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Produce food safety and interventions to reduce risk

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

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Abstract

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
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