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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
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
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.
*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
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.
- No. of pages:
- © Academic Press 2009
- 28th May 2009
- Academic Press
- Paperback ISBN:
- eBook ISBN:
- Paperback ISBN:
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.
Rutgers-The State University of New Jersey, New Brunswick, USA
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