E-Book, Englisch, 576 Seiten, E-Book
Gomez-Lopez / Gómez-López Decontamination of Fresh and Minimally Processed Produce
1. Auflage 2012
ISBN: 978-1-118-22931-6
Verlag: John Wiley & Sons
Format: EPUB
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)
E-Book, Englisch, 576 Seiten, E-Book
ISBN: 978-1-118-22931-6
Verlag: John Wiley & Sons
Format: EPUB
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)
Attempts to provide safer and higher quality fresh and minimallyprocessed produce have given rise to a wide variety ofdecontamination methods, each of which have been extensivelyresearched in recent years. Decontamination of Fresh andMinimally Processed Produce is the first book to providea systematic view of the different types of decontaminants forfresh and minimally processed produce. By describing the differenteffects - microbiological, sensory, nutritional andtoxicological - of decontamination treatments, a team ofinternationally respected authors reveals not only the impact ofdecontaminants on food safety, but also on microbial spoilage,vegetable physiology, sensory quality, nutritional andphytochemical content and shelf-life. Regulatory and toxicologicalissues are also addressed.
The book first examines how produce becomes contaminated, thesurface characteristics of produce related to bacterial attachment,biofilm formation and resistance, and sublethal damage and itsimplications for decontamination. After reviewing how produce iswashed and minimally processed, the various decontamination methodsare then explored in depth, in terms of definition, generationdevices, microbial inactivation mechanisms, and effects on foodsafety. Decontaminants covered include: chlorine, electrolyzedoxidizing water, chlorine dioxide, ozone, hydrogen peroxide,peroxyacetic acid, essential oils and edible films and coatings.Other decontamination methods addressed are biological strategies(bacteriophages, protective cultures, bacteriocins and quorumsensing) and physical methods (mild heat, continuous UV light,ionizing radiation) and various combinations of these methodsthrough hurdle technology. The book concludes with descriptions ofpost-decontamination methods related to storage, such as modifiedatmosphere packaging, the cold chain, and modeling tools forpredicting microbial growth and inactivation.
The many methods and effects of decontamination are detailed,enabling industry professionals to understand the availablestate-of-the-art methods and select the most suitable approach fortheir purposes. The book serves as a compendium of information forfood researchers and students of pre- and postharvest technology,food microbiology and food technology in general. The structure ofthe book allows easy comparisons among methods, and searchinginformation by microorganism, produce, and quality traits.
