Improving the Safety of Fresh Fruit and VegetablesWim Jongen CRC Press, 2005 M09 19 - 639 pages With fresh produce identified as a significant source of contaminants, Improving the Safety of Fresh Fruit and Vegetables reviews research on identifying and controlling hazards and its implications for food processors. Addressing major hazards, including pathogens and pesticide residues, the text discusses ways of controlling these hazards through techniques such as HACCP and risk assessment. It analyzes the range of decontamination and preservation processes, from alternatives to hypochlorite washing systems and ozone decontamination to good practice in storage and transport. With an international team of contributors, this is an invaluable reference for those in the fruit and vegetable industry. |
Contents
Pathogens in vegetables | 3 |
1 | 13 |
1 | 19 |
6 | 31 |
1 | 44 |
Measuring microbiological contamination in fruit | 89 |
Pesticide residues in fruit and vegetables | 135 |
The rapid detection of pesticide residues | 156 |
Improving the safety of organic vegetables | 331 |
Alternatives to hypochlorite washing systems for | 351 |
Ozone decontamination of fresh fruit and vegetables | 373 |
Irradiation of fresh fruit and vegetables | 387 |
Thermal treatments of fresh fruit and vegetables | 429 |
Antimicrobial films and coatings for fresh fruit | 454 |
Modified atmosphere packaging MAP and the safety | 493 |
Natural antimicrobials for preserving fresh fruit | 513 |
Risk management in the supply chain | 179 |
Good agricultural practice and HACCP in fruit | 229 |
Implementing onfarm food safety programs in fruit | 268 |
Alternatives to pesticides in fruit and vegetable | 293 |
Consumer risk in storage and shipping of raw fruit | 556 |
Combined preservation techniques for fresh fruit | 599 |
| 631 | |
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Common terms and phrases
acid activity agricultural antimicrobial apple application associated bacteria BEUCHAT L R biocontrol biological control biosensor Botrytis cinerea Campylobacter Campylobacter jejuni CCPs cells chemical chitosan chlorine cinerea compounds consumers contamination crop detection diseases dose effects environment enzyme Escherichia coli Escherichia coli O157:H7 films food irradiation food products Food Prot food safety Food Science foodborne illness fresh fruit fresh produce fruits and vegetables fungi fungicides growth HACCP HACCP system harvest hazards heat treatment hot water human pathogens inactivation increase infection inhibition inoculated International irradiated foods Journal of Food lettuce levels Listeria monocytogenes manure methods microbial Microbiol microbiological microorganisms modified atmosphere monitoring mycotoxins nisin O₂ organic outbreaks ozone packaging pathogens pest pesticide pesticide residues plant Postharvest potential protein radiation reduce refrigerated risk Salmonella Salmonella enterica samples shelf-life soil specific spoilage sprouts storage strawberries supply chain surface Technol temperature tion tomatoes