Abstract:
Fresh produce is an important part of a healthy diet. Its consumption is known to have health protective effects against a range of illnesses and health problems such as cancers and cardiovascular diseases. Consumers express their concerns about the food safety of fresh fruits, vegetables and fresh-cut products based on factors such as natural contaminants, agro-chemicals, veterinary drugs and packaging materials. However, bacterial pathogens that cause decay/spoilage are considered, overall, to represent the most important food safety issue of fresh produce, followed by foodborne viruses, pesticide residues and mycotoxins. The goal of this chapter is to summarize the latest information - accumulated during the past five years - on pre-storage treatments designed to reduce, or eliminate, spoilage microorganisms and foodborne pathogens on fresh and fresh-cut products, in addition to sophisticated and very accurate, sensitive and fast detection methods. © 2014 Elsevier Inc. All rights reserved.
תפריט נגישות
ניגודיות עדינה
מונוכרום
הדגשת קישורים
חסימת אנימציה
פונט קריא
סגור
איפוס הגדרות נגישות
להורדת מודול נגישות חינם
