Fan: Microbial Safety of Fresh Produce

Microbial Safety of Fresh Produce covers all aspects of produce safety including pathogen ecology, agro-management, pre-harvest and post-harvest interventions, and adverse economic impacts of outbreaks. This most recent edition to the IFT Press book series examines the current state of the problems associated with fresh produce by reviewing the recent, high-profile outbreaks associated with fresh produce, including the possible internalization of pathogens by plant tissues, and understanding how human pathogens survive and multiply in water, soils, and fresh fruits and vegetables. Authors from the forefront of the produce industry discuss the latest pro-active measures and strategies being taken to improve the safety of produce reaching the consumer.  


Microbial Safety of Fresh Produce includes discussion on fast and reliable techniques for the detection of pathogens in/on produce. To minimize the risk of human pathogens on fresh produce, pre-harvest strategies such as the implementation of Good Agriculture Practices, and risk analysis of irrigation waters and supply lines are discussed. The limitation of post-harvest interventions, from current industry practices using chemical sanitizers, is discussed and promising innovative technological applications such as irradiation, and biological controls are presented by forefront scientific experts. Coverage includes discussion of the impact of foodborne outbreaks on public health and the fresh produce industry in terms of economics, consumer acceptance and legal aspects.  
Microbial Safety of Fresh Produce gives readers, from food safety professionals to consumers, comprehensive overall reviews of challenges and perspectives in produce safety and strategies to prevent or minimize the risks associated with consumption of fresh produce.

Contents
Section I: Microbial Contamination of Fresh Produce.

• Chapter 1. Enteric human pathogens associated with fresh produce: sources, transport and ecology
• Chapter 2. The origin and spread of human pathogens in fruit production systems
• Chapter 3. Internalization of Pathogens in Produce
• Section II: Pre-harvest Strategies.
• Chapter 4. Produce safety in organic vs conventional crops
• Chapter 5. The Role of Good Agricultural Practices in Produce Safety
• Chapter 6. Effective Managing through a Crisis
• Chapter 7. The Role of Water and Water testing in Produce Safety
• Chapter 8. Role of manure and compost in produce safety

Section III: Post-harvest Interventions.

• Chapter  9. Aqueous antimicrobial treatments to improve fresh and fresh-cut produce safety
• Chapter 10. Irradiation enhances quality and microbial safety of fresh and fresh-cut fruits and vegetables
• Chapter 11. Biological control of human pathogens on produce
• Chapter 12. Extension of Shelf-life and Control of Human Pathogens in Produce by Antimicrobial Edible Films and Coatings
• Chapter 13. Improving Microbial Safety of Fresh Produce Using Thermal Treatment
• Chapter 14. Enhanced Safety and Extended Shelf-life of Fresh Produce for the Military

Section IV: Produce Safety during Processing and Handling.

• Chapter 15. Consumer and Food Service Handling of Fresh Produce
• Chapter 16. Plant Sanitation and Good Manufacturing Practices for Optimum Food Safety in Fresh-cut Produce
• Chapter 17. Third party audit programs for the fresh produce industry
• Chapter 18. Pathogen Detection in Produce using Applications of Immunomagnetic Beads and Biosensors

Section V: Public, Legal, and Economic Perspectives.

• Chapter 19. Public Response to the 2006 Recall of Contaminated Spinach
• Chapter 20. Produce in public: Spinach, safety and public policy
• Chapter 21.Contaminated Fresh Produce and Product Liability: A Law-in-Action Perspective
• Chapter 22. The Economics of Food Safety: The 2006 Foodborne Illness Outbreak Linked to Spinach

Section VI: Research Challenges and Directions.

• Chapter 23. Research Needs and Future Directions 

About the Author

• Xuetong Fan, PhD, is a Research Food Technologist with the Food Safety Intervention Technologies Research Unit at USDA-ARS, Eastern Regional Research Center in Wyndmoor, PA.
• Brendan A. Niemira, PhD, is the Lead Scientist of the Produce safety Research Project in the Food Safety Intervention Technologies Research Unit at the USDA-ARS Eastern Regional Research Center in Wyndmoor, PA.
• Christopher J. Doona, PhD, serves as Research Chemist for the Food Safety and Defense Team (FSDT), DoD Combat Feeding Directorate, Natick Soldier RD&E Center in Massachusetts carrying out research relating to food stabilization methods, predictive microbial modeling ion foods, novel nonthermal food processing technologies such as high pressure, and controlled chemical heating.
• Florence E. Feeherry serves as Research Microbiologist for FSDT, DoD Combat Feeding Directorate, NSC in Natick, MA.
• Robert B. Gravani, PhD, is a Professor of Food Science and Director of the National Good Agricultural Practices (GAPs) program at Cornell University.

Book Details

• Hardcover: 464 pages
• Publisher: Wiley-Blackwell; 1 edition (October 6, 2009)
• Language: English
• ISBN-10: 0813804167
• ISBN-13: 978-0813804163
• Product Dimensions: 9.6 x 6.7 x 1.2 inches

List Price: $235.00 

 

Tags: Food Microbiology, Food Safety, Fruit and Vegetable