for the Control of Campylobacter and Salmonella in Chicken Meat (CXG 78-2011). The Campylobacter will be reviewed by another meeting. The expert consultation noted that no single control measure was sufficiently effective in reducing either the prevalence or the level of contamination of broilers and poultry meat with NT-Salmonella spp. Instead, it was emphasized that control strategies based on multiple intervention steps would have the greatest impact on controlling NT-Salmonella spp. in the broiler production chain. This report describes the output of this expert meeting and the advice herein is useful for both risk assessors and risk managers, at national and international levels and those in the food industry working to control the hazard in poultry.
Author : Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Org.
Page : 148 pages
File Size : 54,6 Mb
Release : 2023-10-10
Category : Technology & Engineering
ISBN : 9789251380574
This catalogue aims to improve the dissemination and outreach of FAO’s knowledge products and overall publishing programme. By providing information on its key publications in every area of FAO’s work, and catering to a range of audiences, it thereby contributes to all organizational outcomes. From statistical analysis to specialized manuals to children’s books, FAO publications cater to a diverse range of audiences. This catalogue presents a selection of FAO’s main publications, produced in 2023 or earlier, ranging from its global reports and general interest publications to numerous specialized titles. In addition to the major themes of agriculture, forestry and fisheries, it also includes thematic sections on climate change, economic and social development, and food safety and nutrition.
Author : Anonim
Publisher : Unknown
Page : 44 pages
File Size : 55,5 Mb
Release : 1981
Category : Food
ISBN : MINN:31951P00826821D
Author : Adel A. Kader,Rosa Sonya Rolle,Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Org.
Page : 68 pages
File Size : 42,8 Mb
Release : 2004
Category : Business & Economics
ISBN : 9251051372
Basic approaches to maintaining the safety and quality of horticultural produce are the same, regardless of the market to which this produce is targeted. This bulletin reviews the factors which contribute to quality and safety deterioration of horticultural produce, and describes approaches to assuring the maintenance of quality and safety throughout the post-harvest chain. Specific examples are given to illustrate the economic implications of investing in and applying proper post-harvest technologies. Criteria for the assessment of post-harvest needs, the selection of post-harvest technologies appropriate to the situation and context, and for extending appropriate levels of post-harvest information are also discussed.
Author : Anonim
Publisher : Unknown
Page : 0 pages
File Size : 55,9 Mb
Release : 2019
Category : Food industry and trade
ISBN : 9241516402
Water is a major input in food, from primary production through all stages in the food value chain to consumption. Water can contact food directly or indirectly and is used in maintenance of hygiene and sanitation throughout the food chain. Water is a diminishing resource globally and not all food primary producers and processors have access to safe water sources. Water needs to be used conservatively and it is possible to reuse water if it does not present a health risk for consumers. At its 48th session in November 2016, the Codex Committee on Food Hygiene (CCFH) noted the importance of water quality in food production and requested the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) to provide guidance for those scenarios where the use of "clean water" was indicated in Codex texts - in particular, for irrigation water and clean seawater - and on the safe reuse of processing water. In addition, guidance was sought on where it is appropriate to use "clean water".
Author : Fernando Pérez-Rodríguez,Panagiotis Skandamis,Vasilis Valdramidis
Publisher : Springer
Page : 303 pages
File Size : 41,9 Mb
Release : 2018-02-06
Category : Technology & Engineering
ISBN : 9783319681771
This book focuses on the food safety challenges in the vegetable industry from primary production to consumption. It describes existing and innovative quantitative methods that could be applied to the vegetable industry for food safety and quality, and suggests ways in which such methods can be applied for risk assessment. Examples of application of food safety objectives and other risk metrics for microbial risk management in the vegetable industry are presented. The work also introduces readers to new preservation and packaging methods, advanced oxidative processes (AOPs) for disinfection, product shelf-life determination methods, and rapid analytic methods for quality assessment based on chemometrics applications, thus providing a quantitative basis for the most important aspects concerning safety and quality in the vegetable sector.
Author : André Gordon
Publisher : Academic Press
Page : 440 pages
File Size : 55,5 Mb
Release : 2020-04-30
Category : Medical
ISBN : 9780128142721
Food Safety and Quality Systems in Developing Countries: Volume III: Technical and Market Considerations is a practical resource for companies seeking to supply food products from developing countries to developed country markets or to transnational business located in developing countries. It explores practical approaches to complying with food safety and quality systems requirements, backed by the science-based approaches used in the major markets applied in a developing country context. It explores the topic from the perspective of agribusiness value chains and includes deconstructions of regulatory and market channel-specific technical requirements in North America, Europe, and other major markets. Volume III builds on the platforms laid by the previous two volumes, providing guidance from industry-leading experts on addressing regulatory and market-specific microbiological, chemical, packaging and labelling, supply chain, and systems-related food safety and quality compliance requirements. This book addresses technical and market-determined standards that value chain participants in developing countries face supplying developed country markets or transnational firms, including hotels, major multiples, and quick serve restaurant brands. Provides detailed, scientific, and technical information to assist food safety and marketing professionals operating in the global market Helps farmers, processors, exporters, food scientists and technologists, regulators, students, and other stakeholders in the global food industry understand and apply tailored technical and scientific information to their food industry sector Uses specific real-world examples of systems implementation, supported by case studies and the required scientific and marketing inputs in a range of product categories including fruits and vegetables, sauces and spices, beverages, produce staples, dairy products, seafood, and others