Chapter 22 : Pathogen Testing in Fresh Produce and Irrigation Water

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The reality today is that fresh produce is a food item that is viewed as highly vulnerable to pathogen contamination. Fresh produce, by virtue of its cultivation, handling, and consumption practices, is prone to pathogen contamination and therefore becomes a vehicle for widespread foodborne outbreaks. This chapter highlights the challenges associated with monitoring for pathogens in fresh produce. For both food- and waterborne pathogens, food hygiene guidelines go hand in hand with agricultural water guidelines. Probably, the single most important source of contamination for fresh produce is water, either irrigation water or water used during postharvest processing. The chapter discusses some of the contemporary approaches of how certain regions in the United States are attempting to reduce the potential for outbreaks from fresh produce. It includes a description of the key pathogens that have been associated with produce-related outbreaks and provides an overview of some of the indicator organisms that can be used to screen for the presence of fecal contamination.

Citation: Rambo C, Pillai S. 2011. Pathogen Testing in Fresh Produce and Irrigation Water, p 321-332. In Hoorfar J (ed), Rapid Detection, Characterization, and Enumeration of Foodborne Pathogens. ASM Press, Washington, DC. doi: 10.1128/9781555817121.ch22
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Microbial testing requirements of the LGMA

Citation: Rambo C, Pillai S. 2011. Pathogen Testing in Fresh Produce and Irrigation Water, p 321-332. In Hoorfar J (ed), Rapid Detection, Characterization, and Enumeration of Foodborne Pathogens. ASM Press, Washington, DC. doi: 10.1128/9781555817121.ch22

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