Most commercial produce is wholesome and free of microorganisms that could result in illness under common and sensiblehandling and food preparation practices, but it takes attention to keep it that way.
Guiding principles for microbial food safety that should be part of any management plan for melon producers, harvest service operators, distribution and wholesale handlers, and fresh cut processors.
Volume 1 in the 4th Edition, covering the basics of preharvest factors that can affect the quality of the produce headed to the packinghouse and sets the foundation for the rest of the series