Gerald M. Sapers – Microbiology of Fruits and Vegetables

Автор: Gerald M. Sapers
Название книги: Microbiology of Fruits and Vegetables
Формат: PDF
Тема: Пищевая промышленность, Микробиология фруктов и овощей, Микробиологический контроль пищевых производств
Страницы: 650
Качество: Изначально компьютерное, E-book

Fresh and fresh-cut fruits and vegetables have an excellent safety record. However, surveillance data from the U.S. Centers for Disease Control and Prevention and recent foodborne illness outbreaks have demonstrated that the incidence of foodborne illnesses linked to the consumption of contaminated fresh fruit and vegetable products may in fact be more prevalent than previously thought. U.S. FDA and USDA microbiological surveys of domestic and imported fresh fruits and vegetables demonstrate that human pathogens are sporadically found to be associated with fresh produce. In addition to increased safety concerns, microbial spoilage represents a significant source of waste for growers, packers, retailers, and consumers.

Microbiology of Fruits and Vegetables reviews the extensive research that has been conducted on microbiological problems relating to the safety and spoilage of fruits and vegetables in recent years. It considers incidences of human pathogen contamination, sources of microbial contamination, microbial attachment to produce surfaces, intractable spoilage problems, efficacy of sanitizing treatments for fresh produce, novel interventions for produce disinfection, and methodology for microbiological evaluation of fruits and vegetables.

The text is divided into five sections:
(I) contamination and state of microflora on fruits and vegetables
(II) microbial spoilage of fruits and vegetables
(III) food safety issues
(IV) interventions to reduce spoilage and risk of foodborne illness
(V) microbiological evaluation of fruits and vegetables.