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Improving safe consumer handling of fresh produce

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Improving safe consumer handling of fresh produceThis chapter focuses on improving safe confumser handling of fresh produce. It begins by first discussing consumer produce consumption, drawing specific attention to the consumption of high risk produce items. The chapter then moves on to review pathogens isolated from produce samples, which is followed by an analysis of outbreaks and illnesses caused by produce. A section on organic produce is also provided, focusing specifically on microbial quality

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