Advances in Ensuring the Microbiological Safety of Fresh Produce

Dr Karl R. Matthews is Professor of Food Microbiology and past Chair and Undergraduate Program Director of the Department of Food Science at Rutgers, the State University of New Jersey, USA. He is a Fulbright Scholar and Fulbright Specialist promoting food safety. Professor Matthews is Associate Editor of Frontiers in Sustainable Food and Agriculture, sits on the board of several other journals, is co-author of a standard text on food microbiology (now in its fourth edition) and has edited a major reference on the microbiology of fresh produce. Dr Karl R. Matthews is Professor of Food Microbiology and past Chair and Undergraduate Program Director of the Department of Food Science at Rutgers, the State University of New Jersey, USA. He is a Fulbright Scholar and Fulbright Specialist promoting food safety. Professor Matthews is Associate Editor of Frontiers in Sustainable Food and Agriculture, sits on the board of several other journals, is co-author of a standard text on food microbiology (now in its fourth edition) and has edited a major reference on the microbiology of fresh produce.

Part 1 Pathogenic risks



1.Advances in understanding contamination of fresh produce by Salmonella: Shirley Micallef, University of Maryland, USA;
2.Advances in understanding contamination of fresh produce by Listeria: Wei Zhang, Illinois Institute of Technology, USA;
3.Advances in understanding contamination of fresh produce by pathogenic Escherichia coli: Karl R. Matthews, Rutgers University, USA;

Part 2 Detection and risk assessment



4.Developments in rapid detection/high throughput screening techniques for identifying pathogens in food: Chunlei Shi, Shanghai Jiao Tung University, China;
5.Advances in modelling pathogen behaviour in fresh produce: Panagiotis Skandamis, Agricultural University of Athens, Greece;
6.Advances in microbiological risk assessment (MRA) for pathogens in fresh produce: Don Schaffner, Rutgers University, USA;

Part 3 Improving safety along the value chain



7.Advances in understanding sources of pathogenic contamination of fresh produce: soil and soil amendments: Kali Kniel, University of Delaware, USA;
8.The role of good agricultural practices (GAP) in preventing pathogenic contamination of fresh produce: Elizabeth Bihn, Cornell University, USA;
9.Advances in sanitising techniques and their assessment for assuring the safety of fresh produce: Keith Warriner, University of Guelph, Canada;
10.Developments in packaging techniques and their assessment for assuring the safety of fresh produce: Jinhe Bai, USDA-ARS, USA;
11.The role of good manufacturing practice (GMP) and hazard analysis and critical control point (HACCP) systems in maintaining the safety of minimally-processed fresh produce: Carol Ann Wallace, University of Central Lancashire, UK;
12.Improving safe consumer handling of fresh produce: Jennifer Quinlan, Drexel University, USA;