Microbial Decontamination in the Food Industry

<p>Contributor contact details</p> <p>Woodhead Publishing Series in Food Science, Technology and Nutrition</p> <p>Preface</p> <p>Part I: Microbial decontamination of different food products</p> <p>Chapter 1: Microbial decontamination of fresh produce</p> <p>Abstract:</p> <p>1.1 Introduction</p> <p>1.2 Pathogens of concern and pathways of contamination in fresh produce</p> <p>1.3 Current decontamination methods for fresh produce and their limitations</p> <p>1.4 Novel methods of fresh produce decontamination</p> <p>1.5 Conclusions and future trends</p> <p>1.6 Sources of further information and advice</p> <p>Chapter 2: Microbial decontamination of raw and ready-to-eat meats</p> <p>Abstract:</p> <p>2.1 Introduction</p> <p>2.2 Decontamination of carcasses</p> <p>2.3 Chemical methods for decontamination of carcasses</p> <p>2.4 Decontamination of fresh meats</p> <p>2.5 Decontamination of processed meats</p> <p>2.6 Conclusions and future trends</p> <p>2.7 Sources of further information and advice</p> <p>Chapter 3: Microbial decontamination of poultry carcasses</p> <p>Abstract:</p> <p>3.1 Introduction</p> <p>3.2 Contamination of poultry carcasses and major pathogens of concern</p> <p>3.3 Antibacterial activity of decontamination treatments for poultry carcasses</p> <p>3.4 Physical decontamination treatments for poultry carcasses</p> <p>3.5 Chemical decontamination treatments for poultry carcasses</p> <p>3.6 Combinations of chemical and physical or of chemical decontamination treatments for poultry carcasses</p> <p>3.7 Biological decontamination treatments for poultry carcasses</p> <p>3.8 Conclusions and future trends</p> <p>3.9 Sources of further information and advice</p> <p>Chapter 4: Microbial decontamination of seafood</p> <p>Abstract:</p> <p>4.1 Introduction</p> <p>4.2 Organisms of concern: pathogens that may contaminate fish surfaces</p> <p>4.3 Pathways of contamination</p> <p>4.4 Current methods of seafood decontamination</p> <p>4.5 Novel methods of seafood decontamination</p> <p>4.6 Regulatory issues surrounding decontamination of seafood</p> <p>4.7 Conclusions and future trends</p> <p>4.8 Sources of further information and advice</p> <p>Chapter 5: Microbial decontamination of nuts and spices</p> <p>Abstract:</p> <p>5.1 Introduction</p> <p>5.2 Microorganisms of concern in nuts and spices and related outbreaks</p> <p>5.3 Contamination pathways and persistence of microorganisms in nuts and spices</p> <p>5.4 Decontamination of nuts</p> <p>5.5 Decontamination of spices</p> <p>5.6 The limitations of technologies and the challenges to adoption of technologies for decontamination of nuts and spices</p> <p>5.7 Strategic issues and research and development priorities</p> <p>5.8 Sources of further information and advice</p> <p>Chapter 6: Microbial decontamination of juices</p> <p>Abstract:</p> <p>6.1 Introduction</p> <p>6.2 Pathogens of concern and potential for contamination</p> <p>6.3 Current methods of juice decontamination</p> <p>6.4 Novel methods of juice decontamination</p> <p>6.5 Future trends</p> <p>6.6 Sources of further information</p> <p>Chapter 7: Microbial decontamination of milk and dairy products</p> <p>Abstract:</p> <p>7.1 Introduction</p> <p>7.2 Important pathogens and pathways of contamination in milk and dairy products</p> <p>7.3 Decontamination methods for milk and dairy products</p> <p>7.4 Novel techniques for the decontamination of milk and dairy products</p> <p>7.5 Conclusions and future trends</p> <p>7.6 Sources of further information and advice</p> <p>Part II: Current and emerging non-chemical decontamination methods</p> <p>Chapter 8: Advances in food surface pasteurisation by thermal methods</p> <p>Abstract:</p> <p>8.1 Introduction</p> <p>8.2 The principles of thermal surface pasteurisation</p> <p>8.3 Wet heat pasteurisation</p> <p>8.4 Dry heat pasteurisation</p> <p>8.5 Selecting the right method</p> <p>8.6 The limitations of technologies and the challenges to adoption of surface pasteurisation by thermal methods</p> <p>8.7 Conclusions and future trends</p> <p>8.8 Sources of further information and advice</p> <p>Chapter 9: Microbial decontamination of food by microwave (MW) and radio frequency (RF)</p> <p>Abstract:</p> <p>9.1 Introduction</p> <p>9.2 Properties of microwave (MW) and radio frequency (RF) electromagnetic waves</p> <p>9.3 Dielectric heating</p> <p>9.4 Radio frequency (RF) and microwave (MW) interactions with food constituents</p> <p>9.5 Dielectric system design and components</p> <p>9.6 Decontamination of foods by radio frequency (RF) and microwave (MW)</p> <p>9.7 Conclusions and future trends</p> <p>Chapter 10: Microbial decontamination of food by power ultrasound</p> <p>Abstract:</p> <p>10.1 Introduction</p> <p>10.2 Principles and technology</p> <p>10.3 Mode of inactivation by power ultrasound</p> <p>10.4 Applications in food decontamination by power ultrasound</p> <p>10.5 Effects of power ultrasound on food quality</p> <p>10.6 Conclusions and future trends</p> <p>10.7 Sources of further information and advice</p> <p>Chapter 11: Microbial decontamination of food by irradiation</p> <p>Abstract:</p> <p>11.1 Introduction</p> <p>11.2 Types, sources, and units of ionizing radiation</p> <p>11.3 Regulations for food irradiation</p> <p>11.4 Toxicological safety of irradiated foods</p> <p>11.5 Microbial inactivation</p> <p>11.6 Consumer acceptance of irradiated foods</p> <p>11.7 Limitations and challenges of irradiation technology</p> <p>11.8 Conclusion and future trends</p> <p>11.9 Sources of further information and advice</p> <p>Chapter 12: Microbial decontamination of food by ultraviolet (UV) and pulsed UV light</p> <p>Abstract:</p> <p>12.1 Introduction to food decontamination by ultraviolet (UV) and pulsed UV light</p> <p>12.2 Fundamentals of ultraviolet (UV) and pulsed UV light</p> <p>12.3 Ultraviolet (UV) light technology</p> <p>12.4 Pulsed ultraviolet (UV) light technology</p> <p>12.5 Mechanisms of microbial inactivation in foods by ultraviolet (UV) and pulsed UV light</p> <p>12.6 Applications of ultraviolet (UV) and pulsed UV light for food decontamination</p> <p>12.7 Effects of ultraviolet (UV) and pulsed UV light on food quality</p> <p>12.8 Limitations and challenges</p> <p>12.9 Future trends</p> <p>12.10 Sources of further information and advice</p> <p>Chapter 13: Microbial decontamination of food by high pressure processing</p> <p>Abstract:</p> <p>13.1 Introduction</p> <p>13.2 The high pressure processing (HPP) system</p> <p>13.3 Compression heating of pressure-transmitting fluids and food materials</p> <p>13.4 Microbial inactivation by high pressure processing (HPP)</p> <p>13.5 Food pasteurization and sterilization effects</p> <p>13.6 Applications of food decontamination by high pressure</p> <p>13.7 Limitations and challenges to adoption of high pressure processing (HPP) technology</p> <p>13.8 Conclusions and future trends</p> <p>13.9 Sources of further information and advice</p> <p>Chapter 14: Microbial decontamination of food by pulsed electric fields (PEFs)</p> <p>Abstract:</p> <p>14.1 Introduction</p> <p>14.2 Pulsed electric field (PEF) technology</p> <p>14.3 Critical factors affecting food decontamination by pulsed electric fields (PEFs)</p> <p>14.4 Mode of microbial inactivation in foods by pulsed electric fields (PEFs)</p> <p>14.5 Application of food treatment by pulsed electric fields (PEFs)</p> <p>14.6 Limitations and challenges to adoption of pulsed electric field (PEF) technology</p> <p>14.7 Food safety of pulsed electric field (PEF) processing</p> <p>14.8 Conclusions and future trends</p> <p>Chapter 15: Microbial decontamination of food by infrared (IR) heating</p> <p>Abstract:</p> <p>15.1 Introduction</p> <p>15.2 Infrared heating equipment and design</p> <p>15.3 Mechanisms of microbial inactivation</p> <p>15.4 Application of infrared (IR) in food decontamination</p> <p>15.5 Effectiveness of infrared (IR) and ultraviolet (UV) irradiation on food safety and quality</p> <p>15.6 Conclusions and future trends</p> <p>Chapter 16: Microbial decontamination of food by non-thermal plasmas</p> <p>Abstract:</p> <p>16.1 Introduction</p> <p>16.2 Plasma-based food decontamination: principles and mechanisms</p> <p>16.3 Capabilities and limitations of non-thermal plasma</p> <p>16.4 Selected applications and effect on food quality</p> <p>16.5 Conclusions and future trends</p> <p>16.6 Sources of further information and advice</p> <p>Part III: Current and emerging chemical decontamination methods</p> <p>Chapter 17: Microbial decontamination of food using ozone</p> <p>Abstract:</p> <p>17.1 Introduction</p> <p>17.2 Ozone properties, generation and decomposition</p> <p>17.3 Ozone measurement</p> <p>17.4 Units for expressing ozone concentration</p> <p>17.5 Mode of microbial inactivation by ozone</p> <p>17.6 Applications of ozone for food decontamination</p> <p>17.7 Ozone safety considerations and limitations</p> <p>17.8 Conclusion and future trends</p> <p>17.9 Sources of further information and advice</p> <p>Chapter 18: Chlorine dioxide for microbial decontamination of food</p> <p>Abstract:</p> <p>18.1 Introduction</p> <p>18.2 Chlorine dioxide (ClO2) as a food decontamination technology: research updates</p> <p>18.3 Decontamination of fruits and vegetables</p> <p>18.4 Limitations and challenges to adoption of chlorine dioxide (ClO2) technology</p> <p>18.5 Conclusion and future trends</p> <p>18.6 Sources of further information and advice</p> <p>Chapter 19: Electrolyzed oxidizing water for microbial decontamination of food</p> <p>Abstract:</p> <p>19.1 Introduction</p> <p>19.2 Electrolyzed oxidizing water (EOW): principles and technology</p> <p>19.3 Mechanisms of microbial inactivation in foods using electrolyzed oxidizing water (EOW)</p> <p>19.4 Applications of electrolyzed oxidizing water (EOW) in the food industry</p> <p>19.5 Limitations and challenges to adoption of electrolyzed oxidizing water (EOW) technology</p> <p>19.6 Conclusions and future trends</p> <p>19.7 Sources of further information and advice</p> <p>Chapter 20: Organic acids and other chemical treatments for microbial decontamination of food</p> <p>Abstract:</p> <p>20.1 Introduction</p> <p>20.2 Chemical decontamination of food</p> <p>20.3 Types of chemical treatments</p> <p>20.4 Mechanisms of microbial inactivation</p> <p>20.5 Applications of chemical treatments for specific food products</p> <p>20.6 Effects of chemical decontamination on food quality</p> <p>20.7 Potential concerns and risks associated with chemical decontamination</p> <p>20.8 Legislative aspects of chemical decontamination</p> <p>20.9 Future trends</p> <p>20.10 Sources of further information and advice</p> <p>Chapter 21: Dense phase CO2 (DPCD) for microbial decontamination of food</p> <p>Abstract:</p> <p>21.1 Introduction</p> <p>21.2 Food decontamination using dense phase CO2 (DPCD): principles and technology</p> <p>21.3 Mechanisms of microbial inactivation</p> <p>21.4 Decontamination of liquid and solid foods</p> <p>21.5 Effects on food quality</p> <p>21.6 Future trends and recommendations</p> <p>21.7 Sources of further information and advice</p> <p>Part IV: Current and emerging packaging technologies and post-packaging decontamination</p> <p>Chapter 22: Packaging technologies and their role in food safety</p> <p>Abstract:</p> <p>22.1 Introduction</p> <p>22.2 Levels of packaging</p> <p>22.3 Role of packaging</p> <p>22.4 Packaging materials</p> <p>22.5 Formation of packages</p> <p>22.6 Packaging for various processed foods</p> <p>22.7 Package integrity</p> <p>22.8 Migration and sorption</p> <p>22.9 Current and future trends</p> <p>22.10 Sources of further information and advice</p> <p>Chapter 23: Emerging methods for post-packaging microbial decontamination of food</p> <p>Abstract:</p> <p>23.1 Introduction</p> <p>23.2 Conventional thermal processing (CTP)</p> <p>23.3 Sous-vide processing (SVP)</p> <p>23.4 Microwave (MW) heating</p> <p>23.5 Infrared (IR) and radiofrequency (RF) heating</p> <p>23.6 High hydrostatic pressure (HHP)</p> <p>23.7 Irradiation</p> <p>23.8 Pulsed light (PL) technology</p> <p>23.9 Active packaging</p> <p>23.10 Conclusion and future trends</p> <p>Index</p>