Microbiology of Fresh Produce

Designed for a broad audience with a strong interest in the latest science and unique perspectives for achieving microbiological quality in fresh produce. Microorganisms associated with human illness linked to consumption of contaminated produce are highlighted, but the general microbiology of fresh produce is discussed throughout.

---

Presents the latest research and industry practices promoting microbiological safety of fruits and vegetables. * Examines key issues of microbiological safety of fresh produce, from production to consumption, and focuses on the unique challenges the specialists encounter in controlling microorganisms found on produce. * Highlights microorganisms associated with human illness and linked to consumption of contaminated produce. * Discusses industry trends and topical issues, including the microbiology of imported and domestic produce, good agricultural practices, irradiation, edible films, and diagnostic techniques used in the field. * Features a chapter devoted to the practices related to the safety of seed sprouts, covering valuable information relevant to the producer, researcher, and extension specialist.


This title is published by the American Society for Microbiology Press and distributed by Taylor and Francis in rest of world territories.