Microbiology of fruits and vegetables/ edited by Gerald M. Sapers, James R. Gorny, Ahmed E. Yousef.

Section I Contamination and state of microflora on fruits and vegetables
1 Microbial Contamination of Fresh Fruits and Vegetables
2 Attachment of Microorganisms to Fresh Produce
3 Internalization and Infiltration
4 Microbial stress adaptation and safety of produce,

Section II Microbial spoilage of fruits and vegetables
5 Bacterial soft rot
6 Microbial Spoilage of Fresh Mushrooms
7 Spoilage of Juices and Beverages by Alicyclobacillus spp

Section III Food safety issues
8 Interventions to Ensure the Microbiological Safety of Sprouts
9 Microbiological Safety of Fresh Citrus and Apple Juices
10 Microbiological Safety Issues of Fresh Melons
11 Fresh-cut Vegetables
12 Outbreaks Associated with Cyclospora and Cryptosporidium
13 Patulin
14 Safety of Minimally Processed, Acidified and Fermented Vegetable Products

Section IV Interventions to reduce spoilage and risk of foodborne illness
15 HACCP: A Process Control Approach for Fruit and Vegetable Safety
16 Effect of Quality Sorting and Culling on the Microbiological Quality of Fresh Produce
17 Washing and Sanitizing Treatments for Fruits and Vegetables
18 Gas/Vapor-phase Sanitation (Decontamination) Treatments
19 Modified Atmosphere Packaging
20 Hot Water Treatments for Control of Fungal Decay on Fresh Produce
21 Surface Pasteurization with Hot Water and Steam
22 Novel Non-thermal Treatments
23 Biological control of Microbial Spoilage of Fresh Produce
24 Sampling, Detection and Enumeration of Pathogenic and Spoilage Microorganisms
25 Rapid detection of Microbial Contaminants
26 Methods in Microscopy for the Visualization of Bacteria and Their Behavior on Plants