Advances in ensuring the microbiological safety of fresh produce

Part 1: Pathogenic risks 1. Advances in understanding contamination of fresh produce by Salmonella: Shirley Micallef, University of Maryland, USA 2. Advances in understanding contamination of fresh produce by Listeria: Wei Zhang, Illinois Institute of Technology, USA 3. Advances in understanding contamination of fresh produce by pathogenic Escherichia coli: Karl R. Matthews, Rutgers University, USA Part 2: Surveillance, detection and risk assessment 4. Advances in surveillance and epidemiology of foodborne diseases: Tine Hald, Technical University of Denmark, Denmark 5. Developments in rapid detection/high throughput screening techniques for identifying pathogens in food: Chunlei Shi, Shanghai Jiao Tung University, China 6. Advances in modelling pathogen behaviour in fresh produce: Panagiotis Skandamis, Agricultural University of Athens, Greece 7. Advances in microbiological risk assessment (MRA) for pathogens in fresh produce: Don Schaffner, Rutgers University, US Part 3: Improving safety along the value chain 8. Advances in understanding sources of pathogenic contamination of fresh produce: soil and soil amendments: Kali Kniel, University of Delaware, USA 9. The role of good agricultural practices (GAP) in preventing pathogenic contamination of fresh produce: Elizabeth Bihn, Cornell University, USA 10. Advances in sanitising techniques and their assessment for assuring the safety of fresh produce: Keith Warriner, University of Guelph, Canada 11. Developments in packaging techniques and their assessment for assuring the safety of fresh produce: Jinhe Bai, USDA-ARS, USA 12. The role of good manufacturing practice (GMP) and hazard analysis and critical control point (HACCP) systems in maintaining the safety of minimally-processed fresh produce: Carol Ann Wallace, University of Central Lancashire, UK 13. Improving safe consumer handling of fresh produce: Jennifer Quinlan, Drexel University, USA