Food Safety Engineering /
Food Safety Engineering is the first reference work to provide up-to-date coverage of the advanced technologies and strategies for the engineering of safe foods. Researchers, laboratory staff and food industry professionals with an interest in food engineering safety will find a singular source con...
| Corporate Author: | |
|---|---|
| Other Authors: | , , |
| Format: | eBook |
| Language: | English |
| Published: |
Cham :
Springer International Publishing : Imprint: Springer,
2020.
|
| Edition: | 1st ed. 2020. |
| Series: | Food Engineering Series
|
| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
Table of Contents:
- Introduction., Part 1. Overview of Food Microbiology., Intrinsic and extrinsic parameters affecting microbial growth
- Foodborne pathogens
- Microbial toxins
- Conventional and novel detection/enumeration methods
- Interactions of microorganisms with food matrix
- Part 2. Preventive practices
- Good manufacturing practices (GMP)
- Sanitary standard operating procedures (SSOP)
- Hazard analysis and critical control points (HACCP)
- Hazard Analysis and Risk-Based Preventive Controls (HARPC)
- Monitoring transportation, storage, and retail display
- Recall plans
- Part 3. Plant layout, equipment design, maintenance, energy reduction, and waste management
- Plant layout
- Equipment design (construction materials, fabrication, monitoring, and inspection)
- Equipment cleaning, sanitation, and maintenance
- Energy reduction and waste management
- Modeling and process design
- Microbial growth models
- Microbial inactivation models for thermal processes
- Microbial inactivation models for non-thermal processes
- Part 5. Conventional and novel preventive controls for food safety
- Chemical treatments including ozone, dense CO2, and ClO2
- Conventional thermal treatments and advanced thermal treatments (Microwave, radio-frequency, infrared, and ohmic heating)
- Irradiation (gamma irradiation, e-beam, and X-rays)
- Light based technologies (UV, LED, and pulsed UV light)
- High hydrostatic pressure
- Pulsed electric field
- Ultrasound
- Non-thermal plasma
- Hurdle technologies
- Part 6. Aseptic processing and post-packaging technologies
- Aseptic processing
- Modified atmosphere packaging
- Advancements in post-packaging technologies
- Part 7. Consumer acceptance and traceability
- Consumer acceptance of new foods and/or processes
- Food traceability.