Global Safety of Fresh Produce: A Handbook of Best Practice, Innovative Commercial Solutions and Case Studies

Recent food poisoning outbreaks such as the European case of E. coli in sprouts in 2011 have meant that fresh produce safety is very much at the forefront of food research. Global safety of fresh produce provides a detailed and comprehensive overview of best practice for produce safety throughout the food chain and unique coverage of commercial technologies for fresh produce safety.Part one covers the production and regulation of fresh produce on the agricultural level, while part two moves on to look at safety and environmental issues surrounding fresh produce processing. Part three focuses on current and emerging commercial solutions for fresh produce safety and part four covers methods of laboratory testing and related legislation. The final section of the book covers a series of case studies of fresh produce safety breaches.This book is an essential text for R&D managers in the fresh produce industry, quality control professionals working with fresh produce throughout the food chain, postgraduate students and academic researchers with an interest in fresh produce safety. Provides a comprehensive overview of best practice for produce safetyExamines the production and regulation of fresh agricultural produceLooks at safety and environmental issues surrounding fresh produce processing INDICE: Part 1 Farm level production and regulation of fresh produce: Best practice in large-scale production of fresh produce; Niche farm fresh products; Guidelines and protocols for safe practice in fresh produce production: FDA legislation; Issues surrounding the European fresh produce trade: A global perspective; Zoonotic transfer of pathogens from animals to farm products. Part 2 Environmental issues impacting the potential safety of fresh produce: Postharvest washing as a critical control point in fresh produce processing: Alternative sanitizers and wash technologies; Preventing cross-contamination during produce wash operations; Organic environmental chemical contaminants in fresh produce and fruits; Water: waste, recycling and irrigation in fresh produce processing; Maintaining sustainable and environmentally-friendly fresh produce production in the context of climate change; Reducing waste in fresh produce processing and households through use of waste as animal feed; Risk assessment of microbial and chemical contamination in fresh produce. Part 3 Commercial solutions for fresh produce safety: Modified atmosphere packaging for fresh produce; Biocontrol of Listeria monocytogenes on fresh produce; Commercial and novel solutions for fresh produce safety; Ionizing irradiation for phytosanitary applications and fresh produce safety; Edible coatings for fresh and minimally processed fruits and vegetables. Part 4 Laboratory testing for fresh produce safety: Pathogen testing in fresh produce: Earthbound Farm; Capacity building of legislative fresh produce testing in China; Bottlenecks and limitations in testing for pathogens in fresh produce; New developments in safety testing of soft fruits; Cases of public emetic events due to foodborne viruses and potential issues for fresh produce. Part 5 Case studies in real life situations: Sprout-associated outbreaks and development of preventive controls; Leafy greens: the case study and real-life lessons from a Shiga-toxin-producing Escherichia coli (STEC) O145 outbreak in romaine lettuce; The case of the European E coli outbreak from sprouts; Case study on the safety and sustainability of fresh bottled coconut water; Control of fresh produce safety in Denmark; Mushroom production in China: the illegal use of fluorescent whitening agents (FWAs) and related outbreaks; The case of lemons in caves: A sustainable storage system for Turkish lemons.

• ISBN: 978-1-78242-018-7
• Editorial: Woodhead Publishing
• Encuadernacion: Cartoné
• Páginas: 472
• Fecha Publicación: 09/12/2013
• Nº Volúmenes: 1
• Idioma: Inglés