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Book (stand-alone)Modern indoor farming and food safety
A review of hazards, controls and regulatory consideration
2025Also available in:
No results found.Indoor farming has a long history, with greenhouses being used for centuries to improve productivity and the availability of various plant-based products. In the new generation of indoor farming, the production of short-term crops such as microgreens and baby leaf, along with mature leafy greens that are traditionally cultivated outdoors, has become commercially viable. The perceived benefits of indoor farming include contributing to sustainability, adaptability to climate change and improving food security. It is also often assumed that the controlled environment offers better management of food safety risks than conventional agriculture, though this has not been fully validated. This document explores both the perceived and the actual benefits of indoor farming and describes various growing systems to examine related food safety concerns. Based on current evidence, food safety issues linked to indoor-farmed crops are generally similar to those found in conventional outdoor farming. These issues primarily relate to inputs such as seeds, growth substrates and water, as well as operations that share features with sprouted seed production. The focus of this document is largely on microbiological hazards, which dominate both the literature and the real-world risks due to the high-humidity, water-based systems commonly used in indoor farming. However, chemical hazards are also addressed, particularly those arising from environmental contamination or equipment-related materials. The document is intended to support food safety competent authorities in identifying key elements for inclusion in food safety programmes and regulatory frameworks related to indoor farmed crops. -
Book (series)Risk Characterization of Microbiological Hazards in Foods. Microbiological Risk Assessment Series (MRA) 17 2009
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No results found.Risk characterization is one of the four steps of microbiological risk assessment. It is defined as an estimation of the probability of occurrence and severity of known or potential adverse health effects in a population based on the preceding steps of hazard identification, hazard characterization and exposure assessment. It comprises the results of the risk assessment in the form of risk estimates and risk descriptions and provides the best available science-based evidence to support food safe ty management. This volume presents guidelines for risk characterization of microbiological hazards in foods. These guidelines provide descriptive guidance on how to conduct risk characterization in various contexts, and utilizing a variety of tools and techniques. They have been developed in recognition of the fact that a reliable estimation of risk is critical to the overall risk assessment. This volume and others i n t h i s Microbiological Risk Assessment Series contain information that is u seful to both risk assessors and risk managers, including international scientific committees, the Codex Alimentarius Commission, governments and food regulatory agencies, scientists, food producers and industries and other people or institutions with an interest in the area of microbiological hazards in foods, their impact on human health and food trade and their control. -
Book (series)Risk assessment of Listeria monocytogenes in ready-to-eat foods. Technical report. Microbiological Risk Assessment Series (MRA) 5 2004
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No results found.Listeria monocytogenes is widely dispersed in the environment and foods, and is capable of growing even at refrigeration temperatures. Foodborne listeriosis, although relatively rare, is a clinically serious disease with a high case-fatality rate that largely affects specific higher-risk segments of the population. Cases of listeriosis appear to be predominately associated with ready-to-eat products. This volume addresses the risk of listeriosis associated with such foods. It has been prepar ed and reviewed by an international group of experts, with input from FAO/WHO expert consultations, the Codex Committee on Food Hygiene, and peer and public review. The sections in this volume include data and methodology relevant to the four steps of risk assessment – hazard identification, exposure assessment, hazard characterization and risk characterization – of Listeria monocytogenes in ready-to-eat foods. It includes four example risk assessments addressing the risk of listeriosis as sociated with fresh milk, ice cream, fermented meats and cold-smoked fish. These products were selected to represent typical classes of ready-to-eat products. This volume and others in this Microbiological Risk Assessment Series contain information that is useful to both risk assessors and risk managers, the Codex Alimentarius Commission, governments and food regulatory agencies, industries and other people or institutions with an interest in the area of Listeria monocytogenes, its impact o n public health and food trade, and the use microbiological risk assessment in control strategies.
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