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 the contamination of fresh produce by pathogenic Escherichia coli

Code: 9781801469234
Karl R. Matthews, Rutgers University, USA

Chapter synopsis:

Produce is a constituent of healthy diets throughout the world. Contamination of produce with pathogenic Escherichia coli and particularly Shiga toxin producing E. coli (STEC) is a global human health concern. STEC may enter fields in which produce is grown through contaminated irrigation water, wild and domestic animals, soil inputs, run-off, workers, and equipment. The knowledge of ability of STEC to persist and survive in the environment (soil, water, etc.) will facilitate innovation of systems that will enhance microbial safety of produce. Researchers are beginning to unravel the complex interaction of STEC with plants intended for human consumption. In this chapter focus is placed on E. coli contamination of produce addressing trends in occurrence in types of fresh produce; developments in understanding genetics, behavior and virulence; new research on growth and survival in soil and plants; and implications for control.



DOI: 10.19103/AS.2023.0121.03
£25.00
Table of contents
  • 1 Introduction
  • 2 Pathogenicity and virulence
  • 3 Produce contamination with pathogenic Escherichia coli
  • 4 Interaction of pathogenic Escherichia coli with produce
  • 5 Produce outbreaks linked to pathogenic Escherichia coli
  • 6 Food safety regulations and future actions
  • 7 Conclusion
  • 8 Where to look for further information
  • 9 References

Also in A