Produce
In
Storage
Vegetables are optimally stored between 0° and 4.4 °C (32 and 40 °F) to reduce respiration. Generally, vegetables should be stored at a high humidity (80 and 95 percent relative humidity), but cucurbits (squash family) and onions prefer dry and can mold when moisture is high.[1]
Packaging
Produce may be packaged for transport or sale.
In parts of the world, including the U.S. and Europe, loose pieces of produce, such as apples, may be individually marked with small
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Produce may be bagged in the field during harvest.
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Produce may be packaged for transport in a plastic crate.
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Cardboard boxes for bulk produce
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Mesh bag used for retail sales
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Small amounts may be banded together.
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Bulk produce may be identified by stickers
Bacterial contamination
Raw sprouts are among the produce most at risk of bacterial infection.[2]
Rinsing is an effective way to reduce the bacteria count on produce, reducing it to about 10 percent of its previous level.[3]
Wastewater used on vegetables can be a source of contamination, due to contamination with fecal matter, salmonella or other bacteria.[4] After Denmark eliminated salmonella in its chickens, attention has turned to vegetables as a source of illness due to feces contamination from other animal sources, such as pigs.[4]
See also
- Food industry
- Food labeling regulations
- Food traceability
- Geography of food
- Produce traceability
Notable people
References
- ^ Morgan, Ray (July 2015). Vegetable storage in root cellars and basements in Alaska (PDF) (Report). University of Alaska, Cooperative Extension Service. Archived from the original (PDF) on 2016-08-20. Alt URL
- ^ "Hold the Raw Sprouts, Please". www.medscape.com. Retrieved 2016-09-18.
- ^ DeRusha, Jason (9 November 2010). "Good Question: Does Washing Fruit Do Anything?". Retrieved 2016-09-18.
- ^ a b "No more salmonella in Danish poultry". 3 July 2012. Retrieved 2016-09-18.
Further reading
- Doyle, Martin (1857). Farm & Garden Produce: A Treasury of Information. G. Routledge & Co. OCLC Number: 39049007
- Microbial Safety of Fresh Produce - Google Books
- The Produce Contamination Problem: Causes and Solutions - Google Books
- Produce Degradation: Pathways and Prevention - Google Books
- Decontamination of Fresh and Minimally Processed Produce - Google Books
- Microbiology of Fresh Produce - Google Books
- Slow food: A Passion for Produce - Google Books
- Melissa's Everyday Cooking with Organic Produce - Google Books
- Procurement and Marketing of Minor Forest Produce in Tribal Areas - Google Books
- Public Produce: The New Urban Agriculture - Google Books
- Global standard for food safety: guideline for category 5 fresh produce (North American version) - Google Books
External links
The dictionary definition of produce at Wiktionary