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Microbial Control Summaries for Fruit and Vegetable Products Control: Fresh Fruits Significant hazards: • Bacterial: E. coli O157:H7, Salmonella • Protozoa: Cryptosporidium parvum, Cyclospora cayetanensis • Viruses: Hepatitis A, Noroviruses • Mycotoxins: Patulin in apples ( Penicillium expansum ), aflatoxin in figs ( Aspergillus flavus ), ochratoxin A in grapes ( Asp. carbonarius) Control measures • Aimed at reducing the initial level of hazard • Use proper agricultural practices • Do not use raw or improperly composed manure for fertilizer • Do not use contaminated irrigation water • Use potable water for washing fruits • Avoid using ‘drops’
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Unformatted text preview: • Discard badly bruised fruit • Use GAPs on farm, packing houses, and distribution • Aimed at reducing hazard • Few measures other than sorting and washing • Aimed at preventing an increase of hazard • Proper storage • Hygienic practices of workers • Keep packing facilities clean Testing • Routine microbiological testing of fruit is NOT recommended • APC may be useful to monitor processing effectiveness • E. coli may be used as a fecal indicator • Equipment cleanliness can be monitored by ATP assays Spoilage • Most practices preventing food safety hazards also prevent spoilage...
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This note was uploaded on 04/08/2011 for the course FDST 4080 taught by Professor Pegg during the Winter '10 term at UGA.

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