Food

Preventive Control Measures for Fresh & Fresh-Cut Produce

Analysis & Evaluation of Preventive Control Measures for the Control & Reduction/Elimination of Microbial Hazards on Fresh & Fresh-Cut Produce

Table of Contents

Preface

Acknowledgments

IFT/FDA Task Order Charge

Chapter I. Microbiological Safety of Fresh and Fresh-Cut Produce: Description of the Situation and Economic Impact

Chapter II. Production Practices as Risk Factors in Microbial Food Safety of Fresh and Fresh-Cut Produce

Chapter III. Standardization of a Method to Determine the Efficacy of Sanitizers in Inactivating Human Pathogenic Microorganisms on Raw Fruits and Vegetables

Chapter IV. Outbreaks Associated with Fresh and Fresh-Cut Produce. Incidence, Growth, and Survival of Pathogens in Fresh and Fresh-Cut Produce

Chapter V. Methods to Reduce/Eliminate Pathogens from Produce and Fresh-Cut Produce

Chapter VI. Microbiological Safety of Controlled and Modified Atmosphere Packaging of Fresh and Fresh-Cut Produce

Chapter VII. The Use of Indicators and Surrogate microorganisms for the Evaluation of Pathogens in Fresh and Fresh-Cut Produce

Chapter VIII. Research Needs

List of References

Additional Reading List

A Report of the Institute of Food Technologists for the Food and Drug Administration of the United States Department of Health and Human Services

September 30, 2001
 

IFT/FDA Contract No. 223-98-2333
Task Order No. 3
Analysis and Evaluation of Preventive Control Measures for the Control and Reduction/Elimination of Microbial Hazards on Fresh and Fresh-Cut Produce

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