Increasing consumer demand for low-input cultivation and minimal processing has significantly increased the risk of microbiological contamination of fresh produce. This both presents a health risk to consumers and undermines trust in the food supply chain from farm to fork. Advances in ensuring the microbiological safety of fresh produce reviews our current understanding of key pathogenic risks to fresh produce such as Salmonella, Listeria and E.coli. The book addresses recent advances in improving safety along the value chain, from advances in detection to improving consumer handling of fresh produce. By providing a comprehensive insight into the pathogenic risks facing the fresh produce sector, the book details how key stakeholders across the agri-food supply chain can reduce the risk of pathogen contamination and outbreaks of foodborne illnesses. Edited by an internationally-renowned expert in the field and featuring contributions from a team of expert authors, Advances in ensuring the microbiological safety of fresh produce will be a standard reference for researchers in food safety, agricultural engineers specialising in fresh produce storage, retail and other companies involved in the fresh produce supply chain, as well as government and commercial agencies responsible for safety and quality monitoring of agri-food supply chains.

This book reviews key advances in preservation techniques for fresh fruit and vegetables. Part 1 summarises developments and improvements in preservation technologies such as cooling, controlled atmosphere storage, modified atmosphere and active packaging as well as barrier coatings. The focus of Part 2 is on post-harvest safety management and disinfection. Chapters cover current research on mechanisms of pathogen contamination of fresh produce, as well as improvements in sanitising regimes and disinfection techniques using heat, irradiation and plasma, ozone and natural antimicrobials. The final part of the book surveys advances in monitoring postharvest quality of fresh produce and smart distribution systems to maintain the quality of horticultural produce.

Produce washing remains a key intervention despite only achieving a 1-2 log reduction and potential for cross-contamination. Our objectives were to establish the wash water parameters that impact on the efficacy of washing leafy greens within commercial settings. Sampling visits were performed at two commercial fresh-cut processors with the microbial loading of raw material, pre-wash and post-wash product being determined. At the same time water quality parameters (bacterial loading, turbidity, conductivity, and temperature) were measured. Microbial community populations were evaluated using Eco-plates TM and 16S rDNA. From the multiple parameters tested, the LCR could be correlated to turbidity and ORP. Interestingly, the LCR was independent of microbial loading of the water yet increased levels correlated with cross-contamination events as observed using microbial population pro ling. Washing of leafy greens is limited and alternative treatments should focus on how to minimize cross-contamination as opposed to focusing on log count reductions.