FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (23 ): 544-547.doi: 10.7506/spkx1002-6300-200923121

Previous Articles    

Comparative Study on Quality Safety Prevention and Control System of Fresh-cut Vegetables at Home and Abroad

CAI Jing1，FANG-Yong2,3，FU Jin2，YANG Yan-ting2，HU Qiu-hui2,3,*   

  1. 1. Jiangsu Provincial Supervising and Testing Institute for Products Quality, Nanjing 210029, China；
    2. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China；
    3. Key Laboratory of Food Quality and Safty of Jiangsu Province, Nanjing 210014, China
  • Received:2009-08-15 Online:2009-12-01 Published:2010-12-29
  • Contact: HU Qiu-hui E-mail:qiuhuihu@njau.edu.cn

RichHTML

1

PDF (PC)

513

Abstract:

Freesh-cut vegetable has many better characters such as freshness, convenient, nutrition, free pollution and so on, which has been accepted by more and more consumers. However, fresh-cut vegetables are easy to deteriorate, due to enzymatic browning, microbiological contamination, and consequently have short shelf life. Therefore, the present work describes the detailed comparison of the measures taken at home and abroad to control the quality and safety of fresh-cut vegetables.

Key words: fresh-cut vegetables, safety, prevention and control

CLC Number: