Microbial Decontamination Of Food

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Microbial Decontamination in the Food Industry

Author : Ali Demirci
Publisher : Elsevier
ISBN 13 : 0857095757
Total Pages : 841 pages
Book Rating : 4.8/5 (57 download)

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Book Synopsis Microbial Decontamination in the Food Industry by : Ali Demirci

Download or read book Microbial Decontamination in the Food Industry written by Ali Demirci and published by Elsevier. This book was released on 2012-06-26 with total page 841 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Microbial Contamination and Food Degradation

Author : Alexandru Mihai Grumezescu
Publisher : Academic Press
ISBN 13 : 0128112638
Total Pages : 516 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Microbial Contamination and Food Degradation by : Alexandru Mihai Grumezescu

Download or read book Microbial Contamination and Food Degradation written by Alexandru Mihai Grumezescu and published by Academic Press. This book was released on 2017-11-03 with total page 516 pages. Available in PDF, EPUB and Kindle. Book excerpt: Microbial Contamination and Food Degradation, Volume 10 in the Handbook of Food Bioengineering series, provides an understanding of the most common microbial agents involved in food contamination and spoilage, and highlights the main detection techniques to help pinpoint the cause of contamination. Microorganisms may cause health-threatening conditions directly by being ingested together with contaminated food, or indirectly by producing harmful toxins and factors that can cause food borne illness. This resource discusses the potential sources of contamination, the latest advances in contamination research and strategies to prevent contamination using key methods of analysis and evaluation. - Presents modern alternatives for avoiding microbial spoilage and food degradation using preventative and intervention technologies - Provides key methods for addressing microbial contamination and preventing food borne illness through research and risk assessment analysis - Includes detailed information on bacterial contamination problems in different environmental environments and the methodologies to help solve those problems

Food Safety Engineering

Author : Ali Demirci
Publisher : Springer Nature
ISBN 13 : 3030426602
Total Pages : 754 pages
Book Rating : 4.0/5 (34 download)

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Book Synopsis Food Safety Engineering by : Ali Demirci

Download or read book Food Safety Engineering written by Ali Demirci and published by Springer Nature. This book was released on 2020-05-28 with total page 754 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Safety Engineering is the first reference work to provide up-to-date coverage of the advanced technologies and strategies for the engineering of safe foods. Researchers, laboratory staff and food industry professionals with an interest in food engineering safety will find a singular source containing all of the needed information required to understand this rapidly advancing topic. The text lays a solid foundation for solving microbial food safety problems, developing advanced thermal and non-thermal technologies, designing food safety preventive control processes and sustainable operation of the food safety preventive control processes. The first section of chapters presents a comprehensive overview of food microbiology from foodborne pathogens to detection methods. The next section focuses on preventative practices, detailing all of the major manufacturing processes assuring the safety of foods including Good Manufacturing Practices (GMP), Hazard Analysis and Critical Control Points (HACCP), Hazard Analysis and Risk-Based Preventive Controls (HARPC), food traceability, and recalls. Further sections provide insights into plant layout and equipment design, and maintenance. Modeling and process design are covered in depth. Conventional and novel preventive controls for food safety include the current and emerging food processing technologies. Further sections focus on such important aspects as aseptic packaging and post-packaging technologies. With its comprehensive scope of up-to-date technologies and manufacturing processes, this is a useful and first-of-its kind text for the next generation food safety engineering professionals.

The Microbiological Safety of Low Water Activity Foods and Spices

Author : Joshua B. Gurtler
Publisher : Springer
ISBN 13 : 1493920626
Total Pages : 437 pages
Book Rating : 4.4/5 (939 download)

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Book Synopsis The Microbiological Safety of Low Water Activity Foods and Spices by : Joshua B. Gurtler

Download or read book The Microbiological Safety of Low Water Activity Foods and Spices written by Joshua B. Gurtler and published by Springer. This book was released on 2014-12-08 with total page 437 pages. Available in PDF, EPUB and Kindle. Book excerpt: Low water activity (aw) and dried foods such as dried dairy and meat products, grain-based and dried ready-to-eat cereal products, powdered infant formula, peanut and nut pastes, as well as flours and meals have increasingly been associated with product recalls and foodborne outbreaks due to contamination by pathogens such as Salmonella spp. and enterohemorrhagic E. coli. In particular, recent foodborne outbreaks and product recalls related to Salmonella-contaminated spices have raised the level of public health concern for spices as agents of foodborne illnesses. Presently, most spices are grown outside the U.S., mainly in 8 countries: India, Indonesia, China, Brazil, Peru, Madagascar, Mexico and Vietnam. Many of these countries are under-developed and spices are harvested and stored with little heed to sanitation. The FDA has regulatory oversight of spices in the United States; however, the agency’s control is largely limited to enforcing regulatory compliance through sampling and testing only after imported foodstuffs have crossed the U.S. border. Unfortunately, statistical sampling plans are inefficient tools for ensuring total food safety. As a result, the development and use of decontamination treatments is key. This book provides an understanding of the microbial challenges to the safety of low aw foods, and a historic backdrop to the paradigm shift now highlighting low aw foods as vehicles for foodborne pathogens. Up-to-date facts and figures of foodborne illness outbreaks and product recalls are included. Special attention is given to the uncanny ability of Salmonella to persist under dry conditions in food processing plants and foods. A section is dedicated specifically to processing plant investigations, providing practical approaches to determining sources of persistent bacterial strains in the industrial food processing environment. Readers are guided through dry cleaning, wet cleaning and alternatives to processing plant hygiene and sanitation. Separate chapters are devoted to low aw food commodities of interest including spices, dried dairy-based products, low aw meat products, dried ready-to-eat cereal products, powdered infant formula, nuts and nut pastes, flours and meals, chocolate and confectionary, dried teas and herbs, and pet foods. The book provides regulatory testing guidelines and recommendations as well as guidance through methodological and sampling challenges to testing spices and low aw foods for the presence of foodborne pathogens. Chapters also address decontamination processes for low aw foods, including heat, steam, irradiation, microwave, and alternative energy-based treatments.

Microbial Decontamination by Novel Technologies – Mechanisms and Application Concepts

Author : Alexander Mathys
Publisher : Frontiers Media SA
ISBN 13 : 2889630331
Total Pages : 116 pages
Book Rating : 4.8/5 (896 download)

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Book Synopsis Microbial Decontamination by Novel Technologies – Mechanisms and Application Concepts by : Alexander Mathys

Download or read book Microbial Decontamination by Novel Technologies – Mechanisms and Application Concepts written by Alexander Mathys and published by Frontiers Media SA. This book was released on 2019-09-26 with total page 116 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Novel Food Preservation and Microbial Assessment Techniques

Author : Ioannis S. Boziaris
Publisher : CRC Press
ISBN 13 : 1466580763
Total Pages : 466 pages
Book Rating : 4.4/5 (665 download)

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Book Synopsis Novel Food Preservation and Microbial Assessment Techniques by : Ioannis S. Boziaris

Download or read book Novel Food Preservation and Microbial Assessment Techniques written by Ioannis S. Boziaris and published by CRC Press. This book was released on 2014-04-14 with total page 466 pages. Available in PDF, EPUB and Kindle. Book excerpt: Demand for minimally processed foods has resulted in the development of innovative, non-thermal food preservation methods, such as high-pressure sonication, ozone, and UV treatment. This book presents a summary of these novel food processing techniques. It also covers new methods used to monitor microbial activity, including spectroscopic methods (

Handbook of Vegetables and Vegetable Processing

Author : Muhammad Siddiq
Publisher : John Wiley & Sons
ISBN 13 : 1119098947
Total Pages : 1104 pages
Book Rating : 4.1/5 (19 download)

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Book Synopsis Handbook of Vegetables and Vegetable Processing by : Muhammad Siddiq

Download or read book Handbook of Vegetables and Vegetable Processing written by Muhammad Siddiq and published by John Wiley & Sons. This book was released on 2018-02-23 with total page 1104 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handbook of Vegetables and Vegetable Processing, Second Edition is the most comprehensive guide on vegetable technology for processors, producers, and users of vegetables in food manufacturing.This complete handbook contains 42 chapters across two volumes, contributed by field experts from across the world. It provides contemporary information that brings together current knowledge and practices in the value-chain of vegetables from production through consumption. The book is unique in the sense that it includes coverage of production and postharvest technologies, innovative processing technologies, packaging, and quality management. Handbook of Vegetables and Vegetable Processing, Second Edition covers recent developments in the areas of vegetable breeding and production, postharvest physiology and storage, packaging and shelf life extension, and traditional and novel processing technologies (high-pressure processing, pulse-electric field, membrane separation, and ohmic heating). It also offers in-depth coverage of processing, packaging, and the nutritional quality of vegetables as well as information on a broader spectrum of vegetable production and processing science and technology. Coverage includes biology and classification, physiology, biochemistry, flavor and sensory properties, microbial safety and HACCP principles, nutrient and bioactive properties In-depth descriptions of key processes including, minimal processing, freezing, pasteurization and aseptic processing, fermentation, drying, packaging, and application of new technologies Entire chapters devoted to important aspects of over 20 major commercial vegetables including avocado, table olives, and textured vegetable proteins This important book will appeal to anyone studying or involved in food technology, food science, food packaging, applied nutrition, biosystems and agricultural engineering, biotechnology, horticulture, food biochemistry, plant biology, and postharvest physiology.

Progress in Food Preservation

Author : Rajeev Bhat
Publisher : John Wiley & Sons
ISBN 13 : 0470655852
Total Pages : 661 pages
Book Rating : 4.4/5 (76 download)

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Book Synopsis Progress in Food Preservation by : Rajeev Bhat

Download or read book Progress in Food Preservation written by Rajeev Bhat and published by John Wiley & Sons. This book was released on 2012-03-05 with total page 661 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products. The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering: Novel decontamination techniques Novel preservation techniques Active and atmospheric packaging Food packaging Mathematical modelling of food preservation processes Natural preservatives This title will be of great interest to food scientists and engineers based in food manufacturing and in research establishments. It will also be useful to advanced students of food science and technology.

Principles of Food Sanitation

Author : Norman G. Marriott
Publisher : Springer Science & Business Media
ISBN 13 : 1475762631
Total Pages : 432 pages
Book Rating : 4.4/5 (757 download)

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Book Synopsis Principles of Food Sanitation by : Norman G. Marriott

Download or read book Principles of Food Sanitation written by Norman G. Marriott and published by Springer Science & Business Media. This book was released on 2013-03-09 with total page 432 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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).

Aflatoxin B1 Occurrence, Detection and Toxicological Effects

Author :
Publisher : BoD – Books on Demand
ISBN 13 : 183880255X
Total Pages : 222 pages
Book Rating : 4.8/5 (388 download)

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Book Synopsis Aflatoxin B1 Occurrence, Detection and Toxicological Effects by :

Download or read book Aflatoxin B1 Occurrence, Detection and Toxicological Effects written by and published by BoD – Books on Demand. This book was released on 2020-06-03 with total page 222 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book consists of 11 chapters, divided into four parts. The chapters are written by experts in the field of aflatoxins. Select topics are presented here to provide a snapshot of current understanding of the occurrence and metabolism of aflatoxin B1, the contamination, exposure, and detection of aflatoxin B1, and the toxicological effects and detoxification of aflatoxin. The book is intended for students and scientists working in the field of aflatoxins.

Microbial Safety of Fresh Produce

Author : Xuetong Fan
Publisher : John Wiley & Sons
ISBN 13 : 0813805961
Total Pages : 465 pages
Book Rating : 4.8/5 (138 download)

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Book Synopsis Microbial Safety of Fresh Produce by : Xuetong Fan

Download or read book Microbial Safety of Fresh Produce written by Xuetong Fan and published by John Wiley & Sons. This book was released on 2009-08-07 with total page 465 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

New Methods of Food Preservation

Author : G. W. Gould
Publisher : Springer Science & Business Media
ISBN 13 : 146152105X
Total Pages : 343 pages
Book Rating : 4.4/5 (615 download)

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Book Synopsis New Methods of Food Preservation by : G. W. Gould

Download or read book New Methods of Food Preservation written by G. W. Gould and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 343 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Microbial Decontamination of Food

Author : Manzoor Ahmad Shah
Publisher : Springer Nature
ISBN 13 : 9811951144
Total Pages : 318 pages
Book Rating : 4.8/5 (119 download)

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Book Synopsis Microbial Decontamination of Food by : Manzoor Ahmad Shah

Download or read book Microbial Decontamination of Food written by Manzoor Ahmad Shah and published by Springer Nature. This book was released on 2022-09-28 with total page 318 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Anthrax in Humans and Animals

Author : World Health Organization
Publisher : World Health Organization
ISBN 13 : 9241547537
Total Pages : 219 pages
Book Rating : 4.2/5 (415 download)

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Book Synopsis Anthrax in Humans and Animals by : World Health Organization

Download or read book Anthrax in Humans and Animals written by World Health Organization and published by World Health Organization. This book was released on 2008 with total page 219 pages. Available in PDF, EPUB and Kindle. Book excerpt: This fourth edition of the anthrax guidelines encompasses a systematic review of the extensive new scientific literature and relevant publications up to end 2007 including all the new information that emerged in the 3-4 years after the anthrax letter events. This updated edition provides information on the disease and its importance, its etiology and ecology, and offers guidance on the detection, diagnostic, epidemiology, disinfection and decontamination, treatment and prophylaxis procedures, as well as control and surveillance processes for anthrax in humans and animals. With two rounds of a rigorous peer-review process, it is a relevant source of information for the management of anthrax in humans and animals.

Aflatoxins

Author : Mehdi Razzaghi-Abyaneh
Publisher : BoD – Books on Demand
ISBN 13 : 9535109049
Total Pages : 410 pages
Book Rating : 4.5/5 (351 download)

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Book Synopsis Aflatoxins by : Mehdi Razzaghi-Abyaneh

Download or read book Aflatoxins written by Mehdi Razzaghi-Abyaneh and published by BoD – Books on Demand. This book was released on 2013-01-23 with total page 410 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is broadly divided into five sections and 17 chapters, highlighting recent advances in aflatoxin research from epidemiology to molecular genomics and control measures, biocontrol approaches, modern analytical techniques, economic concerns and underlying mechanisms of contamination processes. This book will update readers on several cutting-edge aspects of aflatoxins research with useful up-to-date information for mycologists, toxicologists, microbiologists, agriculture scientists, plant pathologists and pharmacologists, who may be interest to understanding of the impact, significance and recent advances within the field of of aflatoxins with a focus on control strategy.

Analytical Food Microbiology

Author : Ahmed E. Yousef
Publisher : John Wiley & Sons
ISBN 13 : 0470425113
Total Pages : 404 pages
Book Rating : 4.4/5 (74 download)

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Book Synopsis Analytical Food Microbiology by : Ahmed E. Yousef

Download or read book Analytical Food Microbiology written by Ahmed E. Yousef and published by John Wiley & Sons. This book was released on 2022-02-15 with total page 404 pages. Available in PDF, EPUB and Kindle. Book excerpt: The new edition of the highly regarded laboratory manual for courses in food microbiology Analytical Food Microbiology: A Laboratory Manual develops the practical skills and knowledge required by students and trainees to assess the microbiological quality and safety of food. This user-friendly textbook covers laboratory safety, basic microbiological techniques, evaluation of food for various microbiological groups, detection and enumeration of foodborne pathogens, and control of undesirable foodborne microorganisms. Each well-defined experiment includes clear learning objectives and detailed explanations to help learners understand essential techniques and approaches in applied microbiology. The fully revised second edition presents improved conventional techniques, advanced analytical methodologies, updated content reflecting emerging food safety concerns, and new laboratory experiments incorporating commercially available microbiological media. Throughout the book, clear and concise chapters explain culture- and molecular-based approaches for assessing microbial quality and safety of diverse foods. This expanded and updated resource: Reviews aseptic techniques, dilution, plating, streaking, isolation, and other basic microbiological procedures Introduces exercises and relevant microorganisms with pertinent background information and reference material Describes each technique using accessible explanatory text, detailed illustrations, and easy-to-follow flowcharts Employs a proven “building block” approach throughout, with each new chapter building upon skills from the previous chapter Provides useful appendices of microbiological media, recommended control organisms, available supplies and equipment, and laboratory exercise reports With methods drawn from the authors’ extensive experience in academic, regulatory, and industry laboratories, Analytical Food Microbiology: A Laboratory Manual, Second Edition, is ideal for undergraduate and graduate students in food microbiology courses, as well as food processors and quality control personnel in laboratory training programs.

Compendium of the Microbiological Spoilage of Foods and Beverages

Author : Michael P. Doyle
Publisher : Springer Science & Business Media
ISBN 13 : 1441908269
Total Pages : 376 pages
Book Rating : 4.4/5 (419 download)

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Book Synopsis Compendium of the Microbiological Spoilage of Foods and Beverages by : Michael P. Doyle

Download or read book Compendium of the Microbiological Spoilage of Foods and Beverages written by Michael P. Doyle and published by Springer Science & Business Media. This book was released on 2009-09-23 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt: The increased emphasis on food safety during the past two decades has decreased the emphasis on the loss of food through spoilage, particularly in developed co- tries where food is more abundant. In these countries spoilage is a commercial issue that affects the pro?t or loss of producers and manufacturers. In lesser developed countries spoilage continues to be a major concern. The amount of food lost to spoilage is not known. As will be evident in this text, stability and the type of spoilage are in?uenced by the inherent properties of the food and many other factors. During the Second World War a major effort was given to developing the te- nologies needed to ship foods to different regions of the world without spoilage. The food was essential to the military and to populations in countries that could not provide for themselves. Since then, progress has been made in improved product formulations, processing, packaging, and distribution systems. New products have continued to evolve, but for many new perishable foods product stability continues to be a limiting factor. Many new products have failed to reach the marketplace because of spoilage issues.