Microbiology of Fresh Produce

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Karl R. Matthews
ASM Press, 2006 - Medical - 239 pages
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Presents the latest research and industry practices promoting microbiological safety of fruits and vegetables. Examines key issues of microbiological safety of fresh produce, from production to consumption, and focuses on the unique challenges the specialists encounter in controlling microorganisms found on produce. Highlights microorganisms associated with human illness and linked to consumption of contaminated produce. Discusses industry trends and topical issues, including the microbiology of imported and domestic produce, good agricultural practices, irradiation, edible films, and diagnostic techniques used in the field. Features a chapter devoted to the practices related to the safety of seed sprouts, covering valuable information relevant to the producer, researcher, and extension specialist."

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About the author (2006)

Matthews, Department of Food Science, Cook College Rutgers, The State University of New Jersey, New Brunswick.

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