Titre : | MICROBIOLOGY OF FRUITS AND VEGETABLES, 1 |
Autre titre: | MICROBIOLOGIE DES FRUITS ET LEGUMES |
Auteurs : | GERALD M. SAPERS ; JAMES R. GORNY ; AHMED E. YOUSEF |
Type de document : | Livre |
Editeur : | FLORIDE : TAYLOR & FRANCIS $c CRC PRESS, 2006 |
ISBN/ISSN/EAN : | 978-0-8493-2261-7 |
Format : | 634 P. |
Langues: | Anglais |
Concepts : |
FRUIT
LEGUME CONTAMINATION BIOLOGIQUE MICROBIOLOGIE SECURITE DES ALIMENTS MELON PRODUIT VEGETAL PRODUIT FRAIS HACCP STOCKAGE EN ATMOSPHERE CONTROLEE ATMOSPHERE CONTROLEE STOCKAGE PASTEURISATION DETECTION |
Résumé : | Fresh and fresh-cut fruits and vegetables have an excellent safety record. However, surveillance data from the US. 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. US. 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. Micro biology of Fruits and Vegetables concerns itself with 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 the microbiological evaluation of fruits and vegetables. In Micro biology of Fruits and Vegetables, the editors, three leaders in the field, have attempted to present a comprehensive examination, focusing on issues needing coverage. They have selected chapter authors who are active researchers in their respective fields and thus bring a working knowledge of currcnt ssus, industry practices, and advances in technology. Features : o Examines both pre-harvest and post-harvest practices and sources of microbial contamination o Considers continuing problems with post-harvest decay, bacterial soft rot, and microbial spoilage of fresh-cuts and processed juices o Addresses important food safety issues o Provides recommendations for good agricultural practices and improving the efficacy of produce decontamination o Includes recommendations for standardizing methods for microbiological evaluation of produce. |
Exemplaires (1)
Cote | Support | Section | Disponibilité |
---|---|---|---|
664.8 SAP | Livre | AA - Alimentation, santé et agroindustries | Disponible |