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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…mehr

Produktbeschreibung
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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  • Produktdetails
  • Verlag: John Wiley & Sons
  • Seitenzahl: 312
  • Erscheinungstermin: 19.06.2006
  • Englisch
  • ISBN-13: 9780470007754
  • Artikelnr.: 37289568
Autorenporträt
JENNYLYND JAMES , PHD, was a technical manager at the Irish company Keelings Multiples and is now a Food Consultant based in Dublin, Ireland. Before moving to Ireland in 2004, Dr. James worked as the Senior Manager of Corporate Quality Assurance at Dole Food Company in Westlake, California, where she established food safety programs for tropical fruit operations in Latin America. Previously, she served as Director of Research & Development and Product Safety at Boskovich Farms, Inc. She received both a BSc in biochemistry and a PhD in food science from McGill University, Canada, as well as an MSc in food technology from the University of the West Indies, Trinidad and Tobago. Dr. James has published several peer-reviewed articles in Critical Reviews in Food Science and Nutrition , Journal of Food Biochemistry , American Journal of Enology and Viticulture , and the Journal of Food Quality .
Inhaltsangabe
Contributors.Preface.1. Overview of Microbial Hazards in Fresh Fruit and Vegetables Operations.2. The Epidemiology of Produce-Associated Outbreaks of Foodborne Disease.3. Microbiological Risk in Produce from the Field to Packing.4. Produce Quality and Foodborne Disease: Assessing Water's Role.5. Food Worker Personal Hygiene Requirements During Harvesting, Processing, and Packaging of Plant Products.6. Overview of Hazards in Fresh-Cut Produce Production: Control and Management of Food Safety Hazards.7. Pathogen Survival on Fresh Fruit in Ocean Cargo and Warehouse Storage.8. Fresh Produce Safety in Retail Operations.9. Consumer Handling of Fresh Produce from Supermarket to Table.10. The Economics of Food Safety and Produce: The Case of Green Onions and Hepatitis A Outbreaks.Index.