| Document Type
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BL
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| Record Number
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947785
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| Doc. No
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b702155
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| Title & Author
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Improving the safety of fresh fruit and vegetables /\ edited by Wim Jongen.
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| Publication Statement
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Cambridge :: Woodhead ;Boca Raton :: CRC Press,, 2005.
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| Series Statement
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Woodhead Publishing in food science and technology
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| Page. NO
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1 online resource (xv, 639 pages) :: illustrations.
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| ISBN
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1280361786
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: 1628703768
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: 1845690249
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: 1855739569
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: 9781280361784
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: 9781628703764
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: 9781845690243
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: 9781855739567
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0849334381
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9780849334382
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| Bibliographies/Indexes
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Includes bibliographical references and index.
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| Contents
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3.3 Methods of detection and quantification of foodborne pathogens -- 3.4 Traceability and subtyping of foodborne pathogens -- 3.5 References -- 4 Pesticide residues in fruit and vegetables -- 4.1 Introduction -- 4.2 Pesticide use -- 4.3 Pesticide residue regulation -- 4.4 Pesticide residue monitoring in fruit and vegetables -- 4.5 Risk assessment -- 4.6 Future trends -- 4.7 Sources of further information and advice -- 4.8 References -- 5 The rapid detection of pesticide residues -- 5.1 Introduction -- 5.2 Detecting pesticides: physicochemical methods -- 5.3 Detecting pesticides: biological methods -- 5.4 The principles of biosensors -- 5.5 Developing low-cost biosensors -- 5.6 Using biosensors: pesticide residues in grain, fruit and vegetables -- 5.7 Future trends -- 5.8 Sources of further information and advice -- 5.9 Further reading -- Part II Managing risks -- 6 Risk management in the supply chain -- 6.1 Introduction
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6.2 The supply chain for fresh and minimally processed fruit and vegetables -- 6.3 Quality and risk management in the supply chain -- 6.4 Critical points in the supply chain -- 6.5 Future trends -- 6.6 Sources of further information and advice -- 6.7 References -- 7 Good agricultural practice and HACCP in fruit and vegetable cultivation -- 7.1 Introduction -- 7.2 Perspectives on food quality and safety -- 7.3 Food safety and the grower -- 7.4 Good agricultural practice -- 7.5 The hazard analysis critical control point system -- 7.6 HACCP and GAP development -- 7.7 Conclusion -- 7.8 Sources of information (worldwide) and training (in the UK) -- 7.9 References -- 8 Implementing on-farm food safety programs in fruit and vegetable cultivation -- 8.1 Introduction -- 8.2 Systems controlling foodborne illnesses -- 8.3 Existing guidelines and OFFS programs for fresh fruit and vegetables -- 8.4 Adoption of OFFS ... grower perceptions, practical solutions, experiences from the field
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8.5 Examples from Food Safety Network on-farm food safety research -- 8.6 Conclusions: best practices for an ideal OFFS program for fresh fruit and vegetables -- 8.7 References -- Appendix 1: A summary of on-farm food safety programs or guideli.
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Cover -- Table of Contents -- Contributor contact details -- Part I Identifying risks -- 1 Pathogens in vegetables -- 1.1 Introduction -- 1.2 Human pathogens associated with vegetables -- 1.3 Characteristics of pathogens recovered from salad vegetables -- 1.4 Sources of contamination in the vegetable production chain -- 1.5 Interaction of human pathogens with growing vegetables -- 1.6 Implications for control -- 1.7 Future trends -- 1.8 Sources of further information and advice -- 1.9 References -- 2 Pathogens in fruit -- 2.1 Introduction -- 2.2 Pathogens in particular types of fruit -- 2.3 Mechanisms of surface contamination -- 2.4 Mechanisms of internal contamination -- 2.5 Implications for control -- 2.6 Future trends -- 2.7 Sources of further information and advice -- 2.8 References -- 3 Measuring microbiological contamination in fruit and vegetables -- 3.1 Introduction -- 3.2 Foodborne pathogens and post-harvest microbiological spoilage of fresh fruit and vegetables
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| Abstract
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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 its implications for food processors. Part one reviews the major hazards affecting fruit and vegetables such as pathogens and pesticide residues. Building on this foundation, Part two 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 is a standard reference for all those involved in fruit and vegetable production and processing. Reviews recent research on controlling hazards at all stages of the supply chainDiscusses the implications of this research on food processorsDiscusses the implications of this research on food processors.
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| Subject
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Food-- Safety measures.
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Fruit trade.
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Vegetable trade.
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Biomedical Engineering.
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Business Economics.
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Food-- Safety measures.
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Fruit trade.
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Health Biological Sciences.
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HEALTH FITNESS-- Safety.
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Industries.
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Vegetable trade.
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| Dewey Classification
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363.19/29
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| LC Classification
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HD9240.6.I46 2005eb
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| Added Entry
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Jongen, W. M. F.
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