Improving the safety of fresh fruit and vegetables /

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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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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Jongen, W. M. F.
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Cambridge : Boca Raton : Woodhead ; CRC Press, 2005.
Colección:Woodhead Publishing in food science and technology.
Temas:
Fruit trade.
Vegetable trade.
Food > Safety measures.
L�egumes > Commerce.
Aliments > S�ecurit�e > Mesures.
HEALTH & FITNESS > Safety.
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 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
  • 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
  • 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
  • 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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