Handbook of food safety engineering

著者

書誌事項

Handbook of food safety engineering

edited by Da-Wen Sun

Wiley-Blackwell, c2012

  • : hardback

大学図書館所蔵 件 / 全5件

この図書・雑誌をさがす

注記

Includes bibliographical references and index

内容説明・目次

内容説明

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.

目次

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

「Nielsen BookData」 より

詳細情報

ページトップへ