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Microbiology of Fresh Produce

Editors: Karl R. Matthews1, Michael P. Doyle2
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Affiliations: 1: Department of Food Science, Cook College, Rutgers, The State University of New Jersey, New Brunswick, New Jersey; 2: , University of Georgia Center for Food Safety
Content Type: Monograph
Format: Hardcover, Electronic
Publication Year: 2006

Category: Applied and Industrial Microbiology

presents the latest research and industry practices promoting microbiological safety of fruits and vegetables. This inaugural volume in the new series Emerging Issues in Food Safety examines key issues of microbiological safety of fresh produce, from production to consumption, and focuses on the unique challenges the specialists encounter in controlling microorganisms found on produce.

Written by experts in the field, the book highlights microorganisms associated with human illness and linked to consumption of contaminated produce. Industry trends are discussed and topical issues are presented, including the microbiology of imported and domestic produce, good agricultural practices (GAPs), irradiation, edible films, and diagnostic techniques used in the field. Consumer preferences and produce handling practices are addressed and future developments in the field are explored. also uniquely features a chapter devoted to the practices related to the safety of seed sprouts, covering valuable information relevant to the producer, researcher, and extension specialist.

This book is ideal for instructors and students in the field of food safety and is a valuable resource for industry and government professionals conducting research on the microbiological safety of fresh fruits and vegetables.

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