Microbial Decontamination in the Food Industry

Informationen zum Autor Ali Demirci is Professor of Food Engineering in the Department of Agricultural and Biological Engineering at The Pennsylvania State University, USA. Michael O. Ngadi is Professor of Food Engineering in the Department of Bioresource Engineering at McGill University, Canada. Klappentext The problem of creating microbiologically safe food with an acceptable quality for the consumer is a challenge for the food industry. This book provides a comprehensive guide to the decontamination problems faced by the industry! and the methods being used to solve them. Zusammenfassung 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. Inhaltsverzeichnis Part 1 Microbial decontamination of different food products: Microbial decontamination of fresh produce; Microbial decontamination of raw and ready-to-eat meats; Microbial decontamination of poultry carcasses; Microbial decontamination of seafood; Microbial decontamination of nuts and spices; Microbial decontamination of juices; Microbial decontamination of milk and dairy products. Part 2 Current and emerging non-chemical decontamination methods: Advances in food surface pasteurisation by thermal methods; Microbial decontamination of food by microwave (MW) and radio frequency (RF); Microbial decontamination of food by power ultrasound; Microbial decontamination of food by irradiation; Microbial decontamination of food by ultraviolet (UV) and pulsed UV light; Microbial decontamination of food by high hydrostatic pressure; Microbial decontamination of food by pulsed electric fields; Microbial decontamination of food by infrared heating; Microbial decontamination of food by non-thermal plasma. Part 3 Current and emerging chemical decontamination methods: Microbial decontamination of food using ozone; Chlorine dioxide for microbial decontamination of food; Electrolyzed oxidizing water for microbial decontamination of food; Organic acids and other chemical treatments for microbial decontamination of food; Dense phase CO2 (DPCD) for microbial decontamination of food. Part 4 Current and emerging packaging technologies and post-packaging decontamination: Packaging technologies and their role in food safety; Emerging methods for post-packaging microbial decontamination of food. ...

Klappentext

This book reviews current and emerging methods for food decontamination.

Zusammenfassung
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.

Inhalt

Part 1 Microbial decontamination of different food products: Microbial decontamination of fresh produce; Microbial decontamination of raw and ready-to-eat meats; Microbial decontamination of poultry carcasses; Microbial decontamination of seafood; Microbial decontamination of nuts and spices; Microbial decontamination of juices; Microbial decontamination of milk and dairy products. Part 2 Current and emerging non-chemical decontamination methods: Advances in food surface pasteurization by thermal methods; Microbial decontamination of food by microwave and radio-frequency; Microbial decontamination of food by power ultrasound; Microbial decontamination of food by irradiation; Microbial decontamination of food by UV and pulsed UV light; Microbial decontamination of food by high hydrostatic pressure; Microbial decontamination of food by pulsed electric fields; Microbial decontamination of food by infrared heating; Microbial decontamination of food by non-thermal plasma. Part 3 Current and emerging chemical decontamination methods: Microbial decontamination of food using ozone; Chlorine dioxide for microbial decontamination of food; Electrolyzed oxidizing water for microbial decontamination of food; Organic acids and other chemical treatments for microbial decontamination of food; Dense phase CO2 for microbial decontamination of food. Part 4 Current and emerging packaging methods and post packaging decontamination: Packaging technologies and their impacts on food safety; Emerging methods for post-packaging microbial decontamination of food; Recent advances in aseptic processing for microbial decontamination of food.