| Description |
1 online resource (xxxv, 804 pages : illustrations). |
| Physical Medium |
polychrome |
| Description |
text file |
| Series |
Woodhead publishing series in food science, technology and nutrition,
2042-8049 ;
234
|
|
Woodhead Publishing in food science, technology, and nutrition ; 234.
|
| Bibliography |
Includes bibliographical references and index. |
| Summary |
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 themDetails backgrounds on contamination routes and outbreaks, as well as proposed processing methods for various commodities including fresh produce, meats, seafood, nuts, juices and dairy productsSections 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. |
| Contents |
Cover; Microbial decontamination in the food industry: Novel methods and applications; Copyright; Contents; Contributor contact details; Woodhead Publishing Series in Food Science, Technology and Nutrition; Preface; Part I Microbial decontamination of different food products; 1 Microbial decontamination of fresh produce; 1.1 Introduction; 1.2 Pathogens of concern and pathways of contamination in fresh produce; 1.3 Current decontamination methods for fresh produce and their limitations; 1.4 Novel methods of fresh produce decontamination; 1.5 Conclusions and future trends. |
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1.6 Sources of further information and advice1.7 References; 2 Microbial decontamination of raw and ready-to-eat meats; 2.1 Introduction; 2.2 Decontamination of carcasses; 2.3 Chemical methods for decontamination of carcasses; 2.4 Decontamination of fresh meats; 2.5 Decontamination of processed meats; 2.6 Conclusions and future trends; 2.7 Sources of further information and advice; 2.8 References; 3 Microbial decontamination of poultry carcasses; 3.1 Introduction; 3.2 Contamination of poultry carcasses and major pathogens of concern. |
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3.3 Antibacterial activity of decontamination treatments for poultry carcasses3.4 Physical decontamination treatments for poultry carcasses; 3.5 Chemical decontamination treatments for poultry carcasses; 3.6 Combinations of chemical and physical or of chemical decontamination treatments for poultry carcasses; 3.7 Biological decontamination treatments for poultry carcasses; 3.8 Conclusions and future trends; 3.9 Sources of further information and advice; 3.10 References; 4 Microbial decontamination of seafood; 4.1 Introduction. |
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4.2 Organisms of concern: pathogens that may contaminatefish surfaces4.3 Pathways of contamination; 4.4 Current methods of seafood decontamination; 4.5 Novel methods of seafood decontamination; 4.6 Regulatory issues surrounding decontamination ofseafood; 4.7 Conclusions and future trends; 4.8 Sources of further information and advice; 4.9 References; 5 Microbial decontamination of nuts and spices; 5.1 Introduction; 5.2 Microorganisms of concern in nuts and spices and related outbreaks; 5.3 Contamination pathways and persistence of microorganisms in nuts and spices; 5.4 Decontamination of nuts. |
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5.5 Decontamination of spices5.6 The limitations of technologies and the challenges to adoption of technologies for decontamination of nuts and spices; 5.7 Strategic issues and research and development priorities; 5.8 Sources of further information and advice; 5.9 References; 6 Microbial decontamination of juices; 6.1 Introduction; 6.2 Pathogens of concern and potential for contamination; 6.3 Current methods of juice decontamination; 6.4 Novel methods of juice decontamination; 6.5 Future trends; 6.6 Sources of further information; 6.7 References. |
| Local Note |
eBooks on EBSCOhost EBSCO eBook Subscription Academic Collection - North America |
| Subject |
Food contamination -- Prevention.
|
|
Food contamination -- Prevention. |
|
Food contamination. |
| Genre/Form |
Electronic books.
|
| Added Author |
Demirci, Ali.
|
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Ngadi, Michael O.
|
| Other Form: |
Print version: Demirci, A. Microbial Decontamination in the Food Industry : Novel Methods And Applications. Burlington : Elsevier Science, ©2012 9780857090850 |
| ISBN |
9780857095756 (electronic book) |
|
0857095757 (electronic book) |
|
9780857090850 |
|
0857090852 |
|
