Microbial Hazard Identification in Fresh Fruits and Vegetables (eBook)

Keeping produce safe--from the farm to the fork

As health- and quality-conscious consumers increasingly seek out
fresh fruit and vegetables, participants in the food supply
chain--growers, shippers, processors, and retailers--must be ever
more effective in safeguarding their products and protecting
consumers. Microbial Hazard Identification in Fresh Fruits and
Vegetables is a comprehensive guide for the fresh fruit and
vegetable industry to understanding and controlling the hazards
that can affect their products on every leg of the journey from
farm to fork.

From production, harvesting, packing, and distribution to retail
and consumer handling, the text highlights food safety hazards and
potential areas of microbial contamination, examines food-borne
pathogens and their association with produce-related outbreaks over
the years, and points out areas for further research to better
understand the survival of pathogens on fresh produce throughout
the food chain.

Particularly valuable to the industry are discussions of:

* Food worker hygiene, including control measures and employee
training requirements

* Major areas of known contamination and mitigation measures

* Implementation of Hazard Analysis and Critical Control Points
(HACCP)

* Contamination and mishandling during storage and transportation,
and in retail display cases

* Recommendations for consumer behavior with fresh produce and food
handling prior to consumption in the home

* A case study of the economic impact of the 2003 green onion
food-borne outbreak

A comprehensive look at both microbial hazards and available
measures for their prevention, this book is an essential reference
for the fresh fruit and vegetable industry as well as a practical
text for the education and training of scientists, professionals,
and staff involved in managing food safety.