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首页> 外文期刊>Journal of Food Science >Analysis and Evaluation of Preventive Control Measures for the Control and Reduction/Elimination of Microbial Hazards on Fresh and Fresh-Cut Produce
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Analysis and Evaluation of Preventive Control Measures for the Control and Reduction/Elimination of Microbial Hazards on Fresh and Fresh-Cut Produce

机译：控制和减少/消除生鲜食品中微生物危害的预防控制措施的分析和评估

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摘要

Over the last several years, there has been an increased concern about the microbiological safety of the world food supply. As a reflection of this concern, new research and testing programs have been initiated in both domestic and international arenas. International organizations, such as the World Health Organization, have declared food safety a top priority. The control of microbiological hazards to protect public health has become a major area of focus for all food regulatory agencies in the United States. There are a number of food products that are particularly vulnerable to the contamination and subsequent survival and/or growth of microorganisms and could result in food-borne disease. Among them are fresh and fresh-cut fruits and vegetables. Reasons for the risk of foodborne disease associated with these foods include an increase in the consumption of fresh produce, changing global and domestic distribution systems, lack of a terminal processing step to eliminate pathogens and lack of systematic controls to prevent the presence of pathogens in fruits and vegetables.
机译：在过去的几年中，人们越来越关注世界粮食供应的微生物安全性。为了反映这种担忧，国内外领域都启动了新的研究和测试计划。世界卫生组织等国际组织已宣布食品安全为重中之重。控制微生物危害以保护公众健康已成为美国所有食品监管机构关注的主要领域。有许多食品特别容易受到微生物的污染以及随后的存活和/或生长，并可能导致食源性疾病。其中包括新鲜和鲜切的水果和蔬菜。与这些食品相关的食源性疾病风险的原因包括新鲜农产品的消费增加，全球和国内分销系统的变化，缺少消除病原体的最终加工步骤以及缺乏防止水果中病原体存在的系统控制措施和蔬菜。

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    《Journal of Food Science》 |2003年第7期|p.2384-2387|共4页
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  • 收录信息 美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 食品工业;
  • 关键词

  • 入库时间 2022-08-17 23:28:55

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