Effect of High Pressure Processing on the Microbial Inactivation in Fruit Preparations and Other Vegetable Based Beverages
Identification of Pesticide Residue level in Lettuce Based on Hyperspectra and Chlorophyll Fluorescence Spectra
Microbial Hazards in Irrigation Water: Standards,Norms, and Testing to Manage Use of Waterin Fresh Produce Primary Production
Walnut growers can minimize the potential for foodborne illness outbreaks resulting from crop contamination by following good agricultural practices. Bacteria that cause foodborne illnesses such as Salmonella and E. coli O157:H7 can be found in animal and human feces. Potential for contamination of walnuts with these organisms is highest during harvest when the nuts are dropped to the ground. This brochure highlights procedures that can be applied to minimize potential for on-farm contamination of walnuts.
Unsafe handling of fresh produce has resulted in a number of product recalls and food-borne illness outbreaks. The U.S. Food and Drug Administration (FDA) advises consumers to be aware of safe handling and preparation practices for fresh fruits and vegetables. To reduce the risk of foodborne illness from fresh produce, you must follow the guidelines below.
Effect of Different Roasting Levels and Particle Sizes on Ochratoxin A Concentration in Coffee Beans
Contamination of roasted coffee with ochratoxin A (OTA) is directly related to the processing quality throughout the coffee production chain, from the farming to the roasting processes. The aim of this study was to evaluate the effects of roasting and particle size on the residual concentration of ochratoxin A in roasted and ground coffee. Coffee beans were artificially contaminated with Aspergillus ochraceus. The beans were roasted to three levels (light, medium and dark) and ground into three types (fine, medium and coarse) after an incubation period.
Application of Light-Emitting Diodes in Food Production, Postharvest Preservation, and Microbiological Food Safety