John Wiley & Sons, 2006. — 312 pp.
ISBN-13: 978-0-471-67076-6.This book is a comprehensive reference for the fresh fruit and vegetable industry. It focuses on the major stages in growing and handling of produce. Possible hazards in production, harvesting, packing, distribution, retail, and consumer handling are identified. This book also covers a case study of a foodborne outbreak associated with fresh produce and the actual costs to the industry because of this outbreak.
The text will be particularly useful to advanced undergraduate and graduate students interested in postharvest biology and food-safety issues affecting horticultural crops. The text would also be useful in organizing short courses through University Extension programs catering to research and extension workers, consultants, quality management staff, and other people involved in managing food-safety programs for the fresh produce industry.Contents:
Overview of Microbial Hazards in Fresh Fruit and Vegetables Operations (J. James).
Introduction.
Pathogens and Outbreaks Associated with the Fresh Produce Industry.
Potential Hazards in the Food Chain/Points of Contamination.
Mitigation Measures.
Challenges for the Global Fresh Produce Industry.
Summary.
The Epidemiology of Produce-Associated Outbreaks of Foodborne Disease (L.M. Johnston, C.L. Moe, D. Moll, L.-A. Jaykus).
Introduction.
Factors Affecting the Epidemiology of Produce-Associated Outbreaks.
Pathogens Associated with Fresh Produce.
Factors Contributing to Produce Contamination.
Recent Produce-Associated Outbreaks: Lessons Learned.
Conclusions.
Microbiological Risk in Produce from the Field to Packing (E. Coetzer).
Introduction.
Production.
Harvest.
Postharvest Handling.
Independent Verification Systems.
Conclusions.
Produce Quality and Foodborne Disease: Assessing Water’s Role (K.D. Mena).
Water and the Produce Industry.
Water Applications in Produce Production and Processing.
Water Source and Quality.
Water Treatment.
Waterborne Pathogens Affecting the Produce Industry.
Water’s Impact on Produce Quality and Public Health.
Application in Microbial Risk Assessment.
Implications for HACCP.
Global Challenges.
Food Worker Personal Hygiene Requirements During Harvesting, Processing, and Packaging of Plant Products (B. Michaels, E. Todd).
Introduction.
Microbial Hazards Relevant to Worker Hygiene.
Role of Laws, Regulations, and Guidelines Related to Worker Hygiene.
Establishing an Effective Personal Hygiene Program.
Conclusions.
Overview of Hazards in Fresh-Cut Produce Production: Control and Management of Food Safety Hazards (M.I. Gil, M.V. Selma).
Fresh-Cut Products.
Food Safety Systems in the Fresh-Cut Produce Industry.
Fresh-Cut Produce Production.
Potential Microbial Risk of Fresh-Cut Product Operation.
Strategies to Reduce or Eliminate Hazards in Fresh-Cut Products.
Conclusions.
Pathogen Survival on Fresh Fruit in Ocean Cargo and Warehouse Storage (L. Korsten, D. Zagory).
Introduction.
Food Safety vs. Food Quality.
Microbial Aspects of Fresh Fruits and Vegetables in Ocean Cargo and Warehouses.
Microbial Contamination Points During Ocean Transport and Warehousing.
Food-Safety Management Within the Food Chain.
Container and Facility Sanitation Practices.
Impact of Training on Sustaining Food-Safety Assurance.
Conclusions.
Fresh Produce Safety in Retail Operations (T. Hofer, B. Gardner, T. Ford).
Introduction.
Identifying Food-Safety Risks in Retail of Fruits and Vegetables.
Addressing the Risks in Retail of Fruits and Vegetables.
Establishing Safe Food-Handling Standards for Processing and Displaying Fruits and Vegetables.
Establishing Safe Food-Handling Standards at Store Level/
Taking the Food Safety Message to the Consumer.
Future Developments of Food Safety in Retail of Fruits and Vegetables.
Summary.
Consumer Handling of Fresh Produce from Supermarket to Table (C. Bruhn).
Introduction.
Produce Selection.
Consumer Perception of Produce Safety.
Attitudes Toward Biotechnology Among European Consumers.
Consumer Handling Practices.
Summary: Staying Healthy, Eating Healthy.
The Economics of Food Safety and Produce: The Case of Green Onions and Hepatitis A Outbreaks (L. Calvin, B. Avendano, R. Schwentesius).
Introduction.
Benefits and Costs of Adopting Better Food-Safety Practices.
U.S. and Mexican Green Onion Industry.
The Hepatitis A Outbreaks.
Economic Impact of the Outbreaks.
Impact of Outbreaks Across Growers.
Response to the Outbreaks.
Conclusions.
