Details

Handbook of Food Safety Engineering


Handbook of Food Safety Engineering


1. Aufl.

von: Da-Wen Sun

306,99 €

Verlag: Wiley-Blackwell
Format: EPUB
Veröffentl.: 03.11.2011
ISBN/EAN: 9781444355307
Sprache: englisch
Anzahl Seiten: 864

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Beschreibungen

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: <ul> <li>the fundamentals of microbial growth</li> <li>food safety detection techniques</li> <li>microbial inactivation techniques</li> <li>food safety management systems</li> </ul> <p>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.</p>
List of Contributors xvii <p>About the Editor xxii</p> <p>Preface xxiv</p> <p><b>PART ONE: FUNDAMENTALS 1</b></p> <p><b>1 Introduction to Food Microbiology 3<br /> </b><i>Martin Adams</i></p> <p>1.1 Introduction 3</p> <p>1.2 Microorganisms and foods 4</p> <p>1.3 Foodborne illness 5</p> <p>1.4 Food spoilage 8</p> <p>1.5 Food fermentation 9</p> <p>1.6 Microbial physiology and food preservation 10</p> <p>1.7 Microbiological analysis 12</p> <p>1.8 Food safety management systems 14</p> <p>1.9 Conclusions 16</p> <p><b>2 Overview of Foodborne Pathogens 18</b></p> <p>Amalia G.M. Scannell</p> <p>2.1 Introduction 18</p> <p>2.2 Bacterial pathogens 20</p> <p>2.3 Foodborne viruses 37</p> <p>2.4 Foodborne parasites 39</p> <p>2.5 Conclusions 42</p> <p><b>3 Chemical Safety of Foods 57<br /> </b><i>Steve L. Taylor and Joseph L. Baumert</i></p> <p>3.1 Introduction 57</p> <p>3.2 Nature of chemical hazards in foods 57</p> <p>3.3 Food safety engineering and control of chemical hazards 71</p> <p>3.4 Food allergen control 72</p> <p>3.5 Conclusions 76</p> <p><b>4 Intrinsic and Extrinsic Parameters for Microbial Growth and Heat Inactivation 79<br /> </b><i>Vijay K. Juneja, Lihan Huang and Xianghe Yan</i></p> <p>4.1 Introduction 79</p> <p>4.2 Factors affecting microbial growth 80</p> <p>4.3 Factors affecting heat resistance 88</p> <p>4.4 Combining traditional preservation techniques 89</p> <p>4.5 Conclusions 90</p> <p><b>5 Kinetics of Microbial Inactivation 92<br /> </b><i>Osman Erkmen and Aykut Ö. Barazi</i></p> <p>5.1 Introduction 92</p> <p>5.2 Microbial inactivation kinetics based on food processing methods 92</p> <p>5.3 Kinetic parameters for the inactivation of pathogens 102</p> <p>5.4 Conclusions 105</p> <p><b>6 Predictive Microbial Modelling 108<br /> </b><i>Ursula Andrea Gonzales-Barron</i></p> <p>6.1 Introduction 108</p> <p>6.2 Classification of models 108</p> <p>6.3 Description of main models 117</p> <p>6.4 Applications of predictive microbial modelling 136</p> <p>6.5 Predictive microbial modelling and quantitative risk assessment 138</p> <p>6.6 Conclusions 140</p> <p><b>7 Integration of Food Process Engineering and Food Microbial Growth 153<br /> </b><i>Lijun Wang</i></p> <p>7.1 Introduction 153</p> <p>7.2 Inactivation of microbial growth 154</p> <p>7.3 Process-dependent microbial modeling 160</p> <p>7.4 Process modeling 165</p> <p>7.5 Integration of process and microbial growth kinetic models 169</p> <p>7.6 Conclusions 170</p> <p><b>PART TWO: ADVANCED FOOD SAFETY DETECTION METHODS 177</b></p> <p><b>8 Rapid Methods and Automation in Microbiology: 30 Years of Trends and Predictions 179<br /> </b><i>Daniel Y.C. Fung</i></p> <p>8.1 Introduction 179</p> <p>8.2 Sample preparation 179</p> <p>8.3 Microorganism detection 180</p> <p>8.4 Future developments 185</p> <p>8.5 Conclusions 185</p> <p><b>9 Phage-based Detection of Foodborne Pathogens 190<br /> </b><i>Udit Minocha, Mindy Shroyer, Patricia Romero and Bruce M. Applegate</i></p> <p>9.1 Introduction 190</p> <p>9.2 Fundamentals of bacteriophage 192</p> <p>9.3 Phage-based detection of pathogens 197</p> <p>9.4 Bacteriophage-mediated biocontrol 205</p> <p>9.5 Conclusions 210</p> <p><b>10 Real-time PCR 217<br /> </b><i>Alan G. Mathew</i></p> <p>10.1 Introduction 217</p> <p>10.2 Real-time PCR theory and technologies 218</p> <p>10.3 Real-time PCR systems 231</p> <p>10.4 Real-time PCR applications for food safety 232</p> <p>10.5 Conclusions 252</p> <p><b>11 DNA Array 258<br /> </b><i>Magdalena Gabig-Cimin´ska, Joanna Jakóbkiewicz-Banecka and Grzegorz Wegrzyn</i></p> <p>11.1 Introduction 258</p> <p>11.2 History – from double helix via blot to DNA array 259</p> <p>11.3 Principle 260</p> <p>11.4 DNA array structure and operating rules 261</p> <p>11.5 Applications and potential use of the DNA arrays 273</p> <p>11.6 Conclusions 274</p> <p><b>12 Immunoassay 279<br /> </b><i>David L. Brandon and J. Mark Carter</i></p> <p>12.1 Introduction 279</p> <p>12.2 Strategic considerations 281</p> <p>12.3 Immunoassay formats 288</p> <p>12.4 Combined methodologies 297</p> <p>12.5 Selected examples of immunoassay applied to food safety 299</p> <p>12.6 Troubleshooting and validation 304</p> <p>12.7 Future developments 305</p> <p>12.8 Conclusions 306</p> <p><b>13 Biosensors 313<br /> </b><i>Francis J. Mulaa and Petra M. Krämer</i></p> <p>13.1 Introduction 313</p> <p>13.2 Biosensors for food control and safety 314</p> <p>13.3 Conclusions 342</p> <p><b>PART THREE: CONVENTIONAL PROCESSING SYSTEMS OF</b> <b>PRODUCING SAFE FOODS 353</b></p> <p><b>14 Pasteurization and Sterilization 355<br /> </b><b>Tatiana Koutchma</b></p> <p>14.1 Introduction 355</p> <p>14.2 Sterilization 356</p> <p>14.3 Pasteurization 356</p> <p>14.4 Conclusions 369</p> <p><b>15 Microwave Processing 371<br /> </b><i>Shaojin Wang</i></p> <p>15.1 Introduction 371</p> <p>15.2 Mechanism of microwave heating 372</p> <p>15.3 Microwave related dielectric properties 373</p> <p>15.4 Computer simulations to improve microwave heating uniformity 380</p> <p>15.5 Practical and commercial microwave processing 382</p> <p>15.6 Conclusions 387</p> <p><b>16 Drying of Foods 394<br /> </b><i>Naphaporn Chiewchan, Sakamon Devahastin and Arun S. Mujumdar</i></p> <p>16.1 Introduction 394</p> <p>16.2 Occurrence of mycotoxins and pathogenic bacteria in dried food products 395</p> <p>16.3 Control of mycotoxins and pathogenic bacteria in dried food products 400</p> <p>16.4 Conclusions 405</p> <p><b>17 Frying of Foods 412<br /> </b><i>Serpil Sahin and Isil Barutcu</i></p> <p>17.1 Introduction 412</p> <p>17.2 Oil absorption 413</p> <p>17.3 Changes in oil during frying 418</p> <p>17.4 Formation of toxic substances in fried food during frying 427</p> <p>17.5 Conclusions 432</p> <p><b>18 Food Refrigeration 444<br /> </b><i>Adriana E. Delgado and Da-Wen Sun</i></p> <p>18.1 Introduction 444</p> <p>18.2 Food microbiology and refrigeration 445</p> <p>18.3 Refrigerated prepared meals 455</p> <p>18.4 Refrigerated storage and safety 457</p> <p>18.5 Active and intelligent packaging 461</p> <p>18.6 Conclusions 463</p> <p><b>19 <i>Sous Vide</i> and Cook-chill Processing 468<br /> </b><i>Ronan Gormley and Fergal Tansey</i></p> <p>19.1 Introduction 468</p> <p>19.2 <i>Sous vide</i> processing 469</p> <p>19.3 Cook-chill processing (non-<i>sous vide</i>) 482</p> <p>19.4 High-quality shelf-life, distribution and retailing 488</p> <p>19.5 Conclusions 491</p> <p><b>20 Irradiation 497<br /> </b><i>Monique Lacroix</i></p> <p>20.1 Introduction 497</p> <p>20.2 Definition of irradiation 498</p> <p>20.3 Gamma irradiation 499</p> <p>20.4 UV-C irradiation 502</p> <p>20.5 Combined treatments 504</p> <p>20.6 Conclusions 515</p> <p><b>21 Aseptic Processing and Packaging 524<br /> </b><i>Julius Ashirifie-Gogofio and John D. Floros</i></p> <p>21.1 Introduction 524</p> <p>21.2 A brief history of aseptic processing in the food industry 525</p> <p>21.3 Basic principles and applications 525</p> <p>21.4 Aseptic packaging applications 527</p> <p>21.5 Aseptic packaging systems 531</p> <p>21.6 Aseptic bulk storage 532</p> <p>21.7 Selection of an aseptic packaging system 533</p> <p>21.8 Aseptic processing operation: establishment, validation and regulations 534</p> <p>21.9 Safety of aseptically processed foods 535</p> <p>21.10 Advantages of aseptically processed foods 536</p> <p>21.11 Future trends for aseptic processing and packaging 538</p> <p>21.12 Conclusions 539</p> <p><b>22 Modified Atmosphere Packaging 543<br /> </b><i>Francisco Artés, Perla A. Gómez, Encarna Aguayo and Francisco Artés-Hernández</i></p> <p>22.1 Introduction 543</p> <p>22.2 Atmosphere modification 544</p> <p>22.3 Effects of the atmosphere modification 547</p> <p>22.4 Potential benefits 547</p> <p>22.5 Potential disadvantages 550</p> <p>22.6 Tolerance to O2 and CO2 551</p> <p>22.7 Nonconventional atmospheres 552</p> <p>22.8 Map recommendations 553</p> <p>22.9 Package design 556</p> <p>22.10 Modelling 557</p> <p>22.11 Types of films 559</p> <p>22.12 Active and intelligent packaging 560</p> <p>22.13 Conclusions 564</p> <p><b>PART FOUR: NOVEL PROCESSING METHODS FOR FOOD MICROBIAL INACTIVATION 575</b></p> <p><b>23 High Pressure Processing 577<br /> </b><i>Montserrat Mor-Mur and Jordi Saldo</i></p> <p>23.1 Introduction 577</p> <p>23.2 Basics on HPP equipment design 578</p> <p>23.3 Modeling of the effect of high pressure treatments 580</p> <p>23.4 Mode of action of high pressure on spoiling and pathogenic agents 585</p> <p>23.5 Pressure assisted thermal sterilization (PATS) 592</p> <p>23.6 Packaging materials 594</p> <p>23.7 Commercial and economical aspects 595</p> <p>23.8 Future perspectives and promising applications 596</p> <p>23.9 Conclusions 597</p> <p><b>24 Pulsed Electric Field Processing 603<br /> </b><i>Olga Martín-Belloso, Angel Sobrino-López and Pedro Elez-Martínez</i></p> <p>24.1 Introduction 603</p> <p>24.2 Microbial inactivation 603</p> <p>24.3 Quality and shelf-life of PEF-treated foods 616</p> <p>24.4 Management of PEF processing 618</p> <p>24.5 Conclusions 620</p> <p><b>25 Radio Frequency Technology 627<br /> </b><i>Valérie Orsat and Ramesh Murugesan</i></p> <p>25.1 Introduction 627</p> <p>25.2 Radio frequency heating technology 628</p> <p>25.3 RF treatments 631</p> <p>25.4 Role of RFID in food product traceability 636</p> <p>25.5 Conclusions 638</p> <p><b>26 Pulsed Light Technology 643<br /> </b><i>Vicente M. Gómez-López</i></p> <p>26.1 Introduction 643</p> <p>26.2 Types of UV lamps 644</p> <p>26.3 Characterizing pulsed light treatments 644</p> <p>26.4 Pulsed light systems 646</p> <p>26.5 Microbial inactivation mechanisms and related topics 650</p> <p>26.6 Inactivation kinetics 655</p> <p>26.7 Technological challenges to deliver appropriate illumination 657</p> <p>26.8 Microbial-related factors affecting PL efficacy 659</p> <p>26.9 Inactivation of pathogenic microorganisms and toxins 660</p> <p>26.10 Pulsed light photosensitization 665</p> <p>26.11 Conclusions 665</p> <p><b>27 Ohmic Heating Treatment 669<br /> </b><i>António A. Vicente, Inês de Castro, José A. Teixeira and Luís F. Machado</i></p> <p>27.1 Introduction 669</p> <p>27.2 Ohmic heating theory 671</p> <p>27.3 Ohmic heating effects 673</p> <p>27.4 Commercial applications 676</p> <p>27.5 Conclusions 677</p> <p><b>28 Ozone Processing 681<br /> </b><i>Kasiviswanathan Muthukumarappan</i></p> <p>28.1 Introduction 681</p> <p>28.2 Ozone and its production 682</p> <p>28.3 Microbial inactivation of food materials 684</p> <p>28.4 Safety requirements 689</p> <p>28.5 Conclusions 689</p> <p><b>29 Intelligent Packaging 693<br /> </b><i>Ibrahim Sani Özdemir</i></p> <p>29.1 Introduction 693</p> <p>29.2 Intelligent packaging systems 694</p> <p>29.3 Anti-counterfeiting applications 701</p> <p>29.4 Legislation 702</p> <p>29.5 Conclusions 702</p> <p><b>PART FIVE: FOOD SAFETY MANAGEMENT SYSTEMS 707</b></p> <p><b>30 Introduction to Food Safety Management 709<br /> </b><i>Ioannis S. Arvanitoyannis and Maria Sakkomitrou</i></p> <p>30.1 Introduction 709</p> <p>30.2 GMP and GHP systems and their application in food safety 710</p> <p>30.3 HACCP 713</p> <p>30.4 BRC and IFS 723</p> <p>30.5 ISO 22000:2005 726</p> <p>30.6 Conclusions 730</p> <p><b>31 Good Manufacturing Practice (GMP) 733<br /> </b><i>Ólafur Sveinn Oddgeirsson</i></p> <p>31.1 Introduction 733</p> <p>31.2 Rights and responsibilities 734</p> <p>31.3 GMP and prerequisite programmes 735</p> <p>31.4 Production premises 745</p> <p>31.5 Checks on finished products 759</p> <p>31.6 Information on audits 759</p> <p>31.7 Further information 761</p> <p>31.8 Conclusions 762</p> <p><b>32 Sanitation Standard Operating Procedures 763<br /> </b><i>Felix H. Barron, Angela Fraser and Kenneth Herring</i></p> <p>32.1 Introduction 763</p> <p>32.2 Principle of SSOPs 764</p> <p>32.3 Application procedures of SSOPs 765</p> <p>32.4 USA SSOPs regulations 766</p> <p>32.5 Conclusions 770</p> <p><b>33 Hazard Analysis Critical Control Point (HACCP) System 772<br /> </b><i>Kerri B. Harris</i></p> <p>33.1 Introduction 772</p> <p>33.2 History of HACCP and its principles 772</p> <p>33.3 Implementing HACCP 782</p> <p>33.4 Training 782</p> <p>33.5 Conclusions 784</p> <p><b>34 ISO 22000 Food Safety 786<br /> </b><i>Peter Raspor and Mateja Ambro?iè</i></p> <p>34.1 Introduction 786</p> <p>34.2 History of food standards 787</p> <p>34.3 Review of existing standards related to food 788</p> <p>34.4 Conceptual principles for standard development 790</p> <p>34.5 ISO 22000 792</p> <p>34.6 Application of ISO 22000 in practice 798</p> <p>34.7 Advantages and disadvantages of standardization 811</p> <p>34.8 Future needs 812</p> <p>34.9 Conclusions 813</p> <p>Index 817</p>
<p>“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.”  (<i>Food Science & Technology Abstracts</i>, 2012)</p>
<b>Da-Wen Sun</b> 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.
Food safety engineering applies engineering knowledge to the challenges of food microbiology and safety. Its aim is to develop processing techniques that are capable of addressing food safety issues with minimum alterations in food quality and nutritional value. As the food industry strives to meet consumer demands by providing an ever-wider variety of products with enhanced shelf-life, functionality and quality attributes, concerns about food safety remain paramount. Engineering approaches and methods have a vital role to play in addressing these concerns. The demand for a book dedicated to this emerging and evolving area has never been greater. <p><i>Handbook of Food Safety Engineering</i> offers a timely and comprehensive response to this growing demand. Written by the most active international figures in the subject area, who among them boast an array of scholarly and professional credentials, the book meets the needs of both industry and academia. Its clear and logical structure guides the reader through the subject, detailing the principles of food safety (including microbial growth and modelling), and covering new food safety detection methods. Various traditional and novel thermal and non-thermal processing techniques for microbial inactivation are discussed in depth, and the book concludes with a comprehensive analysis of food safety management systems, including GMP, SSOP, HACCP and ISO22000.</p> <p>With unprecedented range and depth, the <i>Handbook of Food Safety Engineering</i> provides critical and readily accessible information on the art and science of food safety engineering. It is the ideal source of reference for the engineer or technologist working in research, development, and operations in the food industry. The book will also be essential for undergraduate and postgraduate students and researchers in universities and research institutions.</p>

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