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The Produce Contamination Problem - 1st Edition - ISBN: 9780123741868, 9780080921112

The Produce Contamination Problem

1st Edition

Causes and Solutions

Editor: Karl Matthews
Paperback ISBN: 9780123741868
eBook ISBN: 9780080921112
Paperback ISBN: 9780323164894
Imprint: Academic Press
Published Date: 28th May 2009
Page Count: 496
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Table of 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


Description

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.

Key Features

*Addresses food-borne contaminations from a prevention view, providing proactive solutions to the problems

*Covers core sources of contamination and methodologies for identifying those sources

*Includes best practice and regulatory information

Readership

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.


Details

No. of pages:
496
Language:
English
Copyright:
© Academic Press 2009
Published:
28th May 2009
Imprint:
Academic Press
Paperback ISBN:
9780123741868
eBook ISBN:
9780080921112
Paperback ISBN:
9780323164894

Ratings and Reviews


About the Editor

Karl Matthews

Karl R. Matthews teaches graduate courses in Microbial Food Safety and Food Biology Fundamentals. He has received several awards, including: Lifetime Achievement Award in Phyllosphere Biology, Amity University; Outstanding service – Online Mentor Award, American Society for Microbiology and Endel Karmas Award for Excellence in Teaching. He’s been an editorial board member on several journals and is currently the Editor of the Journal of Food Safety, a position he has occupied since 2004.

Affiliations and Expertise

Rutgers-The State University of New Jersey, New Brunswick, USA