Coverart for item
The Resource Microbial decontamination in the food industry : novel methods and applications, edited by Ali Demirci and Michael O. Ngadi, (electronic book)

Microbial decontamination in the food industry : novel methods and applications, edited by Ali Demirci and Michael O. Ngadi, (electronic book)

Label
Microbial decontamination in the food industry : novel methods and applications
Title
Microbial decontamination in the food industry
Title remainder
novel methods and applications
Statement of responsibility
edited by Ali Demirci and Michael O. Ngadi
Contributor
Subject
Language
eng
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 themDetails backgrounds on contamination routes and outbreaks, as well as proposed processing methods for various commodities including fresh produce, meats, seafood, nuts, juices and dairy productsSections 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
Member of
Cataloging source
AU@
Dewey number
664.07
Illustrations
illustrations
Index
index present
LC call number
RA601
LC item number
.M53 2012
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
http://library.link/vocab/relatedWorkOrContributorName
  • Demirci, Ali
  • Ngadi, Michael O
Series statement
Woodhead publishing series in food science, technology and nutrition
Series volume
234
http://library.link/vocab/subjectName
  • Food contamination
  • Food
  • Food contamination
  • Food contamination
  • Food
Label
Microbial decontamination in the food industry : novel methods and applications, edited by Ali Demirci and Michael O. Ngadi, (electronic book)
Instantiates
Publication
Antecedent source
file reproduced from original
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
mixed
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
  • Cover; Microbial decontamination in the food industry: Novel methods and applications; Copyright; Contents; Contributor contact details; Woodhead Publishing Series in Food Science, Technology and Nutrition; Preface; Part I Microbial decontamination of different food products; 1 Microbial decontamination of fresh produce; 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 advice1.7 References; 2 Microbial decontamination of raw and ready-to-eat meats; 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; 2.8 References; 3 Microbial decontamination of poultry carcasses; 3.1 Introduction; 3.2 Contamination of poultry carcasses and major pathogens of concern
  • 3.3 Antibacterial activity of decontamination treatments for poultry carcasses3.4 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; 3.10 References; 4 Microbial decontamination of seafood; 4.1 Introduction
  • 4.2 Organisms of concern: pathogens that may contaminatefish surfaces4.3 Pathways of contamination; 4.4 Current methods of seafood decontamination; 4.5 Novel methods of seafood decontamination; 4.6 Regulatory issues surrounding decontamination ofseafood; 4.7 Conclusions and future trends; 4.8 Sources of further information and advice; 4.9 References; 5 Microbial decontamination of nuts and spices; 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 spices5.6 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; 5.9 References; 6 Microbial decontamination of juices; 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; 6.7 References
Control code
SCIDI805627741
Dimensions
unknown
Extent
1 online resource (xxxv, 804 pages
File format
unknown
Form of item
online
Isbn
9780857095756
Level of compression
uncompressed
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other physical details
illustrations).
Quality assurance targets
unknown
Reformatting quality
access
Sound
unknown sound
Specific material designation
remote
Label
Microbial decontamination in the food industry : novel methods and applications, edited by Ali Demirci and Michael O. Ngadi, (electronic book)
Publication
Antecedent source
file reproduced from original
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
mixed
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
  • Cover; Microbial decontamination in the food industry: Novel methods and applications; Copyright; Contents; Contributor contact details; Woodhead Publishing Series in Food Science, Technology and Nutrition; Preface; Part I Microbial decontamination of different food products; 1 Microbial decontamination of fresh produce; 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 advice1.7 References; 2 Microbial decontamination of raw and ready-to-eat meats; 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; 2.8 References; 3 Microbial decontamination of poultry carcasses; 3.1 Introduction; 3.2 Contamination of poultry carcasses and major pathogens of concern
  • 3.3 Antibacterial activity of decontamination treatments for poultry carcasses3.4 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; 3.10 References; 4 Microbial decontamination of seafood; 4.1 Introduction
  • 4.2 Organisms of concern: pathogens that may contaminatefish surfaces4.3 Pathways of contamination; 4.4 Current methods of seafood decontamination; 4.5 Novel methods of seafood decontamination; 4.6 Regulatory issues surrounding decontamination ofseafood; 4.7 Conclusions and future trends; 4.8 Sources of further information and advice; 4.9 References; 5 Microbial decontamination of nuts and spices; 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 spices5.6 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; 5.9 References; 6 Microbial decontamination of juices; 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; 6.7 References
Control code
SCIDI805627741
Dimensions
unknown
Extent
1 online resource (xxxv, 804 pages
File format
unknown
Form of item
online
Isbn
9780857095756
Level of compression
uncompressed
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other physical details
illustrations).
Quality assurance targets
unknown
Reformatting quality
access
Sound
unknown sound
Specific material designation
remote

Library Locations

Processing Feedback ...