21. A Whole-Chain Approach to Food Safety Management and Quality Assurance of Fresh Produce

  1. Rajeev Bhat9,
  2. Abd Karim Alias9 and
  3. Gopinadhan Paliyath10
  1. Hans Rediers1,2,
  2. Inge Hanssen3,4,
  3. Matthew S. Krause3,
  4. Ado Van Assche5,6,
  5. Raf De Vis3,7,
  6. Rita Moloney8 and
  7. Kris A. Willems3,5,6

Published Online: 16 JAN 2012

DOI: 10.1002/9781119962045.ch21

Progress in Food Preservation

Progress in Food Preservation

How to Cite

Rediers, H., Hanssen, I., Krause, M. S., Van Assche, A., De Vis, R., Moloney, R. and Willems, K. A. (2012) A Whole-Chain Approach to Food Safety Management and Quality Assurance of Fresh Produce, in Progress in Food Preservation (eds R. Bhat, A. Karim Alias and G. Paliyath), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781119962045.ch21

Editor Information

  1. 9

    Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia

  2. 10

    Department of Plant Agriculture, University of Guelph, Guelph, Canada

Author Information

  1. 1

    Laboratory for Process, Microbial Ecology and Bio-Inspirational Management, Belgium

  2. 2

    Department of Microbial and Molecular Systems (M2S), Katholieke Universiteit Leuven Association, Sint-Katelijne-Waver, Belgium

  3. 3

    iMIK, the Institute for Microbial Control of the Food Chain, Sint-Katelijne-Waver, Belgium

  4. 4

    Scientia Terrae Research Institute, Sint-Katelijne-Waver, Belgium

  5. 5

    Process Microbial Ecology and Bio-Inspirational Management Research Group, Belgium

  6. 6

    Department of Microbial and Molecular Systems (M2S), Katholieke Universiteit Leuven Association, Sint-Katelijne-Waver, Belgium

  7. 7

    Research Centre for Vegetable Production, Sint-Katelijne-Waver, Belgium

  8. 8

    Environmental Health Service, Health Service Executive, Ennis, Co. Clare, Ireland

Publication History

  1. Published Online: 16 JAN 2012
  2. Published Print: 10 FEB 2012

ISBN Information

Print ISBN: 9780470655856

Online ISBN: 9781119962045

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Keywords:

  • cold chain;
  • foodborne illness;
  • food quality;
  • food safety;
  • food supply chain;
  • fresh produce;
  • hand hygiene;
  • process integrated microbiology;
  • spoilage bacteria

Summary

Raw vegetables can become contaminated with bacteria that cause foodborne illness, degrade food quality or reduce product shelf life. Since fresh produce can become contaminated at any point from cultivation to consumption along the food supply chain, it is essential to apply a whole-chain approach to managing food safety and quality. The Institute for Microbial Control of the Food Chain (iMIK) was established in Belgium to examine the different processes and stakeholders in the entire food supply chain, to identify critical points concerning food safety and quality, and to provide the food industry with an evidence-based approach to food safety management that is supported by scientific data. In this chapter, case studies of food safety controls at the different stages of the supply chain are presented, such as the impact of harvest procedures on fresh produce microbiology and the evaluation of fresh produce in the cold chain. Based on the results obtained, critical points were identified and processes were modified to improve food safety and quality. The data presented in this chapter clearly demonstrate the usefulness of a whole-chain approach to effective food safety management and quality assurance of fresh produce.