publication . Thesis . 2017

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

Faour-Klingbeil, Dima;
Open Access English
  • Published: 01 Jan 2017
  • Publisher: University of Plymouth
  • Country: United Kingdom
Abstract
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 employed a holistic approach to identify the different stages of the food chain that contribute to the microbiological risks on fresh produce and the spreading of hazards. A thorough analysis of the institutional and regulatory framework and the socio-political environment showed that the safety of local fresh produce in Lebanon is at risk due to largely unregulated practices and shortfalls in supporti...
Subjects
free text keywords: Fresh produce, Salmonella, Food safety knowledge, Bacterial contamination, Risk factors, Food supply chain, Food safety culture, Transfer rate, Washing methods, Disinfection, PhD
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