Microbial Hazard Identification in Fresh Fruits and Vegetables

Keeping produce safe--from the farm to the fork<br> <br> <br> 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.<br> <br> 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.<br> <br> Particularly valuable to the industry are discussions of:<br> * Food worker hygiene, including control measures and employee training requirements<br> * Major areas of known contamination and mitigation measures<br> * Implementation of Hazard Analysis and Critical Control Points (HACCP)<br> * Contamination and mishandling during storage and transportation, and in retail display cases<br> * Recommendations for consumer behavior with fresh produce and food handling prior to consumption in the home<br> * A case study of the economic impact of the 2003 green onion food-borne outbreak<br> <br> 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.