The Produce Contamination Problem
Causes and Solutions
- 3rd Edition - June 11, 2023
- Imprint: Academic Press
- Editors: Karl Matthews, Deepti Salvi
- Language: English
- Paperback ISBN:9 7 8 - 0 - 1 2 - 8 1 9 5 2 4 - 6
- eBook ISBN:9 7 8 - 0 - 1 2 - 8 1 9 5 6 4 - 2
The Produce Contamination Problem: Causes and Solutions, Third Edition is a fully revised resource on preventative controls at all stages of handling, including the use of new te… Read more
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Request a sales quoteThe Produce Contamination Problem: Causes and Solutions, Third Edition is a fully revised resource on preventative controls at all stages of handling, including the use of new technologies for the inactivation of pathogens in both water and commodity. The book begins with an analysis of the contamination problem to identify novel research designed to understand the interaction of human pathogens. Outbreak characteristics vulnerable to contamination are discussed, along with global issues surrounding production. This new edition includes updates on regulatory issues and the newest advances in technologies for the detection of pathogens, whole genome sequencing, and utility in test and hold programs.
- Includes new information on sustainable production practices, including aero-farming
- Presents information on preventative controls at all stages of food handling
- Provides information on the use of the latest technologies for the inactivation of pathogens in water, and on commodities
Growers, packers, and fresh-cut processors, and their trade associations and suppliers, especially those organizations impacted by recent outbreaks of foodborne illness
- Cover image
- Title page
- Table of Contents
- Copyright
- Dedication
- List of contributors
- Part 1. Produce contamination: scope and sources
- Chapter 1. Scope of the produce contamination problem
- Introduction
- Key aspects of the produce contamination problem
- Retail produce safety
- Conclusion
- Chapter 2. Interaction of microbial pathogens with plants: attachment to persistence
- Introduction
- Ecological niches and transmission of pathogens into the plant environment
- Use of whole genome sequencing (WGS) in produce outbreak investigation
- Attachment of pathogens to plant tissue
- Factors affecting attachment of pathogens to plant tissue
- Biofilm formation on produce surfaces
- Internalization
- Plant defense response
- Survival and plant defense response to foodborne pathogens
- Limited efficacy of conventional decontamination methods
- Conclusion
- Chapter 3. Manure management
- Introduction
- Manure management practices
- Manure use on crops
- Survival of pathogens in manure
- Manure treatment technologies
- Composting
- Pastures, lots, and runoff
- Conclusion
- Chapter 4. Agricultural water
- Introduction
- Irrigation water
- Water quality standards for irrigation water
- Occurrence of pathogens in irrigation water
- Contamination of produce during irrigation
- Survival of pathogens on produce in the field
- Conclusion
- Part 2. Commodities associated with major outbreaks and recalls
- Chapter 5. Leafy vegetables
- Introduction
- Outbreaks associated with leafy greens
- Recommendations—improving safety of leafy greens
- Preharvest and harvesting practices: influence on contamination
- Processing practices and product contamination
- Washing and sanitizing
- Retail handling practices
- Conclusions
- Chapter 6. Melons and cucumbers
- Introduction
- Prevalence of foodborne pathogens in and on cucurbits
- Outbreaks of foodborne illness associated with cucurbits
- Sources and risk factors contributing to contamination in cucurbit production
- Structural characteristics of cucurbits promoting microbial survival and growth
- Postharvest decontamination treatments and their limitations
- Conclusions and future outlooks
- Chapter 7. Microgreens
- Introduction
- Pathogens and outbreaks linked to microgreens
- Methods of microgreen production
- Sources of contamination
- Pre- and postharvest treatment of microgreens
- Interventions to enhance the microbiological safety of microgreens
- Guidelines to enhance the microbiological safety of microgreens
- Conclusions and future directions
- Chapter 8. Salmonella and tomatoes
- Introduction
- Interactions between Salmonella and tomatoes: molecular insights
- Risk-reduction and prevention of Salmonella contamination of tomatoes
- Conclusion
- Chapter 9. Produce and viruses—what's the problem?
- Introduction
- Route of contamination
- At-risk commodities
- Conclusion
- Part 3. Contamination avoidance pre- and postharvest
- Chapter 10. Produce contamination issues in Mexico and Central America
- Introduction
- Runoff
- Prevalence and incidence of bacterial, viral, and protozoan-related gastroenteritis
- Hygiene facilities
- Good agricultural practices
- Outbreak-related cases in Mexico and Central America
- Conclusions
- Chapter 11. Produce contamination issue in Thailand and Asian countries
- Introduction
- Source of fresh produce contamination
- Solutions and actions in Thailand and Southeast Asian countries
- Perspective and approaches
- Chapter 12. Vertical farming
- Part I: What is vertical farming?
- Sensors
- IT networks and internet of things
- Artificial intelligence and machine learning
- Production management systems
- Robots
- Part II: Microbial contamination in vertical farming
- Safety threats in vertical farming
- Part III: Food safety management in a vertical farm
- Microbiological management
- Air testing
- Vertical farm design considering food safety
- Part V: Advanced applications for improving food safety
- Part VI: Conclusions
- Part 4. Technology for reduction of human pathogens in fresh produce
- Chapter 13. Postharvest sanitation of produce with conventional and novel technologies
- Part I: introduction
- Part II: chemical washing and sanitizing agents
- Part III: emerging nonthermal technologies
- Part IV: other technologies for fresh produce sanitation and preservation
- Part V: wash water sanitation
- Part VI: conclusion
- Chapter 14. Advanced technologies for detection of pathogens in produce
- Introduction
- The goals of detection methods
- Specific methods used for pathogen detection and characterization
- Chapter 15. Mechanisms of microbial cross-contamination and novel intervention strategies in fresh produce processing
- Introduction
- Microbial contamination of fresh produce
- Cross-contamination of fresh produce in postharvest processing
- Methods to reduce the risk of cross-contamination
- Summary and future perspectives
- Chapter 16. Conclusions and recommendations
- Introduction
- Commodities at risk
- New products, new practices, new challenges
- Farm to table: proactive steps
- Contamination avoidance: global perspective
- Conclusion
- Index
- Edition: 3
- Published: June 11, 2023
- Imprint: Academic Press
- No. of pages: 412
- Language: English
- Paperback ISBN: 9780128195246
- eBook ISBN: 9780128195642
KM
Karl Matthews
Karl R. Matthews teaches graduate courses in Microbial Food Safety and Food Biology Fundamentals. He has received several awards, including: Lifetime Achievement Award in Phyllosphere Biology, Amity University; Outstanding service – Online Mentor Award, American Society for Microbiology and Endel Karmas Award for Excellence in Teaching. He’s been an editorial board member on several journals and is currently the Editor of the Journal of Food Safety, a position he has occupied since 2004.
Affiliations and expertise
Rutgers-The State University of New Jersey, New Brunswick, USADS
Deepti Salvi
Deepti Salvi's research involves numerical modeling of attachment and detachment of bacteria to and from produce surface during fresh produce washing to minimize cross-contamination. She is also leading research in the applications of non-thermal technologies, such as cold atmospheric plasma, plasma activated water, high pressure processing, and UV for microbial inactivation.
Affiliations and expertise
Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC, USARead The Produce Contamination Problem on ScienceDirect