Handbook of Food Safety Engineering (eBook, PDF)

Redaktion: Sun, Da-Wen

• Format: PDF

Produktbeschreibung

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.

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Produktdetails

• Verlag: John Wiley & Sons
• Seitenzahl: 840
• Erscheinungstermin: 24. Oktober 2011
• Englisch
• ISBN-13: 9781444355291
• Artikelnr.: 38306535

Autorenporträt

Da-Wen Sun is a Member of Royal Irish Academy, and Professor of Food and Biosystems Engineering and Director of the Food Refrigeration and Computerised Food Technology Research Group at University College Dublin.

Inhaltsangabe

List of Contributors xvii 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

Rezensionen

"This book presents a comprehensive overview of the emerging field of food safety engineering, bringing together the 4 essential components of food safety : fundamentals of microbial growth; food safety analytical techniques; microbial inactivation techniques; and food safety managements systems." (Food Science & Technology Abstracts, 2012)