Keeping produce safe--from the farm to the fork As health- and quality-conscious consumers increasingly seek outfresh fruit and vegetables, participants in the food supplychain--growers, shippers, processors, and retailers--must be evermore effective in safeguarding their products and protectingconsumers. Microbial Hazard Identification in Fresh Fruits andVegetables is a comprehensive guide for the fresh fruit andvegetable industry to understanding and controlling the hazardsthat can affect their products on every leg of the journey fromfarm to fork. From production, harvesting, packing, and distribution to retailand consumer handling, the text highlights food safety hazards andpotential areas of microbial contamination, examines food-bornepathogens and their association with produce-related outbreaks overthe years, and points out areas for further research to betterunderstand the survival of pathogens on fresh produce throughoutthe food chain. Particularly valuable to the industry are discussions of: * Food worker hygiene, including control measures and employeetraining requirements * Major areas of known contamination and mitigation measures * Implementation of Hazard Analysis and Critical Control Points(HACCP) * Contamination and mishandling during storage and transportation,and in retail display cases * Recommendations for consumer behavior with fresh produce and foodhandling prior to consumption in the home * A case study of the economic impact of the 2003 green onionfood-borne outbreak A comprehensive look at both microbial hazards and availablemeasures for their prevention, this book is an essential referencefor the fresh fruit and vegetable industry as well as a practicaltext for the education and training of scientists, professionals,and staff involved in managing food safety.
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