Global Safety of Fresh Produce book cover

Global Safety of Fresh Produce

A Handbook of Best Practice, Innovative Commercial Solutions and Case Studies

Continuing food poisoning outbreaks around the globe have put fresh produce safety at the forefront of food research. Global Safety of Fresh Produce provides a detailed and comprehensive overview of best practice for produce safety throughout the food chain, and unique coverage of commercial technologies for fresh produce safety.

Part one covers the production and regulation of fresh produce on the agricultural level, including issues of niche farm fresh products, FDA regulation, and zoonotic transfer of pathogens from animals to farm products. Part two moves on to look at safety and environmental issues surrounding fresh produce processing, such as postharvest washing, alternative sanitizers, and using produce waste as animal feed. Part three focuses on current and emerging commercial solutions for fresh produce safety, like ionizing radiation and edible coatings, and part four covers methods of laboratory testing and related legislation. The final section of the book covers a series of case studies of fresh produce safety breaches, including European E. coli outbreaks in sprouts and leafy greens, and the illegal use of fluorescent whitening agents (FWAs) in China.

This book is an essential text for R&D managers in the fresh produce industry, quality control professionals working with fresh produce throughout the food chain, postgraduate students, and academic researchers with an interest in fresh produce safety.

Audience

An essential text for R&D managers in the fresh produce industry, quality control professionals working with fresh produce throughout the food chain, postgraduate students and academic researchers with an interest in fresh produce safety.

Hardbound, 472 Pages

Published: December 2013

Imprint: Woodhead Publishing

ISBN: 978-1-78242-018-7

Contents

  • Foreword
    Preface
    Part I Farm level production and regulation of fresh produce
    1 Best practice in large-scale production of fresh produce
    I. B. Jochumsen, AgroManagement, Denmark
    2 Niche farm fresh products
    A. N. Jensen and D. L. Baggesen, Technical University of Denmark, Denmark
    3 Guidelines and protocols for safe practice in fresh produce production: FDA legislation
    E. Snellman, FDA, USA
    4 Issues surrounding the European fresh produce trade: a global perspective
    M. Uyttendaele, L. Jacxsens and S. Van Boxstael, Ghent University, Belgium
    5 Zoonotic transfer of pathogens from animals to farm products
    D. J. Bolton, Teagasc - Ashtown Food Research Centre, Ireland, T. S. Edrington, D. J. Nisbet and T. R. Callaway, US Department of Agriculture, USA
    Part II Environmental issues impacting the potential safety of fresh produce
    6 Post-harvest washing as a critical control point in fresh produce processing: Alternative sanitizers and wash technologies
    K. Warriner and A. Namvar, University of Guelph, Canada
    7 Preventing cross-contamination during produce wash operations
    Y. Luo, USDA, USA, D. T. Ingram, FDA, USA and K. Khurana, Pulse Instruments, USA
    8 Organic environmental chemical contaminants in fresh produce and fruits
    T. L. Cederberg, Technical University of Denmark, Denmark
    9 Water: Waste, recycling and irrigation in fresh produce processing
    C. Chaidez, Centro de Investigacion en Alimentacion y Desarrollo, Mexico, M. Soto, The University of Arizona, USA and M. Jimenez, Universidad Autonoma de Sinaloa, Mexico
    10 Maintaining sustainable and environmentally-friendly fresh produce production in the context of climate change
    D. Pimentel and M. Burgess, Cornell University, USA
    11 Reducing waste in fresh produce processing and households through use of waste as animal feed
    J. Zentek, F. Knorr and A. Mader, Die Freie Universität-Berlin, Germany
    12 Risk assessment of microbial and chemical contamination in fresh produce
    S. Koseki, National Food Research Institute, Japan
    Part III Commercial solutions for fresh produce safety
    13 Modified atmosphere packaging for fresh produce
    S. Shayanfar, German Institute of Food Technologies (DIL), Germany
    14 Biocontrol of Listeria monocytogenes on fresh produce
    K. Jordan and A. Casey, Teagasc Food Research Centre, Ireland, A. Hoehl, BOKU - University of Natural Resources and Life Sciences, Austria and G. Bruggeman, Nutrition Sciences N. V., Belgium
    15 Commercial and novel solutions for fresh produce safety
    A. Lee, Illinois Institute of Technology, USA
    16 Ionizing irradiation for phytosanitary applications and fresh produce safety
    S. Pillai and C. Bogran, Texas A&M University, USA and C. Blackburn, International Atomic Energy Agency, Austria
    17 Edible coatings for fresh and minimally processed fruits and vegetables
    L. Ciolacu, and A. I. Nicolau Dunarea de Jos University of Galati, Romania and J. Hoorfar, Technical University of Denmark, Denmark
    Part IV Laboratory testing for fresh produce safety
    18 Pathogen testing in fresh produce: Earthbound Farm
    W. Daniels, Earthbound Farm, USA
    19 Capacity building of legislative fresh produce testing in China
    Z. Ye, S. Chen, F. Wang and T, Chen, Chinese Academy of Agricultural Sciences, China and L. Xiao, National Certification and Accreditation Administration, China
    20 Bottlenecks and limitations in testing for pathogens in fresh produce
    J. Hoorfar, Technical University of Denmark, Denmark, P. Feng, US Food and Drug Administration, USA, G. Duffy, Teagasc Food Research Centre, Ireland, B. Malorny, Bundesinstitut für Risikobewertung (BfR), Germany and R. Binet, US Food and Drug Administration, USA
    21 New developments in safety testing of soft fruits
    R. Morales-Rayas and M. W. Griffiths, University of Guelph, Canada and A. C. Shultz, Technical University of Denmark
    22 Cases of public emetic events due to foodborne virus infections in fresh produce
    S. M. Markland, D. H. D’Souza and K. E. Kniel, University of Delaware, USA
    Part V Case studies in real-life situations
    23 Sprout outbreaks and development of preventive controls
    M. A. Smith, US Food and Drug Administration, USA
    24 Leafy greens: the case-study and real-life lessons from an STEC O145 outbreak in romaine lettuce
    M. A. Baloch, US Centers for Disease Control and Prevention, USA
    25 The case of the European E. coli outbreak from sprouts
    P. Luber, Federal Office of Consumer Protection and Food Safety (BVL), Germany
    26 Case study on the safety and sustainability of fresh bottled coconut water
    E. H. M. Walter, Embrapa Food Technology, Brazil, A. Y. Kuaye, State University of Campinas, Brazil and J. Hoorfar, Technical University of Denmark, Denmark
    27 Control of fresh produce safety in Denmark
    J. Hoorfar, Technical University of Denmark, Denmark
    28 Mushroom production in China: the illegal use of fluorescent whitening agents (FWAs) and related outbreaks
    X. Zhao and Z. Xing, Ministry of Agriculture, China
    29 The case of lemons in caves: a sustainable storage system for Turkish lemons
    A. I. Nicolau, Dunarea de Jos University of Galati, Romania 

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