The majority of fresh consumed fruits and vegetables in the United States are wholesome and free of microorganisms that could result in illness under common and sensible handling and food preparation practices. In addition, many fruits and vegetables have natural barriers that minimize the chance that any surface contamination could be transferred to the internal edible portions, up to the point of harvest. These same barriers may also increase the effectiveness of removal of
contamination during washing combined with light to vigorous brushing, depending on the sensitivity of the item. For some tolerant commodities, dry brushing in combination with a volatile antimicrobial treatment and rapid drying is an effective method for surface microbial reduction.
| Keywords | : | good agricultural practices growers handlers contamination |
| file credit | : | www.ucce.ucdavis.edu |
| file type | : | |
| file topic | : | Food & Agriculture |
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