Download Handbook of Food Safety Engineering by Da-Wen Sun PDF
By Da-Wen Sun
This ebook offers a finished and giant review of the rising box of foodstuff protection engineering, bringing jointly in a single quantity the 4 crucial parts of nutrition safeguard:
- the basics of microbial development
- food safeguard detection thoughts
- microbial inactivation recommendations
- food defense administration structures
Written via a staff of hugely lively foreign specialists with either educational credentials, the e-book is split into 5 components. half I information the rules of foodstuff security together with microbial development and modelling. half II addresses novel and speedy nutrition protection detection tools. components III and IV examine conventional and novel thermal and non-thermal processing ideas for microbial inactivation. half V concludes the booklet with an summary of the foremost foreign nutrition security administration platforms comparable to GMP, SSOP, HACCP and ISO22000.Content:
Chapter 1 creation to nutrition Microbiology (pages 1–17): Martin Adams
Chapter 2 assessment of Foodborne Pathogens (pages 18–56): Amalia G. M. Scannell
Chapter three Chemical defense of meals (pages 57–78): Steve L. Taylor and Joseph L. Baumert
Chapter four Intrinsic and Extrinsic Parameters for Microbial development and warmth Inactivation (pages 79–91): Vijay okay. Juneja, Lihan Huang and Xianghe Yan
Chapter five Kinetics of Microbial Inactivation (pages 92–107): Osman Erkmen and Aykut O. Barazi
Chapter 6 Predictive Microbial Modelling (pages 108–152): Ursula Andrea Gonzales?Barron
Chapter 7 Integration of meals technique Engineering and nutrition Microbial development (pages 153–175): Lijun Wang
Chapter eight fast tools and Automation in Microbiology: 30 Years of developments and Predictions (pages 177–189): Daniel Y. C. Fung
Chapter nine Phage?Based Detection of Foodborne Pathogens (pages 190–216): Udit Minocha, Mindy Shroyer, Patricia Romero and Bruce M. Applegate
Chapter 10 Real?Time PCR (pages 217–257): Alan G. Mathew
Chapter eleven DNA Array (pages 258–278): Magdalena Gabig?Ciminska, Joanna Jakobkiewicz?Banecka and Grzegorz W?grzyn
Chapter 12 Immunoassay (pages 279–312): David L. Brandon and J. Mark Carter
Chapter thirteen Biosensors (pages 313–351): Francis J. Mulaa and Petra M. Kramer
Chapter 14 Pasteurization and Sterilization (pages 353–370): Tatiana Koutchma
Chapter 15 Microwave Processing (pages 371–393): Shaojin Wang
Chapter sixteen Drying of meals (pages 394–411): Naphaporn Chiewchan, Sakamon Devahastin and Arun S. Mujumdar
Chapter 17 Frying of meals (pages 412–443): Serpil Sahin and Isil Barutcu
Chapter 18 foodstuff Refrigeration (pages 444–467): Adriana E. Delgado and Da?Wen Sun
Chapter 19 Sous Vide and Cook?Chill Processing (pages 468–496): Ronan Gormley and Fergal Tansey
Chapter 20 Irradiation (pages 497–523): Monique Lacroix
Chapter 21 Aseptic Processing and Packaging (pages 524–542): Julius Ashirifie?Gogofio and John D. Floros
Chapter 22 transformed surroundings Packaging (pages 543–573): Francisco Artes, Perla A. Gomez, Encarna Aguayo and Francisco Artes?Hernandez
Chapter 23 excessive strain Processing (pages 575–602): Montserrat Mor?Mur and Jordi Saldo
Chapter 24 Pulsed electrical box Processing (pages 603–626): Olga Martin?Belloso, Angel Sobrino?Lopez and Pedro Elez?Martinez
Chapter 25 Radio Frequency know-how (pages 627–642): Valerie Orsat and Ramesh Murugesan
Chapter 26 Pulsed gentle know-how (pages 643–668): Vicente M. Gomez?Lopez
Chapter 27 Ohmic Heating remedy (pages 669–680): Antonio A. Vicente, Ines de Castro, Jose A. Teixeira and Luis F. Machado
Chapter 28 Ozone Processing (pages 681–692): Kasiviswanathan Muthukumarappan
Chapter 29 clever Packaging (pages 693–705): Ibrahim Sani Ozdemir
Chapter 30 creation to nutrients defense administration (pages 707–732): Ioannis S. Arvanitoyannis and Maria Sakkomitrou
Chapter 31 reliable production perform (GMP) (pages 733–762): Olafur Sveinn Oddgeirsson
Chapter 32 Sanitation ordinary working approaches (pages 763–771): Felix H. Barron, Angela Fraser and Kenneth Herring
Chapter 33 possibility research serious keep watch over element (HACCP) process (pages 772–785): Kerri B. Harris
Chapter 34 ISO 22000 nutrition protection (pages 786–816): Peter Raspor and Mateja Ambrozic
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Additional resources for Handbook of Food Safety Engineering
Example text
Biochemical test Classical reaction Oxidase Catalase Indole Methyl red Voges-Proskauer Urease Lysine decarboxylase Ornithine dedarboxylase Gas from glucose Acid from lactose Growth on citrate Hydrogen sulphide on triple sugar iron agar Negative Positive Negative Positive Negative Negative Positive Positive Positive (except S. typhi) Negative Positive (except S. typhi) Positive Source: Adapted from D’Aoust et al. (2001); Bell and Kyriakides (2002b). chemoautotrophs. Generally speaking these bacteria are motile by peritrichious flagella but both S.
4 FOOD SPOILAGE Microorganisms play a crucial role in the economy of the biosphere where they are responsible for the decomposition of organic materials and recycling the elements they contain. Microbial spoilage occurs when the early stages of this process in a food adversely affect its sensory properties; generally its appearance, odour or taste. This can be a very subjective process; what may be spoiled for one person can be perfectly acceptable to another and it is also influenced by social, economic and cultural factors.
While it will continue to pose challenges to food safety, it is often (but not always) true that these arise because basic, ‘old-fashioned’ mistakes have been made rather than that problems have anything intrinsically new about them. One important difference nowadays however is that, whatever their cause, the consequences of food safety problems in the modern world can be far more severe and widespread than in previous generations. REFERENCES Adams, M. and Motarjemi, Y. (1999) Basic Food Safety for Health Workers.