Fresh Produce Safety, Traceability

Analysis of Pesticides in Vegetables, Degradation and its Side Effects: A Review Paper

  Abstract: The lack of irrigation facilities and poor irrigation system and due to the deficiency of agricultural knowledge, farmers introduce new brands of pesticides for their better production. Unaware of all the facts and health hazards, aim of farmers is only better productivity. Many...
Salma Shad
Nadia Bashir
Quratul Ain Jadoon
American-Eurasian J. Agric. & Environ. Sci.

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

Manual de Cosecha y Mercadeo

El módulo de Poscosecha y Mercadeo, que a continuación se presenta, es un recurso educativo que será utilizado por docentes y estudiantes del Bachillerato Técnico Profesional en Agricultura. Este material didáctico está diseñado con el objetivo de...
Moises Castellanos
Ivanna Vejerano
Edwin Fores
Escuela Agricola Panamericana Zamorano

Evaluación de un producto a base de ácidos orgánicos frente a E.coli y Salmonella spp, en la desinfección de lechuga fresca

El objetivo de este estudio fue determinar la reducción de E. coli y Salmonella spp en lechuga Batavia (Lactuca sativa), utilizando un producto a base de ácidos orgánicos. Estos se presentan como una alternativa para sustituir al cloro, por su buen desempeño...
Sonia Jaimes Suarez,
Luz Marina Gómez Álvarez
Revista Alimentos Hoy

Optimizing Concentration and Timing of a Phage Spray Application to Reduce Listeria monocytogenes on Honeydew Melon Tissue

  A phage cocktail was applied to honeydew melon pieces 1, 0.5, and 0 h before contamination with Listeria monocytogenes strain LCDC 81-861 and 0.5, 1, 2, and 4 h after contamination. The phage application was most effective when applied 1, 0.5, or 0 h before contamination with L....
Britta Leverentz
William S. Conway
Wojciech Janisiewicz
Mary J. Camp
Journal of Food Protection

Survival of foodborn pathogens on inshell walnuts

  The survival of Salmonella enterica Enteritidis PT 30 or five-strain cocktails of S. enterica, Escherichia coli O157:H7, and Listeria monocytogenes was evaluated on inshell walnuts during storage. Inshell walnuts were separately inoculated with an aqueous preparation of the pathogens at...
Tyann Blessington
Christopher G. Theofel
Elizabeth J. Mitcham
Linda J. Harris
International Journal of Food Microbiology