Evaluation and Commercial Implementation of Microbial Decontamination Technologies PDF Download

Author: Jennifer Lynn Stefanek
Publisher:
ISBN:
Category : Beef cattle
Languages : en
Pages : 156

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Author: Alexander Mathys
Publisher:
ISBN:
Category :
Languages : en
Pages : 0

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This eBook is a collection of articles from a Frontiers Research Topic. Frontiers Research Topics are very popular trademarks of the Frontiers Journals Series: they are collections of at least ten articles, all centered on a particular subject. With their unique mix of varied contributions from Original Research to Review Articles, Frontiers Research Topics unify the most influential researchers, the latest key findings and historical advances in a hot research area! Find out more on how to host your own Frontiers Research Topic or contribute to one as an author by contacting the Frontiers Editorial Office: frontiersin.org/about/contact.

Author: Ali Demirci
Publisher: Elsevier
ISBN: 0857095757
Category : Technology & Engineering
Languages : en
Pages : 841

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Book Description
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

Author: Alexander Mathys
Publisher: Frontiers Media SA
ISBN: 2889630331
Category :
Languages : en
Pages : 116

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Author: Norman G. Marriott
Publisher: Springer Science & Business Media
ISBN: 1475762631
Category : Technology & Engineering
Languages : en
Pages : 432

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Book Description
Large volume food processing and preparation operations have increased the need for improved sanitary practices from processing to consumption. This trend presents a challenge to every employee in the food processing and food prepara tion industry. Sanitation is an applied science for the attainment of hygienic conditions. Because of increased emphasis on food safety, sanitation is receiving increased attention from those in the food industry. Traditionally, inexperienced employees with few skills who have received little or no training have been delegated sanitation duties. Yet sanitation employees require intensive training. In the past, these employees, including sanitation program managers, have had only limited access to material on this subject. Technical information has been confined primarily to a limited number of training manuals provided by regulatory agen cies, industry and association manuals, and recommendations from equipment and cleaning compound firms. Most of this material lacks specific information related to the selection of appropriate cleaning methods, equipment, compounds, and sanitizers for maintaining hygienic conditions in food processing and prepara tion facilities. The purpose of this text is to provide sanitation information needed to ensure hygienic practices. Sanitation is a broad subject; thus, principles related to con tamination, cleaning compounds, sanitizers, and cleaning equipment, and specific directions for applying these principles to attain hygienic conditions in food processing and food preparation are discussed. The discussion starts with the importance of sanitation and also includes regulatory requirements and voluntary sanitation programs including additional and updated information on Hazard Analysis Critical Control Points (HACCP).

Author: Manzoor Ahmad Shah
Publisher: Springer Nature
ISBN: 9811951144
Category : Technology & Engineering
Languages : en
Pages : 318

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Book Description
Food is contaminated in the production chain and is the point of concern among the consumers and industries. There is also a considerable increase in foodborne outbreaks, which possess the challenge to industry associated with the production of processed food. Various strategies are used to prevent the contamination during postharvest stage, storage and distribution. Different methods are exploited for degrading or eliminating the microbial contamination from food commodities. The conventional techniques used for decontamination demanded a considerable requirement for novel technologies, which are efficient, environmental friendly, and cost-effective. Novel technologies efficiently remove the contamination without adversely affecting the nutritional properties and sensory characteristics of food material. There is a lack of scientific information on the microbial decontamination of different food commodities such as fruits, vegetables, cereals, sprouts, microgreens, meat, poultry, milk, nut, spices etc. under one umbrella. The application of conventional and novel technologies for improving the food safety of individual food commodities will be addresses in this book. Written by several experts in the field, this book is a valuable source for students, scientists, and professionals in food science, food microbiology, food technology, food processing, and other allied sciences.

Author: Enda J. Cummins
Publisher: John Wiley & Sons
ISBN: 1118350685
Category : Technology & Engineering
Languages : en
Pages : 451

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Book Description
Meat is a global product, which is traded between regions, countries and continents. The onus is on producers, manufacturers, transporters and retailers to ensure that an ever-demanding consumer receives a top quality product that is free from contamination. With such a dynamic product and market place, new innovative ways to process, package and assess meat products are being developed. With ever increasing competition and tighter cost margins, industry has shown willingness to engage in seeking novel innovative ways of processing, packaging and assessing meat products while maintaining quality and safety attributes. This book provides a comprehensive overview on the application of novel processing techniques. It represents a standard reference book on novel processing, packaging and assessment methods of meat and meat products. It is part of the IFST Advances in Food Science book series.

Author: Y. H. Hui
Publisher: CRC Press
ISBN: 146650787X
Category : Technology & Engineering
Languages : en
Pages : 3632

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Book Description
Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The

Author: Xuetong Fan
Publisher: John Wiley & Sons
ISBN: 0813804167
Category : Technology & Engineering
Languages : en
Pages : 463

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Book Description
Microbial Safety of Fresh Produce covers all aspects of produce safety including pathogen ecology, agro-management, pre-harvest and post-harvest interventions, and adverse economic impacts of outbreaks. This most recent edition to the IFT Press book series examines the current state of the problems associated with fresh produce by reviewing the recent, high-profile outbreaks associated with fresh-produce, including the possible internalization of pathogens by plant tissues, and understanding how human pathogens survive and multiply in water, soils, and fresh fruits and vegetables.

Author: Ioannis S. Arvanitoyannis
Publisher: John Wiley & Sons
ISBN: 9781444320930
Category : Technology & Engineering
Languages : en
Pages : 560

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Book Description
Food Safety is an increasingly important issue. Numerous foodcrises have occurred internationally in recent years (the use ofthe dye Sudan Red I; the presence of acrylamide in various friedand baked foods; mislabelled or unlabelled genetically modifiedfoods; and the outbreak of variant Creutzfeldt-Jakob disease)originating in both primary agricultural production and in the foodmanufacturing industries. Public concern at these and other eventshas led government agencies to implement a variety of legislativeactions covering many aspects of the food chain. This book presents and compares the HACCP and ISO 22000:2005food safety management systems. These systems were introduced toimprove and build upon existing systems in an attempt to addressthe kinds of failures which can lead to food crises. Numerouspractical examples illustrating the application of ISO 22000 to themanufacture of food products of animal origin are presented in thisextensively-referenced volume. After an opening chapter whichintroduces ISO 22000 and compares it with the well-establishedHACCP food safety management system, a summary of internationallegislation relating to safety in foods of animal origin ispresented. The main part of the book is divided into chapters whichare devoted to the principle groups of animal-derived foodproducts: dairy, meat, poultry, eggs and seafood. Chapters are alsoincluded on catering and likely future directions. The book is aimed at food industry managers and consultants;government officials responsible for food safety monitoring;researchers and advanced students interested in food safety.