Issues in ensuring safety of fresh-cut produce

被引：0
|
作者：
O'Beirne, D. [1 ]
机构：
[1] Univ Limerick, Food Sci Res Ctr, Dept Life Sci, Limerick, Ireland
来源：
II INTERNATIONAL CONFERENCE ON QUALITY MANAGEMENT OF FRESH CUT PRODUCE: CONVENIENCE FOOD FOR A TASTEFUL LIFE | 2018年 / 1209卷
关键词：
food safety; human pathogens; HACCP; minimal processing; modified atmosphere packaging; ESCHERICHIA-COLI O157-H7; LISTERIA-MONOCYTOGENES; MODIFIED-ATMOSPHERE; CLOSTRIDIUM-BOTULINUM; AEROMONAS-HYDROPHILA; CARBON-DIOXIDE; VEGETABLE TYPE; GROWTH; SURVIVAL; TEMPERATURE;
D O I：
10.17660/ActaHortic.2018.1209.1
中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
摘要：
There has been a low but increasing number of food poisoning outbreaks associated with fresh-cut produce. There are potential implications of field production, harvesting, minimal processing, packaging and distribution for contamination, survival and growth of human pathogens. Data on the implications of minimal processing, gas atmospheres and storage conditions are presented. Guidelines are presented for good agricultural practice (GAP) and hazard analysis and critical control points (HACCP) from pre-planting to post-production. Suggestions are outlined in relation to knowledge gaps and future needs.
引用
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页码：1 / 10
页数：10
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