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Microbial decontamination in the food industry : novel methods and applications /
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 c...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge :
Woodhead Pub.,
©2012.
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| Colección: | Woodhead Publishing in food science, technology, and nutrition ;
234. |
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Cover; Microbial decontamination in the food industry: Novel methods and applications; Copyright; Contents; Contributor contact details; Woodhead Publishing Series in Food Science, Technology and Nutrition; Preface; Part I Microbial decontamination of different food products; 1 Microbial decontamination of fresh produce; 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 advice1.7 References; 2 Microbial decontamination of raw and ready-to-eat meats; 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; 2.8 References; 3 Microbial decontamination of poultry carcasses; 3.1 Introduction; 3.2 Contamination of poultry carcasses and major pathogens of concern.
- 3.3 Antibacterial activity of decontamination treatments for poultry carcasses3.4 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; 3.10 References; 4 Microbial decontamination of seafood; 4.1 Introduction.
- 4.2 Organisms of concern: pathogens that may contaminatefish surfaces4.3 Pathways of contamination; 4.4 Current methods of seafood decontamination; 4.5 Novel methods of seafood decontamination; 4.6 Regulatory issues surrounding decontamination ofseafood; 4.7 Conclusions and future trends; 4.8 Sources of further information and advice; 4.9 References; 5 Microbial decontamination of nuts and spices; 5.1 Introduction; 5.2 Microorganisms of concern in nuts and spices and related outbreaks; 5.3 Contamination pathways and persistence of microorganisms in nuts and spices; 5.4 Decontamination of nuts.
- 5.5 Decontamination of spices5.6 The limitations of technologies and the challenges to adoption of technologies for decontamination of nuts and spices; 5.7 Strategic issues and research and development priorities; 5.8 Sources of further information and advice; 5.9 References; 6 Microbial decontamination of juices; 6.1 Introduction; 6.2 Pathogens of concern and potential for contamination; 6.3 Current methods of juice decontamination; 6.4 Novel methods of juice decontamination; 6.5 Future trends; 6.6 Sources of further information; 6.7 References.