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.
In Microbiology of Fruits and Vegetables, the editors, three leaders in the field, have endeavored to present a comprehensive examination, focusing on issues needing coverage, rather than attempting an encyclopedic compilation. They have selected chapter authors who are active researchers in their respective fields and thus bring a working knowledge of current issues, industry practices, and advances in technology.
Table of Contents
Microbial Contamination of Fresh Fruits and Vegetables, James R. Gorny
Attachment of Microorganisms to Fresh Produce, Robert E. Mandrell, Lisa Gorski, and Maria Brandl
Internalization and Infiltration, Jerry A. Bartz
Stress adaptation, Luis A. Rodriguez-Romo and Ahmed E. Yousef
Bacterial soft rot, Ching-Hsing Liao
Microbial Spoilage of Fresh Mushrooms, Naveen Chikthimmah and Robert B. Beelman
Spoilage of Juices and Beverages by Alicyclobacillus Species, Mickey E. Parish
Interventions to Ensure the Microbiological Safety of Sprouts, William F. Fett
Microbiological Safety of Fresh Citrus and Apple Juices, Susanne E. Keller and Arthur J. Miller
Microbiological Safety Issues of Fresh Melons, Dike Ukuku and Gerald M. Sapers
Fresh-cut Vegetables, Pascal Delaquis
Outbreaks Associated with Cyclospora and Cryptosporidium, Ynes Ortega and Charles Sterling
Patulin, Lauren S. Jackson, and Mary Ann Dombrink-Kurtzman
Safety of Minimally Processed, Acidified and Fermented Vegetable Products, Fred Breidt, Jr.
HACCP: A Process Control Approach for Fruit and Vegetable Safety, William C. Hurst
The Effect of Quality Sorting and Culling on the Microbiological Quality of Fresh Produce, Susanne E. Keller
Washing and Sanitizing Treatments for Fruits and Vegetables, Gerald M. Sapers
Gas/Vapor-phase Sanitation (Decontamination) Treatments, Richard H. Linton, Yingchan Han, Travis L. Selby and Philip E. Nelson
Modified Atmosphere Packaging, Brenda G. Werner and Joseph H. Hotchkiss,
Hot Water Treatments for Control of Fungal Decay on Fresh Produce, Elazar Fallik
Surface Pasteurization with Hot Water and Steam, Bassam A. Annous and Michael Kozempel
Novel Non-thermal Treatments, Dongsheng Guan and Dallas G. Hoover
Biological control of Microbial Spoilage of Fresh Produce, Julien Mercier and Pamela G. Marrone
Sampling, Detection and Enumeration of Pathogenic and Spoilage Microorganisms, Larry R. Beuchat
Rapid detection of Microbial Contaminants, Daniel Y.C. Fung
Methods in Microscopy for the Visualization of Bacteria and Their Behavior on Plants, Maria Brandl and Jean-Michel Monier
Gerald M. Sapers, James R. Gorny, Ahmed E. Yousef
"… gives vivid information on microbial safety of fruits and vegetables. This book will help readers and students to understand thoroughly about the microbial safety of fruits and vegetables in detail."
– S. Umamageshwari in Ind. J. Nutr. Dietet 2008