FAO & WHO. 2023. Prevention and control of microbiological hazards in fresh fruits and vegetables – Parts 1 & 2: General principles. Meeting report. Microbiological Risk Assessment Series, No. 42. Rome.
https://doi.org/10.4060/cc8490
Executive summary
Introduction
The purpose of the meetings was to collect, review and discuss relevant measures
for control of microbiological hazards from primary production to point of sale in
fresh, ready-to-eat (RTE), and minimally processed fruits and vegetables, including
leafy vegetables.
The scope of the meetings included aspects of primary production in open fields
or in protected facilities (such as high and low tunnels, production under cover,
greenhouses and net houses, and address hydroponic and aquaponic systems,
and other systems as required) and post-harvest activities, including activities
performed prior to packing, minimal processing, distribution, maintenance of
the cold chain where applicable, transportation, and handling at point of sale.
Emphasis was placed on the identification and evaluation of solutions to reduce
microbiological risks that result in foodborne illnesses associated with fresh fruits
and vegetables produced in various regions of the world, taking into consideration
their effectiveness and sui
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