Improving the safety of fresh fruit and vegetables (Woodhead Publishing Series in Food Science, Technology and Nutrition)

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With fresh produce identified as a significant source of contaminants, the editor and contributors set out to review research on identifying and controlling hazards and their implications for food processors. Addressing major hazards, including pathogens and pesticide residues, chapters discuss ways of controlling them through techniques such as HACCP and risk assessment. They analyze the range of decontamination and preservation processes, from alternatives to hypochlorite washing systems and ozone decontamination to good practice in storage and transport. This is an invaluable reference for those in the fruit and vegetable industry.

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Professor Wim Jongen is Head of the Product Design and Quality Management Group at Wageningen Agricultural University. He is also Scientific Director of the prestigious Agrotechnological Research Institute (ATO), both located in The Netherlands.