Improving the safety of fresh fruit and vegetables

Hardnback  656 pp  ISBN 1855739569      £155.00

• reviews recent research on controlling hazards at all stages of the supply chain
• discusses the implications of this research on food processors
• discusses the implications of this research on food processors
• written by a leading team of distinguished authors

Part 1 reviews the major hazards affecting fruit and vegetables such as pathogens and pesticide residues. Building on this foundation, Part 2 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 will be a standard reference for all those involved in fruit and vegetable production and processing.

Contents

Introduction

PART 1 IDENTIFYING RISKS

Pathogens in vegetables, K Warriner, University of Guelph, Canada
Introduction. Human pathogens associated with vegetables. Characteristics of pathogens recovered from salad vegetables. Sources of contamination in the vegetable production chain. Interaction of human pathogens with growing vegetables. Implications for control. Future trends. Sources of further information and advice. References.

Pathogens in fruit, Y Zhao, Oregon State University, USA
Introduction. Pathogens in particular types of fruits. Mechanisms of surface contamination. Mechanisms of internal contamination. Implications for control. Future trends. Sources of further information and advice. References.

Measuring microbiological contamination in fruit and vegetables, M Pla, D Rodríguez-Lázaro, E Badosa and E Montesinos, Institute of Food and Agricultural Technology (INTEA), University of Girona, Spain
Introduction. Food-borne pathogens and postharvest microbiological spoilage of fresh fruits and vegetables. Methods of detection and quantification of food-borne pathogens. Traceability and subtyping of food-borne pathogens. Future trends. References.

Pesticide residues in fruit and vegetables, C Harris and C Winter, University of California, Davis, USA
Introduction. Pesticide use. Pesticide residue regulation. Pesticide residue monitoring in fruits and vegetables. Risk assessment. Future trends. Sources of further information and advice. References.

The rapid detection of pesticide residues, R Luxton and J Hart, University of the West of England, UK
Introduction. Detecting pesticides: physicochemical methods. Detecting pesticides: biological methods. The principles of biosensors. Developing low-cost biosensors. Using biosensors: pesticide residues in grain, fruit and vegetables. Future trends. Sources of further information and advice. Further reading.

PART 2 MANAGING RISKS

Risk management in the supply chain for fresh fruit and vegetables, E Kramer, Institut für Agrartechnik Bornim e.V., Potsdam, Germany
Introduction. The supply chain for fresh and minimally-processed fruits and vegetables. Quality and risk management in the supply chain. Critical points in the supply chain. Future trends. Sources of further information and advice. References.

Good agricultural practice and HACCP in fruit and vegetable cultivation, R Early, Harper Adams University College, UK
Introduction. Perspectives on food quality and safety. Food safety and the grower. Good Agricultural Practice. The Hazard Analysis Critical Control Point system. HACCP and GAP development. Conclusion. Sources of information (world-wide) and training (in the UK). References.

Implementing on-farm food safety programs in fruit and vegetable cultivation, B J Chapman and D A Powell, University of Guelph, Canada
Introduction. Systems controlling foodborne illnesses. Existing guidelines and OFFS programs for fresh fruit and vegetables. Adoption of OFFS € grower perceptions, practical solutions, experiences from the field. Examples from food safety network on-farm food safety research. Conclusions; best practices for an ideal OFFS program for fresh fruit and vegetables. References. Appendix 1 - A summary of on-farm food safety Programs or guidelines for fresh fruit and vegetables worldwide.

Alternatives to pesticides in fruit and vegetable cultivation, I Vänninen, MTT, Finland
Introduction. Alternative tactics of pest management. Integration of alternative pest management tactics. Safety of alternative methods. Future developments. Sources of further information and advice. Acknowledgements. References.

Improving the safety of organic vegetables, G Johannessen and M. Torp, National Veterinary Institute, Norway
Introduction. Organic agriculture. Standards and regulations. Safety risks from vegetables. What is known about safety of organic vegetables? Managing bacteriological risks. Managing risks from mycotoxins. Future trends. Sources for further information and advice. References.

PART 3 PRESERVATION TECHNIQUES

Alternatives to hypochlorite washing systems for the decontamination of fresh fruit and vegetables
G Betts and L Everis, Campden & Chorleywood Food Research Association, UK, Introduction. Standardised approach to biocide testing. The use of alternative compounds to hypochlorite. Strengths and weaknesses of alternative treatments. Future trends. Sources of further information and advice. References.

Ozone decontamination of fresh fruit and vegetables, R Sharma, BAE, NCSU, USA
Introduction. Decontamination of fruits and vegetables. Ozone as a sanitizer. Combination of ozone with other decontamination techniques. Drawbacks of using ozone. Future prospects of ozone use in the food industry. Acknowledgements. Useful contacts and information sources. References.

Irradiation of fresh fruit and vegetables, M Korkmaz and M Polat, Hacettepe University, Turkey
Introduction. Scope of irradiation. Advantages and limitations of food irradiation. Effects of irradiation on fruit and vegetables. Analytical detection methods for irradiated fruit and vegetables. Some specific application of irradiation for fruit and vegetables. Future of irradiation in fruit and vegetables. Further readings. References.

Thermal treatments of fresh fruit and vegetables, S Geysen S, B E Verlinden and B M Nicolaď, Flanders Centre/Laboratory of Postharvest Technology, Belgium
Introduction. Technologies. Effect on host and pathogen. Heat transfer kinetics. Practical applications and costs. Future trends. Sources of further information and advice. References.

Antimicrobial films and coatings for fresh fruit and vegetables, S Min and J Krochta, University of California, USA
Introduction. Antimicrobial coatings for fresh fruit and vegetables. Recommendations. Sources of additional information. References.

Modified atmosphere packaging and the safety and quality of fresh fruit and vegetables, B Day, CSIRO, Australia
Introduction. Background information. Factors that affect fresh produce shelf life. Effects of MAP on fresh produce microbial growth and safety. Effects of novel MAP gases on fresh produce quality and safety. Future trends and research directions. Conclusions and sources of further information and advice. References.

Natural antimicrobials for preserving fresh fruit and vegetables, A Ippolito and F Nigro, University of Bari and V De Cicco, University of Molise, Italy
Introduction. Compounds of plant origin. Volatile compounds. The €oxidative stress€ and the control of postharvest pathogens. Compounds of microbial and animal origin. Additive and synergistic combinations. Extent of take-up by industry. Concluding remarks. References.

Consumer risk in storage and shipping of raw fruits and vegetables, F Mencarelli and M Salcini, Tuscia University, Italy
Introduction. Precooling technology. Storage technology. Shipping. Final consideration. References.

Combined preservation techniques for fresh fruit and vegetables, S M Alzamora, S N Guerrero, Universidad de Buenos Aires, Argentina, A López-Malo, J Weli-Chanes, Universidad de las Américas, Mexico, M S Tapia, Universidad Central de Venezuela, E Plou, A Argaiz, Universidad de las Américas, Mexico
Introduction. Water activity; microbial growth, death and survival. Combinations of water activity reduction with other preservation factors. Strengths and weaknesses; future trends. Calculations involved in the adjustment of aw of high moisture fruits. References.