Microbial Safety of Fresh Produce

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Xuetong Fan, Brendan A. Niemira, Christopher J. Doona, Florence E. Feeherry, Robert B. Gravani
Wiley, Aug 7, 2009 - Technology & Engineering - 464 pages
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"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. Authors from the forefront of the produce industry discuss the latest pro-active measures and strategies being taken to improve the safety of produce reaching the consumer.

"Microbial Safety of Fresh Produce" includes discussion on fast and reliable techniques for the detection of pathogens in/on produce. To minimize the risk of human pathogens on fresh produce, pre-harvest strategies such as the implementation of Good Agriculture Practices, and risk analysis of irrigation waters and supply lines are discussed. The limitation of post-harvest interventions, from current industry practices using chemical sanitizers, is discussed and promising innovative technological applications such as irradiation, and biological controls are presented by forefront scientific experts. Coverage includes discussion of the impact of foodborne outbreaks on public health and the fresh produce industry in terms of economics, consumer acceptance and legal aspects. "Microbial Safety of Fresh Produce" gives readers, from food safety professionals to consumers, comprehensive overall reviews of challenges and perspectives in produce safety and strategies to prevent or minimize the risks associated with consumption of fresh produce.

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About the author (2009)

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.

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