University of California

Book Reviews


 Title Microbiology of Fruits and Vegetables
 
 Author/Editor G.M. Sapers, J.R. Gorny, and A.E. Yousef
 
 Additional Information

CRC Press, Boca Raton, FL, 634 pp.  ISBN-10:0-8493-2261-8 (http://www.crcpress.com)


 
 Review This is a very timely book in view of the increasing concern about produce safety. Written by a distinguished team of 39 authors including the editors, the book is divided into five sections: I. Contamination and state of microflora on fruits and vegetables (4 chapters on microbial contamination, attachment, internalization , infilteration, and stress adaptation) ; II. Microbial spoilage of fruits and vegetables (3 chapters on bacterial soft rot and spoilage of fresh mushroom , juices, and beverages); III. Food safety issues (7 chapters on assuring safety of sprouts, fruit juices, melons, fresh-cut vegetables, and minimally processed vegetable products); IV. Interventions to reduce spoilage and risk of foodborne illness (9 chapters on HACCP and effects of sorting, washing, sanitizing, modified atmospheres, hot water, surface pasteurization, nonthermal treatments, and biological control); and V. Microbiological evaluation of fruits and vegetables (3 chapters on sampling and detection methods). Overall, this is an excellent reference book and could, if were made available to students at a reduced price, be used as a textbook for a course on produce safety for advanced undergraduate and graduate students.


 
 Date 2006
 
 Reviewed By Adel Kader
 
College of Agricultural & Environmental Sciences
 
Department of Plant Sciences

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