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dc.contributor.authorHussain, Malik
dc.contributor.authorGooneratne, Sarojith R.
dc.date.accessioned2017-07-20T22:23:10Z
dc.date.available2017-03-21en
dc.date.issued2017-03
dc.identifier.citationHussain, M.A., & Gooneratne, R. (2017). Understanding the fresh produce safety challenges. Foods, 6(3), 23. doi:10.3390/foods6030023
dc.identifier.issn2304-8158en
dc.identifier.urihttps://hdl.handle.net/10182/8338
dc.description.abstractConsumption of fresh fruits and vegetables is important for a balanced diet and healthy life-style. However, contamination of fresh produce is emerging as a major food safety challenge. In recent years, contaminated produce has been implicated in many foodborne outbreaks throughout the world. These foodborne outbreaks are not only a burden on public health but also cause heavy economic loss to the food industry. A recent report by Center for Science in the Public Interest (CSPI) showed that the highest number of outbreaks was attributed to fresh produce commodity in the USA during 2002–2011. It is estimated that fresh produce causes the greatest number of illnesses and the largest average number of illnesses per outbreak.en
dc.format.extent2en
dc.language.isoen
dc.publisherMDPI
dc.relationThe original publication is available from - MDPI - https://doi.org/10.3390/foods6030023en
dc.relation.urihttps://doi.org/10.3390/foods6030023en
dc.rights© 2017 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/en
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/en
dc.subjectcontaminationen
dc.subjectfood safetyen
dc.subjectfruiten
dc.subjectvegetablesen
dc.subjectfresh produceen
dc.titleUnderstanding the fresh produce safety challengesen
dc.typeJournal Article
lu.contributor.unitLincoln University
lu.contributor.unitFaculty of Agriculture and Life Sciences
lu.contributor.unitDepartment of Wine, Food and Molecular Biosciences
dc.identifier.doi10.3390/foods6030023en
dc.subject.anzsrc090804 Food Packaging, Preservation and Safetyen
dc.subject.anzsrc1117 Public Health and Health Servicesen
dc.relation.isPartOfFoodsen
pubs.issue3en
pubs.notesArticle number 23 Date of acceptance: 19 Mar 2017 Special Issue: Fresh Produce Safetyen
pubs.organisational-group/LU
pubs.organisational-group/LU/Agriculture and Life Sciences
pubs.organisational-group/LU/Agriculture and Life Sciences/WFMB
pubs.organisational-group/LU/Research Management Office
pubs.organisational-group/LU/Research Management Office/QE18
pubs.publication-statusPublisheden
pubs.volume6en
dc.identifier.eissn2304-8158en
dc.rights.licenceAttributionen
dc.rights.licenceAttributionen
lu.identifier.orcid0000-0002-5406-2894


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