INTERVENTION TECHNOLOGIES FOR ENHANCING THE SAFETY AND SECURITY OF FRESH AND MINIMALLY PROCESSED PRODUCE AND SOLID PLANT-DERIVED FOODS
Location: Food Safety and Intervention Technologies
Title: Microbial Safety of Fresh Produce - Preface
Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: April 1, 2009
Publication Date: September 1, 2009
Citation: Fan, X., Niemira, B.A., Doona, C.J., Feeherry, F.E., Gravani, R.B. 2009. Microbial Safety of Fresh Produce - Preface. In: Fan, X., Niemira, B.A., Doona, C.J., Feeherry, F.E., Gravani, R.B., editors. Microbial Safety of Fresh Produce. Ames, IA: Willey-Blackwell. p. XV-XVI.
Fresh produce has been the source of recent outbreaks of foodborne illness which have caused sickness, hospitalizations and deaths of consumers, as well as serious adverse economic impact on growers and processors. The preface for the book entitled “Microbial Safety of Fresh Produce” discusses possible reasons for the increasing outbreaks of foodborne illness associated with consumption of fresh produce and describes the needs and purposes of the book. Also briefly described are the content of the six book sections: microbial contamination of fresh produce; pre-harvest strategies; post-harvest interventions; produce safety during processing and handling; public, legal, and economic perspectives; and research challenges and directions. The preface ends with listing potential audience of the book, and giving acknowledgements and dedications.