Part 1 Pathogenic risks 1.Advances in understanding contamination of fresh produce by Salmonella: Shirley A. Micallef, University of Maryland, USA; 2.Advances in understanding and presenting contamination of fresh produce by Listeria monocytogenes: Xinyi Zhou and Wei Zhang, Illinois Institute of Technology, USA; 3.Advances in understanding contamination of fresh produce by pathogenic Escherichia coli: Karl R. Matthews, Rutgers University, USA; Part 2 Detection and risk assessment 4.Developments in rapid detection/high throughput screening techniques for identifying pathogens in food: Kannappan Arunachalam and Chunlei Shi, Shanghai Jiao Tong University, China; 5.Advances in modelling pathogen behaviour in fresh produce: Panagiotis N.

Skandamis, Agricultural University of Athens, Greece; 6.Advances in quantitative microbiological risk assessment for pathogens in fresh produce: Donald W. Schaffner, Rutgers University, USA; Marina Girbal, University of Barcelona, Spain; Matt Igo, Henry M. Jackson Foundation for the Advancement of Military Medicine, USA; and Kaitlyn Casulli, University of Georgia, USA; Part 3 Improving safety along the value chain 7.Advances in understanding sources of pathogenic contamination of fresh produce: soil and soil amendments: Alexis Omar, University of Delaware, USA; Manan Sharma, USDA-ARS, USA; and Kalmia E. Kniel, University of Delaware, USA; 8.The role of Good Agricultural Practices (GAPs) in preventing pathogenic microbial contamination of fresh produce: Thomas P. Saunders and Elizabeth A.

Bihn, Produce Safety Alliance - Cornell University, USA; 9.Advances in sanitising techniques and their assessment for assuring the safety of fresh produce: Silvia Vanessa Camacho Martinez, Mahdiyeh Hasani, Lara Jane Warriner and Keith Warriner, University of Guelph, Canada; 10.Developments in packaging techniques and their assessment for assuring the safety of fresh produce: Jinhe Bai, Gabriela Maria Olmedo and Xiuxiu Sun, USDA-ARS, USA; 11.The role of good manufacturing practice and hazard analysis and critical control point systems in maintaining the safety of minimally processed fresh produce: Carol A. Wallace, Jan M. Soon and Shingai P. Nyarugwe, University of Central Lancashire, UK; 12.Improving safe consumer handling of fresh produce: Jennifer Quinlan and Melissa Kavanaugh, Drexel University, USA;.