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Pre-harvest Food Safety Practices for Tomato

April 2012



By Jeri D. Barak
Assistant Professor
University of Wisconsin-Madison
Phone:
608-890-2581
Email:barak@plantpath.wisc.edu


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Summary:

This presentation will help consultants, growers, and other practitioners throughout the United States reduce the risk factors that may lead to pre-harvest tomato contamination by human pathogens. Specifically in this presentation, the role of site selection, animals, water, crop management practices, and workers are discussed. By the end of this presentation, the practitioner should be able to identify the risk factors for pre-harvest human pathogen contamination of tomato and understand how to reduce such risks.


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All presentations published on The Plant Management Network reflect individual views of the author/presenter(s) and are not an official position of The Plant Management Network or the author/presenter(s)' affiliated institutions, companies, or organizations. No endorsement of products or companies, institutions, or organizations is intended, nor is criticism implied of those not mentioned. Individuals using agricultural products or any products referenced by The Plant Management Network or its partners, sponsors, or advertisers, should ensure that the intended use complies with current regulations and laws, as well as conforms to the product label.





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