The Produce Contamination Problem: Causes and Solutions / Edition 2

by Karl Matthews

Overview

Understanding the causes and contributing factors leading to outbreaks of foodborne illness associated with contamination of fresh produce continues to be a worldwide challenge for everyone-from the growers of fresh-cut produce through the entire production and delivery process. Additionally, researchers are facing an increased challenge to develop means of preventing these foodborne illness occurrences. The premise of The Produce Contamination Problem is that once human pathogen contamination of fresh produce has occurred, it is extremely difficult to reduce pathogen levels sufficiently to assure microbiological safety with the currently available technologies based on washing with sanitizing agents. A wiser strategy would be to avoid crop production and handling conditions that result in microbial contamination to start. These critical, problem-oriented chapters have been written by researchers active in the areas of food safety and microbial contamination during production, harvesting, packing and fresh-cut processing of horticultural crops, and were designed to provide methods of contamination avoidance.

This book will be invaluable for researchers and professionals in academic, professional and government settings faced with addressing this continuing challenge. Coverage includes policy and practices in the US, Mexico and Central America, Europe and Japan.

KEY FEATURES: *Addresses foodborne contaminations from a prevention view, providing proactive solutions to the problems *Covers core sources of contamination and methodologies for identifying those sources

*Includes best practice and regulatory information

*Explains limitations of conventional decontamination technologies, and examines prospects for more effective interventions

*Focuses on commodities with a history of involvement in foodborne illness

Product Details

ISBN-13:	9780124046115
Publisher:	Elsevier Science
Publication date:	03/10/2014
Series:	Food Science and Technology
Edition description:	2nd ed.
Pages:	492
Product dimensions:	7.50(w) x 9.40(h) x 1.20(d)

About the Author

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.

Table of Contents

Part 1: Produce Contamination: Scope and Sources

1. Scope of the Produce Contamination Problem

2. Microbial Attachment and Persistence on Plants

3. Identification of the Source of Contamination

4. Manure Management

5. Bioaerosol Contamination of Produce: Potential Issues from an Unexplored Contaminant Route

6. Water Quality

7. Disease Risks Posed by Wild Birds Associated with Agricultural Landscapes

8. Produce Contamination by other Wildlife

Part 2: Commodities Associated with Major Outbreaks and Recalls

9. Leafy Vegetables

10. Melons

11. Microbiological Safety of Sprouted Seeds: Interventions and Regulations

12. Salmonella and Tomatoes

13. Tree Fruits and Nuts: Outbreaks, Contamination Sources, Prevention and Remediation

14. Berry Contamination: Outbreaks and Contamination Issues

Part 3: Contamination Avoidance Pre and Postharvest

15. Produce Contamination Issues in Mexico and Central America

16. Regulatory issues in Europe Regarding Fresh Fruit and Vegetable Safety

Part 4: Technology for Reduction of Human Pathogens in Fresh Produce

17. Disinfection of Contaminated Produce with Conventional Washing and Sanitizing Technology

18. Advanced Technologies for Detection and Elimination of Bacterial Pathogens

19. Conclusions and Recommendations

What People are Saying About This

From the Publisher

A valuable source of information on how to avoid contamination and improve the microbiological safety of fresh produce

Editorial Reviews

"...useful to growers, packers, fresh-cut processers and their suppliers, especially those organisations impacted by outbreaks of foodborne illness." —FST Magazine, November 2014

From the Publisher