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The produce contamination problem: causes and solutions

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Understanding the causes and contributing factors leading to outbreaks of food-borne illness associated with contamination of fresh produce is a worldwide challenge for everyone from the growers of fresh-cut produce through the entire production and delivery process. The premise of The Produce Contamination Problem is that when human pathogen contamination of fresh produce occurs, it is extremely difficult to reduce pathogen levels sufficiently to assure microbiological safety with the currently available technologies. A wiser strategy would be to avoid crop production conditions that result in microbial contamination to start.

These critical, problem-oriented chapters have been written by researchers active in the areas of food safety and microbial contamination during production, harvesting, packing and fresh-cut processing of horticultural crops, and were designed to provide methods of contamination avoidance. Coverage includes policy and practices in the United States, Mexico and Central America, Europe, and Japan.
Addresses food-borne contaminations from a prevention view, providing proactive solutions to the problemsCovers core sources of contamination and methods for identifying those sourcesIncludes best practice and regulatory information

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Availability

Detail Information

Series Title

Food science and technology international series

Call Number

[ITP-LIB-572]

Publisher

ne : Elsevier/Academic Press., 2014

Collation

xix, 471 pages : illustrations ; 24 cm.

Language

English

ISBN/ISSN

9780124046115

Classification

QR122 .P76 2014

Content Type

-

Media Type

-

Carrier Type

-

Edition

Second edition.

Subject(s)

Food
Food Microbiology
Fruit
Vegetables
Food contamination
Food Safety
Food Industry
Foodborne diseases

Specific Detail Info

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Statement of Responsibility

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Other version/related

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