Microbial Safety of Fresh Produce
Published on 30. September 2013
464 pages
978-1-118-85238-5 (ISBN)
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 infood safety and a requirement in any library of a Departmentteaching microbiology of food as part of their syllabus."(Society for General Microbiology, June 2010) "This most recent edition to the IFTPress bookseries examines the current state of the problems associated withfresh produce by reviewing the recent, high-profile outbreaksassociated with freshproduce, including the possibleinternalization of pathogens by plant tissues, and understandinghow human pathogens survive and multiply in water, soils, and freshfruits and vegetables." (Fruits,2010)More details
Other editions
Additional editions
Xuetong Fan | Brendan A. Niemira | Christopher J. Doona
Microbial Safety of Fresh Produce
Book
08/2009
Wiley
Unfortunately, price unknown
Article exhausted; check different version
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 freshproduce: sources, transport and ecology (Robert E. Mandrell).
Chapter 2. The origin and spread of human pathogens in fruitproduction systems (Susan Bach and Pescal Delaquis).
Chapter 3. Internalization of Pathogens in Produce (Elliot T.Ryser, Jianjun Hao, and Zhinong Yan).
Section II: Pre-harvest Strategies.
Chapter 4. Produce safety in organic vs conventional crops(Francisco Diez-Gonzalez and Avik Mukherjee).
Chapter 5. The Role of Good Agricultural Practices in ProduceSafety (Robert B. Gravani).
Chapter 6. Effective Managing through a Crisis (Will Daniels andMichael P. Doyle).
Chapter 7. The Role of Water and Water testing in Produce Safety(Charles P. Gerba).
Chapter 8. Role of manure and compost in produce safety (XiupingJiang).
Section III: Post-harvest Interventions.
Chapter 9. Aqueous antimicrobial treatments to improvefresh and fresh-cut produce safety (Joy Herdt and Hao Feng).
Chapter 10. Irradiation enhances quality and microbial safety offresh and fresh-cut fruits and vegetables (Brendan A. Niemira andXuetong Fan).
Chapter 11. Biological control of human pathogens on produce(John Andrew Hudson, Craig Billington, and Lynn McIntyre).
Chapter 12. Extension of Shelf-life and Control of HumanPathogens in Produce by Antimicrobial Edible Films and Coatings(Tara H. McHugh, Roberto J. Avena-Bustillos, and Wen-Xian Du).
Chapter 13. Improving Microbial Safety of Fresh Produce UsingThermal Treatment (Xuetong Fan, Lihan Huang, Bassam Annous).
Chapter 14. Enhanced Safety and Extended Shelf-life of FreshProduce for the Military (Peter Setlow, Christopher J. Doona,Florence E. Feeherry, and Kenneth Kustin, Deborah Sisson, andShubham Chandra).
Section IV: Produce Safety during Processing andHandling.
Chapter 15. Consumer and Food Service Handling of Fresh Produce(Christine M. Bruhn).
Chapter 16. Plant Sanitation and Good Manufacturing Practicesfor Optimum Food Safety in Fresh-cut Produce (Edith Garrett).
Chapter 17. Third party audit programs for the fresh produceindustry (Kenneth S. Petersen).
Chapter 18. Pathogen Detection in Produce using Applications ofImmunomagnetic Beads and Biosensors (Shu-I Tu, Joseph Uknalis,Andrew Gehring, and Peter Irwin).
Section V: Public, Legal, and Economic Perspectives.
Chapter 19. Public Response to the 2006 Recall of ContaminatedSpinach (William K. Hallman, Cara L. Cuite, Jocilyn E. Dellava,Mary L. Nucci, and Sarah C. Condry).
Chapter 20. Produce in public: Spinach, safety and public policy(Douglas A. Powell, Casey J. Jacob and Benjamin Chapman).
Chapter 21.Contaminated Fresh Produce and Product Liability: ALaw-in-Action Perspective (Denis W. Stearns).
Chapter 22. The Economics of Food Safety: The 2006 FoodborneIllness Outbreak Linked to Spinach (Linda Calvin, Helen H. Jensenand Jing Liang).
Section VI: Research Challenges and Directions.
Chapter 23. Research Needs and Future Directions (BrendanA. Niemira, Xuetong Fan, Christopher J. Doona, Florence E.Feeherry, Robert B. Gravani).
