Microbial Decontamination in the Food Industry : Novel Methods and Applications
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| Title: | Microbial Decontamination in the Food Industry : Novel Methods and Applications |
|---|---|
| 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 |
| Authors: | Ali Demirci, Michael O Ngadi |
| Resource Type: | eBook. |
| Subjects: | Food--Microbiology, Food contamination--Prevention, Decontamination (from gases, chemicals, etc.)--Methodology |
| Categories: | TECHNOLOGY & ENGINEERING / Food Science / General |
| Database: | eBook Collection (EBSCOhost) |
| FullText | Links: – Type: ebook-pdf Text: Availability: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Microbial Decontamination in the Food Industry : Novel Methods and Applications – Name: Abstract Label: Description Group: Ab Data: 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 – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Ali+Demirci%22">Ali Demirci</searchLink><br /><searchLink fieldCode="AR" term="%22Michael+O+Ngadi%22">Michael O Ngadi</searchLink> – Name: TypePub Label: Resource Type Group: TypPub Data: eBook. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22Food--Microbiology%22">Food--Microbiology</searchLink><br /><searchLink fieldCode="DE" term="%22Food+contamination--Prevention%22">Food contamination--Prevention</searchLink><br /><searchLink fieldCode="DE" term="%22Decontamination+%28from+gases%2C+chemicals%2C+etc%2E%29--Methodology%22">Decontamination (from gases, chemicals, etc.)--Methodology</searchLink> – Name: SubjectBISAC Label: Categories Group: Su Data: <searchLink fieldCode="ZK" term="%22TECHNOLOGY+%26+ENGINEERING+%2F+Food+Science+%2F+General%22">TECHNOLOGY & ENGINEERING / Food Science / General</searchLink> |
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| RecordInfo | BibRecord: BibEntity: Classifications: – Code: 664.07 Scheme: ddc Type: prePub Languages: – Code: eng Text: English Subjects: – SubjectFull: Food--Microbiology Type: general – SubjectFull: Food contamination--Prevention Type: general – SubjectFull: Decontamination (from gases, chemicals, etc.)--Methodology Type: general Titles: – TitleFull: Microbial Decontamination in the Food Industry : Novel Methods and Applications Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Ali Demirci – PersonEntity: Name: NameFull: Michael O Ngadi – PersonEntity: Name: NameFull: Ali Demirci – PersonEntity: Name: NameFull: Michael O Ngadi IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 01 Type: published Y: 2012 – D: 04 M: 02 Type: profile Y: 2014 Identifiers: – Type: isbn-print Value: 9780857090850 – Type: isbn-electronic Value: 9780857095756 Numbering: – Type: volume Value: 00234 Titles: – TitleFull: Microbial Decontamination in the Food Industry : Novel Methods and Applications Type: main |
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