Improving The Safety Of Fresh Fruit And Vegetables

Description:
Table of Contents:
Part 1 Identifying risks: Pathogens in vegetables; Pathogens in fruit; Measuring microbiological contamination in fruit and vegetables; Pesticide residues in fruit and vegetables; The rapid detection of pesticide residues. Part 2 Managing risks: Risk management in the supply chain for fresh fruit and vegetables; Good agricultural practice and HACCP in fruit and vegetable cultivation; Implementing on-farm food safety programs in fruit and vegetable cultivation; Alternatives to pesticides in fruit and vegetable cultivation; Improving the safety of organic vegetables. Part 3 Preservation techniques: Alternatives to hypochlorite washing systems for the decontamination of fresh fruit and vegetables; Ozone decontamination of fresh fruit and vegetables; Irradiation of fresh fruit and vegetables; Thermal treatments of fresh fruit and vegetables; Antimicrobial films and coatings for fresh fruit and vegetables; Modified atmosphere packaging and the safety and quality of fresh fruit and vegetables; Natural antimicrobials for preserving fresh fruit and vegetables; Consumer risk in storage and shipping of raw fruits and vegetables; Combined preservation techniques for fresh fruit and vegetables.