Note: Intro -- Title Page -- Half Title Page -- Copyright Page -- Contents -- Series list -- Introduction -- Acknowledgement -- Part 1 Pathogenic risks -- Chapter 1 Advances in understanding contamination of fresh produce by Salmonella -- 1 Introduction -- 2 The diversity of the Salmonella-plant association -- 3 Salmonella contamination of fruit and vegetables -- 4 The metabolite landscape in the plant niche -- 5 Salmonella on produce -- 6 Salmonella strategies in the plant niche -- 7 Conclusion -- 8 References -- Chapter 2 Advances in understanding and presenting contamination of fresh produce by Listeria monocytogenes -- 1 Introduction -- 2 Pathogenicity and virulence -- 3 Listeria monocytogenes outbreaks linked to fresh produce -- 4 Sources of contamination in the fresh produce supply chain -- 5 Case study: Listeria monocytogenes in cantaloupes -- 6 Strategies to control Listeria monocytogenes in the fresh produce supply chain -- 7 Listeria monocytogenes gene regulation and survival mechanisms -- 8 Listeria monocytogenes adaptation to stress -- 9 Biocontrol of Listeria monocytogenes -- 10 Novel processing technologies to control Listeria monocytogenes -- 11 Where to look for further information -- 12 Acknowledgements -- 13 References -- Chapter 3 Advances in understanding the contamination of fresh produce by pathogenic Escherichia coli -- 1 Introduction -- 2 Pathogenicity and virulence -- 3 Produce contamination with pathogenic Escherichia coli -- 4 Interaction of pathogenic Escherichia coli with produce -- 5 Produce outbreaks linked to pathogenic Escherichia coli -- 6 Food safety regulations and future actions -- 7 Conclusion -- 8 Where to look for further information -- 9 References -- Part 2 Detection and risk assessment -- Chapter 4 Developments in rapid detection/ high throughput screening techniques for identifying pathogens in food. , 1 Introduction -- 2 Conventional methods -- 3 Molecular methods -- 4 Spectroscopic methods -- 5 Mass spectrometry methods -- 6 Optical phenotyping methods -- 7 Biosensor methods -- 8 Detection of parasites -- 9 Advantages and limitation of microbial detection method -- 10 Conclusion -- 11 Where to look for further information -- 12 Acknowledgements -- 13 References -- Chapter 5 Advances in modelling pathogen behaviour in fresh produce -- 1 Introduction -- 2 Modelling spoilage of fresh produce -- 3 Modelling pathogen behaviour in fresh produce -- 4 Modelling transfer of pathogens during fresh produce processing -- 5 Conclusion and future trends -- 6 Where to look for further information -- 7 References -- Chapter 6 Advances in quantitative microbiological risk assessment for pathogens in fresh produce -- 1 Introduction -- 2 Microbial risk assessment of Listeria -- 3 Microbial risk assessment of Salmonella -- 4 Microbial risk assessment of E. coli -- 5 Microbial risk assessment of viruses -- 6 Conclusion and future trends -- 7 Where to look for further information -- 8 References -- Part 3 Improving safety along the value chain -- Chapter 7 Advances in understanding sources of pathogenic contamination of fresh produce: soil and soil amendments -- 1 Introduction -- 2 Pathogen survival in soils containing biological amendments -- 3 E. coli and Salmonella survival in manure dust -- 4 Prevalence of antibiotic resistance genes in manure-amended soils -- 5 Case studies -- 6 Recommendations -- 7 Conclusion -- 8 Future trends in research -- 9 Where to look for further information -- 10 References -- Chapter 8 The role of Good Agricultural Practices (GAPs) in preventing pathogenic microbial contamination of fresh produce -- 1 Introduction -- 2 Evolution of Good Agricultural Practices from voluntary to regulation. , 3 Reasons for adopting Good Agricultural Practices -- 4 Why Good Agricultural Practices remain the foundation for fresh produce safety -- 5 Commitment and training -- 6 Scalability of Good Agricultural Practices -- 7 Feasibility of implementing Good Agricultural Practices -- 8 Assessing risks -- 9 Good Agricultural Practices: always room for improvement -- 10 Produce safety adds to farming stress -- 11 Good Agricultural Practices relevance for the future -- 12 Conclusion -- 13 Where to look for further information -- 14 Acknowledgement -- 15 References -- Chapter 9 Advances in sanitising techniques and their assessment for assuring the safety of fresh produce -- 1 Introduction -- 2 Importance of post-harvest decontamination -- 3 Advances in post-harvest washing processes -- 4 Advances in non-aqueous decontamination methods -- 5 Considerations for developing a standard validation method for fresh produce decontamination methods -- 6 Conclusion and future trends in research -- 7 Where to look for further information -- 8 References -- Chapter 10 Developments in packaging techniques and their assessment for assuring the safety of fresh produce -- 1 Introduction -- 2 Packaging for physical protection -- 3 Modified atmosphere packaging -- 4 Edible coatings and films -- 5 Active packaging -- 6 Future trends in research -- 7 Conclusion -- 8 Where to look for further information -- 9 References -- Chapter 11 The role of good manufacturing practice and hazard analysis and critical control point systems in maintaining the saf -- 1 Introduction -- 2 Key hazards in minimally processed fresh produce and lessons from previous outbreaks and incidents -- 3 Developments in good manufacturing practices for minimally processed fresh produce -- 4 The hazard analysis and critical control point system and minimally processed fresh produce -- 5 Conclusion and future trends. , 6 Where to look for further information -- 7 References -- Chapter 12 Improving safe consumer handling of fresh produce -- 1 Introduction -- 2 Consumer produce consumption -- 3 Pathogens isolated from produce samples -- 4 Outbreaks and illnesses caused by produce -- 5 Organic produce -- 6 Farmers markets -- 7 Consumer knowledge and behaviours around safe produce handling and consumption -- 8 Produce safety and vulnerables and immunocompromised consumers -- 9 Fresh produce food safety handling recommendations and resources -- 10 Development of new and targeted education materials around produce safety: the need to include behavioural theories and forma -- 11 Improving consumer's handling of fresh produce: current needs and next steps -- 12 References -- Index.