Fresh Produce Safety, Traceability

Patógenos asociados a frutas frescas cortadas. Incidencia, supervivencia y crecimiento, brotes y control

    El proceso al que se les somete como pelado, cortado (trozos, rodajas, tiras, cubos, etc.), destruye la barrera natural de protección del vegetal, favoreciendo la salida de nutrientes (azúcares, etc.) y la contaminación con microorganismos alterantes o pató...
María S. Tapia
Rosa M. Raybaudi-Massilia
Olga Martín-Belloso
Simposium “Nuevas tecnologías de conservación y envasado de frutas y hortalizas. Vegetales frescos cortados” La Habana, Cuba.

Guía de inocuidad alimentaria y sus implicaciones para la producción y distribución del aguacate ‘hass’ Mexicano

Este trabajo se circunscribe en la necesidad de presentar un panorama general de las perspectivas que tiene el aguacate hass mexicano ante un nuevo requisito de calidad impuesto por el socio comercial más importante de nuestro país, los Estados Unidos de Norteamérica.
H. C. Salazar-Arriaga
R. F. González-Sánchez
Revista Chapingo Serie Horticultura

Manual para la preparación y venta de frutas y hortalizas

El manual contiene elementos fundamentales y útiles, con ejemplos prácticos relativos a la cosecha, la postcosecha y la preparación de los productos para el mercado, el almacenamiento, los aspectos higiénicos y sanitarios, el concepto de calidad y la venta propiamente...
Andrés F. López Camelo
FAO Agricultural Services Bulletin

Manual for the preparation and sale of fruits and vegetables

The manual contains basic and useful elements, with practical examples related to the harvesting, postharvest handling and marketing of fresh produce for the market including quality and safety aspects and produce storage. The annex includes formats of applicable regulations, based on the Codex...
Andrés F. López Camelo
FAO Agricultural Services Bulletin

The Use of Indicators and Surrogate Microorganisms for the Evaluation of Pathogens in Fresh and Fresh-Cut Produce

    Indicators and surrogate microorganisms are used for a variety of purposes in food systems including evaluating quality or safety of raw or processed food products and validating effectiveness of microbial control measures. Although frequently used on an informal basis within a...
F.F. Busta
T.V. Suslow
M.E. Parish
L.R. Beuchat
J.N. Farber
E.H. Garrett
L.J. Harris
FDA

Standardization of a Method to Determine the Efficacy of Sanitizers in Inactivating Human Pathogenic Microorganisms on Raw Fruits and Vegetables

The efficacy of sanitizers in killing human pathogenic microorganisms on a wide range of whole and fresh-cut fruits and vegetables has been studied extensively. Numerous challenge studies to determine the effects of storage conditions on survival and growth of pathogens on raw produce have also...
L.R. Beuchat
J.N. Farber
E.H. Garrett
L.J. Harris
M.E. Parish
T.V. Suslow
F.F. Busta
Institute of Food Technologists

Methods to Reduce/Eliminate Pathogens from Fresh and Fresh-Cut Produce

In response to the current public health concerns with the microbiological safety of fresh and fresh-cut produce, researchers have investigated the efficiency of numerous physical, chemical, and biological methods for reducing the microbiological load of produce. This chapter focuses on this...
M.E. Parish
L.R. Beuchat
T.V. Suslow
L.J. Harris
E.H. Garrett
J.N. Farber
F.F. Busta
Comprehensive Reviews in Food Science and Food Safety

Microbiological Safety of Controlled and Modified Atmosphere Packaging of Fresh and Fresh-Cut Produce

This chapter addresses the use of modified atmosphere packaging and controlled atmosphere packaging for the preservation of fresh produce. There have been great technological advances in this area of preservation, particularly as it refers to improving the quality and shelf-stability of highly...
J.N. Farber
L.J. Harris
M.E. Parish
L.R. Beuchat
T.V. Suslow
J.R. Gorney
E.H. Garrett
F.F. Busta
Institute of Food Technologists

Production Practices as Risk Factors in Microbial Food Safety of Fresh and Fresh-Cut Produce

The purpose of this chapter is to identify production practices that may influence the risk of contamination and exposure to the consumer by human pathogens. Key areas of concern are prior land use, adjacent land use, field slope and drainage, soil properties, crop inputs and soil fertility...
T.V. Suslow
M.P. Oria
L.R. Beuchat
E.H. Garrett
M.E. Parish
L.J. Harris
J.N. Farber
F.F. Busta
Institute of Food Technologists

Microbiological Safety of Fresh and Fresh-Cut Produce: Description of the Situation and Economic Impact

Fresh produce has become one of our most desirable foods because today’s consumer perceives it as being healthy, tasty, convenient, and fresh. All of these characteristics are strong selling points to a busy and health-conscious consumer. The fruit and vegetable industry has experienced solid...
E.H. Garrett
J.R. Gorny
L.R. Beuchat
J.N. Farber
L.J. Harris
M.E. Parish
T.V. Suslow
F.F. Busta
Institute of Food Technologists