Improving the Safety of Fresh Fruit and Vegetables

Fresh fruit and vegetables have been identified as a significant source of pathogens and chemical contaminants. As a result, there has been a wealth of research on identifying and controlling hazards at all stages in the supply chain. Improving the safety of fresh fruit and vegetables reviews this research and its implications for food processors. Part one reviews the major hazards affecting fruit and vegetables such as pathogens and pesticide residues. Building on this foundation, Part two discusses ways of controlling these hazards through such techniques as HACCP and risk assessment. The final part of the book analyses the range of decontamination and preservation techniques available, from alternatives to hypochlorite washing systems and ozone decontamination to good practice in storage and transport. With its distinguished editor and international team of contributors, Improving the safety of fresh fruit and vegetables is a standard reference for all those involved in fruit and vegetable production and processing. "This book has all that anyone involved at all stages in the supply chain needs to know about fresh fruit and vegetable safety."
-Croatian Journal of Food Science and Technology

."..a solid reference for everyone involved in all stages of the fresh produce chain and for specialists in food preservation processing."
-CEREVISTA - Belgian Journal of Brewing and Biotechnology