Improving the safety of fresh fruit and vegetables

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 r...

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Bibliographic Details
Other Authors: Jongen, W. M. F.
Format: eBook
Language: English
Published: Cambridge : Boca Raton : Woodhead ; CRC Press, 2005.
Series: Woodhead Publishing in food science and technology.
Subjects:
Fruit trade.
Vegetable trade.
Food > Safety measures.
elektronické knihy
electronic books
ISBN: 1845690249
9781845690243
1855739569
9781855739567
9781628703764
1628703768
1280361786
9781280361784
0849334381
9780849334382
Physical Description: 1 online resource (xv, 639 pages) : illustrations

Cover

Table of contents

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245 0 0 |a Improving the safety of fresh fruit and vegetables /  |c edited by Wim Jongen. 
260 |a Cambridge :  |b Woodhead ;  |a Boca Raton :  |b CRC Press,  |c 2005. 
300 |a 1 online resource (xv, 639 pages) :  |b illustrations 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
490 1 |a Woodhead Publishing in food science and technology 
504 |a Includes bibliographical references and index. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 |a 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. 
505 0 |a 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 
505 0 |a 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 
505 0 |a 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 
505 0 |a 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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650 0 |a Vegetable trade. 
650 0 |a Food  |x Safety measures. 
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655 9 |a electronic books  |2 eczenas 
700 1 |a Jongen, W. M. F. 
776 0 8 |i Print version:  |t Improving the safety of fresh fruit and vegetables.  |d Cambridge : Woodhead ; Boca Raton : CRC Press, 2005  |z 1855739569  |z 0849334381  |w (OCoLC)60371609 
830 0 |a Woodhead Publishing in food science and technology. 
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