Microbial Safety of Fresh Produce
Published on 28. August 2009
Book
Hardback
464 pages
978-0-8138-0416-3 (ISBN)
Unfortunately, price unknown
Article exhausted; check different version
Description
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.
Reviews / Votes
"The book should be an essential read for anyone interested in food safety and a requirement in any library of a Department teaching microbiology of food as part of their syllabus." (Society for General Microbiology, June 2010)"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 freshproduce, 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." (Fruits, 2010)
More details
Product info
gebunden
Series
Edition
1. Auflage
Language
English
Place of publication
Hoboken
United Kingdom
Publishing group
John Wiley and Sons Ltd
Target group
Professional and scholarly
Dimensions
Height: 25.3 cm
Width: 18.1 cm
Thickness: 2.9 cm
Weight
1140 gr
ISBN-13
978-0-8138-0416-3 (9780813804163)
Schweitzer Classification
Other editions
Additional editions
Xuetong Fan | Brendan A. Niemira | Christopher J. Doona
Microbial Safety of Fresh Produce
E-Book
09/2013
Wiley-Blackwell
€227.99
Available for download
Persons
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.
Content
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.