Economic Aspects of Mycotoxins in Fruits and Vegetables

Publisher Summary The purpose of this chapter is to examine an important understudied area, the economic aspects of mycotoxins in fruits and vegetables. All levels of government and food industries are involved in a global effort to develop and implement safe food handling for the entire food chain. Beneficiaries of these efforts are both a reduction of food safety hazards associated with fresh fruits and vegetables and improvements in trade opportunities. Three major components are involved in these endeavors—good agricultural practices (GAPs), good manufacturing practices (GMPs), and hazard analysis and critical control point (HACCP). All phases of production are covered by GAPs, including the use of land, soil, and water, the control of wildlife and pests, and proper worker hygiene and sanitation. GMPs are based on the same principles as GAPs, with a focus on post-harvest handling—packing, storage, transportation, and handling and processing of fresh produce at the final destination.

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