The Produce Contamination Problem

Causes and Solutions

Edited by

  • Karl Matthews, Rutgers-The State University of New Jersey, New Brunswick, USA
  • Gerald Sapers, ERRC, ARS-USDA-Retired
  • Gerald Sapers, ERRC, ARS-USDA-Retired
  • Ethan Solomon, DuPont Chemical Solutions Enterprise, Wilmington, DE, USA
  • Karl Matthews, Rutgers-The State University of New Jersey, New Brunswick, USA

Understanding the causes and contributing factors leading to outbreaks of food-borne illness associated with contamination of fresh produce continues to be a worldwide challenge for everyone from the growers of fresh-cut produce through the entire production and delivery process. Additionally researchers both at universities and in government agencies are facing an increased challenge to develop means of preventing these foodborne illness occurrences. The premise of this book 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 US, Mexico and Central America, Europe, and Japan.

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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.


Book information

  • Published: May 2009
  • ISBN: 978-0-12-374186-8

Table of Contents

IntroductionChapter 1. Scope of the Produce Contamination Problem Gerald Sapers and Michael DoyleChapter 2. Microbial Attachment and Limitations of Decontamination MethodologiesEthan B. Solomon and Manan SharmaSources of ContaminationChapter 3. Identification of the Source of ContaminationJeff Farrar and Jack GuzewichChapter 4. Manure ManagementPatricia D. Millner Chapter 5. Water Quality Charles P. Gerba and Christopher Y. Choi Chapter 6. Sapro-Zoonotic Risks Posed by Wild Birds in Agricultural LandscapesLarry ClarkChapter 7. Produce Contamination by other Wildlife Daniel Rice and Thomas E. BesserCommodities Associated with Major Outbreaks and RecallsChapter 8. Leafy Vegetables Karl R. MatthewsChapter 9. Melons Alejandro Castillo, Miguel A. Martínez-Téllez, and M. Ofelia Rodríguez-GarcíaChapter 10. Raw Tomatoes and Salmonella Jerry A. Bartz Chapter 11. Tree fruits and Nuts: Outbreaks, Contamination Sources, Prevention and RemediationSusanne E. KellerChapter 12. Berry Contamination: Outbreaks and Contamination IssuesKalmia E. Kniel and Adrienne E.H. ShearerAvoidance of ContaminationChapter 13. Produce contamination issues in Mexico and Central America Jorge H. Siller-Cepeda, Cristobal Chaidez-Quiroz, and Nohelia Castro-del CampoChapter 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 Safety Kenji Isshiki, Md. Latiful Bari, Takeo Shiina, and.Shinichi KawamotoTechnology 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 Pathogens Brendon Niemira and Howard Q. ZhangChapter 18. Conclusions and Recommendations Douglas Powell, Casey J. Jacob, and Benjamin J. Chapman