第三稿-電子版保存外文翻譯

外文翻譯之ApplicationofISO22000andcomparisontoHAforprocessingofreadytoeatvegetables作者：ThrosH.VarzakasoannisS.出處：InternationalJournalofFoodScienceandPreliminaryHazardysiswasusedtoyzeandpredicttheoccurringfailuremodesinafoodchainsystem(readytoeatvegetablesprocessingplant),inconjunctionwithISO22000,thenewFoodSafetyManagementSystem,basedonthefunctions,characteristicsand?orinteractionsoftheingredientsortheprocesses,uponwhichthesystemdepends.Criticalcontrolpoints(s)havebeendeniedandimplementedintheHazardysisCriticalPointControlplan.ThedecisiontablefordeterminationduringprocessingofreadytoeatvegetablesisshownandcomparedwiththeISO22000ysisWorksheetfordeterminationoftheprerequisiteprogrammers.Theprerequisiteprogrammersarethemaindeferencebetweenthetwosystems.TheincorporationofPrepsintheISO22000madethemore?exibleasasmallernumberofswass,GHPs,GMPs,HA,ISO22000,PreliminaryHazardysis,PrPs,readytoeatvegetablesmanufacturing.Asfoodsafetycontinuestobeaworldwidepublichealthissue,epidemiologicalstudieshaveshownasigni?cantincreaseinthenumberofproduce-relatedfoodborneillnessesoverthepastthreedecades.TheCentersforDiseaseControlandPrevention(CDC)havereportedthatthemeannumberofoutbreaksassociatedwithfruitsandvegetablesmorethandoubledfrom1973to1987(4.3peryear)andagainfrom1988to1991(9.75peryear).Salmonellaspp.werethemostcommonaetiologicalagentslinkedtotheseoutbreaks.During1995alone,majoroutbreakinvestigationlinkedinfec-tionswithSalmonellaserotypeStanleytoalfalfasprouts,SalmonellaHartfordtounpasteurisedorangejuice,Shigellaspp.tolettuceandgreenonions,Escher-ichiacoliO157:H7tolettuceandhepatitisAtotomatoes(Tauxe,1997).MorerecentlyintheUSA,TheCenterforScienceinthePublicInterestrankedfreshproducethefourthhighestcauseofallfoodillnesssince1990,behindseafood,eggsandbeef.Thisdataexcludedbaggedsalads,fruitsalad,orotherprocessedproduce.Sproutsandlettucewerethemostfrequentculprits.Inarelatedstudy,labelled‘multi-ingredientfoods’,14outbreaksoverthe10-yearperiod(1990–2000)wereattributedtobaggedsaladsaswellassaladbarsandprocesseditemsnotdevotedexclusivelytoproduceitems.Despitethemanytechnologicalandeducationaladvanceswithinthefresh-cutindustryinitsshorthistory,thechallengeremainshowtobestensureproductsafety.ThepurposeofthisstudyistoreviewsomecontrolmeasuresforsafetybasedonHAandISO22000andprovideapreventative,advantageousstrategyforminimisingfoodsafetyhazards.TheHazardysisCriticalPointControlAsindicatedabove,monitoringa?nishedfoodproductisnoguaranteeofsafetybecauseunsafesamplesmayescapedetection.Whatisneededisamorefocussedapproachtowardcontrollingfoodsafety.SuchaprogrammeistheHazard ysisCriticalPointCon-trol(HA )concept.HA isastructuredapproachtotheidenti?cation,assessmentofrisk(likelihoodofoccurrenceandseverity),andcontrolofhazardsassociatedwithafoodproductionprocessorpractice.HAaddressestherootcausesoffoodsafetyproblemsinproduction,storage,transportation,etc.andispreventative(FDA,1994).Itaimstoidentifypossibleproblemsbeforetheyoccurandestablishcontrolmeasuresatstagesinproductionthatarecriticaltoproductsafety.OneofthepurposesofHAistodesingsafetyintotheprocess,therebyreducingtheneedforextensivemicrobiologicaltestingofinlinesamplesand?nishedproduct(Silliker,1995).DesignandimplementationofaHAsysteminvolvesthewell-knownsevenbasicprinciplesorsteps(Stevenson&Bernard,1999).HAforthefresh-cutindustrymustbebuiltaroundaseriesofpreservativefactors(hurdles)tocontrolpathogengrowth,becausethereisnode?nitivekillstepintheprocessingoperation.Hurdletechnologyusesacombinationofsuboptimalgrowthconditionsinwhicheachfactoraloneisinsu?cienttopreventthegrowthofpathogens,butwhencombinedinadditivefashiongivee?ectivecontrol(Gorris&Tauscher,1999).Fresh-cuthurdlesincludepurchasingproducefromcerti?edgrower?packers,implementingcomprehensiveplantsanitationprogrammes,usingnumerousantimi-crobialagents(Beuchat,1998)inthewashwater,usingmodi?edatmospherepackaging(MAP)techniques(Gorris&Tauscher,1999),andfollowingconsistentlowtemperaturemanagement.Themessageisclear–allfoodprocessorswillhaveHAintheirfuture(Stier&Blumenthal,1995).HAundoubtedlywillbethefoodsafetysystemofthefutureforregulatoryuse(Corlett,1998).HAisaproven,cost-e?ectivemethodofmaxi-misingfoodsafety,becauseitfocusesonhazardcontrolatitssource.Ito?erssystematiccontrolbycoveringallaspectsofproductionandhandlingfromrawmaterialstoconsumerpreparation.HAbuildscustomercon?dencethatfoodsafetyisbeinge?ectivelymanagedatafresh-cutoperation.Becauseofitsstringentcontrols,HAwillbringaboutimprovementsinproductquality.Itdemonstrateswheretotargetresourcestoreducerisks.HAimplementationwillreducelossesfromrecalledorreworkedproduct. waterquality;equipmentmaintenance;productioncon-trolsforgrading,washing,cutting,dryingandpackag-ing;temperatureandmicrobiologicalcontrols;chemicalcontrol;sanitarycontrolforthefacility,equipmentandemployees;productcodingandtraceability;recallpro-cedurecontrol;and?nishedproductstorageanddistri-butioncontrol.TheheartofanyprerequisiteprogrammeistheSOPs.SOPsarewrittenreferencesusedtodescribeaspeci?csequenceofeventsnecessarytoperformatask(Harris&Blackwell,1999).Inotherwords,theyarestep-by-stepinstructionsthatoutlinehowanoperationistobecarriedout.SOPsmustbewrittenforbothsafetyandnon-safetyoperationaltasks.Forexample,adetailedprocedureshouldbewrittenformonitoringandmaintainingcorrectdisinfectantlevelsoffresh-cutwashwatertoinsureproductsafety.Likewise,aspeci?cSOPforcheckingproducttemperatureshouldbedevelopedthatgivesinstructiononwhereandhowoftentoperformthetasktomaintainproductqualityandshelflife.SOPsareusedtoassurethatcriticalprocessingstepsare plishedandcanalsobeusedtotrainSanitationSOPs(SSOPs)focusmorenarrowlyonspeci?cproceduresthatallowafresh-cutprocessingplanttoachievesanitaryprocesscontrolinitsdailyoperation.SSOPscanbecategorisedastwotypes.SSOPsrefertothesanitaryproceduresusedpriortothestartofproduction(preoperationalsanitation).OperationalSOPs(OSOPs)refertosanitaryactionstakenduringproductiontopreventproductcontaminationoradulteration(Stevenson&Bernard,1999).Preoperationalsanitaryproceduresarewrittenreferencesthatdescribethecleaningofequipment,utensils,theprocessinglineandthefacilityarea.Speci?cinstructionsmustincludeadescriptionofequipmentdisassembly,useofapprovedchemicalsaccordingtolabeldirections,cleaningtechniques,reassemblyofequipmentandproperuseofapprovedOperationalSOPsaresanitarypracticesthatmustbeperformededdailytovalidatethatfresh-cutproductsafetywasmaintainedduringproduction.Thereare?vekeyelementstowritinganOSOP.Theyincludeawrittenactionplanidentifyingthetask,thefrequencyofthetask,theresponsibleforthetask,theresponsibleforverifyingtheactivityandcorrectiveactionstakeniftheexpected eisnotmet.Byestablishinge?ectiveprerequisitepro-grammespriortodesigningandimplementingHA,thenumberofcriticalcontrolpoints(s)intendedinaplanforfresh-cutplantsmaybereduced.HAesmore‘userfriendly’andmanageablebecauseresourcescanbeconcentratedonthehazardsassociatedwiththeproduct,nottheprocessingenvironment.IfSSOPsand?orOSOPsareincludedaspartoftheHAplan,theymustlendthemselvestoallaspectsofa,includingestablishedcriticallimitsandmonitoring, proceduresthataddressoperationalconditionsandprovidetheationtohelpanoperationrunmoresmoothlytomaintainacomprehensivefood-safetyassuranceprogramme.Processorsshoulddevelopwrit-tenprerequisiteprogrammesforthefollowingopera-tions:rawmaterialreceiptandstorage;washwater,quality;equipmentmaintenance;productioncontrolsforgrading,washing,cutting,dryingandpackaging;temperatureandmicrobiologicalcontrols;chemicalcontrol;sanitarycontrolforthefacility,equipmentandemployees;productcodingandtraceability;recallprocedurecontroland?nishedproductstorageanddistributioncontrol(Fig.1).ISO22000speci?estherequirementsofaFoodSafetyManagementSystem,passingalltherangeoffoodorganisationsinvolvedinthefoodchainfromfarmerstocateringbusinesses.ISO22000createsauniformhomogeneousplatformofrequirements,acceptabletoallauthoritiesworldwide.TheadoptionofISO22000wascarriedoutintheyear2005.Thesefoodorganisationsinvolvethefollowingcategories:Thedirectlyinvolvedorganisationswiththefoodchainlike.primaryproduction,foodadditivesmanufacturers,rawandauxiliaryrawmaterialsforthefoodindustries,foodmanufacturers,foodservices,fooddistributors,pestcontrolcompaniesaswellasdistributionandwarehousingcompanies.Theindirectlyinvolvedsuchasrsofrawmaterials,equipment,cleaninganddisinfectantsolutions,packagingmaterialsandothermaterialsthatcomedirectlyorindirectlyintocontactwithfood(Arvanito-yannis&Tzouros,2006).ProductReady-To-Use(RTU)fruitsandvegetablesisarapidlydevelocategoryoffoods.Thisproductcategoryconcernsthefoodindustriesagreatdealbecauseitservesbigrestaurants,cateringunitsandmodernhouseholdswherelackoftimeistheresultofthemodernwayofliving.TheprocessingofminimallyprocessedfoodsorRTUfruitsandvegetablesconsistsofcleaning,dehuskingandcuttingsothatthey ereadytouse.Themostimportantcharacteristicsoftheseproductsregardingqualityandsafetyarelistedbelow:PlanttissuecouldbedamagedduringTheproductisraw,unprocessedandplanttissueremainsliveduringitsshelfPackagingprotectstheproductfrommicrobialcontaminationandallowstheextensionofitsshelflife4Fresh-cutvegetablesarebeingprocessedunderqualitymanagementsystemstoassurequality.Inproductswithhighrespirationrate,suchasbroccoli,non-permeableaareusedincombinationwithapermeablemembranetomodifytheatmospherethroughrespiration.Theidealaaswellastheidealatmosphericconditionsforminimallyprocessedproductshavenotyetbeenagreed.Moreover,deferentproductsrequiredeferentatmosphericconditionsandeachprocessinglinehasitsownpeculiarityespeciallywithtimedelaysandtemperaturedeviations.Modi?edatmospherepackagingforRTUsaladshasanO2percentageof2–8%andCO2levelof5–15%.Carbondioxideconcentrationof5–15%underlowO2percentages(bailgrowth,increasingtheshelflifeoflettuceandotherproducts.Somenon-permeableawithanincreasedlevelofO2(25–50%)inconjunctionwithcarbonmonoxidecanbeusedtomaintaintheaerobicrespirationduringprocessing,storageanddistributionoftheproducts.Temperaturemaintenanceisthemostcriticalpram-eaterforproductquality,however,itisoftennotkeptundercontrol.Minimallyprocessedproductsrequireagoodmacroscopicappearanceandcontinuousqualityafterpackagingandthelackofdeformations.Browningonthesideoflettucecouldreducethequalityofprocessedproductsbecausebrowntissueabetsthewholepackagedproduct.Inmixedsaladsthetotalproductqualityshouldbeashighasthatqualityofthemostsensitiveingredient.Thisisvalidforcleanspinachandotherproductswherethedivergencesintheagesofleavesorthenaturaldamagecausedinleavescouldformanon-homogeneousproduct.Hence,thecombinationofHA,ISO22000,GMPs,GAPs,andSOPscouldbee?ectiveinthequalityandsafetymanagementofminimallyprocessedproducts.Processingofminimallyprocessedvegetables–Determinationofs.ThehowdiagramofminimallyprocessedvegetablesisdescribedinFig.2,wherethesofRTUvegetablesareshown.Rawmaterialsreceiving–1Duringthisstage,macroscopiccontroliscarriedouttodeterminetheirsuitability(presenceofforeignmatter,soil,stones,etc.).Thisistherestwhichisthetemperatureofrawvegetablesthatshouldbelowerthan5C.Storage–2Storageiscarriedoutundercontrolledconditions.Producttemperatureandrelativehumidityshouldbemonitoredandkepttotheminimum.MacroscopiccontrolAtthisstagemacroscopiccontrolofvegetablesreadytobecutiscarriedoutsothattheydonotpresentanyperturbationsontheirsurfaceandtheirtemperatureischecked,acriticalfactorfortheirqualityandshelflife.PrewashingandpreparationSortingiscarriedoutatthisstagewheredirtandouterlayersareremovedfromthesurfaceofthevegetables.Followingthat,vegetablesarecutintoslicesorsmallpiecesandtheirprewashingfollows.Cutting.Secondcuttingiscarriedoutwithrotatingdrumsatthedesiredsize.Cuttingknivesshouldbeadjustedregularlyanddisinfectedateveryproductchange.Firstwashinganddisinfection–3RTUvegetablesarewashede?ectivelyanddisinfectedwithbiocides.Thisprocessreducestheinitialmicrobialloadandminimizesthepathogenicmicroorganisms.Waterisused,however,itselectivenessisimprovedbytheadditionofbiocides(chlorine,citricacid-ascorbicacid).Watershouldbefreeofforeignmatter,temper-natureof1–4C,andconcentrationofdisinfectantsolutionat100papCal2.SecondwashingFollowingrestwashingproductsgotothesecondwashingmachineofthelinewheretheygetwashedwithcleanwaterbeforegoingtothedryingmachine.DryingExcesswaterisremovedfromthesurfaceofcutvegetablesbycentrifugationorproductplacementontheair.Driershouldbecheckedregularlysothatnohumidityisevidentonthesurfaceofcutvegetables.Packaging–4RTUvegetablesarepackagedinsemipermeablememobrineswhereduetorespirationtheymodifytheatmosphere.Modi?edatmospherepackagingisusedandthegasesusedareO2,CO2and?orN2Flowpackmachines,vacuumorevenverticallinemachinescouldbeused.Thetemperatureofsemiprocessedproductshouldbecheckedsothatitdoesnotexceed5C,concentration(%)ofO2,CO2insidepackagingofproduct,invaporpermeability,andtheabilityofthermalweldingofpackaging.Labeling–Metaldetection–PalletizingDuringlabeling,productiondate,expirydate,lotnumber,nameandtypeofproductaswellasnutritionalinformationfortheconsumersarelabelledonthepackage.Metaldetectionthenfollowsforthepresenceofmetalpieces(>0.8mm)andiffoundtheyareimmediayremoved.Arvanitoyannis,I.S.&Tours,N.H.(2006).ISO22000,TheNewFoodQualityandSafetyStandard.Athens:StimulusS.A.Beuchat,L.R.(1998).SurfaceDecontaminationofFruitsandVegetablesEatenRaw:AReview.Brussels:FoodSafetyUnit,WorldHealthOrganization.Beuchat,L.R.&Ryu,J.H.(1997).Producehandlingandprocessingpractices’.EmergingInfectiousDiseases,3,Brackett,R.E.(1987).Microbiologicalconsequencesofminimallyprocessedfruitsandvegetables.JournalofFoodQuality,10,195–206.CenterforFoodSafetyandAppliedNutrition(CFSAN).GuidanceforIndustry–GuidetoMinimizeMicrobialFoodSafetyHazardsforFreshFruitsandVegetables.Washington,DC:U.S.FoodandDrugAdministrationandUnitedStatesofCorbett,D.A.Jar(1998).HAandtheregulatoryenvironment.Fresh-cutMagazine,6,50–52.Drover,C.(1999).Microbiologicalsafetyevaluationsand onfreshproduce.FoodControl,10,117–143.Doyle,M.P.(1990).Fruitandvegetablesafety-microbiologicalcon-siderations.Hortscience,25,1478–1482.Fain,A.R.(1996).Areviewofthemicrobiologicalsafetyoffreshsalads.Dairy,FoodandEnvironmentalSanitation,16,146–149.FDA.(1994).Foodandsafetyassuranceprogram;Developmentofhazardysiscriticalcontrolpoints;proposalrule.FederalRegister,August4.Garg,N.,Cheery,J.J.&Splittstoesser,D.F.(1990).E?ectofprocessingconditionsonthemicro?oraoffresh-cutvegetables.JournalofFoodProtection,53,701–703.Gillian,F.A.,Thomas,C.&O’Brien,D.(1999).Themicrobiologicalsafetyofminimallyprocessedvegetables.InternationalJournalofFoodScienceTechnology,34,1–22.AmericanAssociationofMeatProcessors.Hurst,W.C.(ed.)mendedSanitaryGuidelinesforProduceProcessingIndustry,1stAlexandria,VA:Associationoffreshproduceprocessors.Hurst,W.C.(1995).Sanitationoflightlyprocessedfruitsandvegetables.Hortscience,30,22–24.Hurst,W.C.(2002).Safetyaspectsoffresh-cutfruitsandvegetables.In:Fresh-cutFruitsandVegetables(editedbyO.Lamikrana).BocaRaton,FL:CRCPress.Nguyen-The,C.&Carlin,F.(1994).Themicrobiologyofminimallyprocessedfreshfruitsandvegetables.CriticalReviewsinFoodScienceandNutrition,34,371–401.Notermans,S.,Gallho?,G.,Wintering,M.H.&Mead,G.C.(1995b).Identi?cationofcriticalcontrolpointsintheHAsystemwithatativeejectonthesafetyoffoodproducts.FoodMicrobiology,12,93–98.Silliker,J.H.(1995).MicrobiologicaltestingandHAprograms.Scope,(2):Homewood,IL:SillikerSperber,W.H.(1998).Auditingandveri?cationoffoodsafetyandHA.FoodControl,9,157–162.Stevenson,K.E.(1993).HA–EstablishingHazardysisCriticalControlPointPrograms–AWorkshopManual.Washing-ton,DC:TheFoodProcessorsInstitute.Stevenson,K.E.&Bernard,D.T.(1999).HA–ASystematicApproachtoFoodSafety.Washington,DC:TheFoodProcessorsInstitute.Stevenson,K.E.&Combas,D.E.(1999).Veri?cationprocedures.In:HA–ASystematicApproachtoFoodSafety(editedbyK.E.Stevenson&D.T.Bernard).Washington,DC:TheFoodProcessorsInstitute.Stier,R.F.&Blumenthal,M.M.(1995).WillHAbecarrotorstick?Dairy,FoodandEnvironmentalSanitation,15,120–126.ISO22000ha的對(duì)作者：ThrosH.VarzakasoannisS.菜），與ISO22000一起作為新的食品安全管理體系，它們基礎(chǔ)上的職是與ISO22000的主要區(qū)別。一個(gè)關(guān)鍵控制點(diǎn)的數(shù)量較少的PRPS引入ISO22000體系從而使關(guān)鍵字：制點(diǎn)iso22000初步危害分析基礎(chǔ)設(shè)施的前提方案即食蔬菜生產(chǎn)工藝 ，年重大中就有被型為士丹利的沙門氏菌的苜蓿芽的橙汁被哈特福德沙門氏菌以及生菜和大蔥被志賀氏菌事件還有埃舍爾毅嘉大腸桿菌O157：7的生菜和西紅柿型肝（托克斯，1997年）。最近在，公共利益科學(xué)中心數(shù)據(jù)顯示自1990以來(lái)新鮮農(nóng)產(chǎn)品在食物疾病的原因中第四前三的是海鮮雞蛋和牛肉此數(shù)據(jù)不包含袋裝沙拉水果標(biāo)有“多成分食品”，在10年期間（190-20年）的爆發(fā)14次主要是由于袋裝沙拉以及沙拉棒和加工項(xiàng)目和專門生產(chǎn)項(xiàng)目過(guò)程中產(chǎn)生的。，如上所述，監(jiān)測(cè)成品的食品是沒(méi)有安全保證，因?yàn)椴话踩臉颖究赡芴舆^(guò)檢測(cè)。我們需要的是朝著更有針對(duì)性的方法，控制食品安全。這樣一個(gè)方案是“危害分析與關(guān)鍵點(diǎn)控制（）的概念。A是一種結(jié)構(gòu)性的方法來(lái)識(shí)別的解決的是在生產(chǎn)，，等過(guò)程中食品安全問(wèn)題的根源以及起到。體系的目的之一是確定過(guò)程中的安 雖然的實(shí)施可能導(dǎo)致產(chǎn)品質(zhì)量的提高它應(yīng)該是一個(gè)明顯的單獨(dú)的程序沒(méi)有納入在鮮切手術(shù)的質(zhì)量控制。是一種食品安全體系，并應(yīng)只集中于安全問(wèn)題。例如，將旨在防止大腸桿菌O157：7型鮮切生菜的污染，但不能保證少于2磅每袋的棕葉。的發(fā)展初期，太多的地區(qū)被指定為“危急”，造成安全和質(zhì)量點(diǎn)的。結(jié)果導(dǎo)致負(fù)監(jiān)測(cè)和記錄的人員過(guò)度勞累?；旌系陌踩唾|(zhì)量方面，在相同的計(jì)劃引起了真正的關(guān)鍵領(lǐng)域和許多計(jì)劃降低了控制效用是不是FA良好生產(chǎn)規(guī)范的替代品事實(shí)上有效的衛(wèi)生設(shè)施必須是一個(gè)工廠計(jì)劃的成功實(shí)施的先決條件。然而，衛(wèi)生程序可能成為在控制工具納入計(jì)劃，以防止成為現(xiàn)實(shí)。例如，傷痕的砧板上生菜裝飾線可能是基于設(shè)備審計(jì)的微生物病原體的利基如果仔細(xì)衛(wèi)生不施加這方面的控制。此外，計(jì)劃，與良好生產(chǎn)規(guī)范的不同，合GM要求，從的角度來(lái)看是的。。劃到位的前提方案，滿足操作條件和提供的文件，以幫助操作運(yùn)行更。的前提方案進(jìn)行以下操作：原料的接收和;水質(zhì)量，設(shè)備維修，生產(chǎn)控 ISO2200012供應(yīng)商，客戶，主管部門和其他有關(guān)的有效溝通45新標(biāo)準(zhǔn)ISO22000“食品安全管理體系-食品鏈中組織的要求”在世界各地的，個(gè)前提方案：原材料收貨和;洗滌水的質(zhì)量，設(shè)備維修;生產(chǎn)控制分級(jí)，，到餐飲企業(yè)參與糧食組織的范圍。ISO22000創(chuàng)建一個(gè)統(tǒng)一的要求和同質(zhì)化的在此ISO22000與 的分析工作比較進(jìn)行了即食沙拉的加工和包裝已確定的關(guān)鍵控制點(diǎn)，關(guān)鍵限值，過(guò)程控制，糾正措施和核查切蔬菜和Arvanitoyannis,I.S.&Tzouros,N.H.(2006).ISO22000,TheNewFoodQualityandSafetyStandard.Athens:StamoulisS.A.Beuchat,L.R.(1998).SurfaceDecontaminationofFruitsandVege-tablesEatenRaw:AReview.Brussels:FoodSafetyUnit,WorldHealthOrganization.Beuchat,L.R.&Ryu,J.H.(1997).Producehandlingandprocessingpractices’.InfectiousDiseases,3,Brackett,R.E.(1987).Microbiologicalconsequencesofminimallyprocessedfruitsandvegetables.JournalofFoodQuality,10,195–206.CenterforFoodSafetyandAppliedNutrition(CFSAN).GuidanceforIndustry–GuidetoMinimizeMicrobialFoodSafetyHazardsforFreshFruitsandVegetables.Washington,DC:U.S.FoodandDrugAdministrationandUnitedStatesofCorlett,D.A.Jr(1998).HAandtheregulatoryenvironment.Fresh-cutMagazine,6,DeRoever,C.(1999).Microbiologicalsafetyevaluationsand -mendationsonfreshproduce.FoodControl,10,117–143.Doyle,M.P.(1990).Fruitandvegetablesafety-microbiologicalcon-siderations.Hortscience,25,1478–1482.Fain,A.R.(1996).Areviewofthemicrobiologicalsafetyoffreshsalads.Dairy,FoodandEnvironmentalSanitation,16,146–149.FDA.(1994).Foodandsafetyassuranceprogram;Developmentofhazardysiscriticalcontrolpoints;proposalrule.FederalRegister,August4.Garg,N.,Churey,J.J.&Splittstoesser,D.F.(1990).Effectofprocessingconditionsonthemicrofloraoffresh-cutvegetables.JournalofFoodProtection,53,701–703.Gillian,F.A.,Thomas,C.&O’Berine,D.(1999).Themicrobiologicalsafetyofprocessedvegetables.InternationalJournalofFoodScienceTechnology,34,Gorris,L.G.M.&Tauscher,B.(1999).Qualityandsafetyaspectsofnovelminimalprocessingtechnologies.In:ProcessingFoods:QualityoptimizationandProcessAssessment(editedbyF.A.R.Oliveira&J.C.Oliveira).Pp.325–339.BocaRaton,FL:CRCPress.Harris,K.&Blackwell,J.(1999).GuidelinesforDeveloGoodManufacturingPractices(GMPs),StandardOperatingProcedures(SOPs)andEnvironmentalSampling?Testingmendations(ESTRs)forReady-to-eat(RTE)Products.Elizabethtown,PA:AmericanAssociationofMeatProcessors.Hurst,W.C.(ed.)(1992). 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esissuedareportstatingthatHAwasthemosteffectivesystemforensuringthesafetyofthefoodsupply.Asaresult,U.S.regulatoryagenciesincorporatedHArequirementsintotheregulationsthaterntheprocessingofredmeats(primarilybeefandpork),poultry(primarilychickenandturkey),fruitandvegetablejuices,andseafood.AsofJan.1,2006,theEuropeanUnionman-datedallfoodmanufacturingfacilitiesthat producefoodfortheEuropeanmarkettoincorporateHAintotheirfoodsafetysystems.Startinginthe1990s,variouscustomersinthefoodchainrequiredtheirrstohavecertifiedHAsystems.Therefore,anumberofcountries,includingAustralia,Denmark,Germany,Irela