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OverviewFull Product DetailsAuthor: X Fan , Brendan A. Niemira , Christopher J. Doona , Florence E. FeeherryPublisher: Iowa State University Press Imprint: Iowa State University Press Dimensions: Width: 17.80cm , Height: 2.90cm , Length: 24.40cm Weight: 1.134kg ISBN: 9780813804163ISBN 10: 0813804167 Pages: 464 Publication Date: 01 October 2009 Audience: Professional and scholarly , Professional & Vocational Format: Hardback Publisher's Status: Out of Print Availability: Awaiting stock  Table of ContentsContributors xi Preface xv Section I. Microbial Contamination of Fresh Produce 3 Chapter 1. Enteric Human Pathogens Associated with Fresh Produce: Sources, Transport, and Ecology 5 Robert E. Mandrell Chapter 2. The Origin and Spread of Human Pathogens in Fruit Production Systems 43 Susan Bach and Pascal Delaquis Chapter 3. Internalization of Pathogens in Produce 55 Elliot T. Ryser, Jianjun Hao, and Zhinong Yan Section II. Preharvest Strategies 81 Chapter 4. Produce Safety in Organic vs. Conventional Crops 83 Francisco Diez-Gonzalez and Avik Mukherjee Chapter 5. The Role of Good Agricultural Practices in Produce Safety 101 Robert B. Gravani Chapter 6. Effectively Managing through a Crisis 119 Will Daniels and Michael P. Doyle Chapter 7. The Role of Water and Water Testing in Produce Safety 129 Charles P. Gerba Chapter 8. The Role of Manure and Compost in Produce Safety 143 Xiuping Jiang and Marion Shepherd Section III. Postharvest Interventions 167 Chapter 9. Aqueous Antimicrobial Treatments to Improve Fresh and Fresh-Cut Produce Safety 169 Joy Herdt and Hao Feng Chapter 10. Irradiation Enhances Quality and Microbial Safety of Fresh and Fresh-Cut Fruits and Vegetables 191 Brendan A. Niemira and Xuetong Fan Chapter 11. Biological Control of Human Pathogens on Produce 205 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 225 Tara H. McHugh, Roberto J. Avena-Bustillos, and Wen-Xian Du Chapter 13. Improving Microbial Safety of Fresh Produce Using Thermal Treatment 241 Xuetong Fan, Bassam A. Annous, and Lihan Huang Chapter 14. Enhanced Safety and Extended Shelf Life of Fresh Produce for the Military 263 Peter Setlow, Christopher J. Doona, Florence E. Feeherry, Kenneth Kustin, Deborah Sisson, and Shubham Chandra Section IV. Produce Safety during Processing and Handling 289 Chapter 15. Consumer and Food-Service Handling of Fresh Produce 291 Christine M. Bruhn Chapter 16. Plant Sanitation and Good Manufacturing Practices for Optimum Food Safety in Fresh-Cut Produce 307 Edith H. Garrett Chapter 17. Third-Party Audit Programs for the Fresh-Produce Industry 321 Kenneth S. Petersen Chapter 18. Applications of Immunomagnetic Beads and Biosensors for Pathogen Detection in Produce 331 Shu-I Tu, Joseph Uknalis, Andrew Gehring, and Peter Irwin Section V. Public, Legal, and Economic Perspectives 349 Chapter 19. Public Response to the 2006 Recall of Contaminated Spinach 351 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 369 Douglas A. Powell, Casey J. Jacob, and Benjamin Chapman Chapter 21. Contaminated Fresh Produce and Product Liability: A Law-in-Action Perspective 385 Denis W. Stearns Chapter 22. The Economics of Food Safety: The 2006 Foodborne Illness Outbreak Linked to Spinach 399 Linda Calvin, Helen H. Jensen, and Jing Liang Section VI. Research Challenges and Directions 419 Chapter 23. Research Needs and Future Directions 421 Brendan A. Niemira, Christopher J. Doona, Florence E. Feeherry, Xuetong Fan, and Robert B. Gravani Index 427ReviewsThe 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) 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) 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) Author InformationXuetong 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. Tab Content 6Author Website:Countries AvailableAll regions |
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