Handbook of Food Safety Engineering

1. Auflage 2011
ISBN: 978-1-4443-3334-3
Verlag: Wiley

Buch, Englisch, 864 Seiten, Format (B × H): 184 mm x 259 mm, Gewicht: 1775 g

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.

Autoren/Hrsg.

Sun, Da-Wen

Fachgebiete

• Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie
• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
• Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Fertigungsindustrie Lebensmittelindustrie, Nahrungsmittelindustrie
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

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

Über Autor(innen)

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.