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Bacterial safety of lettuce in primary production and fresh-cut processing industry

Kevin Holvoet (UGent)
(2014)
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Abstract
Fresh-cut or ready-to-eat produce including raw produce are becoming more popular due to changes in people’s lifestyle and constraints such as time pressure and lack of convenience. However, several reports showed that enteric diseases linked to consumption of fresh produce have dramatically increased in the last decades. Microbial contamination occurs during growth, harvesting, processing, distribution, and preparation. Systematic studies are lacking in Belgium to identify the current microbial situation and the critical points along the fresh produce chain. Therefore, a sampling plan was developed to address the data needs, to define the bottlenecks, identify and further understand routes for potential microbial contamination of produce throughout production and processing in Belgium. Insight was achieved in the implementation of good agricultural practices in the primary production process by the combination of an interview, checklist and exploitation of microbial data of lettuce crops and environmental sampling (water, soil) for both greenhouses and open field farms. Two ready-to-eat processors were sampled to gain insight into the impact of the water quality on the microbial quality, hygiene and safety level of fresh-cut lettuce products for the Belgian market representative processing companies. Due to the survey, the major bottlenecks were established being the lack of microbiological knowledge and the management of the irrigation and washing water. Other problems established were the commonly “generic” guidelines in place both in primary production and in the processing industry.
Keywords
Food Safety, Fresh Produce, Lettuce, Water, Primary production, Processing, Antimicrobial resistance, Pathogens, Agricultural practices

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Citation

Please use this url to cite or link to this publication:

Chicago
Holvoet, Kevin. 2014. “Bacterial Safety of Lettuce in Primary Production and Fresh-cut Processing Industry”. Ghent, Belgium: Ghent University. Faculty of Bioscience Engineering.
APA
Holvoet, Kevin. (2014). Bacterial safety of lettuce in primary production and fresh-cut processing industry. Ghent University. Faculty of Bioscience Engineering, Ghent, Belgium.
Vancouver
1.
Holvoet K. Bacterial safety of lettuce in primary production and fresh-cut processing industry. [Ghent, Belgium]: Ghent University. Faculty of Bioscience Engineering; 2014.
MLA
Holvoet, Kevin. “Bacterial Safety of Lettuce in Primary Production and Fresh-cut Processing Industry.” 2014 : n. pag. Print.
@phdthesis{4246948,
  abstract     = {Fresh-cut or ready-to-eat produce including raw produce are becoming more popular due to changes in people{\textquoteright}s lifestyle and constraints such as time pressure and lack of convenience. However, several reports showed that enteric diseases linked to consumption of fresh produce have dramatically increased in the last decades. Microbial contamination occurs during growth, harvesting, processing, distribution, and preparation. Systematic studies are lacking in Belgium to identify the current microbial situation and the critical points along the fresh produce chain.
Therefore, a sampling plan was developed to address the data needs, to define the bottlenecks, identify and further understand routes for potential microbial contamination of produce throughout production and processing in Belgium. Insight was achieved in the implementation of good agricultural practices in the primary production process by the combination of an interview, checklist and exploitation of microbial data of lettuce crops and environmental sampling (water, soil) for both greenhouses and open field farms. Two ready-to-eat processors were sampled to gain insight into the impact of the water quality on the microbial quality, hygiene and safety level of fresh-cut lettuce products for the Belgian market representative processing companies.
Due to the survey, the major bottlenecks were established being the lack of microbiological knowledge and the management of the irrigation and washing water. Other problems established were the commonly {\textquotedblleft}generic{\textquotedblright} guidelines in place both in primary production and in the processing industry.},
  author       = {Holvoet, Kevin},
  isbn         = {9789059896758},
  language     = {eng},
  pages        = {XXVII, 255},
  publisher    = {Ghent University. Faculty of Bioscience Engineering},
  school       = {Ghent University},
  title        = {Bacterial safety of lettuce in primary production and fresh-cut processing industry},
  year         = {2014},
}