By Vicente M. Gomez-Lopez
Makes an attempt to supply more secure and better caliber clean and minimally processed produce have given upward thrust to a large choice of decontamination equipment, every one of which were greatly researched in recent times. Decontamination of unpolluted and MinimallyProcessed Produce is the 1st booklet to supply a scientific view of the different sorts of decontaminants for clean and minimally processed produce. through describing the various results – microbiological, sensory, dietary and toxicological – of decontamination remedies, a group of across the world revered authors finds not just the influence of decontaminants on meals defense, but additionally on microbial spoilage, vegetable body structure, sensory caliber, dietary and phytochemical content material and shelf-life. Regulatory and toxicological concerns also are addressed.
The ebook first examines how produce turns into infected, the skin features of produce relating to bacterial attachment, biofilm formation and resistance, and sublethal harm and its implications for decontamination. After reviewing how produce is washed and minimally processed, a few of the decontamination equipment are then explored intensive, by way of definition, iteration units, microbial inactivation mechanisms, and results on nutrients defense. Decontaminants lined comprise: chlorine, electrolyzed oxidizing water, chlorine dioxide, ozone, hydrogen peroxide, peroxyacetic acid, crucial oils and fit for human consumption motion pictures and coatings. different decontamination equipment addressed are organic options (bacteriophages, protecting cultures, bacteriocins and quorum sensing) and actual tools (mild warmth, non-stop UV gentle, ionizing radiation) and numerous mixtures of those equipment via hurdle expertise. The ebook concludes with descriptions of post-decontamination equipment regarding garage, similar to changed surroundings packaging, the chilly chain, and modeling instruments for predicting microbial development and inactivation.
The many tools and results of decontamination are certain, permitting execs to appreciate the to be had state of the art tools and choose the main appropriate process for his or her reasons. The ebook serves as a compendium of knowledge for nutrients researchers and scholars of pre- and postharvest know-how, foodstuff microbiology and foodstuff know-how in most cases. The constitution of the booklet permits effortless comparisons between tools, and looking out details via microorganism, produce, and caliber traits.
Chapter 1 Microbial Ecology (pages 1–41): Marilyn C. Erickson
Chapter 2 floor features of unpolluted Produce and their effect on Attachment and elimination of Human Pathogens on Produce Surfaces (pages 43–57): Hua Wang, Bin Zhou and Hao Feng
Chapter three Biofilms (pages 59–75): Shin?Hee Kim and Cheng?I Wei
Chapter four Resistance and Sublethal harm (pages 77–86): Pascal Delaquis and Susan Bach
Chapter five Produce Washers (pages 87–103): Steven Pao, Wilbert lengthy, Chyer Kim and D. Frank Kelsey
Chapter 6 minimum Processing (pages 105–120): Maria I. Gil and Ana Allende
Chapter 7 Chlorine (pages 121–133): Cristobal Chaidez, Nohelia Castro?del Campo, J. Basilio Heredia, Laura Contreras?Angulo, Gustavo Gonzalez–Aguilar and J. Fernando Ayala–Zavala
Chapter eight Electrolyzed Oxidizing Water (pages 135–164): Muhammad Imran Al?Haq and Vicente M. Gomez?Lopez
Chapter nine Chlorine Dioxide (pages 165–175): Vicente M. Gomez?lopez
Chapter 10 Ozone (pages 177–195): Hulya Olmez
Chapter eleven Hydrogen Peroxide (pages 197–214): Dike O. Ukuku, Latiful Bari and Shinichi Kawamoto
Chapter 12 Peroxyacetic Acid (pages 215–223): Gustavo Gonzalez?Aguilar, J. Fernando Ayala?Zavala, Cristobal Chaidez?Quiroz, J. Basilio Heredia and Nohelia Castro?del Campo
Chapter thirteen crucial Oils for the remedy of Fruit and greens (pages 225–246): Catherine Barry?Ryan and Paula Bourke
Chapter 14 suitable for eating movies and Coatings (pages 247–275): Maria Alejandra Rojas?Grau, Laura Salvia?Trujillo, Robert Soliva?Fortuny and Olga Martin?Belloso
Chapter 15 Miscellaneous Decontaminants (pages 277–282): Vicente M. Gomez?Lopez
Chapter sixteen Bacteriophages (pages 283–295): Manan Sharma and Govind C. Sharma
Chapter 17 protecting Cultures (pages 297–316): Antonio Galvez, Ruben Perez Pulido, Hikmate Abriouel, Nabil Ben Omar and Maria Jose Grande Burgos
Chapter 18 Bacteriocins (pages 317–332): Antonio Galvez, Rosario Lucas, Hikmate Abriouel, Maria Jose Grande Burgos and Ruben Perez Pulido
Chapter 19 Quorum Sensing (pages 333–344): Maria S. Medina?Martinez and Maria Angelica Santana
Chapter 20 using gentle warmth therapy for Fruit and Vegetable Processing (pages 347–363): Catherine Barry?Ryan
Chapter 21 non-stop UV?C mild (pages 365–378): Vicente M. Gomez?lopez
Chapter 22 Ionizing Radiation (pages 379–405): Xuetong Fan
Chapter 23 Miscellaneous actual tools (pages 407–416): Vicente M. Gomez?Lopez
Chapter 24 Hurdle expertise rules utilized in Decontamination of complete and Fresh?Cut Produce (pages 417–449): Maria S. Tapia and Jorge Welti?Chanes
Chapter 25 changed surroundings Packaging (pages 451–467): Matteo Alessandro Del Nobile, Amalia Conte, Marianna Mastromatteo and Marcella Mastromatteo
Chapter 26 chilly Chain (pages 269–484): Pramod V. Mahajan and Jesus Frias
Chapter 27 Modeling Microbial Responses in the course of Decontamination methods (pages 485–528): Eva Van Derlinden, Astrid M. Cappuyns, Laurence Mertens, Jan F. Van Impe and Vasilis P. Valdramidis
Chapter 28 Modeling Microbial progress (pages 529–539): Milena Sinigaglia, Maria Rosaria Corbo and Antonio Bevilacqua
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Additional info for Decontamination of Fresh and Minimally Processed Produce
To circumvent this limitation, pathogen surrogates have been used and include E. , 2010), Shiga toxin-negative E. , 2004a, c). In using these surrogates, the assumption has been made that they would respond similarly as the pathogenic agent but unfortunately, verification of that hypothesis has seldom been included in those studies. 5. , temperature, humidity, and watering rate) may be controlled and thus the relative impact of individual factors may be discerned. , 2009). Consequently, pathogen persistence in controlled systems is likely to be much longer than in field systems.
The role of epiphytic bacteria in pathogen survival, however, is more complex than just providing a physical site for protection in that both antagonistic and beneficial effects may be exhibited depending on the epiphytes present. For example, of two epiphytes isolated by Cooley et al. (2006), one epiphyte enhanced the survival of E. coli O157:H7 on lettuce foliage, whereas the other epiphyte decreased survival. 4 Pathogen internalization through plant aerial tissue sites Internalization of enteric pathogens into plants is not restricted to the roots but may also occur directly through stomata on plant leaves.
2009b). Field studies have also shown that pathogen internalization by spinach leaves does not occur when sprayed with irrigation water containing E. , 2010b). In that same study, spinach plants exposed to higher dosages (6 log CFU/ml) exhibited internalization in only 25% of samples initially, but 7 days later, no internalized cells were found. Based on these results and the unlikely probability that such high pathogen contamination levels would occur under natural conditions, internalization of E.