Chapter 13 : Local Food Systems Food Safety Concerns

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Researchers have stated that pathogens can contaminate food at any point along the food chain—at the farm, processing plant, transportation vehicle, retail store, or foodservice operation and the home. By understanding where potential problems exist, it is possible to develop strategies to reduce risks of contamination ( ).

Citation: Chapman B, Gunter C. 2018. Local Food Systems Food Safety Concerns, p 249-260. In Thakur S, Kniel K (ed), Preharvest Food Safety. ASM Press, Washington, DC. doi: 10.1128/microbiolspec.PFS-0020-2017
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Figure 1

Cycle of pathogens in fresh fruit and vegetable production (source: reference ).

Citation: Chapman B, Gunter C. 2018. Local Food Systems Food Safety Concerns, p 249-260. In Thakur S, Kniel K (ed), Preharvest Food Safety. ASM Press, Washington, DC. doi: 10.1128/microbiolspec.PFS-0020-2017
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Sources of pathogenic microorganisms for produce

Citation: Chapman B, Gunter C. 2018. Local Food Systems Food Safety Concerns, p 249-260. In Thakur S, Kniel K (ed), Preharvest Food Safety. ASM Press, Washington, DC. doi: 10.1128/microbiolspec.PFS-0020-2017
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Comparing NOP to USDA GAPs

Citation: Chapman B, Gunter C. 2018. Local Food Systems Food Safety Concerns, p 249-260. In Thakur S, Kniel K (ed), Preharvest Food Safety. ASM Press, Washington, DC. doi: 10.1128/microbiolspec.PFS-0020-2017

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