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Fruits and Fruit Products

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Microorganisms in Foods 8

Abstract

Useful testing for the microbiological safety and quality of fruit and fruit products is discussed. Ingredient, in-process, environmental, shelf life and end product tests vary in relative importance for different product types. This chapter covers primary production, fresh whole fruits, fresh-cut fruits, frozen fruits, dried fruits, tomatoes and tomato products as well as fruit preserves. Specific recommendations and sampling plans are provided, where appropriate.

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Authors and Affiliations

  1. Eagan, MN, USA

    Katherine MJ Swanson (editorial committee chair)

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  1. Katherine MJ Swanson
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International Commission on Microbiological Specifications for Foods (ICMSF)

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International Commission on Microbiological Specifications for Foods (ICMSF)., Swanson, K.M. (2011). Fruits and Fruit Products. In: Microorganisms in Foods 8. Springer, Boston, MA. https://doi.org/10.1007/978-1-4419-9374-8_13

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