Karl Matthews,
Deepti Salvi
Elsevier Science
e druk, 2023
9780128195246
The Produce Contamination Problem
Causes and Solutions
Specificaties
Paperback, blz.
|
Engels
Elsevier Science |
e druk, 2023
ISBN13: 9780128195246
Rubricering
Onderdeel van serie
Food Science and Technology
Verwachte levertijd ongeveer 8 werkdagen
Samenvatting
The Produce Contamination Problem: Causes and Solutions, Third Edition is a fully revised resource on preventative controls at all stages of handling, including the use of new technologies for the inactivation of pathogens in both water and commodity. The book begins with an analysis of the contamination problem to identify novel research designed to understand the interaction of human pathogens. Outbreak characteristics vulnerable to contamination are discussed, along with global issues surrounding production. This new edition includes updates on regulatory issues and the newest advances in technologies for the detection of pathogens, whole genome sequencing, and utility in test and hold programs.
Specificaties
Inhoudsopgave
Part 1: Produce Contamination: Scope and Sources<br>1. Scope of the Produce Contamination Problem<br>2. Microbial Attachment and Limitations of Decontamination Methods<br>3. Identification of the Source of Contamination<br>4. Manure Management<br>5. Water Quality<br>6. Environmental Contamination: Indoor Farming Operations<br><br>Part 2: Commodities Associated with Major Outbreaks and Recalls<br>7. Leafy Vegetables<br>8. Melons<br>9. Seed Sprouts<br>10. Tomatoes and Cucumbers<br>11. Produce and Viruses: What's the Problem<br><br>Part 3: Contamination Avoidance Pre and Postharvest<br>12. Produce Contamination Issues in Mexico and Central America<br>13. Produce Safety in Thailand<br>14. Vertical Farming<br><br>Part 4: Technology for Reduction of Human Pathogens in Fresh Produce<br>15. Disinfection of Produce with Conventional and Novel Washing and Sanitizing Technology<br>16. Advanced Technologies for Detection and Identification of Pathogens<br>17. Advances in Equipment and Processing<br>18. Conclusions and Recommendations