Prevention and control of microbiological hazards in fresh fruits and vegetables: Part 3: Sprout meeting report

Microbiological risk assessment series 43

Format:

Corporate Author:

Food and Agriculture Organization , World Health Organization

Publisher:

FAO

Reports of foodborne illness associated with raw and lightly cooked sprouts have raised concerns among public health agencies and consumers about the safety of these products. Sprouts have different food safety concerns from other vegetables because of the conditions under which they are produced. This report provides an in-depth look into the safety measures surrounding the production of sprouts applicable to retail and food services