The Produce Contamination Problem

Karl R. Matthews teaches graduate courses in Microbial Food Safety and Food Biology Fundamentals. He has received several awards, including: Lifetime Achievement Award in Phyllosphere Biology, Amity University; Outstanding service – Online Mentor Award, American Society for Microbiology and Endel Karmas Award for Excellence in Teaching. He’s been an editorial board member on several journals and is currently the Editor of the Journal of Food Safety, a position he has occupied since 2004. Deepti Salvi's research involves numerical modeling of attachment and detachment of bacteria to and from produce surface during fresh produce washing to minimize cross-contamination. She is also leading research in the applications of non-thermal technologies, such as cold atmospheric plasma, plasma activated water, high pressure processing, and UV for microbial inactivation.

• Part 1: Produce Contamination: Scope and Sources1. Scope of the Produce Contamination Problem2. Microbial Attachment and Limitations of Decontamination Methods3. Identification of the Source of Contamination4. Manure Management5. Water Quality6. Environmental Contamination: Indoor Farming OperationsPart 2: Commodities Associated with Major Outbreaks and Recalls7. Leafy Vegetables8. Melons9. Seed Sprouts10. Tomatoes and Cucumbers11. Produce and Viruses: What's the ProblemPart 3: Contamination Avoidance Pre and Postharvest12. Produce Contamination Issues in Mexico and Central America13. Produce Safety in Thailand14. Vertical FarmingPart 4: Technology for Reduction of Human Pathogens in Fresh Produce15. Disinfection of Produce with Conventional and Novel Washing and Sanitizing Technology16. Advanced Technologies for Detection and Identification of Pathogens17. Advances in Equipment and Processing18. Conclusions and Recommendations