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· 분류 : 외국도서 > 기술공학 > 기술공학 > 식품공학
· ISBN : 9781118852385
· 쪽수 : 464쪽
· 출판일 : 2013-09-30
목차
Contributors xi
Preface xv
Section I. Microbial Contamination of Fresh Produce 3
Chapter 1. Enteric Human Pathogens Associated with Fresh Produce: Sources, Transport, and Ecology 5
Robert E. Mandrell
Chapter 2. The Origin and Spread of Human Pathogens in Fruit Production Systems 43
Susan Bach and Pascal Delaquis
Chapter 3. Internalization of Pathogens in Produce 55
Elliot T. Ryser, Jianjun Hao, and Zhinong Yan
Section II. Preharvest Strategies 81
Chapter 4. Produce Safety in Organic vs. Conventional Crops 83
Francisco Diez-Gonzalez and Avik Mukherjee
Chapter 5. The Role of Good Agricultural Practices in Produce Safety 101
Robert B. Gravani
Chapter 6. Effectively Managing through a Crisis 119
Will Daniels and Michael P. Doyle
Chapter 7. The Role of Water and Water Testing in Produce Safety 129
Charles P. Gerba
Chapter 8. The Role of Manure and Compost in Produce Safety 143
Xiuping Jiang and Marion Shepherd
Section III. Postharvest Interventions 167
Chapter 9. Aqueous Antimicrobial Treatments to Improve Fresh and Fresh-Cut Produce Safety 169
Joy Herdt and Hao Feng
Chapter 10. Irradiation Enhances Quality and Microbial Safety of Fresh and Fresh-Cut Fruits and Vegetables 191
Brendan A. Niemira and Xuetong Fan
Chapter 11. Biological Control of Human Pathogens on Produce 205
John Andrew Hudson, Craig Billington, and Lynn McIntyre
Chapter 12. Extension of Shelf Life and Control of Human Pathogens in Produce by Antimicrobial Edible Films and Coatings 225
Tara H. McHugh, Roberto J. Avena-Bustillos, and Wen-Xian Du
Chapter 13. Improving Microbial Safety of Fresh Produce Using Thermal Treatment 241
Xuetong Fan, Bassam A. Annous, and Lihan Huang
Chapter 14. Enhanced Safety and Extended Shelf Life of Fresh Produce for the Military 263
Peter Setlow, Christopher J. Doona, Florence E. Feeherry, Kenneth Kustin, Deborah Sisson, and Shubham Chandra
Section IV. Produce Safety during Processing and Handling 289
Chapter 15. Consumer and Food-Service Handling of Fresh Produce 291
Christine M. Bruhn
Chapter 16. Plant Sanitation and Good Manufacturing Practices for Optimum Food Safety in Fresh-Cut Produce 307
Edith H. Garrett
Chapter 17. Third-Party Audit Programs for the Fresh-Produce Industry 321
Kenneth S. Petersen
Chapter 18. Applications of Immunomagnetic Beads and Biosensors for Pathogen Detection in Produce 331
Shu-I Tu, Joseph Uknalis, Andrew Gehring, and Peter Irwin
Section V. Public, Legal, and Economic Perspectives 349
Chapter 19. Public Response to the 2006 Recall of Contaminated Spinach 351
William K. Hallman, Cara L. Cuite, Jocilyn E. Dellava, Mary L. Nucci, and Sarah C. Condry
Chapter 20. Produce in Public: Spinach, Safety, and Public Policy 369
Douglas A. Powell, Casey J. Jacob, and Benjamin Chapman
Chapter 21. Contaminated Fresh Produce and Product Liability: A Law-in-Action Perspective 385
Denis W. Stearns
Chapter 22. The Economics of Food Safety: The 2006 Foodborne Illness Outbreak Linked to Spinach 399
Linda Calvin, Helen H. Jensen, and Jing Liang
Section VI. Research Challenges and Directions 419
Chapter 23. Research Needs and Future Directions 421
Brendan A. Niemira, Christopher J. Doona, Florence E. Feeherry, Xuetong Fan, and Robert B. Gravani
Index 427
