Product Description
Fresh and fresh-cut fruits and vegetables have an excellent safety record. However, surveillance data from the U.S. Centers for Disease Control and Prevention and recent foodborne illness outbreaks have demonstrated that the incidence of foodborne illnesses linked to the consumption of contaminated fresh fruit and vegetable products may in fact be more prevalent than previously thought. U.S. FDA and USDA microbiological surveys of domestic and imported fresh fruits and vegetables demonstrate that human pathogens are sporadically found to be associated with fresh produce. In addition to increased safety concerns, microbial spoilage represents a significant source of waste for growers, packers, retailers, and consumers.

Microbiology of Fruits and Vegetables reviews the extensive research that has been conducted on microbiological problems relating to the safety and spoilage of fruits and vegetables in recent years. It considers incidences of human pathogen contamination, sources of microbial contamination, microbial attachment to produce surfaces, intractable spoilage problems, efficacy of sanitizing treatments for fresh produce, novel interventions for produce disinfection, and methodology for microbiological evaluation of fruits and vegetables.

The text is divided into five sections:
(I) contamination and state of microflora on fruits and vegetables
(II) microbial spoilage of fruits and vegetables
(III) food safety issues
(IV) interventions to reduce spoilage and risk of foodborne illness
(V) microbiological evaluation of fruits and vegetables.

In Microbiology of Fruits and Vegetables, the editors, three leaders in the field, have endeavored to present a comprehensive examination, focusing on issues needing coverage, rather than attempting an encyclopedic compilation. They have selected chapter authors who are active researchers in their respective fields and thus bring a working knowledge of current issues, industry practices, and advances in technology. ... Read more

Product Description
Improved quality requires integration across business functions and scientific disciplines. Based on this premise, Fruit and Vegetable Quality: An Integrated View presents 15 unique perspectives on achieving greater quality and guidance for a more integrated approach to postharvest handling and fruit and vegetable research.Designed for anyone involved in the management, production, handling, distribution, or processing of fruits and vegetables, it provides concise descriptions of important issues, roadmaps to the literature in specific fields, assessments of current knowledge and research needs, and specific examples of product-based research. Your guide to the dynamic developments in integrating fruit and vegetable quality projects, Fruit and Vegetable Quality: An Integrated View also presents a range of options for achieving better coordination of research across scientific disciplines. ... Read more

Product Description
The use of dietary vegetables and medicinal herbs to improve health is a phenomenon that is taking society by storm. Herbal products are now amulti-billion dollar business. Even more important, this business is built upon extremely little research data. The FDA is pushing the industry-with Congress' help- to base their claims and products on scientific phenomena. Vegetables, Fruits, and Herbs in Health Promotion discusses the most effective ways of conducting research geared toward deriving maximum nutritional benefit from vegetables, fruits, and herbs. The book addresses such questions as:o How much vegetables and herbs should be consumed?o Can extracts or components be useful replacements for vegetable consumption?o Does red wine reduce the risk of heart disease, and if so, what are the active agents and mechanisms?Increased consumption of vegetables and herbs promotes health, increases longevity, and reduces the risk of cancer and heart disease. Vegetables, Fruits, and Herbs in Health Promotion is an invaluable reference for providing you with the knowledge necessary for fostering positive changes in dietary habits. ... Read more

Product Description
Anyone can learn to store fruits and vegetables safely and naturally with a cool, dark space (even a closet!) and the step-by-step advice in this book. ... Read more

Customer Reviews (55)

Informative
Excellent book.I have not read it cover to cover but what I have read already has provided me with the knowledge on how to save food much better than I already do.I will not have a root cellar next year but I know this book will help me when I do make one.

The Single Best Reference For Root Cellaring
This book gathers everything you need to know about root cellaring between two covers.It details exactly what conditions you need to store every vegetable and fruit imaginable, and how long to expect them to last in storage.It includes precise directions on how to build a root cellar, as well as how to utilize spaces you already have around your house for food storage.You can tell the authors are writing about what they know, with techniques they have used themselves.Anyone can have some space dedicated to root cellaring.It inspired me to build a few crates to prepare for storing the garden's excess this winter.I highly recommend this book if you're a gardener, homesteader, or prepper.

Very Informative
I found this book to be very informative. We are in the process of planning a root cellar and this tells you everything you need to know on how to do it, how big you need, to what kind of vegetables store the best and when to plant them. I have learned alot!

Root Cellaring
"Root Cellaring"has great information,most applicable for those who have room on their property, basementsand those who are planning new construction.

ROOT CELLARING
I have learned a lot from reading this book. These authors really know their stuff! The most invaluable information is all of the specific instructions on how to prep and care for foods that will be stored over the winter. There is also adequate information on different styles and plans for root cellars. Worth every dime. ... Read more

Product Description
This digital document is an article from Food Processing, published by Putman Media, Inc. on March 1, 1994. The length of the article is 1240 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

From the supplier: A new US Customs rule that requires that a country-of-origin statement for frozen fruits and vegetables appear on the main display panel shows a lack of coordination between the Customs Service and other federal agencies, including the Food and Drug Administration (FDA). The new rule is very precise in its specifications as to size, typography and position of the information. Labeling laws have been made by the FDA in the past, and Customs should coordinate with that agency, rather than making its own laws, which are sometimes in conflict. Additionally, the Customs rules are sometimes inconsistent with its own previous actions.

Citation Details
Title: Country-of-origin labeling. (United States Customs Service rule that requires country-of-origin statements on principal display panel of frozen fruits and vegetables)
Author: Gary Jay Kushner
Publication: Food Processing (Magazine/Journal)
Date: March 1, 1994
Publisher: Putman Media, Inc.
Volume: v55Issue: n3Page: p66(2)

Distributed by Thomson Gale ... Read more

Product Description
This book explains why is good to eat no animal food and includes food table and 100 vegetarian recipes.

An excerpt:

"Health and happiness are within reach of those who provide themselves with good food, clean water, fresh air, and exercise.

A ceaseless and relentless hand is laid on almost every animal to provide food for human beings.

Nothing that lives or grows is missed by man in his search for food to satisfy his appetite.

Natural appetite is satisfied with vegetable food, the basis for highest and best health and development.

History of primitive man we know, but the possibilities of perfected and complete man are not yet attained.

Adequate and pleasant food comes to us from the soil direct, favorable for health, and a preventive against disease.

Plant food is man's natural diet; ample, suitable, and available; obtainable with least labor and expense, and in pleasing form and variety.

Animal food will be useful in emergency, also at other times; still, plant substance is more favorable to health, endurance, and power of mind.

Variety of food is desirable and natural; it is abundantly supplied by the growth of the soil under cultivation.

Races of intelligence and strength are to be found subsisting and thriving on an exclusive plant grown diet.

The health and patience of vegetarians meet the social, mental and physical tests of life with less disease, and less risk of dependence in old age.

Meat eaters have no advantages which do not belong also to those whose food is vegetable.

Plant food, the principal diet of the world, has one serious drawback; it is not always savory, or palatable.

Plant diet to be savory requires fat, or oil, to be added to it; nuts, peanut, and olive oil, supply it to the best advantage."

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Product Description
This digital document is an article from Frozen Food Digest, published by Frozen Food Digest, Inc. on February 1, 1993. The length of the article is 1878 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

Citation Details
Title: Fruit and vegetables: their importance in the American diet.
Publication: Frozen Food Digest (Magazine/Journal)
Date: February 1, 1993
Publisher: Frozen Food Digest, Inc.
Volume: v8Issue: n2Page: p26(3)

Distributed by Thomson Gale ... Read more

Product Description
If you want to improve your health, one of the best ways to do so is changing your diet.In this book, you will learn the secrets of the raw food diet and how eating raw foods, likefresh fruit and vegetables,can make you feel and look healthier. Get your copy now.You owe it to yourself. ... Read more

Product Description
Farmer cooperatives play a significant role in marketing
fruits and vegetables grown in the United States. In 1988, cooperatives
held a market share of more than 20 percent of all fruit and
vegetable sales, a continuation of a steady rise in market share from
slightly more than 16 percent in 1985. For specific commodities,
cooperative market share may be much higher, with many cooperatives
being the market leader. For example, most fresh citrus,
raisins, and cranberries are marketed by cooperatives.
The term “fruits and vegetables” actually represents a a
number of unique industries defined by different commodities and
product forms. While some cooperatives market a wide range of
fruits and vegetables, most market a specific set of commodities,
with many of the better known cooperatives identified with a single
commodity. Ocean Spray is synonymous with cranberries,
National Grape and its Welch’s brand with grape products, and
Sunkist with oranges.
Cooperatives can also be grouped as being either “fruit” or
“vegetable.” Few cooperatives market both. Almost all vegetables
are annual crops, and most fruits are perennials with up to 5-year
lags in production. While a farmer can rotate from year to year
among a variety of vegetables, fruit production is generally limited
to a specific piece of land for long periods of time, meaning fruit
production is not compatible with vegetables in terms of cultural
practices. Also, regions and parcels of land best suited for the production
of fruit may not be the best location for the production of
vegetables. Therefore, most farmers, particularly the larger ones,
tend to produce either fruits or vegetables, and the cooperatives
they organize tend to market one or the other.
The size and scope of the marketing operations of fruit and
vegetable cooperatives are as varied as the types of commodities
they handle. Some own few assets, and simply act as a bargaining
agent for a group of grower-members in negotiating a price with
buyers. Others own and operate large processing facilities to prepare
finished products for grocers’ shelves, and are large enough
to be ranked among the Fortune 500. In between are cooperatives
performing varied levels of marketing functions to bring a fruit
or vegetable product from field to consumer. These range from
simple sorting and assembly of a product for the next stage in the
marketing channel, to the complex array of handling, processing,
and distribution functions involved in marketing a branded consumer
product.
While cooperatives perform a variety of market functions,
they are no different from what must performed by any other business.
Cooperatives are not unique in the functions they perform,
but in the manner and philosophy in which they are performed.
A cooperative is a business organization owned and controlled
by the grower-members who use it. The purpose of the
business is to improve members’ economic well-being by marketing
products, obtaining supplies, and/or providing services that
individual growers could not obtain on their own. Cooperatives
are unique in that, unlike individual proprietorships, partnerships,
and investor-owned corporations that operate for the benefit of
their owners as investors, cooperatives operate for the mutual benefit
of their owner-members as users of its services. This is the
user-owner principle, one of three principles that distinguish cooperatives
from other businesses. The second is the user-control principle
in which the cooperative is controlled by those who use it.
The third is the user-benefits principle in which the benefits generated
by the cooperative are distributed to users on the basis of
their use.

=========== ... Read more

Product Description
This digital document is an article from Quick Frozen Foods International, published by E.W. Williams Publications, Inc. on April 1, 2010. The length of the article is 373 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available immediately after purchase. You can view it with any web browser.

Citation Details
Title: Coming events.(Conference news)(Table)(Calendar)
Author: Unavailable
Publication: Quick Frozen Foods International (Magazine/Journal)
Date: April 1, 2010
Publisher: E.W. Williams Publications, Inc.
Volume: 51Issue: 4Page: 81(1)

Article Type: Calendar, Table, Conference news

Distributed by Gale, a part of Cengage Learning ... Read more

Product Description
Fresh-cut Fruits and Vegetables: Science, Technology, and Market provides a comprehensive reference source for the emerging fresh-cut fruits and vegetables industry. It focuses on the unique biochemical, physiological, microbiological, and quality changes in fresh-cut processing and storage and on the distinct equipment design, packaging requirements, production economics, and marketing considerations for fresh-cut products. Based on the extensive research in this area during the past 10 years, this reference is the first to cover the complete spectrum of science, technology, and marketing issues related to this field, including production, processing, physiology, biochemistry, microbiology, safety, engineering, sensory, biotechnology, and economics. ABOUT THE EDITOR:Olusola Lamikanra, Ph.D., is a Research Chemist and Lead Scientist at the U.S. Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, New Orleans, Louisiana. He received his B.S. degree from the University of Lagos, Nigeria, and his Ph.D. from the University of Leeds, England. He was Professor in the Division of Agricultural Sciences and Director of the Center for Viticultural Science and Small Farm Development at Florida A&M University, Tallahassee. Dr. Lamikanra is the author of more than 100 publications. ... Read more

Product Description
Covers selected trends in minimal processing of fruits and vegetables and summarizes scientists' progress in the field that should be known and disseminated to government, industry, and the commercial community. Designed to serve as a reference for those involved in the field and interested in its future potential. DLC: Fruit--Storage. ... Read more

Product Description
The 101 NATURAL Vegetable & Fruit RECIPES from God's Garden Cookbook contains 101 delicious and natural fruit and vegetable recipes.
We are pleased to offer thousands of eBooks for the Kindle.Click on our Editor Name next to the book title above (eBook-Ventures) to view all of the titles that are currently available. ... Read more

Product Description
Go Island hopping in the Pacific and sample the various delicacies that Polynesian recipes have to offer.
This cookbook sampler (which has been hand crafted & edited by us) is unique-unlike many of the e-books sold today that are copies of copies that have been hastily put together with no thought, care or editing. It offers 20 of the Best of the Best and most inviting Polynesian recipes like Polynesian Vegetarian Pilau, Polynesian Shrimp, Polynesian Tuna Cakes, Polynesian Flank Steak, Polynesian Coleslaw, Hawaiian Style Pancakes, Grilled Pineapple with Basil and Mint & Much More…from the Chef's Secret Vault. Your friends and family will think you've been taking lessons in gourmet cooking. So don't miss this chance to add some treasured recipes to your personal collection.
... Read more