Prevention and control of microbiological hazards in fresh fruits and vegetables – Parts 1 & 2: General principles

Fruits and vegetables constitute a crucial component of a healthy diet. However, they have consistently been implicated in food safety incidents related to microbiological hazards. This meeting addressed pertinent measures for controlling microbiological hazards in fresh, ready-to-eat and minimally processed fruits and vegetables.

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Fruits and vegetables constitute a crucial component of a healthy diet. However, they have consistently been implicated in food safety incidents related to microbiological hazards. This meeting addressed pertinent measures for controlling microbiological hazards from primary production to the point of sale in fresh, ready-to-eat and minimally processed fruits and vegetables.