Hello guest
Your basket is empty
We provide two pathways to the content. Thematic (chapters that address certain themes, e.g. cultivation, regardless of crop or animal type) and Product (chapters that relate to a specific type of crop or animal). Choose the most applicable route to find the right collection for you. 
Can’t find what you are looking for? Contact us and let us help you build a custom-made collection. 
You are in: All categories > A-Z Chapters > A
Use the Contact form to discuss the best purchasing method for you... Start building your collection today!

Advances in understanding pathogens contaminating horticultural produce

Code: 9781838799908
P. Truchado, A. Allende and M. I. Gil, CEBAS-CSIC, Spain

Chapter synopsis: There is an overall trend in most of the developed countries that confirms the rise in the number of microbial contamination outbreaks associated with fresh products. Major contributing factors are global consumer demand, increasing worldwide trade and the development of new molecular tools that allow the identification of the causative agents and the outbreak traceability. This chapter examines the surveillance, source attribution and microbial risk assessment of foodborne pathogens. The chapter identifies the main sources for pathogen contamination, including primary production, processing, distribution, and cold chain. The chapter deals with the routes of pathogens contaminating fresh fruits and vegetables (FFV), as well as the factors affecting the survival or inactivation of pathogens in horticultural products. Finally, the chapter looks ahead to future research trends in this area.

DOI: 10.19103/AS.2019.0055.07
Table of contents 1 Introduction 2 Microbial contamination of horticultural produce: surveillance, source attribution and microbial risk assessment of foodborne pathogens 3 Main sources for pathogen contamination: primary production, processing, distribution and cold chain 4 Routes of pathogens contaminating FFV: attachment and internalization 5 Factors affecting the survival–inactivation of pathogens in horticultural products 6 Conclusions 7 Future trends 8 Where to look for further information 9 References

Also in A

Our site uses cookies. For more information, see our cookie policy. Accept cookies and close
Reject cookies Manage settings