The Produce Contamination Problem book cover

The Produce Contamination Problem

Causes and Solutions

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.

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 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.

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 Sharma

    Sources of Contamination

    Chapter 3. Identification of the Source of Contamination

    Jeff Farrar and Jack Guzewich

    Chapter 4. Manure Management

    Patricia D. Millner

    Chapter 5. Water Quality

    Charles P. Gerba and Christopher Y. Choi

    Chapter 6. Sapro-Zoonotic Risks Posed by Wild Birds in Agricultural Landscapes

    Larry Clark

    Chapter 7. Produce Contamination by other Wildlife

    Daniel Rice and Thomas E. Besser

    Commodities Associated with Major Outbreaks and Recalls

    Chapter 8. Leafy Vegetables

    Karl R. Matthews

    Chapter 9. Melons

    Alejandro 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 Remediation

    Susanne E. Keller

    Chapter 12. Berry Contamination: Outbreaks and Contamination Issues

    Kalmia E. Kniel and Adrienne E.H. Shearer

    Avoidance of Contamination

    Chapter 13. Produce contamination issues in Mexico and Central America

    Jorge 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. Cudjoe

    Chapter 15. Regulatory Issues in Japan Regarding Produce Safety

    Kenji 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. Sapers

    Chapter 17. Advanced Technologies for Detection and Elimination of Pathogens

    Brendon Niemira and Howard Q. Zhang

    Chapter 18. Conclusions and Recommendations

    Douglas Powell, Casey J. Jacob, and Benjamin J. Chapman

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