Quantitative Methods for Food Safety and Quality in the Vegetable Industry

1. Quantitative Methods for Food Safety and Quality in the Vegetable Industry
Fernando Pérez-Rodríguez, Panagiotis Skandamis, Vasilis Valdramidis

2. Quality and Safety Management Systems in the Production of Vegetables
Sofia G. Cuggino, Alejandra Pérez Agostini, Sandra Kopp, Ricardo Novo

3. Relevant Pathogenic and Spoilage Microorganisms in Vegetable Products
Abani K. Pradhan, Abhinav Mishra, Hao Pang

4. Water and Wastewater Use in the Fresh Produce Industry: Food Safety and Environmental Implications
Maria I. Gil, Ana Allende

5. Advanced Oxidation Processes (AOPs) and Quantitative Analysis for Disinfection and Treatment of Water in the Vegetable Industry
Cristina Pablos, Inmaculada Polo, Pilar Fernández-Ibañez, Fernando Pérez-Rodríguez, Javier Marugán

6. Quality of Vegetable Products: Assessment of Physical, Chemical, and Microbiological Changes in Vegetable Products by Nondestructive Methods
Wenqian Huang, Jiangbo Li, Baohua Zhang, Shuxiang Fan

7. Quantifying Human Health Risks Associated with Microbiological Contamination of Fresh Vegetables
Eelco Franz

8. Quantitative Approaches for Microbial Risk Management in the Vegetable Industry: Case-Studies of Application of Food Safety Objectives and Other Risk Metrics in the Vegetable Industry
Jean-Christophe Augustin, Laurent Guillier

9. Optimal Packaging Design and Innovative Packaging Technologies for Minimally Processed Fresh Produce
A. Vermeulen, F. Devlieghere, P. Ragaert

10. Ensuring Fresh Produce Safety and Quality by Utilizing Predictive Growth Models and Predictive Microbiology Software Tools
Shigenobu Koseki

11. Quantitative Tools and Procedures for Shelf Life Determination in Minimally Processed Fruits and Vegetables
A. Possas, F. J. Benítez, D. Savran, N. J. Brotóns, P. J. Rodríguez, G. D. Posada-Izquierdo

12. Quantitative Methods for Life Cycle Assessment (LCA) Applied to the Vegetable Industry
Jovita Moreno, Cristina Pablos, Javier Marugán

Nyckelord: Life Sciences, Food Microbiology, Food Science, Public Health