Inhoudsopgave:
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\u003cp\u003e\u003cstrong\u003eIncreasing consumer demand for low-input cultivation and minimal processing has significantly increased the risk of microbiological contamination of fresh produce.\u003c/strong\u003e This both presents a health risk to consumers and undermines trust in the food supply chain from farm to fork.\u003c/p\u003e \u003cp\u003e\u003cem\u003eAdvances in ensuring the microbiological safety of fresh produce\u003c/em\u003e reviews our current understanding of key pathogenic risks to fresh produce such as \u003ci\u003eSalmonella, Listeria and E.coli\u003c/i\u003e. The book addresses recent advances in improving safety along the value chain, from advances in detection to improving consumer handling of fresh produce.\u003c/p\u003e \u003cp\u003eBy providing a comprehensive insight into the pathogenic risks facing the fresh produce sector, the book details how key stakeholders across the agri-food supply chain can reduce the risk of pathogen contamination and outbreaks of foodborne illnesses.\u003c/p\u003e \u003cp\u003eEdited by an internationally-renowned expert in the field and featuring contributions from a team of expert authors, \u003cem\u003eAdvances in ensuring the microbiological safety of fresh produce\u003c/em\u003e will be a standard reference for researchers in food safety, agricultural engineers specialising in fresh produce storage, retail and other companies involved in the fresh produce supply chain, as well as government and commercial agencies responsible for safety and quality monitoring of agri-food supply chains.\u003c/p\u003e |
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