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Chatper 8 : Plant-Derived Foods

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Plant-Derived Foods, Page 1 of 2

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Abstract:

This chapter focuses on plant-derived foods such as cereals, pasta, bakery, sweets, vegetables, salads, fruits, and spices etc and its exposure while handling. The main agents for infections from cereals pasta, bakery, and sweets are hepatitis A virus (HAV), , , and from handling, and s from precooked, reheated rice. Agents recovered from baked foods but considered harmless for immune-competent hosts include , , , and ; , , , , and . Infections from vegetables, fruits, and spices are diverse (Box 8.1), originating from soil, manure, waste irrigation, hands, and utensils. Vegetables are edible (nonwoody) bulk plant parts. Unwashed, raw vegetables are significant vehicles of viruses, bacteria, protozoa, and heminths. Acidic dressings, in general, prevent growth of , , , and some other agents. Green, cucumber, and carrot salads and ready-to-eat, cooked, and processed vegetables yielded . Raw, unwashed vegetables and salads from endemic areas, and unsafe water for washing are hazards for the acquisition of /. Fresh fruits can transmit viruses, bacteria, and protozoa. For handled fruits such as dates surprisingly little information exists on enteric bacteria. Bacteria do not replicate in honey. The main agents recovered from honey are yeasts and spore-forming bacteria ( and ).

Citation: Stürchler D. 2006. Plant-Derived Foods, p 175-186. In Exposure. ASM Press, Washington, DC. doi: 10.1128/9781555817510.ch8

Key Concept Ranking

Fruits and Vegetables
0.7691274
Viruses
0.52519864
Green Vegetables
0.5192433
Green Onion
0.4940292
Breads
0.45519266
Spices
0.4298708
Poultry
0.42205068
0.7691274
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