Key Points of Control and Management for Microbial Food Safety: Information for Growers, Packers, and Handlers of Fresh-Consumed Horticultural Products.

Most commercial produce that we eat is wholesome and disease-free, but it takes some work and attention to keep it that way. Here are some basic steps to remember

Key Points of Control and Management of Microbial Food Safety: Information for Producers, Processors, and Handlers of Fresh Market Tomatoes

Most commercially produced tomatoes are wholesome and disease-free, but that result takes a lot of work. Here are some basic steps to remember

Ozone Applications for Postharvest Disinfection of Edible Horticultural Crops

This publication provides an introductory overview of the properties, applications, known efficacy, and worker exposure and safety consideration of applying ozone in the postharvest environment

Key Points of Control and Management for Microbial Food Safety: Information for Producers, Handlers, and Processors of Melons.

Most commercial melons that we eat are wholesome and disease-free, but it takes some work and attention to keep it that way. Here are some basic steps to remember

Ozone Applications for Postharvest Disinfection of Edible Horticultural Crops

This publication provides an introductory overview of the properties, applications, known efficacy, and worker exposure and safety consideration of applying ozone in the postharvest environment

Oxidation-Reduction Potential (ORP) for Water Disinfection Monitoring, Control, and Documentation

Large volumes of water are commonly used during postharvest handling of minimally processed fruits and vegetables. Water disinfection is a critical step in minimizing the potential transmission of pathogens from a water source to produce

Oxidation-Reduction Potential (ORP) for Water Disinfection Monitoring, Control, and Documentation

Large volumes of water are commonly used during postharvest handling of minimally processed fruits and vegetables. Water disinfection is a critical step in minimizing the potential transmission of pathogens from a water source to produce

Water Disinfection: A Practical Approach to Calculating Dose Values for Preharvest and Postharvest Applications

Water is used to irrigate, wash, and transport produce before and after harvest. This free publication tells how to keep that water clean and free of pathogens

Key Points of Control and Management for Microbial Food Safety: Information for Growers, Packers, and Handlers of Fresh-Consumed Horticultural Products.

Most commercial produce that we eat is wholesome and disease-free, but it takes some work and attention to keep it that way. Here are some basic steps to remember

Key Points of Control and Management for Microbial Food Safety: Information for Producers, Handlers, and Processors of Melons.

Most commercial melons that we eat are wholesome and disease-free, but it takes some work and attention to keep it that way. Here are some basic steps to remember