Decontamination of Fresh and Minimally Processed Produce
1. Auflage März 2012
576 Seiten, Hardcover
Wiley & Sons Ltd
Attempts to provide safer and higher quality fresh and minimally processed produce have given rise to a wide variety of decontamination methods, each of which have been extensively researched in recent years. Decontamination of Fresh and Minimally Processed Produce is the first book to provide a systematic view of the different types of decontaminants for fresh and minimally processed produce. By describing the different effects - microbiological, sensory, nutritional and toxicological - of decontamination treatments, a team of internationally respected authors reveals not only the impact of decontaminants on food safety, but also on microbial spoilage, vegetable physiology, sensory quality, nutritional and phytochemical content and shelf-life. Regulatory and toxicological issues are also addressed.
The book first examines how produce becomes contaminated, the surface characteristics of produce related to bacterial attachment, biofilm formation and resistance, and sublethal damage and its implications for decontamination. After reviewing how produce is washed and minimally processed, the various decontamination methods are then explored in depth, in terms of definition, generation devices, microbial inactivation mechanisms, and effects on food safety. Decontaminants covered include: chlorine, electrolyzed oxidizing water, chlorine dioxide, ozone, hydrogen peroxide, peroxyacetic acid, essential oils and edible films and coatings. Other decontamination methods addressed are biological strategies (bacteriophages, protective cultures, bacteriocins and quorum sensing) and physical methods (mild heat, continuous UV light, ionizing radiation) and various combinations of these methods through hurdle technology. The book concludes with descriptions of post-decontamination methods related to storage, such as modified atmosphere packaging, the cold chain, and modeling tools for predicting microbial growth and inactivation.
The many methods and effects of decontamination are detailed, enabling industry professionals to understand the available state-of-the-art methods and select the most suitable approach for their purposes. The book serves as a compendium of information for food researchers and students of pre- and postharvest technology, food microbiology and food technology in general. The structure of the book allows easy comparisons among methods, and searching information by microorganism, produce, and quality traits.
List of Contributors xix
SECTION I PRODUCE CONTAMINATION 1
1 Microbial ecology 3
Marilyn C. Erickson
References 29
2 Surface characteristics of fresh produce and their impact on attachment and removal of human pathogens on produce surfaces 43
Hua Wang, Bin Zhou, and Hao Feng
References 55
3 Biofilms 59
Shin-Hee Kim and Cheng-i Wei
References 71
4 Resistance and sublethal damage 77
Pascal Delaquis and Susan Bach
References 84
SECTION II DECONTAMINANTS 87
5 Produce washers 89
Steven Pao, Wilbert Long III, Chyer Kim, and D. Frank Kelsey
Acknowledgment 101
References 101
6 Minimal processing 105
Maria I. Gil and Ana Allende
References 116
7 Chlorine 121
Cristóbal Chaidez, Nohelia Castro-del Campo, J. Basilio Heredia, Laura Contreras-Angulo, Gustavo González-Aguilar, and J. Fernando Ayala-Zavala
References 131
8 Electrolyzed oxidizing water 135
Muhammad Imran Al-Haq and Vicente M. Gómez-López
References 157
9 Chlorine dioxide 165
Vicente M. Gómez-López
References 172
10 Ozone 177
Hülya Ölmez
References 191
11 Hydrogen peroxide 197
Dike O. Ukuku, Latiful Bari, and Shinichi Kawamoto
References 212
12 Peroxyacetic acid 215
Gustavo González-Aguilar, J. Fernando Ayala-Zavala, Cristóbal Chaidez-Quiroz, J. Basilio Heredia, and Nohelia Castro-del Campo
References 221
13 Essential oils for the treatment of fruit and vegetables 225
Catherine Barry-Ryan and Paula Bourke
References 239
14 Edible fi lms and coatings 247
María Alejandra Rojas-Graü, Laura Salvia-Trujillo, Robert Soliva-Fortuny, and Olga Martín-Belloso
References 267
15 Miscellaneous decontaminants 277
Vicente M. Gómez-López
References 281
SECTION III BIOLOGICAL DECONTAMINATION STRATEGIES 283
16 Bacteriophages 285
Manan Sharma and Govind C. Sharma
References 294
17 Protective cultures 297
Antonio Gálvez, Rubén Pérez Pulido, Hikmate Abriouel, Nabil Ben Omar, and María José Grande Burgos
References 312
18 Bacteriocins 317
Antonio Gálvez, Rosario Lucas, Hikmate Abriouel, María José Grande Burgos, and Rubén Pérez Pulido
References 328
19 Quorum sensing 333
María S. Medina-Martínez and María Angélica Santana
References 341
SECTION IV PHYSICAL METHODS 345
20 The use of mild heat treatment for fruit and vegetable processing 347
Catherine Barry-Ryan
References 358
21 Continuous UV-C light 365
Vicente M. Gómez-López
References 375
22 Ionizing radiation 379
Xuetong Fan
Disclaimer 398
References 398
23 Miscellaneous physical methods 407
Vicente M. Gómez-López
References 414
24 Hurdle technology principles applied in decontamination of whole and fresh-cut produce 417
María S. Tapia and Jorge Welti-Chanes
Acknowledgments 443
References 443
SECTION V STORAGE STRATEGIES 451
25 Modified atmosphere packaging 453
Matteo Alessandro Del Nobile, Amalia Conte, Marianna Mastromatteo, and Marcella Mastromatteo
References 463
26 Cold chain 469
Pramod V. Mahajan and Jesus Frías
Acknowledgment 482
References 482
SECTION VI MODELING TOOLS 485
27 Modeling microbial responses during decontamination processes 487
Eva Van Derlinden, Astrid M. Cappuyns, Laurence Mertens, Jan F. Van Impe, and Vasilis P. Valdramidis
References 519
28 Modeling microbial growth 529
Milena Sinigaglia, Maria Rosaria Corbo, and Antonio Bevilacqua
References 538
Index 541