Description

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.

Key Features

  • Provides a comprehensive overview of best practice for produce safety
  • Examines the production and regulation of fresh agricultural produce
  • Looks at safety and environmental issues surrounding fresh produce processing

Readership

R&D managers in the fresh produce industry; Quality control professionals working with fresh produce throughout the food chain; Food Science academics and researchers

Table of Contents

  • Contributor contact details
  • Editorial advisors
  • Woodhead Publishing Series in Food Science, Technology and Nutrition
  • Preface
  • Foreword
  • Part I: Farm-level production and regulation of fresh produce
    • Chapter 1: Best practice in large-scale production of fresh produce
      • Abstract:
      • 1.1 Introduction
      • 1.2 Risk assessment at the farm level
      • 1.3 Following the steps in the production chain
      • 1.4 Conclusion
    • Chapter 2: Niche farm fresh products
      • Abstract:
      • 2.1 Introduction
      • 2.2 Human pathogen contamination of ‘niche products’
      • 2.3 The difference in contamination risk for ‘niche products’
      • 2.4 Conclusion
      • 2.5 Questions for discussion
      • 2.6 Acknowledgments
    • Chapter 3: Guidelines and protocols for safe practice in fresh produce production: FDA legislation
      • Abstract:
      • 3.1 Introduction: a new strategy is tested
      • 3.2 Early produce safety policy
      • 3.3 Challenges in good agricultural practices (GAPs) implementation
      • 3.4 What more can we do?
      • 3.5 A pivotal outbreak prompts a policy shift
      • 3.6 New mandates: modernization of food safety
      • 3.7 Future trends: back to the call
      • 3.8 Questions for discussion
      • 3.9 Acknowledgment
    • Chapter 4: Issues surrounding the European fresh produce trade: a global perspective
      • Abstract:
      • 4.1 Introduction
      • 4.2 Challenges involved in the fresh produce trade
      • 4.3 Regulatory and economic aspects
      • 4.4 Best practice in agriculture
      • 4.5 Troubleshooting approaches
      • 4.6 Conclusion and future trends
      • 4.7 Questions for discussion
      • 4.8 Acknowledgments
    • Chapter 5: Zoonotic transfer of pathogens from animals to farm products
      • Abstract:
      • 5.1 Introd

Details

No. of pages:
472
Language:
English
Copyright:
© 2014
Published:
Imprint:
Woodhead Publishing
eBook ISBN:
9781782420279
Print ISBN:
9781782420187

About the editor

Jeffrey Hoorfar

Jeffrey Hoorfar is a Professor and Research Manager at the Technical University of Denmark.

Affiliations and Expertise

Technical University of Denmark, Denmark