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Microbiology of Fruits and Vegetables presents a holistic view of the problem of produce contamination that examines both pre-harvest and post-harvest sources and practices. It addresses a number of topical issues relating to the microbiological quality and safety of fresh and processed fruits and vegetables and explores the linkage between microbial attachment, the state of microbial contaminants on produce surfaces, and the problem of decontamination. This volume focuses on five distinct areas, and within these areas, provides in-depth coverage of scientific issues important to an understanding of the field and technical issues of economic and public health significance.
Microbial Contamination of Fresh Fruits and Vegetables, James R. GornyAttachment of Microorganisms to Fresh Produce, Robert E. Mandrell, Lisa Gorski, and Maria BrandlInternalization and Infiltration, Jerry A. BartzStress adaptation, Luis A. Rodriguez-Romo and Ahmed E. YousefBacterial soft rot, Ching-Hsing LiaoMicrobial Spoilage of Fresh Mushrooms, Naveen Chikthimmah and Robert B. BeelmanSpoilage of Juices and Beverages by Alicyclobacillus Species, Mickey E. ParishInterventions to Ensure the Microbiological Safety of Sprouts, William F. FettMicrobiological Safety of Fresh Citrus and Apple Juices, Susanne E. Keller and Arthur J. MillerMicrobiological Safety Issues of Fresh Melons, Dike Ukuku and Gerald M. SapersFresh-cut Vegetables, Pascal DelaquisOutbreaks Associated with Cyclospora and Cryptosporidium, Ynes Ortega and Charles SterlingPatulin, Lauren S. Jackson, and Mary Ann Dombrink-KurtzmanSafety of Minimally Processed, Acidified and Fermented Vegetable Products, Fred Breidt, Jr.HACCP: A Process Control Approach for Fruit and Vegetable Safety, William C. HurstThe Effect of Quality Sorting and Culling on the Microbiological Quality of Fresh Produce, Susanne E. KellerWashing and Sanitizing Treatments for Fruits and Vegetables, Gerald M. SapersGas/Vapor-phase Sanitation (Decontamination) Treatments, Richard H. Linton, Yingchan Han, Travis L. Selby and Philip E. NelsonModified Atmosphere Packaging, Brenda G. Werner and Joseph H. Hotchkiss,Hot Water Treatments for Control of Fungal Decay on Fresh Produce, Elazar FallikSurface Pasteurization with Hot Water and Steam, Bassam A. Annous and Michael KozempelNovel Non-thermal Treatments, Dongsheng Guan and Dallas G. HooverBiological control of Microbial Spoilage of Fresh Produce, Julien Mercier and Pamela G. MarroneSampling, Detection and Enumeration of Pathogenic and Spoilage Microorganisms, Larry R. BeuchatRapid detection of Microbial Contaminants, Daniel Y.C. FungMethods in Microscopy for the Visualization of Bacteria and Their Behavior on Plants, Maria Brandl and Jean-Michel Monier
