Microbial Decontamination in the Food Industry : Novel Methods and Applications

ISBN-13: 9780857090850 / Angielski / Twarda / 2012 / 840 str.

Ali Demirci; Michael O. Ngadi

Opis

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 current and emerging methods being used to solve them.

Part one deals with various food commodities such as fresh produce, meats, seafood, nuts, juices and dairy products, and provides background on contamination routes and outbreaks as well as proposed processing methods for each commodity. Part two goes on to review current and emerging non-chemical and non-thermal decontamination methods such as high hydrostatic pressure, pulsed electric fields, irradiation, power ultrasound and non-thermal plasma. Thermal methods such as microwave, radio-frequency and infrared heating and food surface pasteurization are also explored in detail. Chemical decontamination methods with ozone, chlorine dioxide, electrolyzed oxidizing water, organic acids and dense phase CO2 are discussed in part three. Finally, part four focuses on current and emerging packaging technologies and post-packaging decontamination.

With its distinguished editors and international team of expert contributors, Microbial decontamination in the food industry is an indispensable guide for all food industry professionals involved in the design or use of novel food decontamination techniques, as well as any academics researching or teaching this important subject.

• Provides a comprehensive guide to the decontamination problems faced by the industry and outlines the current and emerging methods being used to solve them
• Details backgrounds on contamination routes and outbreaks, as well as proposed processing methods for various commodities including fresh produce, meats, seafood, nuts, juices and dairy products
• Sections focus on emerging non-chemical and non-thermal decontamination methods, current thermal methods, chemical decontamination methods and current and emerging packaging technologies and post-packaging decontamination

Spis treści

Contributor contact details

Woodhead Publishing Series in Food Science, Technology and Nutrition

Preface

Part I: Microbial decontamination of different food products

Chapter 1: Microbial decontamination of fresh produce

Abstract:

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 advice

Chapter 2: Microbial decontamination of raw and ready-to-eat meats

Abstract:

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

Chapter 3: Microbial decontamination of poultry carcasses

Abstract:

3.1 Introduction

3.2 Contamination of poultry carcasses and major pathogens of concern

3.3 Antibacterial activity of decontamination treatments for poultry carcasses

3.4 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

Chapter 4: Microbial decontamination of seafood

Abstract:

4.1 Introduction

4.2 Organisms of concern: pathogens that may contaminate fish surfaces

4.3 Pathways of contamination

4.4 Current methods of seafood decontamination

4.5 Novel methods of seafood decontamination

4.6 Regulatory issues surrounding decontamination of seafood

4.7 Conclusions and future trends

4.8 Sources of further information and advice

Chapter 5: Microbial decontamination of nuts and spices

Abstract:

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 spices

5.6 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

Chapter 6: Microbial decontamination of juices

Abstract:

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

Chapter 7: Microbial decontamination of milk and dairy products

Abstract:

7.1 Introduction

7.2 Important pathogens and pathways of contamination in milk and dairy products

7.3 Decontamination methods for milk and dairy products

7.4 Novel techniques for the decontamination of milk and dairy products

7.5 Conclusions and future trends

7.6 Sources of further information and advice

Part II: Current and emerging non-chemical decontamination methods

Chapter 8: Advances in food surface pasteurisation by thermal methods

Abstract:

8.1 Introduction

8.2 The principles of thermal surface pasteurisation

8.3 Wet heat pasteurisation

8.4 Dry heat pasteurisation

8.5 Selecting the right method

8.6 The limitations of technologies and the challenges to adoption of surface pasteurisation by thermal methods

8.7 Conclusions and future trends

8.8 Sources of further information and advice

Chapter 9: Microbial decontamination of food by microwave (MW) and radio frequency (RF)

Abstract:

9.1 Introduction

9.2 Properties of microwave (MW) and radio frequency (RF) electromagnetic waves

9.3 Dielectric heating

9.4 Radio frequency (RF) and microwave (MW) interactions with food constituents

9.5 Dielectric system design and components

9.6 Decontamination of foods by radio frequency (RF) and microwave (MW)

9.7 Conclusions and future trends

Chapter 10: Microbial decontamination of food by power ultrasound

Abstract:

10.1 Introduction

10.2 Principles and technology

10.3 Mode of inactivation by power ultrasound

10.4 Applications in food decontamination by power ultrasound

10.5 Effects of power ultrasound on food quality

10.6 Conclusions and future trends

10.7 Sources of further information and advice

Chapter 11: Microbial decontamination of food by irradiation

Abstract:

11.1 Introduction

11.2 Types, sources, and units of ionizing radiation

11.3 Regulations for food irradiation

11.4 Toxicological safety of irradiated foods

11.5 Microbial inactivation

11.6 Consumer acceptance of irradiated foods

11.7 Limitations and challenges of irradiation technology

11.8 Conclusion and future trends

11.9 Sources of further information and advice

Chapter 12: Microbial decontamination of food by ultraviolet (UV) and pulsed UV light

Abstract:

12.1 Introduction to food decontamination by ultraviolet (UV) and pulsed UV light

12.2 Fundamentals of ultraviolet (UV) and pulsed UV light

12.3 Ultraviolet (UV) light technology

12.4 Pulsed ultraviolet (UV) light technology

12.5 Mechanisms of microbial inactivation in foods by ultraviolet (UV) and pulsed UV light

12.6 Applications of ultraviolet (UV) and pulsed UV light for food decontamination

12.7 Effects of ultraviolet (UV) and pulsed UV light on food quality

12.8 Limitations and challenges

12.9 Future trends

12.10 Sources of further information and advice

Chapter 13: Microbial decontamination of food by high pressure processing

Abstract:

13.1 Introduction

13.2 The high pressure processing (HPP) system

13.3 Compression heating of pressure-transmitting fluids and food materials

13.4 Microbial inactivation by high pressure processing (HPP)

13.5 Food pasteurization and sterilization effects

13.6 Applications of food decontamination by high pressure

13.7 Limitations and challenges to adoption of high pressure processing (HPP) technology

13.8 Conclusions and future trends

13.9 Sources of further information and advice

Chapter 14: Microbial decontamination of food by pulsed electric fields (PEFs)

Abstract:

14.1 Introduction

14.2 Pulsed electric field (PEF) technology

14.3 Critical factors affecting food decontamination by pulsed electric fields (PEFs)

14.4 Mode of microbial inactivation in foods by pulsed electric fields (PEFs)

14.5 Application of food treatment by pulsed electric fields (PEFs)

14.6 Limitations and challenges to adoption of pulsed electric field (PEF) technology

14.7 Food safety of pulsed electric field (PEF) processing

14.8 Conclusions and future trends

Chapter 15: Microbial decontamination of food by infrared (IR) heating

Abstract:

15.1 Introduction

15.2 Infrared heating equipment and design

15.3 Mechanisms of microbial inactivation

15.4 Application of infrared (IR) in food decontamination

15.5 Effectiveness of infrared (IR) and ultraviolet (UV) irradiation on food safety and quality

15.6 Conclusions and future trends

Chapter 16: Microbial decontamination of food by non-thermal plasmas

Abstract:

16.1 Introduction

16.2 Plasma-based food decontamination: principles and mechanisms

16.3 Capabilities and limitations of non-thermal plasma

16.4 Selected applications and effect on food quality

16.5 Conclusions and future trends

16.6 Sources of further information and advice

Part III: Current and emerging chemical decontamination methods

Chapter 17: Microbial decontamination of food using ozone

Abstract:

17.1 Introduction

17.2 Ozone properties, generation and decomposition

17.3 Ozone measurement

17.4 Units for expressing ozone concentration

17.5 Mode of microbial inactivation by ozone

17.6 Applications of ozone for food decontamination

17.7 Ozone safety considerations and limitations

17.8 Conclusion and future trends

17.9 Sources of further information and advice

Chapter 18: Chlorine dioxide for microbial decontamination of food

Abstract:

18.1 Introduction

18.2 Chlorine dioxide (ClO2) as a food decontamination technology: research updates

18.3 Decontamination of fruits and vegetables

18.4 Limitations and challenges to adoption of chlorine dioxide (ClO2) technology

18.5 Conclusion and future trends

18.6 Sources of further information and advice

Chapter 19: Electrolyzed oxidizing water for microbial decontamination of food

Abstract:

19.1 Introduction

19.2 Electrolyzed oxidizing water (EOW): principles and technology

19.3 Mechanisms of microbial inactivation in foods using electrolyzed oxidizing water (EOW)

19.4 Applications of electrolyzed oxidizing water (EOW) in the food industry

19.5 Limitations and challenges to adoption of electrolyzed oxidizing water (EOW) technology

19.6 Conclusions and future trends

19.7 Sources of further information and advice

Chapter 20: Organic acids and other chemical treatments for microbial decontamination of food

Abstract:

20.1 Introduction

20.2 Chemical decontamination of food

20.3 Types of chemical treatments

20.4 Mechanisms of microbial inactivation

20.5 Applications of chemical treatments for specific food products

20.6 Effects of chemical decontamination on food quality

20.7 Potential concerns and risks associated with chemical decontamination

20.8 Legislative aspects of chemical decontamination

20.9 Future trends

20.10 Sources of further information and advice

Chapter 21: Dense phase CO2 (DPCD) for microbial decontamination of food

Abstract:

21.1 Introduction

21.2 Food decontamination using dense phase CO2 (DPCD): principles and technology

21.3 Mechanisms of microbial inactivation

21.4 Decontamination of liquid and solid foods

21.5 Effects on food quality

21.6 Future trends and recommendations

21.7 Sources of further information and advice

Part IV: Current and emerging packaging technologies and post-packaging decontamination

Chapter 22: Packaging technologies and their role in food safety

Abstract:

22.1 Introduction

22.2 Levels of packaging

22.3 Role of packaging

22.4 Packaging materials

22.5 Formation of packages

22.6 Packaging for various processed foods

22.7 Package integrity

22.8 Migration and sorption

22.9 Current and future trends

22.10 Sources of further information and advice

Chapter 23: Emerging methods for post-packaging microbial decontamination of food

Abstract:

23.1 Introduction

23.2 Conventional thermal processing (CTP)

23.3 Sous-vide processing (SVP)

23.4 Microwave (MW) heating

23.5 Infrared (IR) and radiofrequency (RF) heating

23.6 High hydrostatic pressure (HHP)

23.7 Irradiation

23.8 Pulsed light (PL) technology

23.9 Active packaging

23.10 Conclusion and future trends

Index

O autorze

Ali Demirci is Professor of Food Engineering in the Department of Agricultural and Biological Engineering at The Pennsylvania State University, USA. Michael O. Ngadi is Professor of Food Engineering in the Department of Bioresource Engineering at McGill University, Canada.