Five keys to growing safer fruits and vegetables: promoting health by decreasing microbial contamination
The manual describes key practices to reduce microbial contamination of fresh fruits and vegetables during planting, growing, harvesting and storing. The manual is designed to support food safety education of rural workers, including small farmers4 who grow fresh fruits and vegetables for themselves, their families and for sale in local markets. The course is designed to be used by health educators conducting health promotional teaching in rural communities. However, the manual can also be used by sanitarians, producers, environmental engineers, agriculture school teachers and health professionals, or by rural workers themselves.
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| Main Author: | |
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| Format: | Texto biblioteca |
| Language: | eng |
| Published: |
Geneva (Switzerland) WHO
2012
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| Subjects: | fruits, vegetables, food handling, food contamination, quality controls, food safety, foodborne diseases, disease transmission, irrigation water, risk management, training materials, |
| Online Access: | http://apps.who.int/iris/bitstream/handle/10665/75196/9789241504003_eng.pdf;jsessionid=0DA205F1F8F9EB4CDEAE49889B78C4D1?sequence=1 |
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