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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 A Report of the Institute of Food Technologists for the Food and Drug Administration of the United States Department of Health and Human Services Source: Institute of Food Technologists for the Food and Drug Administration of the United States Department of Health and Human Services Published: September 30, 2001 Methodology: Review of the scientific literature, consultation with academic experts, and consideration to the requirements of other governmental bodies. Summary: 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. Fresh produce has become one of our most desirable foods because today's consumer perceives it as being healthy, tasty, convenient, and fresh. However, with a growing fresh produce market, the industry is facing new challenges that require attention, such as the protection of consumers against microbiological hazards. While this study does not include specific consumer behavior information, it contains information that may fuel the development of industry-wide standard recommendations for safe handling of fresh produce. View the article Related Articles: |
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