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Handbook of food safety engineering /

"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 fo...

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Bibliographic Details
Other Authors: Sun, Da-Wen
Format: eBook
Language:English
Published: Oxford : Wiley-Blackwell, 2011.
Subjects:
Food > Safety measures.
Food > Microbiology.
Food industry and trade > Sanitation.
voedselveiligheid
food safety
voedseltechniek
food engineering
Food Quality and Safety
Kwaliteit van levensmiddelen, voedselveiligheid
Online Access:Connect to the full text of this electronic book
Table of Contents:
  • Handbook of Food Safety Engineering
  • Contents
  • List of Contributors
  • About the Editor
  • Preface
  • Part One: Fundamentals
  • 1: Introduction to Food Microbiology
  • 1.1 INTRODUCTION
  • 1.2 MICROORGANISMS AND FOODS
  • 1.3 FOODBORNE ILLNESS
  • 1.4 FOOD SPOILAGE
  • 1.5 FOOD FERMENTATION
  • 1.6 MICROBIAL PHYSIOLOGY AND FOOD PRESERVATION
  • 1.7 MICROBIOLOGICAL ANALYSIS
  • 1.8 FOOD SAFETY MANAGEMENT SYSTEMS
  • 1.9 CONCLUSIONS
  • 2: Overview of Foodborne Pathogens
  • 2.1 INTRODUCTION
  • 2.2 BACTERIAL PATHOGENS
  • 2.2.1 Salmonella species
  • 2.2.2 Campylobacter species.
  • 2.2.3 Shigella species
  • 2.2.4 Enterovirulent Escherichia coli
  • 2.2.5 Yersinia species
  • 2.2.6 Vibrio species
  • 2.2.7 Aeromonas and Plesiomonas species: putative Gram-negative pathogens
  • 2.2.8 Listeria monocytogenes
  • 2.2.9 Staphylococcus aureus
  • 2.2.10 Clostridium species
  • 2.2.11 Bacillus species
  • 2.3 FOODBORNE VIRUSES
  • 2.3.1 Norovirus
  • 2.3.2 Hepatitis A
  • 2.4 FOODBORNE PARASITES
  • 2.4.1 Cryptosporidium parvum
  • 2.4.2 Giardia intestinalis
  • 2.5 CONCLUSIONS
  • 3: Chemical Safety of Foods
  • 3.1 INTRODUCTION
  • 3.2 NATURE OF CHEMICAL HAZARDS IN FOODS.
  • 3.2.1 Naturally occurring toxicants in foods
  • 3.2.2 Potentially toxic manmade chemicals in foods
  • 3.3 FOOD SAFETY ENGINEERING AND CONTROL OF CHEMICAL HAZARDS
  • 3.3.1 Monitoring and control of raw materials
  • 3.3.2 Storage and transportation of ingredients and food products
  • 3.3.3 Removal or control of chemical hazards by processing
  • 3.4 FOOD ALLERGEN CONTROL
  • 3.4.1 Purchasing strategies
  • 3.4.2 Receiving
  • 3.4.3 Operations/manufacturing
  • 3.4.4 Rework
  • 3.4.5 Sanitation
  • 3.4.6 Allergen auditing
  • 3.4.7 Packaging strategies
  • 3.5 CONCLUSIONS.
  • 4: Intrinsic and Extrinsic Parameters for Microbial Growth and Heat Inactivation
  • 4.1 INTRODUCTION
  • 4.2 FACTORS AFFECTING MICROBIAL GROWTH
  • 4.2.1 Intrinsic factors
  • 4.2.2 Extrinsic factors
  • 4.3 FACTORS AFFECTING HEAT RESISTANCE
  • 4.4 COMBINING TRADITIONAL PRESERVATION TECHNIQUES
  • 4.5 CONCLUSIONS
  • 5 Kinetics of Microbial Inactivation
  • 5.1 INTRODUCTION
  • 5.2 MICROBIAL INACTIVATION KINETICS BASED ON FOOD PROCESSING METHODS
  • 5.2.1 Thermal inactivation kinetics
  • 5.2.2 Inactivation by pressure
  • 5.2.3 Inactivation by pulsed electric f ield.
  • 5.2.4 Microwave and radio frequency processing
  • 5.2.5 Ohmic and inductive heating
  • 5.3 KINETIC PARAMETERS FOR THE INACTIVATION OF PATHOGENS
  • 5.3.1 Salmonella
  • 5.3.2 Listeria monocytogenes
  • 5.3.3 Staphylococcus aureus
  • 5.3.4 Escherichia coli
  • 5.3.5 Bacillus cereus
  • 5.3.6 Clostridium
  • 5.3.7 Vibrio
  • 5.3.8 Other pathogens
  • 5.4 CONCLUSIONS
  • 6 Predictive Microbial Modelling
  • 6.1 INTRODUCTION
  • 6.2 CLASSIFICATION OF MODELS
  • 6.2.1 Kinetic and probability models
  • 6.2.2 Empirical and mechanistic models
  • 6.2.3 Primary, secondary and tertiary models.