Fresh Produce Safety, Traceability

Natural Antimicrobial Edible Coatings for Microbial Safety and Food Quality Enhancement

  Natural antimicrobial agents have been investigated as alternatives to synthetic ones for ensuring food safety and quality. However, the practical use of these preservatives in the food industry is limited due to their negative impact on the odor and taste of food products, as well as the...
Hajer Aloui
Khaoula Khwaldia
Institute of Food Technologists

Processing of Fresh-Cut Tropical Fruits and Vegetables: A Technical Guide

Fruit and vegetable production and consumption in Asia and the Pacific region have shown a marked upward trend over the past several years. Rising consumer demand in the region has come with greater awareness of food safety issues and increased need for convenience and quality. The fresh-cut...
Jennylynd B. James
Tipvanna Ngarmsak
Food and Agriculture Organization of the United Nations Regional Office for Asia and the Pacific

Microbiological Contamination Linked to Implementation of Good Agricultural Practices in the Production of Organic Lettuce in Southern Brazil

Interviews were conducted with the owners of three organic lettuce farms in the state of Rio Grande do Sul in southern Brazil using a standardized self-assessment questionnaire to ascertain the status of implementation of good agricultural practices and management systems in place. In addition, on...
Rochele de Quadros Rodrigues
Márcia Regina Loiko
Cheila Minéia Daniel de Paula
Claudia Titze Hessel
Liesbeth Jacxsens
Mieke Uyttendaele
Renar João Bender
Eduardo César Tondo
Food Control

FDA Fact Sheet: Voluntary Qualified Importer Progra- Draft Guidance At-a-Glance

A voluntary, fee-based program for the expedited review and importation of foods from importers who achieve and maintain a high level of control over the safety and security of their supply chains. See more information on: Who is eligible? What kinds of foods are allowed under VQIP? Benefits of...
US Food and Drug Administration

Fate of Foodborne Viruses in the “Farm to Fork” Chain of Fresh Produce

Abstract Norovirus (NoV) and hepatitis A virus (HAV) are the most important foodborne viruses. Fresh produce has been identified as an important vehicle for their transmission. In order to supply a basis to identify possible prevention and control strategies, this review intends to demonstrate the...
Dan Li
Ann De Keuckelaere
Mieke Uyttendaele
Comprehensive Reviews in Food Science and Food Safety

Seguridad alimentaria en productos precortados frescos

Los “alimentos listos para el consumo” (Reglamento UE 2073/2005) son elaborados con hortalizas y frutas frescas sin transformar, generalmente peladas, troceadas o picadas y envasadas para su consumo. Son productos con poco tiempo de preparación y sin pérdida de sus...
Jesús Pérez Aparicio
M. Ángeles Toledano Medina
Vanesa Rodríguez Partida
Junta de Andalucía

Natural Antimicrobial Agents of Cinnamon (Cinnamomum zeylanicum L and C. cassia) and Vanilla (Vanilla planifola, V.pompona, and V. tahitensis) for Extending the Shelf-life of Fresh-Cut Fruits

Currently there is an increasing demand for fresh-cut fruits due to their convenience and health benefits. However, the different food borne disease outbreaks associated with fresh produce has challenged the fresh-cut fruit industry. Owing to the increasing consumers’ concern about chemical...
Bizuayehu Mengstie Muche
H. P. Vasantha Rupasinghe
Ethiopian Journal of Applied Sciences and Technology

Pre- and Post-harvest Preventive Measures and Intervention Strategies to Control Microbial Food Safety Hazards of Fresh Leafy Vegetables

  This review includes an overview of the most important preventive measures along the farm to fork chain to prevent microbial contamination of leafy greens. It also includes the technological and managerial interventions related to primary production, postharvest handling, processing...
Maria I. Gil
Maria V. Selma
Trevor Suslow
Liesbeth Jacxsens
Mieke Uyttendaele
Ana Allende
Critical Reviews in Food Science and Nutrition

A Self-Assessment Workbook for Producers of Apples, Juice and Cider

As a food producer, you can make important contributions to a safe food supply by following good practices in producing and processing apples. Outbreaks of food-borne illness from fresh fruits and vegetables, and unpasteurized cider have steadily increased in recent years (7,10,15). New guidelines...
G. Baird Wireman
D. Granatstein
E. Kirby
E. Adams
Washington State University Cooperative Extension

Growing Vegetables, Fruits and Produce (Food Safety Self-Assesment Tool)

Food safety is a concern to all involved in the production, marketing and consumption of foodstuff. Produce, fruits and vegetables, present unique problems in that they are often consumed raw without processing. In many cases, small produce growers market their crops directly to consumers or...
Karen L.B. Gast
Dan Nagengast
Rhonda Janke
Donald C. Cress
Kansas State University