http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
1 online resource (492 pages) : illustrations
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 start.
Part 1. Produce contamination: scope and sources -- part 2. Commodities associated with major outbreaks and recalls -- part 3. Contamination avoidance pre and postharvest -- part 4. Technology for reduction of human pathogens in fresh produce.
edited by Karl R. Matthews, Rutgers, the State University of New Jersey, Department of Food Science, New Brunswick, NJ, USA, Gerald M. Sapers, USDA, Agricultural Research Service, (Retired), Wyndmoor, PA, USA, Charles P. Gerba, University of Arizona, Department of Soil, Water and Environmental Science Tucson, AZ, USA.
Includes bibliographical references and index.
Kwaliteit van levensmiddelen, voedselveiligheid
Food science and technology international series