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Improving the safety of fresh fruit and vegetables
Woodhead Publishing Ltd, Aug 2005, Pages: 656
Fresh fruit and vegetables have been identified as a significant source of pathogens and chemical contaminants. As a result, there has been a wealth of research on identifying and controlling hazards at all stages in the supply chain. 'Improving the Safety of Fresh Fruit and Vegetables' reviews this research and is implications for food processors.
Part 1 reviews the major hazards affecting fruit and vegetables such as pathogens and pesticide residues. Building on this foundation, Part 2 discusses ways of controlling these hazards through such techniques as HACCP and risk assessment. The final part of the book analyses the range of decontamination and preservation techniques available, from alternatives to hypochlorite washing systems and ozone decontamination to good practice in storage and transport.
With its distinguished editor and international team of contributors, 'Improving the Safety of Fresh Fruit and Vegetables' will be a standard reference for all those involved in fruit and vegetable production and processing.
Key Features:
- Reviews recent research on controlling hazards at all stages of the supply chain
- Discusses the implications of this research on food processors
About the editor
Professor Wim Jongen holds the chair in Product Design and Quality Management at Wageningen University and has been scientific director of the prestigious Agrotechnological Research Institute. Currently he is also director of Wageningen Business Generator (WBG),the Wageningen UR company for value creation.
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