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The Produce Contamination Problem: Causes and Solutions, Third Edition is a fully revised resource on preventative controls at all stages of handling, including the use of new technologies for the inactivation of pathogens in both water and commodity. The book begins with an analysis of the contamination problem to identify novel research designed to understand the interaction of human pathogens. Outbreak characteristics vulnerable to contamination are discussed, along with global issues surrounding production. This new edition includes updates on regulatory issues and the newest advances in technologies for the detection of pathogens, whole genome sequencing, and utility in test and hold programs.
- Includes new information on sustainable production practices, including aero-farming
- Presents information on preventative controls at all stages of food handling
- Provides information on the use of the latest technologies for the inactivation of pathogens in water, and on commodities
Growers, packers, and fresh-cut processors, and their trade associations and suppliers, especially those organizations impacted by recent outbreaks of foodborne illness
- No. of pages:
- © Academic Press 2021
- 1st October 2021
- Academic Press
- 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
Deepti Salvi's research involves numerical modeling of attachment and detachment of bacteria to and from produce surface during fresh produce washing to minimize cross-contamination. She is also leading research in the applications of non-thermal technologies, such as cold atmospheric plasma, plasma activated water, high pressure processing, and UV for microbial inactivation.
Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC, USA
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