Handbook of food safety engineering. (2011)

• Record Type: Book
• Further Information: Note: Edited by Da-Wen Sun.
• Other Names: Sun, Da-Wen
• Contents: List of Contributors xvii About the Editor xxii Preface xxiv PART ONE: FUNDAMENTALS 1 1 Introduction to Food Microbiology 3; Martin Adams 1.1 Introduction 3 1.2 Microorganisms and foods 4 1.3 Foodborne illness 5 1.4 Food spoilage 8 1.5 Food fermentation 9 1.6 Microbial physiology and food preservation 10 1.7 Microbiological analysis 12 1.8 Food safety management systems 14 1.9 Conclusions 16 2 Overview of Foodborne Pathogens 18 Amalia G.M. Scannell 2.1 Introduction 18 2.2 Bacterial pathogens 20 2.3 Foodborne viruses 37 2.4 Foodborne parasites 39 2.5 Conclusions 42 3 Chemical Safety of Foods 57; Steve L. Taylor and Joseph L. Baumert 3.1 Introduction 57 3.2 Nature of chemical hazards in foods 57 3.3 Food safety engineering and control of chemical hazards 71 3.4 Food allergen control 72 3.5 Conclusions 76 4 Intrinsic and Extrinsic Parameters for Microbial Growth and Heat Inactivation 79; Vijay K. Juneja, Lihan Huang and Xianghe Yan 4.1 Introduction 79 4.2 Factors affecting microbial growth 80 4.3 Factors affecting heat resistance 88 4.4 Combining traditional preservation techniques 89 4.5 Conclusions 90 5 Kinetics of Microbial Inactivation 92; Osman Erkmen and Aykut Ö. Barazi 5.1 Introduction 92 5.2 Microbial inactivation kinetics based on food processing methods 92 5.3 Kinetic parameters for the inactivation of pathogens 102 5.4 Conclusions 105 6 Predictive Microbial Modelling 108; Ursula Andrea Gonzales-Barron 6.1 Introduction 108 6.2 Classification of models 108 6.3 Description of main models 117 6.4 Applications of predictive microbial modelling 136 6.5 Predictive microbial modelling and quantitative risk assessment 138 6.6 Conclusions 140 7 Integration of Food Process Engineering and Food Microbial Growth 153; Lijun Wang 7.1 Introduction 153 7.2 Inactivation of microbial growth 154 7.3 Process-dependent microbial modeling 160 7.4 Process modeling 165 7.5 Integration of process and microbial growth kinetic models 169 7.6 Conclusions 170 PART TWO: ADVANCED FOOD SAFETY DETECTION METHODS 177 8 Rapid Methods and Automation in Microbiology: 30 Years of Trends and Predictions 179; Daniel Y.C. Fung 8.1 Introduction 179 8.2 Sample preparation 179 8.3 Microorganism detection 180 8.4 Future developments 185 8.5 Conclusions 185 9 Phage-based Detection of Foodborne Pathogens 190; Udit Minocha, Mindy Shroyer, Patricia Romero and Bruce M. Applegate 9.1 Introduction 190 9.2 Fundamentals of bacteriophage 192 9.3 Phage-based detection of pathogens 197 9.4 Bacteriophage-mediated biocontrol 205 9.5 Conclusions 210 10 Real-time PCR 217; Alan G. Mathew 10.1 Introduction 217 10.2 Real-time PCR theory and technologies 218 10.3 Real-time PCR systems 231 10.4 Real-time PCR applications for food safety 232 10.5 Conclusions 252 11 DNA Array 258; Magdalena Gabig-Cimin´ska, Joanna Jakóbkiewicz-Banecka and Grzegorz Wegrzyn 11.1 Introduction 258 11.2 History – from double helix via blot to DNA array 259 11.3 Principle 260 11.4 DNA array structure and operating rules 261 11.5 Applications and potential use of the DNA arrays 273 11.6 Conclusions 274 12 Immunoassay 279; David L. Brandon and J. Mark Carter 12.1 Introduction 279 12.2 Strategic considerations 281 12.3 Immunoassay formats 288 12.4 Combined methodologies 297 12.5 Selected examples of immunoassay applied to food safety 299 12.6 Troubleshooting and validation 304 12.7 Future developments 305 12.8 Conclusions 306 13 Biosensors 313; Francis J. Mulaa and Petra M. Krämer 13.1 Introduction 313 13.2 Biosensors for food control and safety 314 13.3 Conclusions 342 PART THREE: CONVENTIONAL PROCESSING SYSTEMS OF PRODUCING SAFE FOODS 353 14 Pasteurization and Sterilization 355; Tatiana Koutchma 14.1 Introduction 355 14.2 Sterilization 356 14.3 Pasteurization 356 14.4 Conclusions 369 15 Microwave Processing 371; Shaojin Wang 15.1 Introduction 371 15.2 Mechanism of microwave heating 372 15.3 Microwave related dielectric properties 373 15.4 Computer simulations to improve microwave heating uniformity 380 15.5 Practical and commercial microwave processing 382 15.6 Conclusions 387 16 Drying of Foods 394; Naphaporn Chiewchan, Sakamon Devahastin and Arun S. Mujumdar 16.1 Introduction 394 16.2 Occurrence of mycotoxins and pathogenic bacteria in dried food products 395 16.3 Control of mycotoxins and pathogenic bacteria in dried food products 400 16.4 Conclusions 405 17 Frying of Foods 412; Serpil Sahin and Isil Barutcu 17.1 Introduction 412 17.2 Oil absorption 413 17.3 Changes in oil during frying 418 17.4 Formation of toxic substances in fried food during frying 427 17.5 Conclusions 432 18 Food Refrigeration 444; Adriana E. Delgado and Da-Wen Sun 18.1 Introduction 444 18.2 Food microbiology and refrigeration 445 18.3 Refrigerated prepared meals 455 18.4 Refrigerated storage and safety 457 18.5 Active and intelligent packaging 461 18.6 Conclusions 463 19 Sous Vide and Cook-chill Processing 468; Ronan Gormley and Fergal Tansey 19.1 Introduction 468 19.2 Sous vide processing 469 19.3 Cook-chill processing (non-sous vide ) 482 19.4 High-quality shelf-life, distribution and retailing 488 19.5 Conclusions 491 20 Irradiation 497; Monique Lacroix 20.1 Introduction 497 20.2 Definition of irradiation 498 20.3 Gamma irradiation 499 20.4 UV-C irradiation 502 20.5 Combined treatments 504 20.6 Conclusions 515 21 Aseptic Processing and Packaging 524; Julius Ashirifie-Gogofio and John D. Floros 21.1 Introduction 524 21.2 A brief history of aseptic processing in the food industry 525 21.3 Basic principles and applications 525 21.4 Aseptic packaging applications 527 21.5 Aseptic packaging systems 531 21.6 Aseptic bulk storage 532 21.7 Selection of an aseptic packaging system 533 21.8 Aseptic processing operation: establishment, validation and regulations 534 21.9 Safety of aseptically processed foods 535 21.10 Advantages of aseptically processed foods 536 21.11 Future trends for aseptic processing and packaging 538 21.12 Conclusions 539 22 Modified Atmosphere Packaging 543; Francisco Artés, Perla A. Gómez, Encarna A
• Publisher Details: Place of publication not identified : Wiley-Blackwell
• Publication Date: 2011
• Extent: 1 online resource (840 pages)
• Subjects: 363.1926; Food -- Safety measures; Food -- Microbiology; Food industry and trade -- Sanitation; TECHNOLOGY & ENGINEERING / Food Science
• Languages: English
• ISBNs: 9781444355307
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.