The Produce Contamination Problem. Causes and Solutions - download pdf or read online
By Karl R. Matthews, Gerald M. Sapers, Charles P. Gerba
Understanding the explanations and contributing elements resulting in outbreaks of food-borne affliction linked to infection of clean produce is a global problem for everybody from the growers of fresh-cut produce throughout the complete creation and supply strategy. the idea of The Produce illness Problem is that after human pathogen infection of unpolluted produce happens, this can be very tricky to lessen pathogen degrees sufficiently to guarantee microbiological security with the at the moment to be had applied sciences. a better method will be to prevent crop creation stipulations that bring about microbial illness to start.
These severe, problem-oriented chapters were written by means of researchers lively within the parts of meals defense and microbial illness in the course of creation, harvesting, packing and fresh-cut processing of horticultural plants, and have been designed to supply tools of illness avoidance. insurance contains coverage and practices within the usa, Mexico and vital the US, Europe, and Japan.
- Addresses food-borne contaminations from a prevention view, delivering proactive options to the problems
- Covers middle resources of illness and strategies for making a choice on these sources
- Includes most sensible perform and regulatory information
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Extra resources for The Produce Contamination Problem. Causes and Solutions
2007; Hassan and Frank, 2003, 2004). Collectively, these studies have shown very little correlation between the presence of cell-surface appendages, charge, or hydrophobicity on the ability of the bacteria to attach to lettuce tissue. The possibility that the interaction between lettuce and surface-associated E. coli is based on simple entrapment is supported by studies using live and glutaraldehyde-killed cells of E. coli, which demonstrate little difference in the numbers of live and dead bacteria retained on the lettuce surface.
1995). The temperature differential between the tomato and the wash water was found to be extremely important since immersion of warmer tomatoes into colder water resulted in infiltration of Salmonella into the internal portion of the tomato core. Lastly, chopped ripe tomatoes supported significant growth of Salmonella at 20 and 30°C. This raises the possibility that contamination of tomatoes with low levels of Salmonella would result in high levels of growth after chopping and holding at higher temperatures.
Additional experiments demonstrate that the efficacy of sanitizer treatment is reduced when the organism is allowed to reside on the melon surface for an extended period of time (Ukuku, 2004; Ukuku and Sapers, 2001). The authors postulate that attachment of cells to sites inaccessible to sanitizer action within the cantaloupe netting, and the 41 42 CHAPTER 2 Microbial Attachment and Persistence on Plants initiation of bacterial biofilm formation, contribute to the minimal efficacy of aqueous sanitizers.
The Produce Contamination Problem. Causes and Solutions by Karl R. Matthews, Gerald M. Sapers, Charles P. Gerba