University of California

Section 15



Image: Produce Safety: A Science-based Framework Workshop

  1. ARUSCAVAGE, D., K. Lee, S. Miller, and J.T. LeJeune. 2006. Interactions affecting the proliferation and control of human pathogens on edible plants. J. Food Sci. 71:R89-R99.
  2. BLESSINGTON, T., E.J. Mitcham, and L.J. Harris. 2012. Survival of Salmonella enterica, Escherichia Coli O157:H7, and Listeria monocytogenes on inoculated walnut kernels during storage. Journal of food protection, 75:245-254.
  3. BRACKETT, R. E. 1999. lncidence, contributing factors, and control of bacterial pathogens in produce. Postharv. Biol. Technol. 15:305-311.
  4. BRANDL, M.T. 2006. Fitness of human enteric pathogens on plants and implications for food safety. Annu. Rev. Phytopathol. 44:367-392.
  5. CHERRY, J.P. 1999. lmproving the safety of fresh produce with antimicrobials. Food Technol. 53(11):54 57,59.
  6. COUNCIL FOR AGRICULTURAL SCIENCE AND TECHNOLOGY (CAST). 2006. Using risk analysis to inform microbial food safety decisions. Issue Paper 31, 20pp., CAST, Ames, Iowa.
  7. DACRUZ, A.G., S.A. Cenci, and M.C.A. Maia. 2006. Quality assurance requirements in produce processing. Trends in Food Sci. Technol. 17:406-411.
  8. DELEA, S. 2001. Produce safety and the potential for foodborne disease: A public health analysis. HortScience 36:25-29.
  9. DOYON, G. and M. Lagimoniere. 2006. Traceability and quality assurance systems in food supply chains. Stewart Postharvest Review 2006, 3:3, 16pp.
  10. ERIKSON, M.C. 2010. Microbial risks associated with cabbage, carrots, celery, onions, and deli salads made with these produce items. Comp. Rev. Food Sci. Food Safety 9:602-619. 
  11. FAN, X., B.A. Niemira, C.J. Doona, F.E. Feeherry, and R.B. Gravani (eds). 2009. Microbial safety of fresh produce. IFT Press & Wiley-Blackwell, Ames, Iowa, USA, 446 pp.
  12. FAO and WHO. 2011. FAO/WHO Guide for application of risk analysis principles and procedures during food safety emergencies. FAO and WHO, Rome, Italy.
  13. Fransisca, L., B. Zhou, H. Park, and H. Feng. 2011. The effect of calcinated calcium and chlorine treatments on Escherichia coli 0157:H7 87-23 population reduction in radish sprouts. J. Food Sci. 76:M404-M412.
  14. GALVEZ, A., H. Abriouel, M. J. Grande and R. Pérez.2010. Application of bacteriocins in postharvest safety. Stewart Postharvest Review, 2010, 3:6, 6p.
  15. GOMES, C., R.G. Moreira, and E. Castell-Perez. 2011. Microencapsulated antimicrobial compounds as a means to enhance electron beam irradiation treatment for inactivation of pathogens on fresh spinach leaves. J. Food Sci. 76:E479-E488.
  16. GOMEZ-LOPEZ, V.M. (editor). 2012. Decontamination of fresh and minimally processed produce. Wiley-Blackwell, Ames, Iowa, 553pp.
  17. HARRIS, L.J., A.R. Uesugi, S.J. Abd, K.L. McCarthy. 2012. Survival of Salmonella Enteritidis PT 30 on inoculated almond kernels in hot water treatments. Food Research International. 45:1093-1098.
  18. HAO, J., Wuyundalai, H. Liu, T. Chen, Y. Zhou, Y.C. Su, and L. Li. 2011. Reduction of pesticide residues on fresh vegetables with electrolyzed water treatment. J. Food Sci. 76: C520-C524.
  19. HARRIS, L.J., J. Bender, E.A. Bihn, T. Blessington, M.D. Danyluk, P. Delaquis, L. Goodridge, A.M. Ibekwe, S. Ilic, K. Kniel, J.T. Lejeune, D.W. Schaffner, D. Stoeckel, T.V. Suslow. 2012. A framework for developing research protocols for evaluation of microbial hazards and controls during production that pertain to the quality of agricultural water contacting fresh produce that may be consumed raw. Journal of food protection. 27:2251-2273.
  20. HOWARD, L.R. and A.R. Gonzales. 2001. Food safety and produce operations: What is the future? HortScience 36:33-39.
  21. IZUMI, H. 2010. Development of technologies for safe fresh and fresh-cut produce in Japan. Acta Hort. 875:229-236.
  22. LOPEZ-VELASCO, G., A. Sbodio, A. Tomas-Callejas, P. Wei, K.H. Tan, T.V. Suslow. 2012. Assessment of root uptake and systemic vine-transport of Salmonella enterica sv. Typhimurium by melon (Cucumis melo) during field production. Intern. Journal of food microbiol. 158: 65-72.
  23. LOPEZ-VELASCO, G., A. Tomas-Callejas, A. Sbodio, F. Artes-Hernandez, T.V. Suslow. 2012. Chlorine dioxide dose, water quality and temperature affect the oxidative status of tomato processing water and its ability to inactivate Salmonella. Food Control 26:28-35.
  24. MCEGAN, R., C.A.P. Rodrigues, A. Sbodio, T.V. Suslow, L.D. Goodridge and M.D. Danyluk. 2012. Detention of Salmonella spp. From large volumes of water by modified Moore swabs and tangential flow filtration. Letters in Applied Microbiology 56:88-94.
  25. MONAGHAN, J.M. 2006. United Kingdom and European approach to fresh produce food safety and security. HortTechnology 16:559-562.
  26. OSBORNE, D.J., D.C. Sanders, D.R. Ward, and J.W. Rushing. 2006. Gaining producer buy- in for food safety and security in the United States. HortTechnology 16:563-565.
  27. PARKER, R. 2006. A chainstore approach to food safety and emerging pathogens. HortTechnology 16:555-559.
  28. PHANG, H.S. and C.M. Bruhn. 2011. Observations of consumer salad preparation. Food Protection Trends 31: 274-279.
  29. PREMIER, R. and S. Ledger. 2006. Good agricultural practices in Australia and Southeast Asia. HortTechnology 16:552-555.
  30. RASTOGI, G., A. Sbodio, J.J. Tech, T.V. Suslow, G.L. Coaker, J.HJ. Leveau. Leaf microbiota in an agroecosystem: spatiotemporal variation in bacterial community composition on field-grown lettuce. International Society for Microbial Ecology. 6:1812-1822.
  31. RAYBAUNDI- MASSILIA, R. and J. Mosqueda-Melgar. 2009. Factors affecting the incidence of pathogenic micro-organisms in fresh-cut produce. Stewart Postharvest Review, 2009, 4:1, 8p.
  32. Rodriguez-Fragoso, L., J.L. Martinez-Arismendi, D. Orozco-Bustos, J. Reyes-Esparza, E. Torres, and S.W. Burchiel. 2011. Potential risks resulting from fruit/vegetable-drug interactions: effect on drug-metabolizing enzymes and drug transporters. J. Food Sci. 76: R112-R124.
  33. RUSHING, J.W. and C.S. Walsh. 2006. The United States Food and Drug Administration’s approach to training international suppliers in food safety and security. HortTechnology 16:566-569.
  34. SAPERS, G.M., J.R. Gorny, and A.E. Yousef (eds). 2006. Microbiology of fruits and vegetables. CRC Press, Boca Raton, FL, 634p.
  35. SUSLOW, T. 2013. It’s time to “farmer-up.” 10j:43-44.
  36. SUSLOW, T.2009. Produce traceability and trace-back: from seed to shelf and beyond. Food Safety Magazine, April-May, 2009.
  37. TAPIA, M.S., V.M. Gomez-Lopez, and C. Olaizola. 2009. HACCP implementation in the production of fresh-cut fruits and vegetables. Stewart Postharvest Review, 2009, 4:6, 7p.
  38. THAYER, D.W. and K.T. Rajkowski. 1999. Developments in irradiation of fresh fruits and vegetables. Food Technol. 53(11):62-65.
  39. TIRADO, M.C., R. Clarke, L.A. Jaykus, A. McQuatters-Gollop, and J.M. Frank. 2010. Climate change and food safety: A review. Food Res. Int. 43:1745-1765.
  40. TOMAS-CALLEJAS, A., F. Lopez-Galvez, A. Sbodio, F. Artes, F. Artes-Hernandez, T.V. Suslow. 2012. Chlorine dioxide and chlorine effectiveness to prevent Escherichia coli O157:H7 and Salmonella cross-contamination on fresh-cut Red Chard. Food Control 23:325-332.
  41. XU, L. 1999. Use of ozone to improve the safety of fresh fruits and vegetables. Food Technol. 53(10):58 61,63.
  42. ZAGORY, D. 1999. Effects of post-processing handling and packaging on microbial populations. Postharv. Biol. Technol. 15:313-321.
  1. CARTER, H.O. and C.F. Nuckton (eds.). 1988. Chemicals in the human food chain: sources, options, and public policy. Symposium proceedings, Agricultural Issues Center, University of California, Davis, CA.
  2. D MELLO, J.P.F. 1997. Toxic compounds from fruit and vegetables. In: F.A.  Tomas-Barberan and J. Robins (eds.). Phytochemistry of fruit and vegetables.  Oxford, UK, Oxford Science Publications. pp. 331-351.
  3. HYSON, D. 2002. The health benefits of fruits and vegetables. A scienctific overview for health professionals. Produce for Better Health Foundation, Wilmington, DE, 20 pp.
  4. KAHKONEN, M.P. and M. Heinonen. 2003. Antioxidant activity of anthocyanins and their aglycons. J. Agric. Food Chem. 51:628-633.
  5. KALT, W. 2002. Health functional phytochemicals of fruits. Hort. Rev. 27:269-315.
  6. LIENER, I.E. 1969. Toxic constituents of plant foodstuffs. Academic Press, New York, NY, 502 p.
  7. PARSONS, R.V. and S. Cenkowski. 2008. Postharvest treatment of mycotoxin contamination in agricultural products. Stewart Postharv. Rev. 4(6): 14pp.
  8. PATERSON, R.M. and N. Lima. 2010. How will climate change affect mycotoxins in food? Food Res. Int. 43: 1902-1914.
  9. PATERSON, R.R.M. and N. Lima. 2011. Review- Further mycotoxin effects from climate change. Food Res. Int’l. 44:2555-2566.
  10. PRIETO-SIMON, B. and M. Campas. 2008. Latest trends in mycotoxin detection. Stewart Postharv. Rev. 4(6): 7pp.
  11. PRIOR, R.L., H. Hoang. L. Gu, X. Wu, M. Bacchiocca, L. Howard, M. Hampsch-Woodill, D. Huang, B. Ou, and R. Jacob. 2003. Assays for hydrophilic and lipophilic antioxidant capacity (oxygen radical absorbance capacity (ORACFL) of plasma and other biological and food samples. J. Agric. Food Chem. 51:3273-3279.
  12. SCHATTENBERG, H.J., P.W.  Geno, J.P.  Hsu, W.G. Fry, and R.P. Parker. 1996.  Effect of household preparation on levels of pesticide residues in produce. J. AOAC In. 79: 1447-1453.
  13. SPAYD, S.E. (ed.). 1987. Naturally occurring toxins in horticultural food crops. Acta Hort. 207:1-70.ZOBEL, A.M. 1997. Couamrins in fruit and vegetables.  Tomas-Barberan and R.J. Robins (eds.). Phytochemistry of fruit and vegetables. Oxford, UK, Oxford Science Publications. Pp.173-203.



Webmaster Email: