Microbial Safety Of Fresh Produce

Microbial Safety of Fresh Produce covers all aspects of produce safety including pathogen ecology, agro-management, pre-harvest and post-harvest interventions, and adverse economic impacts of outbreaks. This most recent edition to the IFT Press book series examines the current state of the problems associated with fresh produce by reviewing the recent, high-profile outbreaks associated with fresh-produce, including the possible internalization of pathogens by plant tissues, and understanding how human pathogens survive and multiply in water, soils, and fresh fruits and vegetables.

Xuetong Fan, PhD, is a Research Food Technologist with the Food Safety Intervention Technologies Research Unit at USDA-ARS, Eastern Regional Research Center in Wyndmoor, PA.
Brendan A. Niemira, PhD, is the Lead Scientist of the Produce safety Research Project in the Food Safety Intervention Technologies Research Unit at the USDA-ARS Eastern Regional Research Center in Wyndmoor, PA.
Christopher J. Doona, PhD, serves as Research Chemist for the Food Safety and Defense Team (FSDT), DoD Combat Feeding Directorate, Natick Soldier RD&E Center in Massachusetts carrying out research relating to food stabilization methods, predictive microbial modeling ion foods, novel nonthermal food processing technologies such as high pressure, and controlled chemical heating.
Florence E. Feeherry serves as Research Microbiologist for FSDT, DoD Combat Feeding Directorate, NSC in Natick, MA.
Robert B. Gravani, PhD, is a Professor of Food Science and Director of the National Good Agricultural Practices (GAPs) program at Cornell University.

"The book should be an essential read for anyone interested in food safety and a requirement in any library of a Department teaching microbiology of food as part of their syllabus." (Society for General Microbiology, June 2010)
"This most recent edition to the





IFT Press book series examines the current state of the problems associated with fresh produce by reviewing the recent, high-profile outbreaks associated with freshproduce, including the possible internalization of pathogens by plant tissues, and understanding how human pathogens survive and multiply in water, soils, and fresh fruits and vegetables." (Fruits, 2010)

Section I: Microbial Contamination of Fresh Produce.
Chapter 1. Enteric human pathogens associated with fresh produce: sources, transport and ecology (Robert E. Mandrell).
Chapter 2. The origin and spread of human pathogens in fruit production systems (Susan Bach and Pescal Delaquis).
Chapter 3. Internalization of Pathogens in Produce (Elliot T. Ryser, Jianjun Hao, and Zhinong Yan).
Section II: Pre-harvest Strategies.
Chapter 4. Produce safety in organic vs conventional crops (Francisco Diez-Gonzalez and Avik Mukherjee).
Chapter 5. The Role of Good Agricultural Practices in Produce Safety (Robert B. Gravani).
Chapter 6. Effective Managing through a Crisis (Will Daniels and Michael P. Doyle).
Chapter 7. The Role of Water and Water testing in Produce Safety (Charles P. Gerba).
Chapter 8. Role of manure and compost in produce safety (Xiuping Jiang).
Section III: Post-harvest Interventions.
Chapter 9. Aqueous antimicrobial treatments to improve fresh and fresh-cut produce safety (Joy Herdt and Hao Feng).
Chapter 10. Irradiation enhances quality and microbial safety of fresh and fresh-cut fruits and vegetables (Brendan A. Niemira and Xuetong Fan).
Chapter 11. Biological control of human pathogens on produce (John Andrew Hudson, Craig Billington, and Lynn McIntyre).
Chapter 12. Extension of Shelf-life and Control of Human Pathogens in Produce by Antimicrobial Edible Films and Coatings (Tara H. McHugh, Roberto J. Avena-Bustillos, and Wen-Xian Du).
Chapter 13. Improving Microbial Safety of Fresh Produce Using Thermal Treatment (Xuetong Fan, Lihan Huang, Bassam Annous).
Chapter 14. Enhanced Safety and Extended Shelf-life of Fresh Produce for the Military (Peter Setlow, Christopher J. Doona, Florence E. Feeherry, and Kenneth Kustin, Deborah Sisson, and Shubham Chandra).
Section IV: Produce Safety during Processing and Handling.
Chapter 15. Consumer and Food Service Handling of Fresh Produce (Christine M. Bruhn).
Chapter 16. Plant Sanitation and Good Manufacturing Practices for Optimum Food Safety in Fresh-cut Produce (Edith Garrett).
Chapter 17. Third party audit programs for the fresh produce industry (Kenneth S. Petersen).
Chapter 18. Pathogen Detection in Produce using Applications of Immunomagnetic Beads and Biosensors (Shu-I Tu, Joseph Uknalis, Andrew Gehring, and Peter Irwin).
Section V: Public, Legal, and Economic Perspectives.
Chapter 19. Public Response to the 2006 Recall of Contaminated Spinach (William K. Hallman, Cara L. Cuite, Jocilyn E. Dellava, Mary L. Nucci, and Sarah C. Condry).
Chapter 20. Produce in public: Spinach, safety and public policy (Douglas A. Powell, Casey J. Jacob and Benjamin Chapman).
Chapter 21.Contaminated Fresh Produce and Product Liability: A Law-in-Action Perspective (Denis W. Stearns).
Chapter 22. The Economics of Food Safety: The 2006 Foodborne Illness Outbreak Linked to Spinach (Linda Calvin, Helen H. Jensen and Jing Liang).
Section VI: Research Challenges and Directions.
Chapter 23. Research Needs and Future Directions (Brendan A. Niemira, Xuetong Fan, Christopher J. Doona, Florence E. Feeherry, Robert B. Gravani).