Please Note:

The Open Access Repository will be moving to a new authentication system on the 1st of November.

From this date onwards, account holders will be required to login using their University of Tasmania credentials.
If your current repository username differs from your University username, please email so we can update these details on your behalf.

Due to the change, there will be a short outage of the repository from 9am on the morning of the 1st of November

Open Access Repository

Produce food safety and interventions to reduce risk


Downloads per month over past year

Tamplin, ML (2007) Produce food safety and interventions to reduce risk. In: 14th Australian HACCP Conference, 30 July - 03 August 2007, Gold Coast.

Tamplin_HACCP.pdf | Download (57kB)
Available under University of Tasmania Standard License.

| Preview


The consumption of fresh and lightly processed produce has increased throughout the world due to changes in dietary patterns and the year-round availability of food via global food supply chains. These changes have been accompanied by a significant increase in cases of produce-borne disease caused by Salmonella spp., Escherichia coli O157:H7, other bacteria, protozoa and virus. The magnitude of the problem is likely many times higher due to under-reporting. Solutions are hampered by the fresh nature of the product, market trends towards minimally-processed food and limited availability of suitable processing interventions. To address this challenge, effective Good Agricultural Practices and novel intervention strategies are needed.

Item Type: Conference or Workshop Item (Paper)
Keywords: produce, food safety
Date Deposited: 27 Aug 2007
Last Modified: 18 Nov 2014 03:21
Item Statistics: View statistics for this item

Actions (login required)

Item Control Page Item Control Page