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Microbial Decontamination in the Food Industry
Novel Methods and Applications
Ali Demirci (Edited by), Michael O Ngadi (Edited by)
9780857090850, Elsevier Science
Hardback, published 26 June 2012
840 pages
23.3 x 15.6 x 4.2 cm, 1.4 kg
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.
Contributor contact details Woodhead Publishing Series in Food Science, Technology and Nutrition Preface Part I: Microbial decontamination of different food products Chapter 1: Microbial decontamination of fresh produce Abstract: 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 1.6 Sources of further information and advice Chapter 2: Microbial decontamination of raw and ready-to-eat meats Abstract: 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 Chapter 3: Microbial decontamination of poultry carcasses Abstract: 3.1 Introduction 3.2 Contamination of poultry carcasses and major pathogens of concern 3.3 Antibacterial activity of decontamination treatments for poultry carcasses 3.4 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 Chapter 4: Microbial decontamination of seafood Abstract: 4.1 Introduction 4.2 Organisms of concern: pathogens that may contaminate fish surfaces 4.3 Pathways of contamination 4.4 Current methods of seafood decontamination 4.5 Novel methods of seafood decontamination 4.6 Regulatory issues surrounding decontamination of seafood 4.7 Conclusions and future trends 4.8 Sources of further information and advice Chapter 5: Microbial decontamination of nuts and spices Abstract: 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 5.5 Decontamination of spices 5.6 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 Chapter 6: Microbial decontamination of juices Abstract: 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 Chapter 7: Microbial decontamination of milk and dairy products Abstract: 7.1 Introduction 7.2 Important pathogens and pathways of contamination in milk and dairy products 7.3 Decontamination methods for milk and dairy products 7.4 Novel techniques for the decontamination of milk and dairy products 7.5 Conclusions and future trends 7.6 Sources of further information and advice Part II: Current and emerging non-chemical decontamination methods Chapter 8: Advances in food surface pasteurisation by thermal methods Abstract: 8.1 Introduction 8.2 The principles of thermal surface pasteurisation 8.3 Wet heat pasteurisation 8.4 Dry heat pasteurisation 8.5 Selecting the right method 8.6 The limitations of technologies and the challenges to adoption of surface pasteurisation by thermal methods 8.7 Conclusions and future trends 8.8 Sources of further information and advice Chapter 9: Microbial decontamination of food by microwave (MW) and radio frequency (RF) Abstract: 9.1 Introduction 9.2 Properties of microwave (MW) and radio frequency (RF) electromagnetic waves 9.3 Dielectric heating 9.4 Radio frequency (RF) and microwave (MW) interactions with food constituents 9.5 Dielectric system design and components 9.6 Decontamination of foods by radio frequency (RF) and microwave (MW) 9.7 Conclusions and future trends Chapter 10: Microbial decontamination of food by power ultrasound Abstract: 10.1 Introduction 10.2 Principles and technology 10.3 Mode of inactivation by power ultrasound 10.4 Applications in food decontamination by power ultrasound 10.5 Effects of power ultrasound on food quality 10.6 Conclusions and future trends 10.7 Sources of further information and advice Chapter 11: Microbial decontamination of food by irradiation Abstract: 11.1 Introduction 11.2 Types, sources, and units of ionizing radiation 11.3 Regulations for food irradiation 11.4 Toxicological safety of irradiated foods 11.5 Microbial inactivation 11.6 Consumer acceptance of irradiated foods 11.7 Limitations and challenges of irradiation technology 11.8 Conclusion and future trends 11.9 Sources of further information and advice Chapter 12: Microbial decontamination of food by ultraviolet (UV) and pulsed UV light Abstract: 12.1 Introduction to food decontamination by ultraviolet (UV) and pulsed UV light 12.2 Fundamentals of ultraviolet (UV) and pulsed UV light 12.3 Ultraviolet (UV) light technology 12.4 Pulsed ultraviolet (UV) light technology 12.5 Mechanisms of microbial inactivation in foods by ultraviolet (UV) and pulsed UV light 12.6 Applications of ultraviolet (UV) and pulsed UV light for food decontamination 12.7 Effects of ultraviolet (UV) and pulsed UV light on food quality 12.8 Limitations and challenges 12.9 Future trends 12.10 Sources of further information and advice Chapter 13: Microbial decontamination of food by high pressure processing Abstract: 13.1 Introduction 13.2 The high pressure processing (HPP) system 13.3 Compression heating of pressure-transmitting fluids and food materials 13.4 Microbial inactivation by high pressure processing (HPP) 13.5 Food pasteurization and sterilization effects 13.6 Applications of food decontamination by high pressure 13.7 Limitations and challenges to adoption of high pressure processing (HPP) technology 13.8 Conclusions and future trends 13.9 Sources of further information and advice Chapter 14: Microbial decontamination of food by pulsed electric fields (PEFs) Abstract: 14.1 Introduction 14.2 Pulsed electric field (PEF) technology 14.3 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) technology 14.7 Food safety of pulsed electric field (PEF) processing 14.8 Conclusions and future trends Chapter 15: Microbial decontamination of food by infrared (IR) heating Abstract: 15.1 Introduction 15.2 Infrared heating equipment and design 15.3 Mechanisms of microbial inactivation 15.4 Application of infrared (IR) in food decontamination 15.5 Effectiveness of infrared (IR) and ultraviolet (UV) irradiation on food safety and quality 15.6 Conclusions and future trends Chapter 16: Microbial decontamination of food by non-thermal plasmas Abstract: 16.1 Introduction 16.2 Plasma-based food decontamination: principles and mechanisms 16.3 Capabilities and limitations of non-thermal plasma 16.4 Selected applications and effect on food quality 16.5 Conclusions and future trends 16.6 Sources of further information and advice Part III: Current and emerging chemical decontamination methods Chapter 17: Microbial decontamination of food using ozone Abstract: 17.1 Introduction 17.2 Ozone properties, generation and decomposition 17.3 Ozone measurement 17.4 Units for expressing ozone concentration 17.5 Mode of microbial inactivation by ozone 17.6 Applications of ozone for food decontamination 17.7 Ozone safety considerations and limitations 17.8 Conclusion and future trends 17.9 Sources of further information and advice Chapter 18: Chlorine dioxide for microbial decontamination of food Abstract: 18.1 Introduction 18.2 Chlorine dioxide (ClO2) as a food decontamination technology: research updates 18.3 Decontamination of fruits and vegetables 18.4 Limitations and challenges to adoption of chlorine dioxide (ClO2) technology 18.5 Conclusion and future trends 18.6 Sources of further information and advice Chapter 19: Electrolyzed oxidizing water for microbial decontamination of food Abstract: 19.1 Introduction 19.2 Electrolyzed oxidizing water (EOW): principles and technology 19.3 Mechanisms of microbial inactivation in foods using electrolyzed oxidizing water (EOW) 19.4 Applications of electrolyzed oxidizing water (EOW) in the food industry 19.5 Limitations and challenges to adoption of electrolyzed oxidizing water (EOW) technology 19.6 Conclusions and future trends 19.7 Sources of further information and advice Chapter 20: Organic acids and other chemical treatments for microbial decontamination of food Abstract: 20.1 Introduction 20.2 Chemical decontamination of food 20.3 Types of chemical treatments 20.4 Mechanisms of microbial inactivation 20.5 Applications of chemical treatments for specific food products 20.6 Effects of chemical decontamination on food quality 20.7 Potential concerns and risks associated with chemical decontamination 20.8 Legislative aspects of chemical decontamination 20.9 Future trends 20.10 Sources of further information and advice Chapter 21: Dense phase CO2 (DPCD) for microbial decontamination of food Abstract: 21.1 Introduction 21.2 Food decontamination using dense phase CO2 (DPCD): principles and technology 21.3 Mechanisms of microbial inactivation 21.4 Decontamination of liquid and solid foods 21.5 Effects on food quality 21.6 Future trends and recommendations 21.7 Sources of further information and advice Part IV: Current and emerging packaging technologies and post-packaging decontamination Chapter 22: Packaging technologies and their role in food safety Abstract: 22.1 Introduction 22.2 Levels of packaging 22.3 Role of packaging 22.4 Packaging materials 22.5 Formation of packages 22.6 Packaging for various processed foods 22.7 Package integrity 22.8 Migration and sorption 22.9 Current and future trends 22.10 Sources of further information and advice Chapter 23: Emerging methods for post-packaging microbial decontamination of food Abstract: 23.1 Introduction 23.2 Conventional thermal processing (CTP) 23.3 Sous-vide processing (SVP) 23.4 Microwave (MW) heating 23.5 Infrared (IR) and radiofrequency (RF) heating 23.6 High hydrostatic pressure (HHP) 23.7 Irradiation 23.8 Pulsed light (PL) technology 23.9 Active packaging 23.10 Conclusion and future trends Index
Subject Areas: Food & beverage technology [TDCT]
