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.

Key Features

  • 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

Readership

Professionals in the food industry working on novel food decontamination techniques and researchers in academia interested in this area

Table of Contents

Contributor contact details

Woodhead Publishing Series in Food Science, Technology and Nutrition

Preface

Part I: Microbial decontamination of different food products

Chapter 1: Microbial decontamination of fresh produce

Abstract:

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 advice

Chapter 2: Microbial decontamination of raw and ready-to-eat meats

Abstract:

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

Chapter 3: Microbial decontamination of poultry carcasses

Abstract:

3.1 Introduction

3.2 Contamination of poultry carcasses and major pathogens of concern

3.3 Antibacterial activity of decontamination treatments for poultry carcasses

3.4 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

Chapter 4: Microbial decontamination of seafood

Abstract:

4.1 Introduction

4.2 Organisms of concern: pathogens that may contaminate fish surfaces

4.3 Pathways of contamination

4.4 Current methods of seafood decontamination

Details

No. of pages:
840
Language:
English
Copyright:
© 2012
Published:
Imprint:
Woodhead Publishing
eBook ISBN:
9780857095756
Print ISBN:
9780857090850

About the editors

Ali Demirci

Ali Demirci is Professor of Food Engineering in the Department of Agricultural and Biological Engineering at The Pennsylvania State University, USA.

Affiliations and Expertise

Pennsylvania State University, USA

Michael Ngadi

Michael O. Ngadi is Professor of Food Engineering in the Department of Bioresource Engineering at McGill University, Canada.

Affiliations and Expertise

McGill University, Canada