Understanding the causes and contributing factors leading to
outbreaks of food-borne illness associated with contamination of
fresh produce is a worldwide challenge for everyone from the
growers of fresh-cut produce through the entire production and
delivery process. The premise of "The Produce Contamination
Problem" is that when human pathogen contamination of fresh produce
occurs, it is extremely difficult to reduce pathogen levels
sufficiently to assure microbiological safety with the currently
available technologies. A wiser strategy would be to avoid crop
production conditions that result in microbial contamination to
These critical, problem-oriented chapters have been written by
researchers active in the areas of food safety and microbial
contamination during production, harvesting, packing and fresh-cut
processing of horticultural crops, and were designed to provide
methods of contamination avoidance. Coverage includes policy and
practices in the United States, Mexico and Central America, Europe,
Addresses food-borne contaminations from a prevention view,
providing proactive solutions to the problemsCovers core sources of
contamination and methods for identifying those sourcesIncludes
best practice and regulatory information
Is the information for this product incomplete, wrong or inappropriate?
Let us know about it.
Does this product have an incorrect or missing image?
Send us a new image.
Is this product missing categories?
Add more categories.
Review This Product
No reviews yet - be the first to create one!