Description
Book Synopsis*Comprehensive and substantial overview of the emerging field of food safety engineering.
Trade Review“This book presents a comprehensive overview of the emerging field of food safety engineering, bringing together the 4 essential components of food safety : fundamentals of microbial growth; food safety analytical techniques; microbial inactivation techniques; and food safety managements systems.” (Food Science & Technology Abstracts, 2012)
Table of ContentsList of Contributors xvii
About the Editor xxii
Preface xxiv
PART ONE: FUNDAMENTALS 1
1 Introduction to Food Microbiology 3
Martin Adams
1.1 Introduction 3
1.2 Microorganisms and foods 4
1.3 Foodborne illness 5
1.4 Food spoilage 8
1.5 Food fermentation 9
1.6 Microbial physiology and food preservation 10
1.7 Microbiological analysis 12
1.8 Food safety management systems 14
1.9 Conclusions 16
2 Overview of Foodborne Pathogens 18
Amalia G.M. Scannell
2.1 Introduction 18
2.2 Bacterial pathogens 20
2.3 Foodborne viruses 37
2.4 Foodborne parasites 39
2.5 Conclusions 42
3 Chemical Safety of Foods 57
Steve L. Taylor and Joseph L. Baumert
3.1 Introduction 57
3.2 Nature of chemical hazards in foods 57
3.3 Food safety engineering and control of chemical hazards 71
3.4 Food allergen control 72
3.5 Conclusions 76
4 Intrinsic and Extrinsic Parameters for Microbial Growth and Heat Inactivation 79
Vijay K. Juneja, Lihan Huang and Xianghe Yan
4.1 Introduction 79
4.2 Factors affecting microbial growth 80
4.3 Factors affecting heat resistance 88
4.4 Combining traditional preservation techniques 89
4.5 Conclusions 90
5 Kinetics of Microbial Inactivation 92
Osman Erkmen and Aykut Ö. Barazi
5.1 Introduction 92
5.2 Microbial inactivation kinetics based on food processing methods 92
5.3 Kinetic parameters for the inactivation of pathogens 102
5.4 Conclusions 105
6 Predictive Microbial Modelling 108
Ursula Andrea Gonzales-Barron
6.1 Introduction 108
6.2 Classification of models 108
6.3 Description of main models 117
6.4 Applications of predictive microbial modelling 136
6.5 Predictive microbial modelling and quantitative risk assessment 138
6.6 Conclusions 140
7 Integration of Food Process Engineering and Food Microbial Growth 153
Lijun Wang
7.1 Introduction 153
7.2 Inactivation of microbial growth 154
7.3 Process-dependent microbial modeling 160
7.4 Process modeling 165
7.5 Integration of process and microbial growth kinetic models 169
7.6 Conclusions 170
PART TWO: ADVANCED FOOD SAFETY DETECTION METHODS 177
8 Rapid Methods and Automation in Microbiology: 30 Years of Trends and Predictions 179
Daniel Y.C. Fung
8.1 Introduction 179
8.2 Sample preparation 179
8.3 Microorganism detection 180
8.4 Future developments 185
8.5 Conclusions 185
9 Phage-based Detection of Foodborne Pathogens 190
Udit Minocha, Mindy Shroyer, Patricia Romero and Bruce M. Applegate
9.1 Introduction 190
9.2 Fundamentals of bacteriophage 192
9.3 Phage-based detection of pathogens 197
9.4 Bacteriophage-mediated biocontrol 205
9.5 Conclusions 210
10 Real-time PCR 217
Alan G. Mathew
10.1 Introduction 217
10.2 Real-time PCR theory and technologies 218
10.3 Real-time PCR systems 231
10.4 Real-time PCR applications for food safety 232
10.5 Conclusions 252
11 DNA Array 258
Magdalena Gabig-Cimin´ska, Joanna Jakóbkiewicz-Banecka and Grzegorz Wegrzyn
11.1 Introduction 258
11.2 History – from double helix via blot to DNA array 259
11.3 Principle 260
11.4 DNA array structure and operating rules 261
11.5 Applications and potential use of the DNA arrays 273
11.6 Conclusions 274
12 Immunoassay 279
David L. Brandon and J. Mark Carter
12.1 Introduction 279
12.2 Strategic considerations 281
12.3 Immunoassay formats 288
12.4 Combined methodologies 297
12.5 Selected examples of immunoassay applied to food safety 299
12.6 Troubleshooting and validation 304
12.7 Future developments 305
12.8 Conclusions 306
13 Biosensors 313
Francis J. Mulaa and Petra M. Krämer
13.1 Introduction 313
13.2 Biosensors for food control and safety 314
13.3 Conclusions 342
PART THREE: CONVENTIONAL PROCESSING SYSTEMS OF PRODUCING SAFE FOODS 353
14 Pasteurization and Sterilization 355
Tatiana Koutchma
14.1 Introduction 355
14.2 Sterilization 356
14.3 Pasteurization 356
14.4 Conclusions 369
15 Microwave Processing 371
Shaojin Wang
15.1 Introduction 371
15.2 Mechanism of microwave heating 372
15.3 Microwave related dielectric properties 373
15.4 Computer simulations to improve microwave heating uniformity 380
15.5 Practical and commercial microwave processing 382
15.6 Conclusions 387
16 Drying of Foods 394
Naphaporn Chiewchan, Sakamon Devahastin and Arun S. Mujumdar
16.1 Introduction 394
16.2 Occurrence of mycotoxins and pathogenic bacteria in dried food products 395
16.3 Control of mycotoxins and pathogenic bacteria in dried food products 400
16.4 Conclusions 405
17 Frying of Foods 412
Serpil Sahin and Isil Barutcu
17.1 Introduction 412
17.2 Oil absorption 413
17.3 Changes in oil during frying 418
17.4 Formation of toxic substances in fried food during frying 427
17.5 Conclusions 432
18 Food Refrigeration 444
Adriana E. Delgado and Da-Wen Sun
18.1 Introduction 444
18.2 Food microbiology and refrigeration 445
18.3 Refrigerated prepared meals 455
18.4 Refrigerated storage and safety 457
18.5 Active and intelligent packaging 461
18.6 Conclusions 463
19 Sous Vide and Cook-chill Processing 468
Ronan Gormley and Fergal Tansey
19.1 Introduction 468
19.2 Sous vide processing 469
19.3 Cook-chill processing (non-sous vide) 482
19.4 High-quality shelf-life, distribution and retailing 488
19.5 Conclusions 491
20 Irradiation 497
Monique Lacroix
20.1 Introduction 497
20.2 Definition of irradiation 498
20.3 Gamma irradiation 499
20.4 UV-C irradiation 502
20.5 Combined treatments 504
20.6 Conclusions 515
21 Aseptic Processing and Packaging 524
Julius Ashirifie-Gogofio and John D. Floros
21.1 Introduction 524
21.2 A brief history of aseptic processing in the food industry 525
21.3 Basic principles and applications 525
21.4 Aseptic packaging applications 527
21.5 Aseptic packaging systems 531
21.6 Aseptic bulk storage 532
21.7 Selection of an aseptic packaging system 533
21.8 Aseptic processing operation: establishment, validation and regulations 534
21.9 Safety of aseptically processed foods 535
21.10 Advantages of aseptically processed foods 536
21.11 Future trends for aseptic processing and packaging 538
21.12 Conclusions 539
22 Modified Atmosphere Packaging 543
Francisco Artés, Perla A. Gómez, Encarna Aguayo and Francisco Artés-Hernández
22.1 Introduction 543
22.2 Atmosphere modification 544
22.3 Effects of the atmosphere modification 547
22.4 Potential benefits 547
22.5 Potential disadvantages 550
22.6 Tolerance to O2 and CO2 551
22.7 Nonconventional atmospheres 552
22.8 Map recommendations 553
22.9 Package design 556
22.10 Modelling 557
22.11 Types of films 559
22.12 Active and intelligent packaging 560
22.13 Conclusions 564
PART FOUR: NOVEL PROCESSING METHODS FOR FOOD MICROBIAL INACTIVATION 575
23 High Pressure Processing 577
Montserrat Mor-Mur and Jordi Saldo
23.1 Introduction 577
23.2 Basics on HPP equipment design 578
23.3 Modeling of the effect of high pressure treatments 580
23.4 Mode of action of high pressure on spoiling and pathogenic agents 585
23.5 Pressure assisted thermal sterilization (PATS) 592
23.6 Packaging materials 594
23.7 Commercial and economical aspects 595
23.8 Future perspectives and promising applications 596
23.9 Conclusions 597
24 Pulsed Electric Field Processing 603
Olga Martín-Belloso, Angel Sobrino-López and Pedro Elez-Martínez
24.1 Introduction 603
24.2 Microbial inactivation 603
24.3 Quality and shelf-life of PEF-treated foods 616
24.4 Management of PEF processing 618
24.5 Conclusions 620
25 Radio Frequency Technology 627
Valérie Orsat and Ramesh Murugesan
25.1 Introduction 627
25.2 Radio frequency heating technology 628
25.3 RF treatments 631
25.4 Role of RFID in food product traceability 636
25.5 Conclusions 638
26 Pulsed Light Technology 643
Vicente M. Gómez-López
26.1 Introduction 643
26.2 Types of UV lamps 644
26.3 Characterizing pulsed light treatments 644
26.4 Pulsed light systems 646
26.5 Microbial inactivation mechanisms and related topics 650
26.6 Inactivation kinetics 655
26.7 Technological challenges to deliver appropriate illumination 657
26.8 Microbial-related factors affecting PL efficacy 659
26.9 Inactivation of pathogenic microorganisms and toxins 660
26.10 Pulsed light photosensitization 665
26.11 Conclusions 665
27 Ohmic Heating Treatment 669
António A. Vicente, Inês de Castro, José A. Teixeira and Luís F. Machado
27.1 Introduction 669
27.2 Ohmic heating theory 671
27.3 Ohmic heating effects 673
27.4 Commercial applications 676
27.5 Conclusions 677
28 Ozone Processing 681
Kasiviswanathan Muthukumarappan
28.1 Introduction 681
28.2 Ozone and its production 682
28.3 Microbial inactivation of food materials 684
28.4 Safety requirements 689
28.5 Conclusions 689
29 Intelligent Packaging 693
Ibrahim Sani Özdemir
29.1 Introduction 693
29.2 Intelligent packaging systems 694
29.3 Anti-counterfeiting applications 701
29.4 Legislation 702
29.5 Conclusions 702
PART FIVE: FOOD SAFETY MANAGEMENT SYSTEMS 707
30 Introduction to Food Safety Management 709
Ioannis S. Arvanitoyannis and Maria Sakkomitrou
30.1 Introduction 709
30.2 GMP and GHP systems and their application in food safety 710
30.3 HACCP 713
30.4 BRC and IFS 723
30.5 ISO 22000:2005 726
30.6 Conclusions 730
31 Good Manufacturing Practice (GMP) 733
Ólafur Sveinn Oddgeirsson
31.1 Introduction 733
31.2 Rights and responsibilities 734
31.3 GMP and prerequisite programmes 735
31.4 Production premises 745
31.5 Checks on finished products 759
31.6 Information on audits 759
31.7 Further information 761
31.8 Conclusions 762
32 Sanitation Standard Operating Procedures 763
Felix H. Barron, Angela Fraser and Kenneth Herring
32.1 Introduction 763
32.2 Principle of SSOPs 764
32.3 Application procedures of SSOPs 765
32.4 USA SSOPs regulations 766
32.5 Conclusions 770
33 Hazard Analysis Critical Control Point (HACCP) System 772
Kerri B. Harris
33.1 Introduction 772
33.2 History of HACCP and its principles 772
33.3 Implementing HACCP 782
33.4 Training 782
33.5 Conclusions 784
34 ISO 22000 Food Safety 786
Peter Raspor and Mateja Ambro?iè
34.1 Introduction 786
34.2 History of food standards 787
34.3 Review of existing standards related to food 788
34.4 Conceptual principles for standard development 790
34.5 ISO 22000 792
34.6 Application of ISO 22000 in practice 798
34.7 Advantages and disadvantages of standardization 811
34.8 Future needs 812
34.9 Conclusions 813
Index 817
