TY - BOOK ID - 7982726 TI - The produce contamination problem : causes and solutions AU - Matthews, Karl R. AU - Sapers, Gerald M. AU - Gerba, Charles P. PY - 2014 SN - 012404686X 0124046118 9780124046863 9780124046115 9780124046115 PB - San Diego : Academic Press, DB - UniCat KW - Food contamination. KW - Fruit -- Microbiology. KW - Microbial contamination. KW - Produce trade -- Safety measures. KW - Vegetables -- Microbiology. KW - Foodborne diseases KW - Food contamination KW - Food KW - Industry KW - Environmental Microbiology KW - Food Technology KW - Investigative Techniques KW - Public Health KW - Plant Components, Aerial KW - Biology KW - Food Contamination KW - Plants, Edible KW - Environmental Pollution KW - Analytical, Diagnostic and Therapeutic Techniques and Equipment KW - Food and Beverages KW - Plant Structures KW - Technology, Industry, and Agriculture KW - Plants KW - Environment and Public Health KW - Biological Science Disciplines KW - Health Care KW - Natural Science Disciplines KW - Technology, Industry, Agriculture KW - Anatomy KW - Eukaryota KW - Organisms KW - Disciplines and Occupations KW - Fruit KW - Food Microbiology KW - Methods KW - Vegetables KW - Microbiology KW - Food Industry KW - Food Safety KW - Health & Biological Sciences KW - Diet & Clinical Nutrition KW - Microbiology & Immunology KW - Prevention KW - Contamination, Microbial KW - Contamination by microorganisms KW - Microbiological contamination KW - Contamination (Technology) KW - Biological decontamination KW - Sanitary microbiology KW - Contaminated food KW - Foods, Contaminated KW - Food adulteration and inspection KW - Contamination UR - https://www.unicat.be/uniCat?func=search&query=sysid:7982726 AB - Understanding the causes and contributing factors leading to outbreaks of food-borne illness associated with contamination of fresh produce is a worldwide challenge for everyone from the growers of fresh-cut produce through the entire production and delivery process. The premise of The Produce Contamination Problem is that when human pathogen contamination of fresh produce occurs, it is extremely difficult to reduce pathogen levels sufficiently to assure microbiological safety with the currently available technologies. A wiser strategy would be to avoid crop production conditions tha ER -