ShareSanitation of lightly processed fruits and vegetables.
Author(s) : HURST W. C.
Type of article: Article
Summary
The author indicates how sanitation is linked to shelf life and safety. He describes the safety risks, the pathogens of concern and their source, the inherent factors influencing safety (processing, employee practices, plant sanitation), how to achieve safety, and future concerns.
Details
- Original title: Sanitation of lightly processed fruits and vegetables.
- Record ID : 1996-2386
- Languages: English
- Source: HortScience - vol. 30 - n. 1
- Publication date: 1995/02
- Document available for consultation in the library of the IIR headquarters only.
Links
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US position on Listeria monocytogenes in foods.
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- Date : 1996/08
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- Source: Food Control The International Journal of HACCP and Food Safety - vol. 7 - n. 4-5
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LA CONSERVATION DES PRODUITS DE LA 4E GAMME.
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- Source: Ind. aliment. agric. - vol. 107 - n. 10
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Hygiène et qualité : le risque zéro n'existe pas.
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- Date : 1995/04
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