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Microbial Decontamination in the Food Industry

Microbial Decontamination in the Food Industry
  • Author : Ali Demirci,Michael O Ngadi
  • Publisher :Unknown
  • Release Date :2012-06-26
  • Total pages :840
  • ISBN : 9780857095756
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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 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

Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow

Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow
  • Author : Francisco J. Barba,Oleksii Parniakov,Artur Wiktor
  • Publisher :Unknown
  • Release Date :2020-03
  • Total pages :352
  • ISBN : 9780128164020
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Summary : Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow illustrates innovative applications derived from the use of pulsed electric fields beyond microbial inactivation. The book begins with an introduction on how pulsed electric fields work and then addresses the impact of pulsed electric fields on bioaccessability/bioavailability and the development of nutraceuticals and food additives. Other sections explore the reduction of contaminants and assess the improvement of industrial process efficiency. A final section explores patents and commercial applications. This book will be a welcomed resource for anyone interested in the technological, physiochemical and nutritional perspectives of product development and the reduction of food toxins and contaminants. The concepts explored in this book could have a profound impact on addressing the concept of "food on demand," a concept that is a top priority in industry.

Microbial Decontamination by Novel Technologies – Mechanisms and Application Concepts

Microbial Decontamination by Novel Technologies – Mechanisms and Application Concepts
  • Author : Alexander Mathys,Kai Reineke,Henry Jäger
  • Publisher :Unknown
  • Release Date :2019-09-26
  • Total pages :116
  • ISBN : 9782889630332
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Summary :

Food Preservation

Food Preservation
  • Author : Alexandru Grumezescu
  • Publisher :Unknown
  • Release Date :2016-08-31
  • Total pages :792
  • ISBN : 9780128043745
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Summary : Food Preservation, Volume Six, the latest in the Nanotechnology in the Agri-Food Industry series, discusses how nanotechnology can improve and control the growth of pathogenic and spoilage compounds to improve food safety and quality. The book includes research information on nanovesicles, nanospheres, metallic nanoparticles, nanofibers, and nanotubes, and how they are capable of trapping bioactive substances to increase and maintain the stability of compounds often sensitive under typical food processing and storage conditions. This book will be useful to a wide audience of food science research professionals and professors and students doing research in the field. Describes the effective utilization of nanostructured antimicrobials in toxicological studies and real food systems Offers research strategies for understanding opportunities in antimicrobial nanostructures and the potential challenges of their toxicity Presents diverse applications of nanostructured antimicrobials in food preservation Covers the potential benefits of nanotechnology and methods of risk assessment that ensure food safety

Agri-Food Industry Strategies for Healthy Diets and Sustainability

Agri-Food Industry Strategies for Healthy Diets and Sustainability
  • Author : Francisco J. Barba,Predrag Putnik,Danijela Bursac Kovacevic
  • Publisher :Unknown
  • Release Date :2020-03-03
  • Total pages :294
  • ISBN : 9780128172278
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Summary : Divided into five sections, Agri-Food Industry Strategies for Healthy Diets and Sustainability: New Challenges in Nutrition and Public Health provides an overview of the challenges and future perspectives related to nutrition, public health, and sustainability. The book addresses strategies to reduce fat, trans fat, saturated fat, sugar, and salt consumption, while also exploring the manufacturing, safety, and toxicology of new food manufacturing. This book examines commercial labeling and nutritional education, nutrigenomics and public health, and provides coverage of the valorization of waste and by-products from the food industry. Nutrition researchers and practitioners, food scientists, technologists, engineers, agronomists, food product developers, medical and public health professionals, and postgraduate students focused in food science and nutrition are sure to find this reference work a welcomed addition to their libraries. Contains innovative strategies to achieve a healthy diet through the design of new food products Provides comprehensive information related to agriculture, nutrition, food industry, government, and sustainable waste management and details their roles in addressing food waste Explores the ways in which innovative approaches, used to valorize and give an added value to agri-food waste and by-products, ensure the sustainability of the production process Presents nutritive education about reducing empty calories by lowering consumption of fats, sugars, and other high-calorie nutrients Delineates the roles of food industry and government in shaping the best policies for the general public and the design of new products

Meat Inspection and Control in the Slaughterhouse

Meat Inspection and Control in the Slaughterhouse
  • Author : Thimjos Ninios,Janne Lundén,Hannu Korkeala,Maria Fredriksson-Ahomaa
  • Publisher :Unknown
  • Release Date :2014-06-11
  • Total pages :728
  • ISBN : 9781118525845
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Summary : Meat inspection, meat hygiene and official control tasks in the slaughterhouse have always been of major importance in the meat industry, and are intimately related with animal diseases and animal welfare. The history of meat inspection has largely been a success story. Huge steps have been taken over more than a century to prevent the transmission of pathogenic organisms and contagious diseases from animals to humans. Various factors influence the quality and safety of meat including public health hazards (zoonotic pathogens, chemical substances and veterinary drugs), animal health and welfare issues during transport and slaughter. Meat inspection is one of the most important programs in improving food safety, and its scope has enlarged considerably over the last decades. Globalization has affected the complexity of the modern meat chain and has provided possibilities for food fraud and unfair competition. During the last two decades many food fraud cases have been reported, which have caused concern among consumers and the industry. Subsequently meat inspection is faced with new challenges. Meat Inspection and Control in the Slaughterhouse is an up-to-date reference book that responds to these changes and reflects the continued importance of meat inspection for the food industry. The contributors to this book are all international experts in the areas of meat inspection and the official controls limited to slaughterhouses, providing a rare insight into the international meat trade. This book will be of importance to students, professionals and members of the research community worldwide who aim to improve standards of meat inspection procedures and food safety.

Colour Additives for Foods and Beverages

Colour Additives for Foods and Beverages
  • Author : Michael J. Scotter
  • Publisher :Unknown
  • Release Date :2015-02-04
  • Total pages :260
  • ISBN : 9781782420200
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Summary : Food colour additives have been the focus of much research in the last few years, and there is increasing consumer demand for natural and safer synthetic colours. This book reviews the natural and synthetic colours available, their properties and applications, as well as regulatory, sensory and analytical issues. Part one covers the development and safety of food colour additives. Part two covers properties and methods of analysis, and part three focuses on specific food product applications and future trends. Reviews the natural and synthetic colour additives available for foods and beverages, looking at their properties and applications as well as regulatory, sensory and analytical issues Expert analysis of natural origin colours, synthetic origin colours, overview of regulations, safety analysis and consumer health Comprehensive coverage of properties and development in food colours: chemical purity, colour stability, and consumer sensory perception

Decontamination of Fresh and Minimally Processed Produce

Decontamination of Fresh and Minimally Processed Produce
  • Author : Vicente M. Gomez-Lopez
  • Publisher :Unknown
  • Release Date :2012-02-13
  • Total pages :576
  • ISBN : 9781118229316
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Summary : Attempts to provide safer and higher quality fresh and minimallyprocessed produce have given rise to a wide variety ofdecontamination methods, each of which have been extensivelyresearched in recent years. Decontamination of Fresh andMinimally Processed Produce is the first book to providea systematic view of the different types of decontaminants forfresh and minimally processed produce. By describing the differenteffects – microbiological, sensory, nutritional andtoxicological – of decontamination treatments, a team ofinternationally respected authors reveals not only the impact ofdecontaminants on food safety, but also on microbial spoilage,vegetable physiology, sensory quality, nutritional andphytochemical content and shelf-life. Regulatory and toxicologicalissues are also addressed. The book first examines how produce becomes contaminated, thesurface characteristics of produce related to bacterial attachment,biofilm formation and resistance, and sublethal damage and itsimplications for decontamination. After reviewing how produce iswashed and minimally processed, the various decontamination methodsare then explored in depth, in terms of definition, generationdevices, microbial inactivation mechanisms, and effects on foodsafety. Decontaminants covered include: chlorine, electrolyzedoxidizing water, chlorine dioxide, ozone, hydrogen peroxide,peroxyacetic acid, essential oils and edible films and coatings.Other decontamination methods addressed are biological strategies(bacteriophages, protective cultures, bacteriocins and quorumsensing) and physical methods (mild heat, continuous UV light,ionizing radiation) and various combinations of these methodsthrough hurdle technology. The book concludes with descriptions ofpost-decontamination methods related to storage, such as modifiedatmosphere packaging, the cold chain, and modeling tools forpredicting microbial growth and inactivation. The many methods and effects of decontamination are detailed,enabling industry professionals to understand the availablestate-of-the-art methods and select the most suitable approach fortheir purposes. The book serves as a compendium of information forfood researchers and students of pre- and postharvest technology,food microbiology and food technology in general. The structure ofthe book allows easy comparisons among methods, and searchinginformation by microorganism, produce, and quality traits.

Pulsed Electric Fields Technology for the Food Industry

Pulsed Electric Fields Technology for the Food Industry
  • Author : Javier Raso-Pueyo,Volker Heinz
  • Publisher :Unknown
  • Release Date :2010-04-30
  • Total pages :246
  • ISBN : 038731122X
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Summary : Many novel technologies have been proposed in the attempt to improve existing food processing methods. Among emerging nonthermal technologies, high intensity pulsed electric fields (PEF) is appealing due to its short treatment times and reduced heating effects. This book presents information accumulated on PEF during the last 15 years by experienced microbiologists, biochemists, food technologists, and electrical and food engineers.

Handbook of Waste Management and Co-Product Recovery in Food Processing

Handbook of Waste Management and Co-Product Recovery in Food Processing
  • Author : Keith W. Waldron
  • Publisher :Unknown
  • Release Date :2009-10-26
  • Total pages :680
  • ISBN : 9781845697051
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Summary : ...an ideal information source for those involved in managing waste and recovering waste for use in products to produce revenue... (Food Science and Technology - review of Volume 1) This is a most welcome addition to the literature, likely to be essential study material for both technologists and process engineers. (The Chemical Engineer - review of Volume 1) Food processors are under pressure, both from consumers and legislation, to reduce the amount of waste they produce and to consume water and energy more efficiently. Handbook of waste management and co-product recovery in food processing provides essential information about the major issues and technologies involved in waste co-product valorisation, methods to reduce water and energy consumption, waste reduction in particular food industry sectors and end waste management. Opening chapters in Part one of Volume 2 cover economic and legislative drivers for waste management and co-product recovery. Part two discusses life cycle analysis and closed-loop production systems to minimise environmental impacts in food production. It also includes chapters on water and energy use as well as sustainable packaging. Part three reviews methods for exploiting co-products as food and feed ingredients, whilst the final part of the book discusses techniques for non-food exploitation of co-products from food processing. Provides essential information about the major issues and technologies involved in waste product valorisation Examines methods to reduce water and energy consumption in partciular food industry sectors Discusses the economic and legislative drivers for waste management and co-product recovery

Microbial Contamination and Food Degradation

Microbial Contamination and Food Degradation
  • Author : Alexandru Mihai Grumezescu,Alina Maria Holban
  • Publisher :Unknown
  • Release Date :2017-11-03
  • Total pages :514
  • ISBN : 9780128112632
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Summary : 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

Food Safety Engineering
  • Author : Ali Demirci,Hao Feng,Kathiravan Krishnamurthy
  • Publisher :Unknown
  • Release Date :2020-05-28
  • Total pages :760
  • ISBN : 9783030426606
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Summary : 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.

New Methods of Food Preservation

New Methods of Food Preservation
  • Author : G. W. Gould
  • Publisher :Unknown
  • Release Date :2012-12-06
  • Total pages :324
  • ISBN : 9781461521051
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Summary :

Safety assurance during food processing

Safety assurance during food processing
  • Author : Frans J.M. Smulders,John D. Collins
  • Publisher :Unknown
  • Release Date :2004-01-06
  • Total pages :442
  • ISBN : 9789076998060
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Summary : Microbial agents (particularly bacteria) represent the greatest risk to public health. This issue is addressed in the text along with evaluation of modern, risk-based prevention approaches that are considered as the only effective way to reduce the prevalence of these hazards from our foods.

Advances in Cold Plasma Applications for Food Safety and Preservation

Advances in Cold Plasma Applications for Food Safety and Preservation
  • Author : Daniela Bermudez-Aguirre
  • Publisher :Unknown
  • Release Date :2019-10-12
  • Total pages :410
  • ISBN : 9780128149225
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Summary : Cold plasma is one of the newest technologies tested for food preservation. In the last decade, this novel approach has shown promising results as a disinfectant of food products and packaging materials. Cold plasma is also affordable, waterless, waste-free, and leaves no chemical residue on the product. This exciting new technology is covered thoroughly in Advances in Cold Plasma Applications for Food Preservation. The book presents the basic principles of cold plasma, examples of food products disinfected by cold plasma, and the challenges of using cold plasma to maximize microbial and spore inactivation. Some chapters are devoted to specific applications of the technology, such as the use of cold plasma for space missions. Insights about the required regulations for this technology are also discussed. Written and edited by experts in the field, Advances in Cold Plasma Applications for Food Preservation is aimed at academic researchers, food scientists, and government officials working on disinfection of food products. Covers the basic principles of cold plasma Presents novel information and updated results in microbial, spore, and enzyme inactivation in different food products Explores the use of cold plasma in disinfection of food products, including packaged food and food packaging materials and discuss how some food components are modified Includes the description of some of the current equipment devices and the requirements to design specific food processing systems Investigates specific uses of cold plasma in some applications such as space food Details current regulatory status of cold plasma for food applications

Green Technologies in Food Production and Processing

Green Technologies in Food Production and Processing
  • Author : Joyce Boye,Yves Arcand
  • Publisher :Unknown
  • Release Date :2012-01-11
  • Total pages :686
  • ISBN : 9781461415879
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Summary : This book will review the current status of the agriculture and agri-food sector in regard to green processing and provide strategies that can be used by the sector to enhance the use of environmentally-friendly technologies for production, processing. The book will look at the full spectrum from farm to fork beginning with chapters on life cycle analysis and environmental impact assessment of different agri-food sectors. This will be followed by reviews of current and novel on-farm practices that are more environmentally-friendly, technologies for food processing that reduce chemical and energy use and emissions as well as novel analytical techniques for R&D and QA which reduce solvent, chemical and energy consumption. Technologies for waste treatment, "reducing, reusing, recycling", and better water and energy stewardship will be reviewed. In addition, the last section of the book will attempt to look at technologies and processes that reduce the generation of process-induced toxins (e.g., trans fats, acrylamide, D-amino acids) and will address consumer perceptions about current and emerging technologies available to tackle these processing and environmental issues.

Food Protection Trends

Food Protection Trends
  • Author : Anonim
  • Publisher :Unknown
  • Release Date :2009-07
  • Total pages :229
  • ISBN : CORNELL:31924110485178
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Summary :

Progress in Food Preservation

Progress in Food Preservation
  • Author : Rajeev Bhat,Abd Karim Alias,Gopinadhan Paliyath
  • Publisher :Unknown
  • Release Date :2012-01-10
  • Total pages :720
  • ISBN : 9781119962021
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Summary : 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.

Influence of Chlorine Dioxide Ice on Pathogen Survival and Recovery on Chilled Pork and Turkey Subprimals

Influence of Chlorine Dioxide Ice on Pathogen Survival and Recovery on Chilled Pork and Turkey Subprimals
  • Author : Justin Robert Ransom
  • Publisher :Unknown
  • Release Date :2000
  • Total pages :192
  • ISBN : MSU:31293020509919
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Proceedings of the Meat Industry Research Conference

Proceedings of the Meat Industry Research Conference
  • Author : Anonim
  • Publisher :Unknown
  • Release Date :1991
  • Total pages :229
  • ISBN : WISC:89063226518
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Summary :

Food Irradiation for the Produce Industry

Food Irradiation for the Produce Industry
  • Author : United Fresh Fruit and Vegetable Association
  • Publisher :Unknown
  • Release Date :1986
  • Total pages :11
  • ISBN : CORNELL:31924058800990
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Summary :