新鲜果蔬用水的安全和质量-英

Safety and quality ofwater used with freshfruits and vegetables Rome, 2021 Required citation: FAO and WHO. 2021.Safety and quality of water used with fresh fruits and vegetables.MicrobiologicalRisk Assessment Series No. 37. Rome. https://doi.org/10.4060/cb7678en The designations employed and the presentation of material in this information product do not implythe expression of any opinion whatsoever on the part of the Food and Agriculture Organization of theUnited Nations (FAO) or the World Health Organization (WHO) concerning the legal or developmentstatus of any country, territory, city or area or of its authorities, or concerning the delimitation of itsfrontiers or boundaries. The mention of specific companies or products of manufacturers, whether ornot these have been patented, does not imply that these have been endorsed or recommended by FAOor WHO in preference to others of a similar nature that are not mentioned. The views expressed in this information product are those of the author(s) and do not necessarilyreflect the views or policies of FAO or WHO. ISSN 1726-5274 [Print]ISSN 1728-0605 [Online]FAO ISBN 978-92-5-135345-5WHO ISBN 978-92-4-003022-0 (electronic version)WHO ISBN 978-92-4-003023-7 (print version) © FAO and WHO, 2021 Some rights reserved. This work is made available under the Creative Commons Attribution-NonCommercial-ShareAlike 3.0IGO licence (CC BY-NC-SA 3.0 IGO; https://creativecommons.org/licenses/by-nc-sa/3.0/igo/legalcode). Under the terms of this licence, this work may be copied, redistributed and adapted for non-commercialpurposes, provided that the work is appropriately cited. In any use of this work, there should be nosuggestion that FAO or WHO endorses any specific organization, products or services. The use of theFAO or WHO logo is not permitted. If the work is adapted, then it must be licensed under the sameor equivalent Creative Commons licence. If a translation of this work is created, it must include thefollowing disclaimer along with the required citation: “This translation was not created by the Food andAgriculture Organization of the United Nations (FAO) or the World Health Organization (WHO). NeitherFAO nor WHO is responsible for the content or accuracy of this translation. The original English editionshall be the authoritative edition.” Disputes arising under the licence that cannot be settled amicably will be resolved by mediation andarbitration as described in Article 8 of the licence except as otherwise provided herein. The applicablemediation rules will be the mediation rules of the World Intellectual Property Organization http://www.wipo.int/amc/en/mediation/rules and any arbitration will be conducted in accordance with theArbitration Rules of the United Nations Commission on International Trade Law (UNCITRAL). Third-party materials.Users wishing to reuse material from this work that is attributed to a third party,such as tables, figures or images, are responsible for determining whether permission is needed forthat reuse and for obtaining permission from the copyright holder. The risk of claims resulting frominfringement of any third-party-owned component in the work rests solely with the user. Sales, rights and licensing. FAO information products are available on the FAO website (www.fao.org/publications) and can be purchased through publications-sales@fao.org. Requests for commercialuse should be submitted via: www.fao.org/contact-us/licence-request. Queries regarding rights andlicensing should be submitted to: copyright@fao.org. Contents AcknowledgementsviiiContributorsixDeclaration of interestsxiAbbreviations and acronymsxiiExecutive summaryxivIntroduction11.1Background11.2The objectives of the meeting2Codex food safety risk management and WHO water qualitymanagement approaches42.1Codex Alimentarius Commission food safety risk management42.2WHO water quality management62.3Applying WHO water quality management with Codex food safety riskmanagement6Fit-for-purpose water and fruit and vegetable production83.1Water quality and the intended use83.2Primary production93.3Post-harvest handling113.4Conclusions13Overview of relevant risk assessment approaches144.1Risk assessment approaches and fit-for-purpose water154.2Qualitative risk assessments: sanitary inspections184.3Semi-quantitative risk assessments194.4Quantitative microbial risk assessment204.5Conclusions21Examples of water used during fresh fruit and vegetableproduction225.1Wastewater235.1.1Risk reduction measures and wastewater use245.2Greywater265.2.1Risk reduction measures and greywater use265.3Surface water275.3.1Risk reduction measures and surface water use2812345 5.4Groundwater28 5.4.1Risk reduction measures and groundwater use29 5.5Municipal water30 5.5.1Risk reduction measures and municipal water30 5.6Rainwater32 5.7Conclusions32 6.1Faecal indicator organisms and waterborne pathogens346.2Irrigation water386.3Post-harvest water396.4Approaches to establishing tailored water thres