ebooks and download videos Search All  Title  Author 
Home / Nonfiction / Technology / Food Science

Microbiology of Fruits and Vegetables

| £247.47 | €278.31 | Ca$401.49 | Au$396.22
by Gerald M. Sapers
What is this?DRM-PDF | by download   add to wish list
Microbiology of Fruits and Vegetables by Gerald M. Sapers

Fresh and fresh-cut fruits and vegetables have an excellent safety record. However, surveillance data from the U.S. Centers for Disease Control and Prevention and recent foodborne illness outbreaks have demonstrated that the incidence of foodborne illnesses linked to the consumption of contaminated fresh fruit and vegetable products may in fact be more prevalent than previously thought. U.S. FDA and USDA microbiological surveys of domestic and imported fresh fruits and vegetables demonstrate that human pathogens are sporadically found to be associated with fresh produce. In addition to increased safety concerns, microbial spoilage represents a significant source of waste for growers, packers, retailers, and consumers. Microbiology of Fruits and Vegetables reviews the extensive research that has been conducted on microbiological problems relating to the safety and spoilage of fruits and vegetables in recent years. It considers incidences of human pathogen contamination, sources of microbial contamination, microbial attachment to produce surfaces, intractable spoilage problems, efficacy of sanitizing treatments for fresh produce, novel interventions for produce disinfection, and methodology for microbiological evaluation of fruits and vegetables. The text is divided into five sections: (I) contamination and state of microflora on fruits and vegetables(II) microbial spoilage of fruits and vegetables(III) food safety issues (IV) interventions to reduce spoilage and risk of foodborne illness (V) microbiological evaluation of fruits and vegetables.

In Microbiology of Fruits and Vegetables, the editors, three leaders in the field, have endeavored to present a comprehensive examination, focusing on issues needing coverage, rather than attempting an encyclopedic compilation. They have selected chapter authors who are active researchers in their respective fields and thus bring a working knowledge of current issues, industry practices, and advances in technology.

To view this DRM protected ebook on your desktop or laptop you will need to have Adobe Digital Editions installed. It is a free software. We also strongly recommend that you sign up for an AdobeID at the Adobe website. For more details please see FAQ 1&2. To view this ebook on an iPhone, iPad or Android mobile device you will need the Adobe Digital Editions app, or BlueFire Reader or Txtr app. These are free, too. For more details see this article.

SHARE  Share by Email  Share on Facebook  Share on Twitter  Share on Linked In  Share on Delicious
or call in the US toll free 1-888-866-9150 product ID: 720920

Ebook Details
Pages: 648
Size: 18.1 MB
Publisher: CRC Press
Date published:   2005
ISBN: 9781420038934 (DRM-PDF)

DRM Settings
Copying:not allowed
Printing:not allowed
Read Aloud:  not allowed

This product is listed in the following category:

Nonfiction > Technology > Food Science

If you find anything wrong with this product listing, perhaps the description is wrong, the author is incorrect, or it is listed in the wrong category, then please contact us. We will promptly address your feedback.

Submit 5 page SummaryWhat is this?

© 2016