Microbial Safety of Fresh Produce includes discussion on fast and reliable techniques for the detection of pathogens in/on produce. To minimize the risk of human pathogens on fresh produce, pre–harvest strategies such as the implementation of Good Agriculture Practices, and risk analysis of irrigation waters and supply lines are discussed. The limitation of post–harvest interventions, from current industry practices using chemical sanitizers, is discussed and promising innovative technological applications such as irradiation, and biological controls are presented by forefront scientific experts. Coverage includes discussion of the impact of foodborne outbreaks on public health and the fresh produce industry in terms of economics, consumer acceptance and legal aspects. Microbial Safety of Fresh Produce gives readers, from food safety professionals to consumers, comprehensive overall reviews of challenges and perspectives in produce safety and strategies to prevent or minimize the risks associated with consumption 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).