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United States Department of Agriculture

Agricultural Research Service

Research Project: 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

Authors
item FAN, XUETONG
item NIEMIRA, BRENDAN
item Doona, Christopher -
item Feeherry, Florence -
item Gravani, Robert -

Submitted to: Complete Book
Publication Type: Book / Chapter
Publication Acceptance Date: August 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. Ames, IA: Wiley-Blackwell. 446 p.

Technical Abstract: The book entitled “Microbial Safety of Fresh Produce” with 23 chapters is divided into following six 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. This book examines the current challenges 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 on fresh fruits and vegetables. Furthermore, it provides information on all aspects of produce safety including pathogen ecology, good agricultural and good manufacturing practices, chemical, physical and biological interventions, third party audits, economic concerns, consumer perceptions as well as education, legal concerns and policy issues.

Last Modified: 7/28/2014
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