part Section I -- chapter 1 Microbial Contamination of Fresh Fruits and Vegetables / chapter 2 Attachment of Microorganisms to Fresh Produce / chapter 3 Internalization and Infiltration / chapter 4 Microbial Stress Adaptation and Safety of Produce / part Section II -- chapter 5 Bacterial Soft Rot / chapter 6 Microbial Spoilage of Fresh Mushrooms / chapter 7 Spoilage of Juices and Beverages by Alicyclobacillus spp. / part Section III -- chapter 8 Interventions to Ensure the Microbial Safety of Sprouts / chapter 9 Microbiological Safety of Fresh Citrus and Apple Juices / chapter 10 Microbiological Safety Issues of Fresh Melons / chapter 11 Fresh-Cut Vegetables / chapter 12 Outbreaks Associated with Cyclospora and Cryptosporidium / chapter 13 Patulin / chapter 14 Safety of Minimally Processed, Acidified, and Fermented Vegetable Products / part Section IV -- chapter 15 HACCP: A Process Control Approach for Fruit and Vegetable Safety / chapter 16 Effect of Quality Sorting and Culling on the Microbiological Quality of Fresh Produce / chapter 17 Washing and Sanitizing Treatments for Fruits and Vegetables / chapter 18 Gas-/Vapor-Phase Sanitation (Decontamination) Treatments / chapter 19 Modified Atmosphere Packaging / chapter 20 Hot Water Treatments for Control of Fungal Decay on Fresh Produce / chapter 21 Surface Pasteurization with Hot Water and Steam / chapter 22 Novel Nonthermal Treatments / chapter 23 Biological Control of Microbial Spoilage of Fresh Produce / part Section V -- chapter 24 Sampling, Detection, and Enumeration of Pathogenic and Spoilage Microorganisms / chapter 25 Rapid Detection of Microbial Contaminants / chapter 26 Methods in Microscopy for the Visualization of Bacteria and Their Behavior on Plants.