Fresh Produce Safety, Traceability

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

Food Safety (Fresh Produce)

The greatest risk to human health from consumption of uncooked produce is from pathogenic microorganisms. Raw agricultural products, such as fresh produce, should be expected to harbor a wide variety of microorganisms including the occasional pathogen. A vigorous population of nonpathogenic...
James R. Gorny
Devon Zagory
USDA Agriculture Handbook

Inocuidad de Frutas y Hortalizas Frescas: Efectos del Agua Contaminada

    Una gran variedad de factores contribuye a la contaminación de frutas y hortalizas por microorganismos causantes de enfermedades a los humanos. Algunos de los factores que pudieran considerarse de riesgo en la calidad microbiológica de los productos frescos incluyen: el...
Cristobal Chaidez Quiroz
Agua Latinoamérica

Traceability for Fresh Fruits and Vegetables Implementation Guide

  This document serves as a guide to implementing GS1 traceability standards in the Fresh Fruit and Vegetable (Produce) Industry supply chain. Traceability is a business process that enables trading partners to follow products as they move from field through to retail store or food service...
Produce Marketing Association
Produce Marketing Association

Post Harvest Handling Food Safety Assessment

  Detailed guidelines to self assess food safety on postharvest handling and packing facilities. Includes action plans to mitigate related issues. Once produce has been harvested, care must be taken to prevent either direct or cross contamination of the crop during grading, washing, packing...
Cornell University
Cornell University