The Produce Contamination Problem
Causes and Solutions
Gebonden Engels 2014 9780124046115Samenvatting
Understanding the causes and contributing factors leading to outbreaks of food-borne illness associated with contamination of fresh produce is a worldwide challenge for everyone from the growers of fresh-cut produce through the entire production and delivery process. The premise of The Produce Contamination Problem is that when human pathogen contamination of fresh produce occurs, it is extremely difficult to reduce pathogen levels sufficiently to assure microbiological safety with the currently available technologies. A wiser strategy would be to avoid crop production conditions that result in microbial contamination to start.
These critical, problem-oriented chapters have been written by researchers active in the areas of food safety and microbial contamination during production, harvesting, packing and fresh-cut processing of horticultural crops, and were designed to provide methods of contamination avoidance. Coverage includes policy and practices in the United States, Mexico and Central America, Europe, and Japan.
Specificaties
Lezersrecensies
Inhoudsopgave
1. Scope of the Produce Contamination Problem
2. Microbial Attachment and Persistence on Plants
3. Identification of the Source of Contamination
4. Manure Management
5. Bioaerosol Contamination of Produce: Potential Issues from an Unexplored Contaminant Route
6. Water Quality
7. Disease Risks Posed by Wild Birds Associated with Agricultural Landscapes
8. Produce Contamination by other Wildlife
Part 2: Commodities Associated with Major Outbreaks and Recalls
9. Leafy Vegetables
10. Melons
11. Microbiological Safety of Sprouted Seeds: Interventions and Regulations
12. Salmonella and Tomatoes
13. Tree Fruits and Nuts: Outbreaks, Contamination Sources, Prevention and Remediation
14. Berry Contamination: Outbreaks and Contamination Issues
Part 3: Contamination Avoidance Pre and Postharvest
15. Produce Contamination Issues in Mexico and Central America
16. Regulatory issues in Europe Regarding Fresh Fruit and Vegetable Safety
Part 4: Technology for Reduction of Human Pathogens in Fresh Produce
17. Disinfection of Contaminated Produce with Conventional Washing and Sanitizing Technology
18. Advanced Technologies for Detection and Elimination of Bacterial Pathogens
19. Conclusions and Recommendations
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