Global Safety of Fresh Produce

Continuing food poisoning outbreaks around the globe have put fresh produce safety at the forefront of food research. Global Safety of Fresh Produce provides a detailed and comprehensive overview of best practice for produce safety throughout the food chain, and unique coverage of commercial technologies for fresh produce safety.

Part one covers the production and regulation of fresh produce on the agricultural level, including issues of niche farm fresh products, FDA regulation, and zoonotic transfer of pathogens from animals to farm products. Part two moves on to look at safety and environmental issues surrounding fresh produce processing, such as postharvest washing, alternative sanitizers, and using produce waste as animal feed. Part three focuses on current and emerging commercial solutions for fresh produce safety, like ionizing radiation and edible coatings, and part four covers methods of laboratory testing and related legislation. The final section of the book covers a series of case studies of fresh produce safety breaches, including European E. coli outbreaks in sprouts and leafy greens, and the illegal use of fluorescent whitening agents (FWAs) in China.

This book is an essential text for R&D managers in the fresh produce industry, quality control professionals working with fresh produce throughout the food chain, postgraduate students, and academic researchers with an interest in fresh produce safety.

• Provides a comprehensive overview of best practice for produce safety
• Examines the production and regulation of fresh agricultural produce
• Looks at safety and environmental issues surrounding fresh produce processing

Inhalt

Contributor contact details Editorial advisors Woodhead Publishing Series in Food Science, Technology and Nutrition Preface Foreword Part I: Farm-level production and regulation of fresh produce Chapter 1: Best practice in large-scale production of fresh produce

• Abstract:
• 1.1 Introduction
• 1.2 Risk assessment at the farm level
• 1.3 Following the steps in the production chain

• 1.4 Conclusion Chapter 2: Niche farm fresh products

• Abstract:
• 2.1 Introduction
• 2.2 Human pathogen contamination of 'niche products'
• 2.3 The difference in contamination risk for 'niche products'
• 2.4 Conclusion
• 2.5 Questions for discussion

• 2.6 Acknowledgments Chapter 3: Guidelines and protocols for safe practice in fresh produce production: FDA legislation

• Abstract:
• 3.1 Introduction: a new strategy is tested
• 3.2 Early produce safety policy
• 3.3 Challenges in good agricultural practices (GAPs) implementation
• 3.4 What more can we do?
• 3.5 A pivotal outbreak prompts a policy shift
• 3.6 New mandates: modernization of food safety
• 3.7 Future trends: back to the call
• 3.8 Questions for discussion

• 3.9 Acknowledgment Chapter 4: Issues surrounding the European fresh produce trade: a global perspective

• Abstract:
• 4.1 Introduction
• 4.2 Challenges involved in the fresh produce trade
• 4.3 Regulatory and economic aspects
• 4.4 Best practice in agriculture
• 4.5 Troubleshooting approaches
• 4.6 Conclusion and future trends
• 4.7 Questions for discussion

• 4.8 Acknowledgments Chapter 5: Zoonotic transfer of pathogens from animals to farm products

• Abstract:
• 5.1 Introduction
• 5.2 Zoonotic foodborne pathogenic bacteria in animals: prevalence estimates in food animal species
• 5.3 Survival, spread and transmission
• 5.4 How to stop pathogen transfer from and between live animals
• 5.5 Pathogen control strategies in live animals: novel solutions
• 5.6 Conclusion

• 5.7 Questions for discussion Part II: Environmental issues impacting the potential safety of fresh produce Chapter 6: Postharvest washing as a critical control point in fresh produce processing: alternative sanitizers and wash technologies

• Abstract:
• 6.1 Introduction
• 6.2 When postharvest washing goes wrong
• 6.3 Approved sanitizers for fresh-cut processing
• 6.4 Current postharvest decontamination methods
• 6.5 Best practices in postharvest washing
• 6.6 Future trends
• 6.7 Conclusion
• 6.8 Questions for discussion

• 6.9 Acknowledgments Chapter 7: Preventing cross-contamination during produce wash operations

• Abstract:
• 7.1 Introduction: commercial produce wash operation, water quality and sanitizer concentration
• 7.2 Changes in sanitizer concentration during wash
• 7.3 Factors affecting pathogen survival and cross-contamination during wash
• 7.4 Common industrial practices: process flow and re-wash
• 7.5 Conclusion

• 7.6 Questions for discussion Chapter 8: Organic environmental chemical contaminants in fresh produce and fruits

• Abstract:
• 8.1 Introduction
• 8.2 Regulatory aspects
• 8.3 Modelling of uptake
• 8.4 Contaminated sites and risk assessments
• 8.5 Conclusion and future trends

• 8.6 Questions for discussion Chapter 9: Water: waste, recycling and irrigation in fresh produce processing

• Abstract:
• 9.1 Introduction
• 9.2 Technological challenges
• 9.3 Significant factors in environmental challenges to food safety
• 9.4 Regulatory and economic aspects
• 9.5 Market issues
• 9.6 Critical factors in using irrigation water
• 9.7 Troubleshooting and best practice
• 9.8 Conclusion and future trends

• 9.9 Questions for discussion Chapter 10: Maintaining sustainable and environmentally friendly fresh produce production in the context of climate change

• Abstract:
• 10.1 Introduction
• 10.2 Experimental design
• 10.3 Soil content in the organic and conventional farming systems
• 10.4 Soil organic matter and biodiversity

• 10.5 Conclusion Chapter 11: Reducing waste in fresh produce processing and households through use of waste as animal feed

• Abstract:
• 11.1 Introduction
• 11.2 Legal aspects for using food waste and byproducts for animal feed
• 11.3 Feedstuffs from catering waste
• 11.4 Feedstuffs from the processing of fruits and vegetables
• 11.5 Feedstuffs from other food processing systems
• 11.6 Conclusion

• 11.7 Questions for discussion Chapter 12: Risk assessment of microbial and chemical contamination in fresh produce

• Abstract:
• 12.1 Introduction
• 12.2 The frequency with which bacterial pathogens contaminate fresh produce
• 12.3 How bacterial pathogens contaminate fresh produce
• 12.4 How bacterial pathogens respond on fresh produce
• 12.5 Future trends
• 12.6 Questions for discussion

• 12.7 Acknowledgements Part III: Commercial solutions for fresh produce safety Chapter 13: Modified atmosphere packaging for fresh produce

• Abstract:
• 13.1 Introduction
• 13.2 Challenges of modified atmosphere packaging (MAP) storage
• 13.3 Regulatory aspects, economic aspects and market issues
• 13.4 Novel trends in modified atmosphere packaging
• 13.5 Troubleshooting approaches
• 13.6 Future trends
• 13.7 Questions for discussion

• 13.8 Sources of further information and advice Chapter 14: Biocontrol of Listeria monocytogenes on fresh produce

• Abstract:
• 14.1 Introduction
• 14.2 Outbreaks and control of Listeria monocytogenes on fresh produce
• 14.3 Opportunities for biocontrol
• 14.4 Conclusion

• 14.5 Acknowledgements Chapter 15: Commercial and novel solutions for fresh produce safety

• Abstract:
• 15.1 Introduction
• 15.2 Sanitizers used in fresh-cut processing
• 15.3 Use of novel processing technologies

• 15.4 Conclusion Chapter 16: Ionizing irradiation for phytosanitary applications and fresh produce safety

• Abstract:
• 16.1 Introduction
• 16.2 Technology
• 16.3 Pathogen issues in fresh produce…