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Post-harvest risk management of biological hazards encountered in horticultural produce

Code: 9781838799892
Keith Warriner and Mahdiyeh Hasani, University of Guelph, Canada

Chapter synopsis: Fresh produce remains the main cause of foodborne illness outbreaks implicating a diverse range of enteric pathogens. The primary source of pathogens is pre-harvest contamination, which then become disseminated during processing. This chapter provides an overview of fresh produce related foodborne illness outbreaks and the characteristics of implicated pathogens. The chapter describes the routes by which pathogens can be introduced and distributed at different post-harvest stages, from the field through to food service. The chapter introduces a range of risk management strategies based on antimicrobial coatings, antimicrobial gas treatments, irradiation, UV-C and those based on advanced oxidation process. The chapter explains application of Response Surface Modelling (RSM) to balance microbial reduction with changes in produce quality, providing a detailed case study. Finally, the chapter looks ahead to future research trends and provides guidance on further reading on the subject.

DOI: 10.19103/AS.2019.0055.06
Table of contents 1 Introduction 2 Foodborne illness outbreaks linked to fresh produce 3 Sources of human pathogens in post-harvest operations 4 Risk assessment 5 Risk management of post-harvest fresh produce 6 Case study: validation of post-harvest interventions using Response Surface Methodology 7 Future trends and conclusion 8 Where to look for further information 9 References

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