The Produce Contamination Problem

Causes and Solutions
2 ed
ISBN: 978-0-12-404611-5
Verlag: Elsevier Science Publishing Co Inc

Buch, Englisch, 492 Seiten, Format (B × H): 192 mm x 241 mm, Gewicht: 1187 g

Reihe: Food Science and Technology

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.

Zielgruppe

This book will be useful to growers, packers and fresh-cut processors and their trade associations and suppliers, especially those impacted by outbreaks of food-borne illness. Also a valuable source of information to researchers at universities and government agencies who are investigating means of avoiding contamination and improving the microbiological safety of fresh produce.

Autoren/Hrsg.

Matthews, Karl

Fachgebiete

• Technische Wissenschaften Maschinenbau | Werkstoffkunde Produktionstechnik Verpackungstechnik
• Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Part 1: Produce Contamination: Scope and Sources

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

Über Autor(innen)

Matthews, Karl
Karl R. Matthews teaches graduate courses in Microbial Food Safety and Food Biology Fundamentals. He has received several awards, including: Lifetime Achievement Award in Phyllosphere Biology, Amity University; Outstanding service - Online Mentor Award, American Society for Microbiology and Endel Karmas Award for Excellence in Teaching. He's been an editorial board member on several journals and is currently the Editor of the Journal of Food Safety, a position he has occupied since 2004.