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