Microbial hazard identification in fresh fruit and vegetables

Abstract

This book is a comprehensive reference for the fresh fruit and vegetable industry. It focuses on the major stages in growing and handling of produce. Possible hazards in production, harvesting, packing, distribution, retail, and consumer handling are identified. This book also covers a case study of a foodborne outbreak associated with fresh produce and the actual costs to the industry because of this outbreak. The text will be particularly useful to advanced undergraduate and graduate students interested in postharvest biology and food-safety issues affecting horticultural crops. The text would also be useful in organizing short courses through University Extension programs catering to research and extension workers, consultants, quality management staff, and other people involved in managing food-safety programs for the fresh produce industry.