Microbial Decontamination in the Food Industry

Novel Methods and Applications

Inbunden, Engelska, 2012

3 449 kr

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The problem of creating microbiologically-safe food with an acceptable shelf-life and quality for the consumer is a constant challenge for the food industry. Microbial decontamination in the food industry provides a comprehensive guide to the decontamination problems faced by the industry, and the current and emerging methods being used to solve them.

Part one deals with various food commodities such as fresh produce, meats, seafood, nuts, juices and dairy products, and provides background on contamination routes and outbreaks as well as proposed processing methods for each commodity. Part two goes on to review current and emerging non-chemical and non-thermal decontamination methods such as high hydrostatic pressure, pulsed electric fields, irradiation, power ultrasound and non-thermal plasma. Thermal methods such as microwave, radio-frequency and infrared heating and food surface pasteurization are also explored in detail. Chemical decontamination methods with ozone, chlorine dioxide, electrolyzed oxidizing water, organic acids and dense phase CO2 are discussed in part three. Finally, part four focuses on current and emerging packaging technologies and post-packaging decontamination.

With its distinguished editors and international team of expert contributors, Microbial decontamination in the food industry is an indispensable guide for all food industry professionals involved in the design or use of novel food decontamination techniques, as well as any academics researching or teaching this important subject.

Provides a comprehensive guide to the decontamination problems faced by the industry and outlines the current and emerging methods being used to solve them
Details backgrounds on contamination routes and outbreaks, as well as proposed processing methods for various commodities including fresh produce, meats, seafood, nuts, juices and dairy products
Sections focus on emerging non-chemical and non-thermal decontamination methods, current thermal methods, chemical decontamination methods and current and emerging packaging technologies and post-packaging decontamination

Produktinformation

Utgivningsdatum2012-06-26
Mått156 x 234 x undefined mm
Vikt1 400 g
FormatInbunden
SpråkEngelska
SerieWoodhead Publishing Series in Food Science, Technology and Nutrition
Antal sidor840
FörlagElsevier Science
ISBN9780857090850

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Tillverkningsteknik inom Naturvetenskap och teknik

Contributor contact detailsWoodhead Publishing Series in Food Science, Technology and NutritionPrefacePart I: Microbial decontamination of different food productsChapter 1: Microbial decontamination of fresh produceAbstract:1.1 Introduction1.2 Pathogens of concern and pathways of contamination in fresh produce1.3 Current decontamination methods for fresh produce and their limitations1.4 Novel methods of fresh produce decontamination1.5 Conclusions and future trends1.6 Sources of further information and adviceChapter 2: Microbial decontamination of raw and ready-to-eat meatsAbstract:2.1 Introduction2.2 Decontamination of carcasses2.3 Chemical methods for decontamination of carcasses2.4 Decontamination of fresh meats2.5 Decontamination of processed meats2.6 Conclusions and future trends2.7 Sources of further information and adviceChapter 3: Microbial decontamination of poultry carcassesAbstract:3.1 Introduction3.2 Contamination of poultry carcasses and major pathogens of concern3.3 Antibacterial activity of decontamination treatments for poultry carcasses3.4 Physical decontamination treatments for poultry carcasses3.5 Chemical decontamination treatments for poultry carcasses3.6 Combinations of chemical and physical or of chemical decontamination treatments for poultry carcasses3.7 Biological decontamination treatments for poultry carcasses3.8 Conclusions and future trends3.9 Sources of further information and adviceChapter 4: Microbial decontamination of seafoodAbstract:4.1 Introduction4.2 Organisms of concern: pathogens that may contaminate fish surfaces4.3 Pathways of contamination4.4 Current methods of seafood decontamination4.5 Novel methods of seafood decontamination4.6 Regulatory issues surrounding decontamination of seafood4.7 Conclusions and future trends4.8 Sources of further information and adviceChapter 5: Microbial decontamination of nuts and spicesAbstract:5.1 Introduction5.2 Microorganisms of concern in nuts and spices and related outbreaks5.3 Contamination pathways and persistence of microorganisms in nuts and spices5.4 Decontamination of nuts5.5 Decontamination of spices5.6 The limitations of technologies and the challenges to adoption of technologies for decontamination of nuts and spices5.7 Strategic issues and research and development priorities5.8 Sources of further information and adviceChapter 6: Microbial decontamination of juicesAbstract:6.1 Introduction6.2 Pathogens of concern and potential for contamination6.3 Current methods of juice decontamination6.4 Novel methods of juice decontamination6.5 Future trends6.6 Sources of further informationChapter 7: Microbial decontamination of milk and dairy productsAbstract:7.1 Introduction7.2 Important pathogens and pathways of contamination in milk and dairy products7.3 Decontamination methods for milk and dairy products7.4 Novel techniques for the decontamination of milk and dairy products7.5 Conclusions and future trends7.6 Sources of further information and advicePart II: Current and emerging non-chemical decontamination methodsChapter 8: Advances in food surface pasteurisation by thermal methodsAbstract:8.1 Introduction8.2 The principles of thermal surface pasteurisation8.3 Wet heat pasteurisation8.4 Dry heat pasteurisation8.5 Selecting the right method8.6 The limitations of technologies and the challenges to adoption of surface pasteurisation by thermal methods8.7 Conclusions and future trends8.8 Sources of further information and adviceChapter 9: Microbial decontamination of food by microwave (MW) and radio frequency (RF)Abstract:9.1 Introduction9.2 Properties of microwave (MW) and radio frequency (RF) electromagnetic waves9.3 Dielectric heating9.4 Radio frequency (RF) and microwave (MW) interactions with food constituents9.5 Dielectric system design and components9.6 Decontamination of foods by radio frequency (RF) and microwave (MW)9.7 Conclusions and future trendsChapter 10: Microbial decontamination of food by power ultrasoundAbstract:10.1 Introduction10.2 Principles and technology10.3 Mode of inactivation by power ultrasound10.4 Applications in food decontamination by power ultrasound10.5 Effects of power ultrasound on food quality10.6 Conclusions and future trends10.7 Sources of further information and adviceChapter 11: Microbial decontamination of food by irradiationAbstract:11.1 Introduction11.2 Types, sources, and units of ionizing radiation11.3 Regulations for food irradiation11.4 Toxicological safety of irradiated foods11.5 Microbial inactivation11.6 Consumer acceptance of irradiated foods11.7 Limitations and challenges of irradiation technology11.8 Conclusion and future trends11.9 Sources of further information and adviceChapter 12: Microbial decontamination of food by ultraviolet (UV) and pulsed UV lightAbstract:12.1 Introduction to food decontamination by ultraviolet (UV) and pulsed UV light12.2 Fundamentals of ultraviolet (UV) and pulsed UV light12.3 Ultraviolet (UV) light technology12.4 Pulsed ultraviolet (UV) light technology12.5 Mechanisms of microbial inactivation in foods by ultraviolet (UV) and pulsed UV light12.6 Applications of ultraviolet (UV) and pulsed UV light for food decontamination12.7 Effects of ultraviolet (UV) and pulsed UV light on food quality12.8 Limitations and challenges12.9 Future trends12.10 Sources of further information and adviceChapter 13: Microbial decontamination of food by high pressure processingAbstract:13.1 Introduction13.2 The high pressure processing (HPP) system13.3 Compression heating of pressure-transmitting fluids and food materials13.4 Microbial inactivation by high pressure processing (HPP)13.5 Food pasteurization and sterilization effects13.6 Applications of food decontamination by high pressure13.7 Limitations and challenges to adoption of high pressure processing (HPP) technology13.8 Conclusions and future trends13.9 Sources of further information and adviceChapter 14: Microbial decontamination of food by pulsed electric fields (PEFs)Abstract:14.1 Introduction14.2 Pulsed electric field (PEF) technology14.3 Critical factors affecting food decontamination by pulsed electric fields (PEFs)14.4 Mode of microbial inactivation in foods by pulsed electric fields (PEFs)14.5 Application of food treatment by pulsed electric fields (PEFs)14.6 Limitations and challenges to adoption of pulsed electric field (PEF) technology14.7 Food safety of pulsed electric field (PEF) processing14.8 Conclusions and future trendsChapter 15: Microbial decontamination of food by infrared (IR) heatingAbstract:15.1 Introduction15.2 Infrared heating equipment and design15.3 Mechanisms of microbial inactivation15.4 Application of infrared (IR) in food decontamination15.5 Effectiveness of infrared (IR) and ultraviolet (UV) irradiation on food safety and quality15.6 Conclusions and future trendsChapter 16: Microbial decontamination of food by non-thermal plasmasAbstract:16.1 Introduction16.2 Plasma-based food decontamination: principles and mechanisms16.3 Capabilities and limitations of non-thermal plasma16.4 Selected applications and effect on food quality16.5 Conclusions and future trends16.6 Sources of further information and advicePart III: Current and emerging chemical decontamination methodsChapter 17: Microbial decontamination of food using ozoneAbstract:17.1 Introduction17.2 Ozone properties, generation and decomposition17.3 Ozone measurement17.4 Units for expressing ozone concentration17.5 Mode of microbial inactivation by ozone17.6 Applications of ozone for food decontamination17.7 Ozone safety considerations and limitations17.8 Conclusion and future trends17.9 Sources of further information and adviceChapter 18: Chlorine dioxide for microbial decontamination of foodAbstract:18.1 Introduction18.2 Chlorine dioxide (ClO2) as a food decontamination technology: research updates18.3 Decontamination of fruits and vegetables18.4 Limitations and challenges to adoption of chlorine dioxide (ClO2) technology18.5 Conclusion and future trends18.6 Sources of further information and adviceChapter 19: Electrolyzed oxidizing water for microbial decontamination of foodAbstract:19.1 Introduction19.2 Electrolyzed oxidizing water (EOW): principles and technology19.3 Mechanisms of microbial inactivation in foods using electrolyzed oxidizing water (EOW)19.4 Applications of electrolyzed oxidizing water (EOW) in the food industry19.5 Limitations and challenges to adoption of electrolyzed oxidizing water (EOW) technology19.6 Conclusions and future trends19.7 Sources of further information and adviceChapter 20: Organic acids and other chemical treatments for microbial decontamination of foodAbstract:20.1 Introduction20.2 Chemical decontamination of food20.3 Types of chemical treatments20.4 Mechanisms of microbial inactivation20.5 Applications of chemical treatments for specific food products20.6 Effects of chemical decontamination on food quality20.7 Potential concerns and risks associated with chemical decontamination20.8 Legislative aspects of chemical decontamination20.9 Future trends20.10 Sources of further information and adviceChapter 21: Dense phase CO2 (DPCD) for microbial decontamination of foodAbstract:21.1 Introduction21.2 Food decontamination using dense phase CO2 (DPCD): principles and technology21.3 Mechanisms of microbial inactivation21.4 Decontamination of liquid and solid foods21.5 Effects on food quality21.6 Future trends and recommendations21.7 Sources of further information and advicePart IV: Current and emerging packaging technologies and post-packaging decontaminationChapter 22: Packaging technologies and their role in food safetyAbstract:22.1 Introduction22.2 Levels of packaging22.3 Role of packaging22.4 Packaging materials22.5 Formation of packages22.6 Packaging for various processed foods22.7 Package integrity22.8 Migration and sorption22.9 Current and future trends22.10 Sources of further information and adviceChapter 23: Emerging methods for post-packaging microbial decontamination of foodAbstract:23.1 Introduction23.2 Conventional thermal processing (CTP)23.3 Sous-vide processing (SVP)23.4 Microwave (MW) heating23.5 Infrared (IR) and radiofrequency (RF) heating23.6 High hydrostatic pressure (HHP)23.7 Irradiation23.8 Pulsed light (PL) technology23.9 Active packaging23.10 Conclusion and future trendsIndex

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