Handbook of Food Safety Engineering
1. Auflage November 2011
864 Seiten, Hardcover
Wiley & Sons Ltd
Kurzbeschreibung
Written by a team of highly active international experts with both academic and professional credentials, this book presents a comprehensive and substantial overview of the emerging field of food safety engineering, bringing together in one volume the four essential components of food safety: the fundamentals of microbial growth; food safety detection techniques; microbial inactivation techniques; and food safety management systems.
This book presents a comprehensive and substantial overview of the emerging field of food safety engineering, bringing together in one volume the four essential components of food safety:
* the fundamentals of microbial growth
* food safety detection techniques
* microbial inactivation techniques
* food safety management systems
Written by a team of highly active international experts with both academic and professional credentials, the book is divided into five parts. Part I details the principles of food safety including microbial growth and modelling. Part II addresses novel and rapid food safety detection methods. Parts III and IV look at various traditional and novel thermal and non-thermal processing techniques for microbial inactivation. Part V concludes the book with an overview of the major international food safety management systems such as GMP, SSOP, HACCP and ISO22000.
About the Editor xxii
Preface xxiv
PART ONE: FUNDAMENTALS 1
1 Introduction to Food Microbiology 3
Martin Adams
2 Overview of Foodborne Pathogens 18
Amalia G.M. Scannell
3 Chemical Safety of Foods 57
Steve L. Taylor and Joseph L. Baumert
4 Intrinsic and Extrinsic Parameters for Microbial Growth and Heat Inactivation 79
Vijay K. Juneja, Lihan Huang and Xianghe Yan
5 Kinetics of Microbial Inactivation 92
Osman Erkmen and Aykut Ö. Barazi
6 Predictive Microbial Modelling 108
Ursula Andrea Gonzales-Barron
7 Integration of Food Process Engineering and Food Microbial Growth 153
Lijun Wang
PART TWO: ADVANCED FOOD SAFETY DETECTION METHODS 177
8 Rapid Methods and Automation in Microbiology: 30 Years of Trends and Predictions 179
Daniel Y.C. Fung
9 Phage-based Detection of Foodborne Pathogens 190
Udit Minocha, Mindy Shroyer, Patricia Romero and Bruce M. Applegate
10 Real-time PCR 217
Alan G. Mathew
11 DNA Array 258
Magdalena Gabig-Ciminska, Joanna Jakóbkiewicz-Banecka and Grzegorz Wegrzyn
12 Immunoassay 279
David L. Brandon and J. Mark Carter
separations 298
13 Biosensors 313
Francis J. Mulaa and Petra M. Krämer
PART THREE: CONVENTIONAL PROCESSING SYSTEMS OF PRODUCING SAFE FOODS 353
14 Pasteurization and Sterilization 355
Tatiana Koutchma
15 Microwave Processing 371
Shaojin Wang
16 Drying of Foods 394
Naphaporn Chiewchan, Sakamon Devahastin and Arun S. Mujumdar
17 Frying of Foods 412
Serpil Sahin and Isil Barutcu
18 Food Refrigeration 444
Adriana E. Delgado and Da-Wen Sun
19 Sous Vide and Cook-chill Processing 468
Ronan Gormley and Fergal Tansey
20 Irradiation 497
Monique Lacroix
21 Aseptic Processing and Packaging 524
Julius Ashirifie-Gogofio and John D. Floros
22 Modified Atmosphere Packaging 543
Francisco Artés, Perla A. Gómez, Encarna Aguayo and Francisco Artés-Hernández
PART FOUR: NOVEL PROCESSING METHODS FOR FOOD MICROBIAL INACTIVATION 575
23 High Pressure Processing 577
Montserrat Mor-Mur and Jordi Saldo
24 Pulsed Electric Field Processing 603
Olga Martín-Belloso, Angel Sobrino-López and Pedro Elez-Martínez
25 Radio Frequency Technology 627
Valérie Orsat and Ramesh Murugesan
26 Pulsed Light Technology 643
Vicente M. Gómez-López
27 Ohmic Heating Treatment 669
António A. Vicente, Inês de Castro, José A. Teixeira and Luís F. Machado
28 Ozone Processing 681
Kasiviswanathan Muthukumarappan
29 Intelligent Packaging 693
Ibrahim Sani Özdemir
PART FIVE: FOOD SAFETY MANAGEMENT SYSTEMS 707
30 Introduction to Food Safety Management 709
Ioannis S. Arvanitoyannis and Maria Sakkomitrou
31 Good Manufacturing Practice (GMP) 733
Ólafur Sveinn Oddgeirsson
32 Sanitation Standard Operating Procedures 763
Felix H. Barron, Angela Fraser and Kenneth Herring
33 Hazard Analysis Critical Control Point (HACCP) System 772
Kerri B. Harris
34 ISO 22000 Food Safety 786
Peter Raspor and Mateja Ambro~i
Index 817
