Food Hygiene and Toxicology in Ready-to-Eat Foods - 1st Edition - ISBN: 9780128019160, 9780128020081

Food Hygiene and Toxicology in Ready-to-Eat Foods

1st Edition

Editors: Parthena Kotzekidou
eBook ISBN: 9780128020081
Hardcover ISBN: 9780128019160
Imprint: Academic Press
Published Date: 12th May 2016
Page Count: 474
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Description

Food Hygiene and Toxicology in Ready-to-Eat Foods is a solid reference for anyone in the food industry needing to understand the complex issues and mechanisms of biological control and chemical hazards to ensure food safety. infectious and non-infectious contaminants in raw, minimally processed, and prepared foods are covered in detail, as well as effective measures to avoid foodborne infections and intoxications. The book is written by an international team of experts presenting the most up-to-date research in the field, and provides current applications and guidance to enhance food safety in the food industry. Strategies and recommendations for each food category include, among others, how to avoid cross-contamination of pathogens, the proper uses of antimicrobial coatings and spray cleanings of fresh produce, and acrylamide reduction during processing. leafy vegetables, fruit juices, nuts, meat and dairy products are some of the ready-to-eat foods covered.

Key Features

  • Provides the latest on research and development in the field of food safety incorporating
    practical real life examples for microbiological risk assessment and reduction in the food
    industry
  • Includes specific aspects of potential contamination and the importance of various risks
    associated with ready-to-eat foods
  • Describes potential harmful agents that may arise in foods during processing and packaging
  • Presents information on psychrotropic pathogens and food poisoning strains, effect of
    temperature, Salmonella, Listeria, Escherichia coli, Bacillus cereus, Norovirus, parasites, fungal
    microbiota, enterotoxins, and more

Readership

Food industry professionals: food scientists; food safety professionals, food microbiologists, food technologists; public health workers.

Table of Contents

  • List of Contributors
  • Preface
  • Part I: Trends in food habits
    • Chapter 1. Food habits and the increase in ready-to-eat and easy-to-prepare products
      • Abstract
      • Introduction
      • Is There a Common Denominator in RTE and ETP Meals?
      • What are the Motives Behind the Growing Demand for RTE and ETP Meals?
      • Is There a Typical Profile of Individuals Who Choose to Consume RTE and ETP Foods?
      • Discussion and Conclusions
      • References
    • Chapter 2. Safety of street foods
      • Abstract
      • Street Foods: Definition and Basic Characteristics
      • Safety of Street Foods: A Major Concern
      • Ensuring and Improving Safety of Street Foods
      • References
  • Part II: Microbiological hazards
    • Chapter 3. Factors influencing microbial safety of ready-to-eat foods
      • Abstract
      • Introduction
      • Environmental Factors Affecting Safety of RTE Foods
      • Sources of Microbial Contamination of RTE Foods
      • Hurdles Affecting Microbial Growth in RTE Foods
      • Personnel Hygiene
      • Conclusions
      • References
    • Chapter 4. Foodborne viruses in ready-to-eat foods
      • Abstract
      • Introduction
      • General Aspects of Foodborne Viruses
      • Risk Ready-to-Eat Food Items
      • Persistence of Foodborne Viruses on Food and Surfaces
      • Virus Transmission Into Food Supply Chain
      • Role of Food Handlers in Transmission Routes of Viruses
      • Foodborne Outbreaks Related to RTE Foods
      • Methods for Detection of Viruses From Food
      • Prevention of Viral Transmission Through Food
      • Future Perspectives
      • References
    • Chapter 5. Parasitic protozoa in salad vegetables
      • Abstract
      • Introduction
      • Parasitic Protozoa That May Contaminate Salad Vegetables
      • Conclusions
      • References
    • Chapter 6. Foodborne pathogens in ready-to-eat peanut butter-containing products
      • Abstract
      • Introduction
      • Outbreaks
      • Recalls
      • Prevalence of Pathogens
      • Cross-Contamination
      • Survival Studies
      • Intervention Strategies
      • Preventive Controls
      • Conclusions
      • References
    • Chapter 7. Handling of hamburgers and cooking practices
      • Abstract
      • Introduction
      • Hamburger: Characteristics and Cookery
      • Public Health Implications of Poor Hamburger Hygiene
      • References
    • Chapter 8. Salmonella and Listeria monocytogenes in ready-to-eat leafy vegetables
      • Abstract
      • Introduction
      • Salmonella and L. monocytogenes Sources and Contamination Pathways in the Field
      • Control of Salmonella and L. monocytogenes Contamination in RTE Vegetables
      • Conclusion
      • References
    • Chapter 9. Foodborne pathogenic bacteria in fresh-cut vegetables and fruits
      • Abstract
      • Introduction
      • Sources and Routes of Pathogen Contamination in Fresh-Cut Produce
      • Foodborne Outbreaks Associated with Pathogenic Bacteria in Fresh-Cut Fruits and Vegetables
      • Attachment, Internalization, and Biofilm Development by Foodborne Pathogenic Bacteria on Fresh-Cut Fruit and Vegetables
      • Challenges in Fresh-Cut Fruit and Vegetable Safety
      • References
    • Chapter 10. Stress adaptation of Listeria monocytogenes in acidic ready-to-eat products
      • Abstract
      • Ready-to-Eat Foods
      • Listeria monocytogenes
      • Listeria monocytogenes in RTE Foods
      • Listeria monocytogenes in Acidic RTE Foods
      • Acid Resistance of L. monocytogenes
      • The GAD System
      • Arginine Deiminase System
      • Other Factors Involved in Acid Resistance of L. monocytogenes
      • Conclusions
      • References
    • Chapter 11. Safety of fresh-squeezed juices
      • Abstract
      • Introduction
      • Outbreaks Associated With Fresh-Squeezed Juices
      • Sources of Pathogens in Fresh-Squeezed Juices
      • Prevalence of Human Pathogens in Freshly Squeezed Fruit Juices
      • Internalization of Pathogens in Fruits Used to Obtain Fresh Juice
      • Survival of Pathogen in Fresh Juices and in Produce Used to Prepare Juices
      • Contamination Reduction Strategies
      • Conclusions
      • References
    • Chapter 12. Safety improvement of fruit juices by novel thermal and nonthermal processing
      • Abstract
      • Introduction
      • Fruit Juice Deterioration and Spoilage
      • Fruit Juice Processing
      • Conclusion and Future Perspectives
      • References
    • Chapter 13. Safety of ready-to-eat seafood
      • Abstract
      • Introduction
      • Environmental Hazards
      • Hazards in Live Bivalve Molluscs
      • Helminth Parasites in Fish Flesh
      • Postharvest Hazards
      • Postharvest Contamination
      • Distribution and Storage: The Life-Time
      • Conclusions
      • Acknowledgments
      • References
    • Chapter 14. Staphylococcal enterotoxins in processed dairy products
      • Abstract
      • Staphylococcal Food Poisoning
      • Characterization of SEs
      • Bacterial Carrier
      • Cases of SFP From Dairy Products and Prevalence of SE in Human
      • Methods for SE Detection in Dairy Products
      • Dairy Product Safety
      • References
    • Chapter 15. Sporeforming bacterial pathogens in ready-to-eat dairy products
      • Abstract
      • Introduction
      • Pathways of Contamination of Dairy Products
      • Anaerobic Sporeforming Bacteria
      • C. botulinum in RTE Dairy Products
      • Aerobic Sporeforming Bacteria
      • B. cereus in RTE Dairy Products
      • Control of Sporeforming Bacteria in Dairy Industry
      • Control at Farm Level
      • Control at Plant Level
      • Food Handling Prior to Consumption
      • Conclusions
      • References
    • Chapter 16. Sporeforming bacteria associated with bread production: spoilage and toxigenic potential
      • Abstract
      • Introduction
      • Sporeforming Bacterial Species Associated With Rope Spoilage of Bread
      • Toxigenic Sporeforming Bacteria
      • Spore Heat Resistance of Bacillus Species
      • Predictive Microbiology to Evaluate the Contamination Risk in Bread
      • Microbial Biotechnology to Reduce Rope Spoilage
      • Concluding Remarks
      • References
    • Chapter 17. Molds and mycotoxins in nuts
      • Abstract
      • Introduction
      • Fungal Contamination of Nuts
      • Mycotoxins in Nuts
      • Prevention of Field Mycotoxin Contamination
      • Postharvest Strategies
      • Legislation
      • Concluding Remarks
      • References
    • Chapter 18. Potential industrial applications of decontamination technologies for fresh produce
      • Abstract
      • Introduction
      • Decontamination Technologies for Fresh Vegetables and Fruits
      • References
    • Chapter 19. Microbiological risk assessments in food industry
      • Abstract
      • Introduction
      • Introduction to Risk-Based Food Safety Management
      • Mathematical and Probabilistic Tools Developed in MEA
      • Conclusions
      • References
  • Part III: Toxicological hazards
    • Chapter 20. Acrylamide in ready-to-eat foods
      • Abstract
      • Introduction
      • Formation Pathways
      • Occurrence of Acrylamide in Food
      • Mitigation of Acrylamide
      • Conclusions
      • References
    • Chapter 21. Furan in processed foods
      • Abstract
      • Introduction
      • Furan
      • Toxicological Aspects
      • Analytical Methods
      • Formation and Occurrence of Furan in Foods
      • Human Exposure, Risks, and Mitigation Strategies
      • Conclusions
      • References
    • Chapter 22. Biogenic amines in ready-to-eat foods
      • Abstract
      • Introduction
      • Biogenic Amines
      • Toxicological Effects of Biogenic Amines
      • Biogenic Amines as Quality Indicators
      • Biogenic Amines in Different Types of Food
      • Conclusions
      • References
    • Chapter 23. Regulated disinfection byproducts in minimally processed vegetables and beverages
      • Abstract
      • Introduction
      • Generation and Occurrence of Regulated DBPs in Minimally Processed Fruits and Vegetables
      • Generation and Occurrence of Regulated DBPs in Beverages
      • Conclusions
      • References
  • Index

Details

No. of pages:
474
Language:
English
Copyright:
© Academic Press 2016
Published:
Imprint:
Academic Press
eBook ISBN:
9780128020081
Hardcover ISBN:
9780128019160

About the Editor

Parthena Kotzekidou

Prof. Dr. Parthena Kotzekidou is Professor of Food Microbiology at the Department of Food Science and Technology, Faculty of Agriculture, Aristotle University of Thessaloniki, Greece. She received a B.S. from the Faculty of Agriculture of the Aristotle University of Thessaloniki, Greece, in 1976 and a Ph.D. degree in Food Microbiology from the Technical University of Munich, Germany in 1980. She was appointed Lecturer in 1981 and Professor of Food Microbiology at the Department of Food Science and Technology, Faculty of Agriculture, Aristotle University of Thessaloniki, Greece in 1998. Her research interests include detection of foodborne pathogens in ready-to-eat foods; application of starter cultures and protective cultures to improve the quality and safety of ready-to-eat foods; identification and characterization of microorganisms in foods; and microbial production of enzymes, carotenes and organic acids. Professor Kotzekidou has participated in several externally-funded research projects. She was visiting research scientist at the Department of Bioscience and Biotechnology, University of Strathclyde, Glasgow, UK; the Institute of Bacteriology, Technical University of Munich, Weihenstephan, Germany; and the Institute for Food Science and Technology, University of Washington, Seattle, USA. She has published over 44 peer-reviewed articles in international journals and has more than 800 citations. She has co-authored several chapters in international books and holds two patents in the fields of carotenes production by microorganisms of the Greek Patent Office.

Affiliations and Expertise

Professor of Food Microbiology, Department of Food Science and Technology, Faculty of Agriculture, Aristotle University of Thessaloniki, Greece