Safety and quality of water used with fresh fruits and vegetables
During fresh fruit and vegetables (FFV) production, water is used for a variety of purposes. Even the water was conventionally treated and disinfected, it may still potentially contain human pathogens, albeit at low concentrations. A risk assessment, appropriate to the national or local production context, should be conducted to assess the potential risks associated with a specific water source or supply in order to devise the appropriate risk mitigation strategies. Since the 48th session of Codex Committee on Food Hygiene (CCFH) noted the importance of water safety and quality in food production and processing, FAO and WHO has undertaken the work on this subject. This report describes the output of the third in a series of meetings, which examined appropriate and fit-for-purpose microbiological criteria for water used with fresh fruit and vegetables. The advice herein will support decision making when applying the concept of fit-for-purpose water for use in the pre- and post-harvest production of fresh fruit and vegetables.
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| Main Authors: | , |
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| Format: | Texto biblioteca |
| Language: | eng |
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Rome (Italy) FAO/WHO
2021
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| Subjects: | Codex Alimentarius, food safety, risk management, food standards, water management, water quality control, fresh products, fruits, vegetables, water use, risk assessment, risk reduction, SDGs, Goal 3 Good health and well-being, Goal 6 Clean water and sanitation, Goal 12 Responsible production and consumption, |
| Online Access: | https://www.fao.org/3/cb7678en/cb7678en.pdf https://doi.org/10.4060/cb7678en |
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unfao:8566572022-04-27T08:01:40ZSafety and quality of water used with fresh fruits and vegetables 185609 FAO, Rome (Italy). Agriculture and Consumer Protection Dept. eng WHO, Geneva (Switzerland). Dept. of Food Safety and Zoonoses eng 1423211761406 textRome (Italy) FAO/WHO2021engDuring fresh fruit and vegetables (FFV) production, water is used for a variety of purposes. Even the water was conventionally treated and disinfected, it may still potentially contain human pathogens, albeit at low concentrations. A risk assessment, appropriate to the national or local production context, should be conducted to assess the potential risks associated with a specific water source or supply in order to devise the appropriate risk mitigation strategies. Since the 48th session of Codex Committee on Food Hygiene (CCFH) noted the importance of water safety and quality in food production and processing, FAO and WHO has undertaken the work on this subject. This report describes the output of the third in a series of meetings, which examined appropriate and fit-for-purpose microbiological criteria for water used with fresh fruit and vegetables. The advice herein will support decision making when applying the concept of fit-for-purpose water for use in the pre- and post-harvest production of fresh fruit and vegetables.During fresh fruit and vegetables (FFV) production, water is used for a variety of purposes. Even the water was conventionally treated and disinfected, it may still potentially contain human pathogens, albeit at low concentrations. A risk assessment, appropriate to the national or local production context, should be conducted to assess the potential risks associated with a specific water source or supply in order to devise the appropriate risk mitigation strategies. Since the 48th session of Codex Committee on Food Hygiene (CCFH) noted the importance of water safety and quality in food production and processing, FAO and WHO has undertaken the work on this subject. This report describes the output of the third in a series of meetings, which examined appropriate and fit-for-purpose microbiological criteria for water used with fresh fruit and vegetables. The advice herein will support decision making when applying the concept of fit-for-purpose water for use in the pre- and post-harvest production of fresh fruit and vegetables.Codex Alimentariusfood safetyrisk managementfood standardswater managementwater quality controlfresh productsfruitsvegetableswater userisk assessmentrisk reductionSDGsGoal 3 Good health and well-beingGoal 6 Clean water and sanitationGoal 12 Responsible production and consumptionhttps://www.fao.org/3/cb7678en/cb7678en.pdfhttps://doi.org/10.4060/cb7678enURN:ISBN:978-92-5-135345-5 |
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| countrycode |
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biblioteca |
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Europa del Sur |
| libraryname |
David Lubin Memorial Library of FAO |
| language |
eng |
| topic |
Codex Alimentarius food safety risk management food standards water management water quality control fresh products fruits vegetables water use risk assessment risk reduction SDGs Goal 3 Good health and well-being Goal 6 Clean water and sanitation Goal 12 Responsible production and consumption Codex Alimentarius food safety risk management food standards water management water quality control fresh products fruits vegetables water use risk assessment risk reduction SDGs Goal 3 Good health and well-being Goal 6 Clean water and sanitation Goal 12 Responsible production and consumption |
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Codex Alimentarius food safety risk management food standards water management water quality control fresh products fruits vegetables water use risk assessment risk reduction SDGs Goal 3 Good health and well-being Goal 6 Clean water and sanitation Goal 12 Responsible production and consumption Codex Alimentarius food safety risk management food standards water management water quality control fresh products fruits vegetables water use risk assessment risk reduction SDGs Goal 3 Good health and well-being Goal 6 Clean water and sanitation Goal 12 Responsible production and consumption 185609 FAO, Rome (Italy). Agriculture and Consumer Protection Dept. eng WHO, Geneva (Switzerland). Dept. of Food Safety and Zoonoses eng 1423211761406 Safety and quality of water used with fresh fruits and vegetables |
| description |
During fresh fruit and vegetables (FFV) production, water is used for a variety of purposes. Even the water was conventionally treated and disinfected, it may still potentially contain human pathogens, albeit at low concentrations. A risk assessment, appropriate to the national or local production context, should be conducted to assess the potential risks associated with a specific water source or supply in order to devise the appropriate risk mitigation strategies.
Since the 48th session of Codex Committee on Food Hygiene (CCFH) noted the importance of water safety and quality in food production and processing, FAO and WHO has undertaken the work on this subject. This report describes the output of the third in a series of meetings, which examined appropriate and fit-for-purpose microbiological criteria for water used with fresh fruit and vegetables. The advice herein will support decision making when applying the concept of fit-for-purpose water for use in the pre- and post-harvest production of fresh fruit and vegetables. |
| format |
Texto |
| topic_facet |
Codex Alimentarius food safety risk management food standards water management water quality control fresh products fruits vegetables water use risk assessment risk reduction SDGs Goal 3 Good health and well-being Goal 6 Clean water and sanitation Goal 12 Responsible production and consumption |
| author |
185609 FAO, Rome (Italy). Agriculture and Consumer Protection Dept. eng WHO, Geneva (Switzerland). Dept. of Food Safety and Zoonoses eng 1423211761406 |
| author_facet |
185609 FAO, Rome (Italy). Agriculture and Consumer Protection Dept. eng WHO, Geneva (Switzerland). Dept. of Food Safety and Zoonoses eng 1423211761406 |
| author_sort |
185609 FAO, Rome (Italy). Agriculture and Consumer Protection Dept. eng |
| title |
Safety and quality of water used with fresh fruits and vegetables |
| title_short |
Safety and quality of water used with fresh fruits and vegetables |
| title_full |
Safety and quality of water used with fresh fruits and vegetables |
| title_fullStr |
Safety and quality of water used with fresh fruits and vegetables |
| title_full_unstemmed |
Safety and quality of water used with fresh fruits and vegetables |
| title_sort |
safety and quality of water used with fresh fruits and vegetables |
| publisher |
Rome (Italy) FAO/WHO |
| publishDate |
2021 |
| url |
https://www.fao.org/3/cb7678en/cb7678en.pdf https://doi.org/10.4060/cb7678en |
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AT 185609faoromeitalyagricultureandconsumerprotectiondepteng safetyandqualityofwaterusedwithfreshfruitsandvegetables AT whogenevaswitzerlanddeptoffoodsafetyandzoonoseseng1423211761406 safetyandqualityofwaterusedwithfreshfruitsandvegetables |
| _version_ |
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