Microbial Decontamination in the Food Industry
Novel Methods and Applications
- Ali Demirci, Pennsylvania State University, USA
- Michael Ngadi, McGill University, Canada
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.View full description
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.
Professionals in the food industry working on novel food decontamination techniques and researchers in academia interested in this area
- Published: June 2012
- Imprint: Woodhead Publishing
- ISBN: 978-0-85709-085-0
Table of ContentsPart 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.