Pre-harvest issues related to food safety in fruits and vegetables

被引：1

作者：

Powell, D ^{[1
]}

Luedtke, A ^{[1
]}

Blaine, K ^{[1
]}

机构：

[1] Univ Guelph, Food Safety Network, Dept Plant Agr, Guelph, ON N1G 2W1, Canada

来源：

HORTICULTURE: ART AND SCIENCE FOR LIFE | 2004年 / 642期

关键词：

food-bome illness; microbial contamination; microbiological testing; on-farm food safety program; building consumer confidence;

D O I：

10.17660/ActaHortic.2004.642.16

中图分类号：

S6 [园艺];

学科分类号：

0902 ;

摘要：

Fresh fruits and vegetables are increasingly recognized as vectors for food-borne illness. Consequently, an on-farm food safety program was developed in 1998 for the Ontario Greenhouse Vegetable Growers in Ontario, Canada. This Hazard Analysis and Critical Control Point (HACCP) based program was designed to reduce the potential of microbial contamination along the entire production and distribution process. Through individual on-site grower visits, and the microbiological testing of produce and water, program requirements were determined and an assessment of the program's success was conducted. It was found that the program led to an increase in grower knowledge, understanding and awareness of microbial risks associated with fresh produce and improvements in practices used within the greenhouse and packing shed. Such producer-led risk management programs are a proactive way to inform consumers that producers are aware of their concerns and are taking appropriate actions to manage risks.

引用

页码：145 / 150

页数：6

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