The Produce Contamination Problem

Causes and Solutions
Herausgeber: Matthews, Karl; Salvi, Deepti

• Broschiertes Buch

Produktbeschreibung

The Produce Contamination Problem: Causes and Solutions, Third Edition is a fully revised resource on preventative controls at all stages of handling, including the use of new technologies for the inactivation of pathogens in both water and commodity. The book begins with an analysis of the contamination problem to identify novel research designed to understand the interaction of human pathogens. Outbreak characteristics vulnerable to contamination are discussed, along with global issues surrounding production. This new edition includes updates on regulatory issues and the newest advances in technologies for the detection of pathogens, whole genome sequencing, and utility in test and hold programs.

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Produktdetails

• Verlag: Elsevier Science
• 3rd edition
• Seitenzahl: 412
• Erscheinungstermin: 15. Juni 2023
• Englisch
• Abmessung: 191mm x 236mm x 23mm
• Gewicht: 840g
• ISBN-13: 9780128195246
• ISBN-10: 012819524X
• Artikelnr.: 62607063

Inhaltsangabe

Part 1: Produce Contamination: Scope and Sources
1. Scope of the Produce Contamination Problem
2. Microbial Attachment and Limitations of Decontamination Methods
3. Identification of the Source of Contamination
4. Manure Management
5. Water Quality
6. Environmental Contamination: Indoor Farming Operations
Part 2: Commodities Associated with Major Outbreaks and Recalls
7. Leafy Vegetables
8. Melons
9. Seed Sprouts
10. Tomatoes and Cucumbers
11. Produce and Viruses: What's the Problem
Part 3: Contamination Avoidance Pre and Postharvest
12. Produce Contamination Issues in Mexico and Central America
13. Produce Safety in Thailand
14. Vertical Farming
Part 4: Technology for Reduction of Human Pathogens in Fresh Produce
15. Disinfection of Produce with Conventional and Novel Washing and
Sanitizing Technology
16. Advanced Technologies for Detection and Identification of Pathogens
17. Advances in Equipment and Processing
18. Conclusions and Recommendations