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Unformatted text preview: Discard badly bruised fruit Use GAPs on farm, packing houses, and distribution Aimed at reducing hazard Few measures other than sorting and washing Aimed at preventing an increase of hazard Proper storage Hygienic practices of workers Keep packing facilities clean Testing Routine microbiological testing of fruit is NOT recommended APC may be useful to monitor processing effectiveness E. coli may be used as a fecal indicator Equipment cleanliness can be monitored by ATP assays Spoilage Most practices preventing food safety hazards also prevent spoilage...
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- Winter '10