The Microbiological Safety of Fresh Produce in Lebanon- A holistic “farm-to-fork chain” approach to evaluate food safety, compliance levels and underlying risk factors

Doctoral thesis English OPEN
Faour-Klingbeil, Dima (2017)
  • Publisher: University of Plymouth
  • Subject: Fresh produce | Salmonella | Food safety knowledge | Bacterial contamination | Risk factors | Food supply chain | Food safety culture | Transfer rate | Washing methods | Disinfection | PhD

The consumption of unsafe fresh vegetables has been linked to an increasing number of outbreaks of human infections. In Lebanon, although raw vegetables are major constituents of the national cuisine, studies on the safety of fresh produce are scant. This research emplo... View more
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