JENNYLYND JAMES, PHD, was a technical manager at the Irish company Keelings Multiples and is now a Food Consultant based in Dublin, Ireland. Before moving to Ireland in 2004, Dr. James worked as the Senior Manager of Corporate Quality Assurance at Dole Food Company in Westlake, California, where she established food safety programs for tropical fruit operations in Latin America. Previously, she served as Director of Research & Development and Product Safety at Boskovich Farms, Inc. She received both a BSc in biochemistry and a PhD in food science from McGill University, Canada, as well as an MSc in food technology from the University of the West Indies, Trinidad and Tobago. Dr. James has published several peer-reviewed articles in Critical Reviews in Food Science and Nutrition, Journal of Food Biochemistry, American Journal of Enology and Viticulture, and the Journal of Food Quality.

• Contributors. Preface.1. Overview of Microbial Hazards in Fresh Fruit and Vegetables Operations.2. The Epidemiology of Produce-Associated Outbreaks of Foodborne Disease.3. Microbiological Risk in Produce from the Field to Packing.4. Produce Quality and Foodborne Disease: Assessing Water’s Role.5. Food Worker Personal Hygiene Requirements During Harvesting, Processing, and Packaging of Plant Products.6. Overview of Hazards in Fresh-Cut Produce Production: Control and Management of Food Safety Hazards.7. Pathogen Survival on Fresh Fruit in Ocean Cargo and Warehouse Storage.8. Fresh Produce Safety in Retail Operations.9. Consumer Handling of Fresh Produce from Supermarket to Table.10. The Economics of Food Safety and Produce: The Case of Green Onions and Hepatitis A Outbreaks.Index.

JENNYLYND JAMES, PHD, was a technical manager at the Irish company Keelings Multiples and is now a Food Consultant based in Dublin, Ireland. Before moving to Ireland in 2004, Dr. James worked as the Senior Manager of Corporate Quality Assurance at Dole Food Company in Westlake, California, where she established food safety programs for tropical fruit operations in Latin America. Previously, she served as Director of Research & Development and Product Safety at Boskovich Farms, Inc. She received both a BSc in biochemistry and a PhD in food science from McGill University, Canada, as well as an MSc in food technology from the University of the West Indies, Trinidad and Tobago. Dr. James has published several peer-reviewed articles in Critical Reviews in Food Science and Nutrition, Journal of Food Biochemistry, American Journal of Enology and Viticulture, and the Journal of Food Quality.

• Contributors. Preface.1. Overview of Microbial Hazards in Fresh Fruit and Vegetables Operations.2. The Epidemiology of Produce-Associated Outbreaks of Foodborne Disease.3. Microbiological Risk in Produce from the Field to Packing.4. Produce Quality and Foodborne Disease: Assessing Water’s Role.5. Food Worker Personal Hygiene Requirements During Harvesting, Processing, and Packaging of Plant Products.6. Overview of Hazards in Fresh-Cut Produce Production: Control and Management of Food Safety Hazards.7. Pathogen Survival on Fresh Fruit in Ocean Cargo and Warehouse Storage.8. Fresh Produce Safety in Retail Operations.9. Consumer Handling of Fresh Produce from Supermarket to Table.10. The Economics of Food Safety and Produce: The Case of Green Onions and Hepatitis A Outbreaks.Index.

JENNYLYND JAMES, PHD, was a technical manager at the Irish company Keelings Multiples and is now a Food Consultant based in Dublin, Ireland. Before moving to Ireland in 2004, Dr. James worked as the Senior Manager of Corporate Quality Assurance at Dole Food Company in Westlake, California, where she established food safety programs for tropical fruit operations in Latin America. Previously, she served as Director of Research & Development and Product Safety at Boskovich Farms, Inc. She received both a BSc in biochemistry and a PhD in food science from McGill University, Canada, as well as an MSc in food technology from the University of the West Indies, Trinidad and Tobago. Dr. James has published several peer-reviewed articles in Critical Reviews in Food Science and Nutrition, Journal of Food Biochemistry, American Journal of Enology and Viticulture, and the Journal of Food Quality.

• Contributors. Preface.1. Overview of Microbial Hazards in Fresh Fruit and Vegetables Operations.2. The Epidemiology of Produce-Associated Outbreaks of Foodborne Disease.3. Microbiological Risk in Produce from the Field to Packing.4. Produce Quality and Foodborne Disease: Assessing Water’s Role.5. Food Worker Personal Hygiene Requirements During Harvesting, Processing, and Packaging of Plant Products.6. Overview of Hazards in Fresh-Cut Produce Production: Control and Management of Food Safety Hazards.7. Pathogen Survival on Fresh Fruit in Ocean Cargo and Warehouse Storage.8. Fresh Produce Safety in Retail Operations.9. Consumer Handling of Fresh Produce from Supermarket to Table.10. The Economics of Food Safety and Produce: The Case of Green Onions and Hepatitis A Outbreaks.Index.