Prevention and control of microbiological hazards in fresh fruits and vegetables – Part 4: Specific commodities

Abstract

This report evaluates commodity-specific interventions used at all stages of fresh fruit and vegetable production, from primary production to post-harvest activities, transportation, point of sale and consumer use. Emphasis is placed on the identification and evaluation of interventions used throughout the world to reduce microbiological hazards that contribute to the risk of foodborne illnesses.