| Description |
xii, 312 pages : illustrations ; 24 cm |
| Contents |
1. Overview of microbial hazards in fresh fruit and vegetables operations -- 2. The epidemiology of produce-associated outbreaks of foodborne disease -- 3. Microbiological risk in produce from the field to packing -- 4. Produce quality and foodborne disease : assessing water's role -- 5. Food worker personal hygiene requirements during harvesting, processing, and packaging of plant products -- 6. Overview of hazards in fresh-cut produce production : control and management of food safety hazards -- 7. Pathogen survival on fresh fruit in ocean cargo and warehouse storage -- 8. Fresh produce safety in retail operations -- 9. Consumer handling of fresh produce from supermarket to table -- 10. The economics of food safety and produce : the case of green onions and hepatitis A outbreaks |
| Summary |
This detailed text examines the fresh produce supply chain and the hazardous points at which produce can become contaminated. It examines the challenges of handling produce, a wide range of contaminants, and the current state of the microbiological safety of the fresh produce supply. |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Fruit trade -- Safety measures.
|
|
Fruit -- Contamination.
|
|
Fruit -- Microbiology.
|
|
Vegetable trade -- Safety measures.
|
|
Vegetables -- Contamination.
|
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Vegetables -- Microbiology.
|
| Author |
James, Jennylynd.
|
| LC no. |
2005056741 |
| ISBN |
0471670766 (hbk.) |
|
9780471670766 (hbk.) |
|
