The Produce Contamination Problem. Causes and Solutions. Edition No. 3. Food Science and Technology

Table of Contents

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

Authors

Karl Matthews Rutgers-The State University of New Jersey, New Brunswick, USA. Karl R. Matthews teaches graduate courses in Microbial Food Safety and Food Biology Fundamentals. He has received several awards, including: Lifetime Achievement Award in Phyllosphere Biology, Amity University; Outstanding service - Online Mentor Award, American Society for Microbiology and Endel Karmas Award for Excellence in Teaching. He's been an editorial board member on several journals and is currently the Editor of the Journal of Food Safety, a position he has occupied since 2004. Deepti Salvi Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC, USA. Deepti Salvi's research involves numerical modeling of attachment and detachment of bacteria to and from produce surface during fresh produce washing to minimize cross-contamination. She is also leading research in the applications of non-thermal technologies, such as cold atmospheric plasma, plasma activated water, high pressure processing, and UV for microbial inactivation.