An overview of farm-to-fork safety in the preharvest realm
Foodborne outbreaks continue to take lives and harm economies, making controlling the entry of pathogens into the food supply a priority. Preharvest factors have been the cause of numerous outbreaks, including Listeria in melons, Salmonella associated with tomatoes, and Shiga toxin-producing E.coli in beef products, yet most traditional control measures and regulations occur at the postharvest stage. Preharvest Food Safety covers a broad swath of knowledge surrounding topics of safety at the preharvest and harvest stages, focusing on problems for specific food sources and food pathogens, as well as new tools and potential solutions.
Led by editors Siddhartha Thakur and Kalmia Kniel, a team of expert authors provides insights into critical themes surrounding preharvest food safety, including:
Intended to encourage the scientific community and food industry stakeholders to advance their knowledge of the developments and challenges associated with preharvest food safety, this book addresses the current state of the field and provides a diverse array of chapters focused on a variety of food commodities and microbiological hazards.
Hardcover, 424 pages (EST), full-color illustrations, index.
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