6. Overview of Hazards in Fresh-Cut Produce Production: Control and Management of Food Safety Hazards

  1. Jennylynd James PhD
  1. Maria Isabel Gil and
  2. Maria Victoria Selma

Published Online: 4 NOV 2005

DOI: 10.1002/0470007761.ch6

Microbial Hazard Identification in Fresh Fruit and Vegetables

Microbial Hazard Identification in Fresh Fruit and Vegetables

How to Cite

Gil, M. I. and Selma, M. V. (2006) Overview of Hazards in Fresh-Cut Produce Production: Control and Management of Food Safety Hazards, in Microbial Hazard Identification in Fresh Fruit and Vegetables (ed J. James), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/0470007761.ch6

Editor Information

  1. Food Consultant, Dublin, Ireland

Author Information

  1. Research Group on Quality, Safety and Bioactivity of Plant Foods, Dept. Food Science and Technology, CEBAS-CSIC, Campus de Espinardo, Murcia, Spain

Publication History

  1. Published Online: 4 NOV 2005
  2. Published Print: 1 AUG 2006

ISBN Information

Print ISBN: 9780471670766

Online ISBN: 9780470007761

SEARCH

Keywords:

  • hazards in fresh-cut products;
  • food safety systems;
  • hazard elimination strategies

Summary

This chapter contains sections titled:

  • Fresh-Cut Products

  • Food Safety Systems in the Fresh-Cut Produce Industry

  • Fresh-Cut Produce Production

  • Potential Microbial Risk of Fresh-Cut Product Operation

  • Strategies to Reduce or Eliminate Hazards in Fresh-Cut Products

  • Conclusions

  • References