The Produce Contamination Problem: Causes and Solutions

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Overview

Understanding the causes and contributing factors leading to outbreaks of food-borne illness associated with contamination of fresh produce continues to be a worldwide challenge for everyone from the growers of fresh-cut produce through the entire production and delivery process. Additionally researchers both at universities and in government agencies are facing an increased challenge to develop means of preventing these foodborne illness occurrences. The premise of this book 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 US, Mexico and Central America, Europe, and Japan.

*Addresses food-borne contaminations from a prevention view, providing proactive solutions to the problems

*Covers core sources of contamination and methodologies for identifying those sources

*Includes best practice and regulatory information

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Product Details

  • ISBN-13: 9780123741868
  • Publisher: Elsevier Science
  • Publication date: 6/11/2009
  • Series: Food Science and Technology Series
  • Edition description: New Edition
  • Pages: 496
  • Product dimensions: 7.70 (w) x 9.30 (h) x 1.20 (d)

Table of Contents

Introduction

Chapter 1. Scope of the Produce Contamination Problem

Gerald Sapers and Michael Doyle

Chapter 2. Microbial Attachment and Limitations of Decontamination Methodologies

Ethan B. Solomon and Manan Sharma

Sources of Contamination

Chapter 3. Identification of the Source of Contamination

Jeff Farrar and Jack Guzewich

Chapter 4. Manure Management

Patricia D. Millner

Chapter 5. Water Quality

Charles P. Gerba and Christopher Y. Choi

Chapter 6. Sapro-Zoonotic Risks Posed by Wild Birds in Agricultural Landscapes

Larry Clark

Chapter 7. Produce Contamination by other Wildlife

Daniel Rice and Thomas E. Besser

Commodities Associated with Major Outbreaks and Recalls

Chapter 8. Leafy Vegetables

Karl R. Matthews

Chapter 9. Melons

Alejandro Castillo, Miguel A. Martínez-Téllez, and M. Ofelia Rodríguez-García

Chapter 10. Raw Tomatoes and Salmonella

Jerry A. Bartz

Chapter 11. Tree fruits and Nuts: Outbreaks, Contamination Sources, Prevention and Remediation

Susanne E. Keller

Chapter 12. Berry Contamination: Outbreaks and Contamination Issues

Kalmia E. Kniel and Adrienne E.H. Shearer

Avoidance of Contamination

Chapter 13. Produce contamination issues in Mexico and Central America

Jorge H. Siller-Cepeda, Cristobal Chaidez-Quiroz, and Nohelia Castro-del Campo

Chapter 14. Regulatory Issues in Europe Regarding Fresh Fruit and Vegetable Safety

Gro S. Johannessen and Kofitsyo S. Cudjoe

Chapter 15. Regulatory Issues in Japan Regarding Produce Safety

Kenji Isshiki, Md. Latiful Bari, Takeo Shiina, and.Shinichi Kawamoto

Technology for Reduction of Human Pathogens in Fresh Produce

Chapter 16. Disinfection of Contaminated Produce with Conventional Washing and Sanitizing Technology

Gerald M. Sapers

Chapter 17. Advanced Technologies for Detection and Elimination of Pathogens

Brendon Niemira and Howard Q. Zhang

Chapter 18. Conclusions and Recommendations

Douglas Powell, Casey J. Jacob, and Benjamin J. Chapman

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