Advances in ensuring the microbiological safety of fresh produce

Provides an overview of advances in understanding the contamination of fresh produce by four key pathogens: Salmonella, Listeria, pathogenic Escherichia coli and Clostridium Reviews recent advances in the surveillance of foodborne diseases and developments in rapid detection techniques for identifying pathogens in food Addresses the importance of good agricultural practices (GAP) and good manufacturing practices (GMP) in maintaining the safety of fresh/minimally-processed produce