Tamplin_HACCP.pdf (56.06 kB)
Produce food safety and interventions to reduce risk
conference contribution
posted on 2023-05-26, 09:44 authored by Tamplin, MLThe 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.
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1Publication status
- Published
Event title
14th Australian HACCP ConferenceEvent Venue
Gold CoastDate of Event (Start Date)
2007-07-30Date of Event (End Date)
2007-08-03Repository Status
- Open
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