The Produce Contamination Problem
Causes and Solutions
Edited by- Karl Matthews, Rutgers-The State University of New Jersey, New Brunswick, USA
- Gerald Sapers, USDA - Retired
- Gerald Sapers, USDA - Retired
- Ethan Solomon, DuPont Chemical Solutions Enterprise, Wilmington, DE, USA
- Karl Matthews, Rutgers-The State University of New Jersey, New Brunswick, USA
This book is organized into five sections beginning with an introduction in which the problem is described in terms of the number and size of produce related outbreaks, the commodities involved, and the human pathogens involved. The introduction also documents the failure of conventional sanitizing treatments to assure microbiological safety examining the problems of microbial attachment.
The second section reviews methods of identifying a contamination source (epidemiology, trace back, strain identification, location of Source) and then focuses on the various sources of microbial contamination (water, manure, airborne dust, wildlife, human activity) and where in the crop production sequence they might result in contamination.
In the third section, some of the commodities associated with major outbreaks (leafy vegetables, tomatoes, cantaloupes, apples, berries, sprouts) are examined to determine what characteristics make them especially vulnerable to contamination.
The fourth section then addresses means of avoiding produce contamination through use of Good Agricultural Practices and recommendations in FDA and industry guidance documents. Regulatory actions (recalls, restrictions on imports) to safeguard the public from potentially hazardous products are described. Coverage includes policy and practices in the US, Mexico and Central America, Europe and Japan.
Audience
This book will be useful to growers, packers and fresh-cut processors and their trade associations and suppliers, especially those impacted by outbreaks of foodborne 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.
Hardbound, 496 Pages
Published: May 2009
Imprint: Academic Press
ISBN: 978-0-12-374186-8
Contents
Introduction
Chapter 1. Scope of the Produce Contamination Problem
Gerald Sapers and Michael Doyle
Chapter 2. Microbial Attachment and Limitations of Decontamination Methodologies
Ethan B. Solomon and Manan SharmaSources of ContaminationChapter 3. Identification of the Source of ContaminationJeff Farrar and Jack Guzewich
Chapter 4. Manure Management
Patricia D. Millner Chapter 5. Water QualityCharles P. Gerba and Christopher Y. Choi
Chapter 6. Sapro-Zoonotic Risks Posed by Wild Birds in Agricultural Landscapes
Larry ClarkChapter 7. Produce Contamination by other WildlifeDaniel Rice and Thomas E. Besser
Commodities Associated with Major Outbreaks and Recalls
Chapter 8. Leafy Vegetables
Karl R. MatthewsChapter 9. MelonsAlejandro Castillo, Miguel A. Martínez-Téllez, and M. Ofelia Rodríguez-García
Chapter 10. Raw Tomatoes and Salmonella
Jerry A. Bartz Chapter 11. Tree fruits and Nuts: Outbreaks, Contamination Sources, Prevention and RemediationSusanne E. Keller
Chapter 12. Berry Contamination: Outbreaks and Contamination Issues
Kalmia E. Kniel and Adrienne E.H. ShearerAvoidance of ContaminationChapter 13. Produce contamination issues in Mexico and Central AmericaJorge H. Siller-Cepeda, Cristobal Chaidez-Quiroz, and Nohelia Castro-del Campo
Chapter 14. Regulatory Issues in Europe Regarding Fresh Fruit and Vegetable Safety
Gro S. Johannessen and Kofitsyo S. CudjoeChapter 15. Regulatory Issues in Japan Regarding Produce SafetyKenji Isshiki, Md. Latiful Bari, Takeo Shiina, and.Shinichi Kawamoto
Technology for Reduction of Human Pathogens in Fresh Produce
Chapter 16. Disinfection of Contaminated Produce with Conventional Washing and Sanitizing Technology
Gerald M. SapersChapter 17. Advanced Technologies for Detection and Elimination of PathogensBrendon Niemira and Howard Q. Zhang
Chapter 18. Conclusions and Recommendations
Douglas Powell, Casey J. Jacob, and Benjamin J. Chapman
