Global Safety of Fresh Produce: A Handbook of Best Practice, Innovative Commercial Solutions and Case Studies

Global Safety of Fresh Produce: A Handbook of Best Practice, Innovative Commercial Solutions and Case Studies

by Jeffrey Hoorfar

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Product Details

ISBN-13: 9781782420279
Publisher: Elsevier Science
Publication date: 02/14/2014
Series: Woodhead Publishing Series in Food Science, Technology and Nutrition
Sold by: Barnes & Noble
Format: NOOK Book
Pages: 472
File size: 9 MB

About the Author

Jeffrey Hoorfar is a Professor and Research Manager at the Technical University of Denmark.

Table of Contents

  • Contributor contact details
  • Editorial advisors
  • Woodhead Publishing Series in Food Science, Technology and Nutrition
  • Preface
  • Foreword
  • Part I: Farm-level production and regulation of fresh produce
    • Chapter 1: Best practice in large-scale production of fresh produce
      • Abstract:
      • 1.1 Introduction
      • 1.2 Risk assessment at the farm level
      • 1.3 Following the steps in the production chain
      • 1.4 Conclusion
    • Chapter 2: Niche farm fresh products
      • Abstract:
      • 2.1 Introduction
      • 2.2 Human pathogen contamination of ‘niche products’
      • 2.3 The difference in contamination risk for ‘niche products’
      • 2.4 Conclusion
      • 2.5 Questions for discussion
      • 2.6 Acknowledgments
    • Chapter 3: Guidelines and protocols for safe practice in fresh produce production: FDA legislation
      • Abstract:
      • 3.1 Introduction: a new strategy is tested
      • 3.2 Early produce safety policy
      • 3.3 Challenges in good agricultural practices (GAPs) implementation
      • 3.4 What more can we do?
      • 3.5 A pivotal outbreak prompts a policy shift
      • 3.6 New mandates: modernization of food safety
      • 3.7 Future trends: back to the call
      • 3.8 Questions for discussion
      • 3.9 Acknowledgment
    • Chapter 4: Issues surrounding the European fresh produce trade: a global perspective
      • Abstract:
      • 4.1 Introduction
      • 4.2 Challenges involved in the fresh produce trade
      • 4.3 Regulatory and economic aspects
      • 4.4 Best practice in agriculture
      • 4.5 Troubleshooting approaches
      • 4.6 Conclusion and future trends
      • 4.7 Questions for discussion
      • 4.8 Acknowledgments
    • Chapter 5: Zoonotic transfer of pathogens from animals to farm products
      • Abstract:
      • 5.1 Introduction
      • 5.2 Zoonotic foodborne pathogenic bacteria in animals: prevalence estimates in food animal species
      • 5.3 Survival, spread and transmission
      • 5.4 How to stop pathogen transfer from and between live animals
      • 5.5 Pathogen control strategies in live animals: novel solutions
      • 5.6 Conclusion
      • 5.7 Questions for discussion
  • Part II: Environmental issues impacting the potential safety of fresh produce
    • Chapter 6: Postharvest washing as a critical control point in fresh produce processing: alternative sanitizers and wash technologies
      • Abstract:
      • 6.1 Introduction
      • 6.2 When postharvest washing goes wrong
      • 6.3 Approved sanitizers for fresh-cut processing
      • 6.4 Current postharvest decontamination methods
      • 6.5 Best practices in postharvest washing
      • 6.6 Future trends
      • 6.7 Conclusion
      • 6.8 Questions for discussion
      • 6.9 Acknowledgments
    • Chapter 7: Preventing cross-contamination during produce wash operations
      • Abstract:
      • 7.1 Introduction: commercial produce wash operation, water quality and sanitizer concentration
      • 7.2 Changes in sanitizer concentration during wash
      • 7.3 Factors affecting pathogen survival and cross-contamination during wash
      • 7.4 Common industrial practices: process flow and re-wash
      • 7.5 Conclusion
      • 7.6 Questions for discussion
    • Chapter 8: Organic environmental chemical contaminants in fresh produce and fruits
      • Abstract:
      • 8.1 Introduction
      • 8.2 Regulatory aspects
      • 8.3 Modelling of uptake
      • 8.4 Contaminated sites and risk assessments
      • 8.5 Conclusion and future trends
      • 8.6 Questions for discussion
    • Chapter 9: Water: waste, recycling and irrigation in fresh produce processing
      • Abstract:
      • 9.1 Introduction
      • 9.2 Technological challenges
      • 9.3 Significant factors in environmental challenges to food safety
      • 9.4 Regulatory and economic aspects
      • 9.5 Market issues
      • 9.6 Critical factors in using irrigation water
      • 9.7 Troubleshooting and best practice
      • 9.8 Conclusion and future trends
      • 9.9 Questions for discussion
    • Chapter 10: Maintaining sustainable and environmentally friendly fresh produce production in the context of climate change
      • Abstract:
      • 10.1 Introduction
      • 10.2 Experimental design
      • 10.3 Soil content in the organic and conventional farming systems
      • 10.4 Soil organic matter and biodiversity
      • 10.5 Conclusion
    • Chapter 11: Reducing waste in fresh produce processing and households through use of waste as animal feed
      • Abstract:
      • 11.1 Introduction
      • 11.2 Legal aspects for using food waste and byproducts for animal feed
      • 11.3 Feedstuffs from catering waste
      • 11.4 Feedstuffs from the processing of fruits and vegetables
      • 11.5 Feedstuffs from other food processing systems
      • 11.6 Conclusion
      • 11.7 Questions for discussion
    • Chapter 12: Risk assessment of microbial and chemical contamination in fresh produce
      • Abstract:
      • 12.1 Introduction
      • 12.2 The frequency with which bacterial pathogens contaminate fresh produce
      • 12.3 How bacterial pathogens contaminate fresh produce
      • 12.4 How bacterial pathogens respond on fresh produce
      • 12.5 Future trends
      • 12.6 Questions for discussion
      • 12.7 Acknowledgements
  • Part III: Commercial solutions for fresh produce safety
    • Chapter 13: Modified atmosphere packaging for fresh produce
      • Abstract:
      • 13.1 Introduction
      • 13.2 Challenges of modified atmosphere packaging (MAP) storage
      • 13.3 Regulatory aspects, economic aspects and market issues
      • 13.4 Novel trends in modified atmosphere packaging
      • 13.5 Troubleshooting approaches
      • 13.6 Future trends
      • 13.7 Questions for discussion
      • 13.8 Sources of further information and advice
    • Chapter 14: Biocontrol of Listeria monocytogenes on fresh produce
      • Abstract:
      • 14.1 Introduction
      • 14.2 Outbreaks and control of Listeria monocytogenes on fresh produce
      • 14.3 Opportunities for biocontrol
      • 14.4 Conclusion
      • 14.5 Acknowledgements
    • Chapter 15: Commercial and novel solutions for fresh produce safety
      • Abstract:
      • 15.1 Introduction
      • 15.2 Sanitizers used in fresh-cut processing
      • 15.3 Use of novel processing technologies
      • 15.4 Conclusion
    • Chapter 16: Ionizing irradiation for phytosanitary applications and fresh produce safety
      • Abstract:
      • 16.1 Introduction
      • 16.2 Technology
      • 16.3 Pathogen issues in fresh produce
      • 16.4 Regulatory aspects and consumer acceptance
      • 16.5 Challenges facing food irradiation
      • 16.6 Conclusion and future trends
      • 16.7 Acknowledgments
    • Chapter 17: Edible coatings for fresh and minimally processed fruits and vegetables
      • Abstract:
      • 17.1 Introduction: development of edible coatings
      • 17.2 Types of edible coatings
      • 17.3 Antimicrobial properties of edible films
      • 17.4 Challenges for ecology
      • 17.5 Consumer perceptions
      • 17.6 Regulatory and economic aspects
      • 17.7 Production and market issues
      • 17.8 Further developments
      • 17.9 Questions for discussion
  • Part IV: Laboratory testing for fresh produce safety
    • Chapter 18: Pathogen testing in fresh produce: Earthbound Farm
      • Abstract:
      • 18.1 Introduction
      • 18.2 The investigation
      • 18.3 A multi-hurdle approach to food safety
      • 18.4 Testing is not the only answer
      • 18.5 Examining the data
      • 18.6 Lessons learned
      • 18.7 Conclusion
      • 18.8 Questions for discussion
    • Chapter 19: Capacity building of legislative fresh produce testing in China
      • Abstract:
      • 19.1 Introduction
      • 19.2 General situation of the Chinese legislative testing system for agro-product quality and safety
      • 19.3 Challenges in building capability of legislative testing
      • 19.4 Regulations and policies for legislative testing
      • 19.5 The role of legislative testing in agricultural economy development
      • 19.6 The role played by legislative testing in production and trade
      • 19.7 Achievements in capacity building of legislative testing for agro-product quality and safety
      • 19.8 Future trends
    • Chapter 20: Bottlenecks and limitations in testing for pathogens in fresh produce
      • Abstract:
      • 20.1 Introduction
      • 20.2 Logistics in sample preparation
      • 20.3 Logistics in field testing
      • 20.4 Logistics in product testing
      • 20.5 Conclusion
      • 20.6 Questions for discussion
      • 20.7 Acknowledgements
    • Chapter 21: New developments in safety testing of soft fruits
      • Abstract:
      • 21.1 Introduction
      • 21.2 Soft fruit
      • 21.3 Microbial pathogens of safety concern in soft fruits
      • 21.4 Methods for evaluation of microbial safety in soft fruit
      • 21.5 Conclusion and future trends
      • 21.6 Questions for discussion
    • Chapter 22: Cases of public emetic events caused by foodborne viruses and potential issues for fresh produce
      • Abstract:
      • 22.1 Introduction
      • 22.2 Challenges in containing virus spread
      • 22.3 Significant factors affecting outbreaks
      • 22.4 Regulatory and economic aspects
      • 22.5 Production and market issues
      • 22.6 Troubleshooting approaches and laboratory methods
      • 22.7 Future trends
      • 22.8 Conclusion
      • 22.9 Questions for discussion
      • 22.10 Acknowledgments
  • Part V: Case studies in real-life situations
    • Chapter 23: Sprout-associated outbreaks and development of preventive controls
      • Abstract:
      • 23.1 Introduction
      • 23.2 Initial sprout safety concerns and recommendations
      • 23.3 Challenges in sprout safety
      • 23.4 Knowledge and research needs
      • 23.5 Further developments in sprout safety hazards
      • 23.6 Addressing sprout safety hazardss
      • 23.7 Conclusion
      • 23.8 Questions for discussion
    • Chapter 24: Leafy greens: the case study and real-life lessons from a Shiga-toxin-producing Escherichia coli (STEC) O145 outbreak in romaine lettuce
      • Abstract:
      • 24.1 Introduction
      • 24.2 Challenges faced by the experts involved
      • 24.3 Significance of the pathogen that caused the case
      • 24.4 Geographical and climate factors
      • 24.5 Regulatory and economic aspects
      • 24.6 Industry and market aspects
      • 24.7 Addressing the outbreak
      • 24.8 Troubleshooting approaches and laboratory methods
      • 24.9 Future trends
      • 24.10 Questions for discussion
      • 24.11 Acknowledgments
    • Chapter 25: The case of the European Escherichia coli outbreak from sprouts
      • Abstract:
      • 25.1 Introduction: investigation of foodborne disease outbreaks in Germany
      • 25.2 The German E. coli outbreak from detection to highly likely clarification
      • 25.3 Challenges encountered during the clarification of this outbreak
      • 25.4 Significance of the pathogen that caused the case
      • 25.5 Burden of disease and geographical and regional significance
      • 25.6 Regulatory aspects
      • 25.7 Market and economic issues
      • 25.8 The second E. coli O104:H4 outbreak in France
      • 25.9 Conclusion
      • 25.10 Questions for discussion
      • 25.11 Sources of further information and advice
    • Chapter 26: Case study on the safety and sustainability of fresh bottled coconut water
      • Abstract:
      • 26.1 Introduction
      • 26.2 Safety control challenges and foodborne outbreaks
      • 26.3 Sustainability aspects
      • 26.4 Economic issues
      • 26.6 Technical control strategies
      • 26.7 Conclusion and future trends
      • 26.8 Questions for discussion
      • 26.9 Acknowledgments
    • Chapter 27: Control of fresh produce safety in Denmark
      • Abstract:
      • 27.1 Introduction
      • 27.2 Inspection principles
      • 27.3 How foodservice and food establishments are controlled
      • 27.4 How Denmark controls fruit and vegetable safety
      • 27.5 Lessons from the Danish control model
      • 27.7 Appendix: the largest outbreak
    • Chapter 28: Mushroom production in China: the illegal use of fluorescent whitening agents (FWAs) and related outbreaks
      • Abstract:
      • 28.1 Introduction
      • 28.2 Contamination of mushrooms with fluorescent whitening agents (FWAs)
      • 28.3 Significant factors affecting the outbreak
      • 28.4 Regulatory and economic aspects
      • 28.5 Production and market issues and further developments
      • 28.6 Troubleshooting approaches and laboratory methods
      • 28.7 Future trends
      • 28.8 Acknowledgements
    • Chapter 29: The case of lemons in caves: a sustainable storage system for Turkish lemons
      • Abstract:
      • 29.1 Introduction
      • 29.2 Microbiological problems during storage
      • 29.3 Troubleshooting approaches
      • 29.4 Challenges for lemon storage
      • 29.5 Geographical and regional significance, climate and general consumer perceptions
      • 29.6 Regulatory aspects
      • 29.7 Economic aspects
      • 29.8 Production and market issues
      • 29.9 Further developments
      • 29.10 Research and training needs
      • 29.11 Questions for discussion
  • Index

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