ABSTRACT
This book provides a comprehensive review of the causes and prevention of food losses and waste (FLW) at key steps in the supply chain. The book begins by defining what is meant by food losses and waste and then assessing current research on its economic, environmental and nutritional impact. It then reviews what we know about causes and prevention of FLW at different stages in the supply chain, from cultivation, harvesting and storage, through processing and distribution to retail and consumer use. The third part of the book looks at FLW for particular commodities, including cereals and grains, fresh fruit and vegetables, roots and tubers, oilseeds and tubers, meat and dairy products, and fish and seafood products. The final section in the book reviews the effectiveness of campaigns to reduce FLW in regions such as North and Latin America, Asia and the Pacific, the Middle East and, sub-Saharan Africa.
TABLE OF CONTENTS
part 1|116 pages
Preservation techniques
chapter Chapter 3|26 pages
Advances in modified atmosphere and active packaging of horticultural produce
chapter Chapter 4|26 pages
Advances in the use of barrier coatings and additives in the preservation of fresh horticultural produce
part 2|236 pages
Safety management and disinfection techniques
chapter Chapter 5|32 pages
Post-harvest risk management of biological hazards encountered in horticultural produce
chapter Chapter 8|36 pages
Advances in using heat for disinfection/disinfestation of horticultural produce
chapter Chapter 9|22 pages
Advances in the use of irradiation for the market access of fresh horticultural produce
chapter Chapter 10|24 pages
Advances in the potential use of non-thermal plasma in postharvest treatment of fresh horticultural produce
chapter Chapter 11|28 pages
Advances in the use of ozone in the disinfection of horticultural produce
chapter Chapter 12|28 pages
Advances in the use of biological control agents in the disinfection of horticultural produce
part 3|80 pages
Monitoring and management