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Guidelines for the Hygienic Manufacture, Distribution and Retail Sale of Sprouted Seeds with Particular Reference to Mung Beans.

Guidelines for the Hygienic Manufacture, Distribution and Retail Sale of Sprouted Seeds with Particular Reference to Mung Beans.

Edited by K L Brown and C A Oscroft Chipping Campden is well known for its work in developing standards and techniques for the preservation of fruits and vegetables so it is not surprising that it keeps up to date with some of the foods that are required amongst our increasingly mixed population. Technical Manual No.25, as this publication is listed, started life as a confidential project for three major beansprout growers who needed a Code of Practice for beansprout production.

Such a document was made necessary because early in 1988 a series of cases of Salmonella infection were associated with the consumption of sprouted imported mung beans, and a similar outbreak had occured earlier in Sweden. This document provides guidelines for the hygienic production of sprouted imported mung beans but such recommendations can equally well be applied to alfalfa, chick peas, cress, fenugreek, soya, adzuki, lentils, sunflower, radish, mustard and clover.

What the text discusses can be identified by the section headings: Basic outline of the process; Raw material; Soaking of seed; Growth of bean sprouts; Germination/growing room - equipment, construction and hyiene; Harvesting/washing of sprouts; Packing; Storage, distribution and retail of final product; Hygiene of personnel; Premises; Processing and production records; Microbiological guidelines; Hazard analysis critical control point check list; references and two appendices.
COPYRIGHT 1989 Food Trade Press Ltd.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1989 Gale, Cengage Learning. All rights reserved.

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Author:Binsted, Howard
Publication:Food Trade Review
Article Type:Book Review
Date:Dec 1, 1989
Words:236
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