Fresh Produce Safety, Traceability

Salmonella y Escherichia coli enteropatógena en el ambiente de producción de cultivos: fuentes potenciales, supervivencia y gestión

En las últimas dos décadas, por lo menos una docena de grandes brotes de gastroenteritis, causados por Salmonella no tifoidea y E. coli enteropatógena se han relacionado con el consumo de brotes, nueces, frutas y vegetales frescos ó mínimamente procesados. Estos...
Massimiliano Marvasi
Max Teplitski
Andrée George
George Hochmuth
University of Florida, IFAS

Evaluation of Current Operating Standards for Chlorine Dioxide in Disinfection of Dump Tank and Flume for Fresh Tomatoes

  Standard postharvest unit operations that rely on copious water contact, such as fruit unloading and washing, approach the criteria for a true critical control point in fresh tomato production. Performance data for approved sanitizers that reflect commercial systems are needed to set...
Alejandro Tomás-Callejas
Gabriela López-Velasco
Angeela M. Valadez
Adrian Sbodio
Francisco Artes-Hernández
Michelle D. Danyluk
Trevor V. Suslow
Journal of Food Protection

Variable agronomic practices, cultivar, strain source and initial contamination dose differentially affect survival of Escherichia coli on spinach

  Aims: Greenhouse and field trials were conducted under different agronomic practices and inoculum doses of environmental Escherichia coli and attenuated E. coli O157:H7, to comparatively determine whether these factors influence their survival on leaves and within the rhizosphere. Methods...
E. Gutiérrez-Rodríguez
A. Gundersen
A.O. Sbodio
T.V. Suslow
Journal of Applied Microbiology

Nuts: Safe Methods for Home Gardeners to Harvest, Store, and Enjoy Almonds, Chestnuts, Pecans, Pistachios, and Walnuts

The quality, and safety of your home orchard’s nut crop depend in the harvesting, processing, and storage techniques that you use. This publication offers advice for safety handling almond, chestnut, pecans, pistachios, and walnuts.
Ed Perry
Linda J. Harris
Maria Giovanni
Diane Metz
Christine Bruhn
University of California, Agriculture and Natural Resources

Sanitizantes Utilizados para la Limpieza e Higiene en Plantas Procesadoras y Empacadoras de Alimentos

En Los Estados Unidos el programa de sanidad de una planta esta regulado por las buenas prácticas de manufactura (BPM). En este boletín se mencionan algunos de los sanitizantes más usados, sus características, usos y concentraciones recomendadas.
USAID-RED
USAID

Control of Pathogenic and Spoilage Microorganisms in Fresh-cut Fruits and Fruit Juices by Traditional and Alternative Natural Antimicrobials

Traditional antimicrobials have been extensively used for many years. However, consumers are currently demanding wholesome, fresh-like, and safe foods without addition of chemically synthesized preservatives. The application of novel natural antimicrobials to assure safety of fresh-cut fruits and...
Rosa M. Raybaudi-Massilia
Jonathan Mosqueda-Melgar
Robert Soliva-Fortuny
Olga Martín-Belloso
Comprehensive Reviews in Food Science and Food Safety

Buenas prácticas de producción de hortalizas frescas y mínimamente procesadas

Las recomendaciones que irá encontrando a lo largo de esta guía se refieren a todo el proceso productivo de las hortalizas frescas y de las mínimamente procesadas. Comprenden los aspectos higiénico-sanitarios que deben considerarse durante la conducción y cosecha...
Alimentos Argentinos
Ministerio de Agricultura, Ganadería y Pesca

Risk Assessment and Management of Listeria Monocytogenes in Ready-to-Eat Lettuce Salads

    Foodborne diseases constitute a major concern in societies, and their causes are aimed to be identified and minimized. Only in the last few years, this is encouraged by the application of risk assessment, management, and communication. This work presents a probabilistic quantitative...
Elena Carrasco
Fernando Pérez-Rodríguez
Antonio Valero
Rosa M. García-Gimeno
Gonzalo Zurera
Comprehensive Reviews in Food Science and Food Safety

Limpieza y Desinfección de Plantas Procesadoras y Empacadoras de Alimentos

Toda planta procesadora o empacadora de alimentos debe contar con un programa formal de limpieza y desinfección que asegure la reducción y o eliminación del riesgo de contaminación microbiológica, química y física de los alimentos. Este programa es...
Melvin Barillas
Ricardo Pineda
USAID

Microbial contamination of food refrigeration equipment

Refrigeration systems in chilled rooms in fifteen plants processing a variety of foods were studied. These included plants processing raw meat and salads, Chinese ready meals, dairy products, slicing and packing of cooked meats and catering establishments. An initial survey of total numbers of...
J. Evans
S. Russell
C. James
J. Corry
IUFoST 13th World Congress of Food Science & Technology