| Description |
1 online resource (xxiii, 398 pages) : color illustrations |
| Series |
Burleigh Dodds series in agricultural science ; 136 |
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Burleigh Dodds series in agricultural science ; 136.
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| Contents |
Intro -- Title Page -- Half Title Page -- Copyright Page -- Contents -- Series list -- Introduction -- Acknowledgement -- Part 1 Pathogenic risks -- Chapter 1 Advances in understanding contamination of fresh produce by Salmonella -- 1 Introduction -- 2 The diversity of the Salmonella-plant association -- 3 Salmonella contamination of fruit and vegetables -- 4 The metabolite landscape in the plant niche -- 5 Salmonella on produce -- 6 Salmonella strategies in the plant niche -- 7 Conclusion -- 8 References |
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Chapter 2 Advances in understanding and presenting contamination of fresh produce by Listeria monocytogenes -- 1 Introduction -- 2 Pathogenicity and virulence -- 3 Listeria monocytogenes outbreaks linked to fresh produce -- 4 Sources of contamination in the fresh produce supply chain -- 5 Case study: Listeria monocytogenes in cantaloupes -- 6 Strategies to control Listeria monocytogenes in the fresh produce supply chain -- 7 Listeria monocytogenes gene regulation and survival mechanisms -- 8 Listeria monocytogenes adaptation to stress -- 9 Biocontrol of Listeria monocytogenes |
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10 Novel processing technologies to control Listeria monocytogenes -- 11 Where to look for further information -- 12 Acknowledgements -- 13 References -- Chapter 3 Advances in understanding the contamination of fresh produce by pathogenic Escherichia coli -- 1 Introduction -- 2 Pathogenicity and virulence -- 3 Produce contamination with pathogenic Escherichia coli -- 4 Interaction of pathogenic Escherichia coli with produce -- 5 Produce outbreaks linked to pathogenic Escherichia coli -- 6 Food safety regulations and future actions -- 7 Conclusion -- 8 Where to look for further information |
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9 References -- Part 2 Detection and risk assessment -- Chapter 4 Developments in rapid detection/ high throughput screening techniques for identifying pathogens in food -- 1 Introduction -- 2 Conventional methods -- 3 Molecular methods -- 4 Spectroscopic methods -- 5 Mass spectrometry methods -- 6 Optical phenotyping methods -- 7 Biosensor methods -- 8 Detection of parasites -- 9 Advantages and limitation of microbial detection method -- 10 Conclusion -- 11 Where to look for further information -- 12 Acknowledgements -- 13 References |
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Chapter 5 Advances in modelling pathogen behaviour in fresh produce -- 1 Introduction -- 2 Modelling spoilage of fresh produce -- 3 Modelling pathogen behaviour in fresh produce -- 4 Modelling transfer of pathogens during fresh produce processing -- 5 Conclusion and future trends -- 6 Where to look for further information -- 7 References -- Chapter 6 Advances in quantitative microbiological risk assessment for pathogens in fresh produce -- 1 Introduction -- 2 Microbial risk assessment of Listeria -- 3 Microbial risk assessment of Salmonella -- 4 Microbial risk assessment of E. coli |
| Summary |
Increasing consumer demand for low-input cultivation and minimal processing has significantly increased the risk of microbiological contamination of fresh produce. This both presents a health risk to consumers and undermines trust in the food supply chain from farm to fork. Advances in ensuring the microbiological safety of fresh produce reviews our current understanding of the main pathogenic risks to fresh produce, including their epidemiology, genetics and behaviour. The book addresses recent advances in improving safety along the value chain, from advances in detection to improving consumer handling of fresh produce. By providing a comprehensive insight into the pathogenic risks facing the fresh produce sector, the book details how key stakeholders across the agri-food supply chain can reduce the risk of pathogen contamination and outbreaks of foodborne illnesses. Edited by an internationally-renowned expert in the field and featuring contributions from a team of expert authors, Advances in ensuring the microbiological safety of fresh produce will be a standard reference for researchers in food safety, agricultural engineers specialising in fresh produce storage, retail and other companies involved in the fresh produce supply chain, as well as government and commercial agencies responsible for safety and quality monitoring of agri-food supply chains |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Dr Karl R. Matthews is Professor of Food Microbiology and current Chair of the Department of Food Science at Rutgers, the State University of New Jersey, USA. He has authored over 280 peer reviewed papers, abstracts, and book chapters and is internationally known for his research on improving the farm-to-fork safety of fresh produce. Professor Matthews is Associate Editor of Frontiers in Sustainable Food and Agriculture, sits on the board of several other journals, is co-author of a standard text on food microbiology (now in its fourth edition) and has edited a major reference on the microbiology of fresh produce |
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Online resource; title from title screen (Ebook Central, viewed October 16, 2023) |
| Subject |
Food -- Microbiology.
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Food -- Safety measures.
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TECHNOLOGY / Agriculture / Crop Science
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SCIENCE / Life Sciences / Horticulture
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Food -- Microbiology
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Food -- Safety measures
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| Form |
Electronic book
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| Author |
Matthews, Karl R., editor.
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| ISBN |
1003411169 |
|
9781003411161 |
|
9781801462709 |
|
1801462704 |
|
1801462690 |
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9781801462693 |
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