- Hardcover: 312 pages
- Publisher: Wiley-Interscience; 1 edition (June 30, 2006)
- Language: English
- ISBN-10: 0471670766
- ISBN-13: 978-0471670766
- Product Dimensions: 6.3 x 0.8 x 9.5 inches
- Shipping Weight: 1.1 pounds (View shipping rates and policies)
- Average Customer Review: Be the first to review this item
- Amazon Best Sellers Rank: #10,019,032 in Books (See Top 100 in Books)
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Microbial Hazard Identification in Fresh Fruits and Vegetables 1st Edition
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From the Back Cover
Keeping produce safe—from the farm to the fork
As health- and quality-conscious consumers increasingly seek outfresh fruit and vegetables, participants in the food supplychain—growers, shippers, processors, and retailers—mustbe ever more effective in safeguarding their products andprotecting consumers. Microbial Hazard Identification in FreshFruits and Vegetables is a comprehensive guide for the fresh fruitand vegetable industry to understanding and controlling the hazardsthat can affect their products on every leg of the journey fromfarm to fork.
From production, harvesting, packing, and distribution to retailand consumer handling, the text highlights food safety hazards andpotential areas of microbial contamination, examines food-bornepathogens and their association with produce-related outbreaks overthe years, and points out areas for further research to betterunderstand the survival of pathogens on fresh produce throughoutthe food chain.
Particularly valuable to the industry are discussionsof:
- Food worker hygiene, including control measures and employeetraining requirements
- Major areas of known contamination and mitigation measures
- Implementation of Hazard Analysis and Critical Control Points(HACCP)
- Contamination and mishandling during storage andtransportation, and in retail display cases
- Recommendations for consumer behavior with fresh produce andfood handling prior to consumption in the home
- A case study of the economic impact of the 2003 green onionfood-borne outbreak
A comprehensive look at both microbial hazards and availablemeasures for their prevention, this book is an essential referencefor the fresh fruit and vegetable industry as well as a practicaltext for the education and training of scientists, professionals,and staff involved in managing food safety.
About the Author
JENNYLYND JAMES, PHD, was a technical manager at the Irish company Keelings Multiples and is now a Food Consultant based in Dublin, Ireland. Before moving to Ireland in 2004, Dr. James worked as the Senior Manager of Corporate Quality Assurance at Dole Food Company in Westlake, California, where she established food safety programs for tropical fruit operations in Latin America. Previously, she served as Director of Research & Development and Product Safety at Boskovich Farms, Inc. She received both a BSc in biochemistry and a PhD in food science from McGill University, Canada, as well as an MSc in food technology from the University of the West Indies, Trinidad and Tobago. Dr. James has published several peer-reviewed articles in Critical Reviews in Food Science and Nutrition, Journal of Food Biochemistry, American Journal of Enology and Viticulture, and the Journal of Food Quality.
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