Microbiology of Fruits and Vegetables

Front Cover
Gerald M. Sapers, James R. Gorny, Ahmed E. Yousef
CRC Press, Aug 29, 2005 - Technology & Engineering - 648 pages
1 Review
Fresh and fresh-cut fruits and vegetables have an excellent safety record. However, surveillance data from the U.S. Centers for Disease Control and Prevention and recent foodborne illness outbreaks have demonstrated that the incidence of foodborne illnesses linked to the consumption of contaminated fresh fruit and vegetable products may in fact be more prevalent than previously thought. U.S. FDA and USDA microbiological surveys of domestic and imported fresh fruits and vegetables demonstrate that human pathogens are sporadically found to be associated with fresh produce. In addition to increased safety concerns, microbial spoilage represents a significant source of waste for growers, packers, retailers, and consumers.

Microbiology of Fruits and Vegetables reviews the extensive research that has been conducted on microbiological problems relating to the safety and spoilage of fruits and vegetables in recent years. It considers incidences of human pathogen contamination, sources of microbial contamination, microbial attachment to produce surfaces, intractable spoilage problems, efficacy of sanitizing treatments for fresh produce, novel interventions for produce disinfection, and methodology for microbiological evaluation of fruits and vegetables.

The text is divided into five sections:
(I) contamination and state of microflora on fruits and vegetables
(II) microbial spoilage of fruits and vegetables
(III) food safety issues
(IV) interventions to reduce spoilage and risk of foodborne illness
(V) microbiological evaluation of fruits and vegetables.

In Microbiology of Fruits and Vegetables, the editors, three leaders in the field, have endeavored to present a comprehensive examination, focusing on issues needing coverage, rather than attempting an encyclopedic compilation. They have selected chapter authors who are active researchers in their respective fields and thus bring a working knowledge of current issues, industry practices, and advances in technology.

What people are saying - Write a review

We haven't found any reviews in the usual places.

Other editions - View all

About the author (2005)

AHMED E. YOUSEF, PhD, is a professor of food microbiology in the Department of Food Science and Technology and the Department of Microbiology at The Ohio State University in Columbus, Ohio. He has served on the editorial boards of the Journal of Food Protection and the Journal of Food Science.

CAROLYN CARLSTROM is a Graduate Teaching Associate in the Department of Microbiology at The Ohio State University, as well as a PhD candidate with a specialization in environmental microbiology.

Bibliographic information