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Author: Gerald M. Sapers
Publisher: CRC Press
ISBN: 1420038931
Category : Technology & Engineering
Languages : en
Pages : 660
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Book Description
Microbiology of Fruits and Vegetables presents a holistic view of the problem of produce contamination that examines both pre-harvest and post-harvest sources and practices. It addresses a number of topical issues relating to the microbiological quality and safety of fresh and processed fruits and vegetables and explores the linkage between microbial attachment, the state of microbial contaminants on produce surfaces, and the problem of decontamination. This volume focuses on five distinct areas, and within these areas, provides in-depth coverage of scientific issues important to an understanding of the field and technical issues of economic and public health significance.
Author: Gerald M. Sapers
Publisher: CRC Press
ISBN: 1420038931
Category : Technology & Engineering
Languages : en
Pages : 660
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Book Description
Microbiology of Fruits and Vegetables presents a holistic view of the problem of produce contamination that examines both pre-harvest and post-harvest sources and practices. It addresses a number of topical issues relating to the microbiological quality and safety of fresh and processed fruits and vegetables and explores the linkage between microbial attachment, the state of microbial contaminants on produce surfaces, and the problem of decontamination. This volume focuses on five distinct areas, and within these areas, provides in-depth coverage of scientific issues important to an understanding of the field and technical issues of economic and public health significance.
Author: Michael P. Doyle
Publisher: Springer Science & Business Media
ISBN: 1441908269
Category : Technology & Engineering
Languages : en
Pages : 376
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Book Description
The increased emphasis on food safety during the past two decades has decreased the emphasis on the loss of food through spoilage, particularly in developed co- tries where food is more abundant. In these countries spoilage is a commercial issue that affects the pro?t or loss of producers and manufacturers. In lesser developed countries spoilage continues to be a major concern. The amount of food lost to spoilage is not known. As will be evident in this text, stability and the type of spoilage are in?uenced by the inherent properties of the food and many other factors. During the Second World War a major effort was given to developing the te- nologies needed to ship foods to different regions of the world without spoilage. The food was essential to the military and to populations in countries that could not provide for themselves. Since then, progress has been made in improved product formulations, processing, packaging, and distribution systems. New products have continued to evolve, but for many new perishable foods product stability continues to be a limiting factor. Many new products have failed to reach the marketplace because of spoilage issues.
Author: Osman Erkmen
Publisher: John Wiley & Sons
ISBN: 1119237769
Category : Technology & Engineering
Languages : en
Pages : 940
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Book Description
This book covers application of food microbiology principles into food preservation and processing. Main aspects of the food preservation techniques, alternative food preservation techniques, role of microorganisms in food processing and their positive and negative features are covered. Features subjects on mechanism of antimicrobial action of heat, thermal process, mechanisms for microbial control by low temperature, mechanism of food preservation, control of microorganisms and mycotoxin formation by reducing water activity, food preservation by additives and biocontrol, food preservation by modified atmosphere, alternative food processing techniques, and traditional fermented products processing. The book is designed for students in food engineering, health science, food science, agricultural engineering, food technology, nutrition and dietetic, biological sciences and biotechnology fields. It will also be valuable to researchers, teachers and practising food microbiologists as well as anyone interested in different branches of food.
Author: Olusola Lamikanra
Publisher: CRC Press
ISBN: 1420031872
Category : Technology & Engineering
Languages : en
Pages : 482
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Book Description
A comprehensive reference for the emerging fresh-cut fruits and vegetable industry, Fresh-cut Fruits and Vegetables: Science, Technology and Market focuses on the unique biochemical, physiological, microbiological, and quality changes in fresh-cut processing and storage. It highlights the distinct equipment design, packaging requirements, production economics, and marketing considerations for fresh-cut products. Based on the extensive research in this area during the last 10 years, this reference is the first to cover the complete spectrum of science, technology, and marketing issues related to this field.
Author: Yanbo Wang
Publisher: CRC Press
ISBN: 1315351889
Category : Technology & Engineering
Languages : en
Pages : 176
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Book Description
Food Spoilage Microorganisms: Ecology and Control focuses on the occurrence, outbreak, consequences, control, and evaluation of spoilage microorganisms in food, providing the necessary basic knowledge of food spoilage ecology and control so as to ensure food safety, especially in developing countries where food hygiene in storage requires special care. The first part of the book looks at spoilage microorganisms in plant origin foods, such as cereals, beans, fruits, and vegetables, and the second part tackles the spoilage microorganisms in animal origin foods like meat, poultry, seafood, powdered milk, and egg products. In each chapter, the taxonomy of spoilage microorganisms, spoilage characteristics, consequences and possible mechanisms, and specific methods for detection and evaluation are discussed based on the basis surface introduction. The control, prevention, and management options for spoilage microorganisms are also presented. In addition, opportunities and challenges are summarized and predicted in the last part of each chapter.
Author: Muhammad Siddiq
Publisher: John Wiley & Sons
ISBN: 1119098947
Category : Technology & Engineering
Languages : en
Pages : 1104
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Book Description
Handbook of Vegetables and Vegetable Processing, Second Edition is the most comprehensive guide on vegetable technology for processors, producers, and users of vegetables in food manufacturing.This complete handbook contains 42 chapters across two volumes, contributed by field experts from across the world. It provides contemporary information that brings together current knowledge and practices in the value-chain of vegetables from production through consumption. The book is unique in the sense that it includes coverage of production and postharvest technologies, innovative processing technologies, packaging, and quality management. Handbook of Vegetables and Vegetable Processing, Second Edition covers recent developments in the areas of vegetable breeding and production, postharvest physiology and storage, packaging and shelf life extension, and traditional and novel processing technologies (high-pressure processing, pulse-electric field, membrane separation, and ohmic heating). It also offers in-depth coverage of processing, packaging, and the nutritional quality of vegetables as well as information on a broader spectrum of vegetable production and processing science and technology. Coverage includes biology and classification, physiology, biochemistry, flavor and sensory properties, microbial safety and HACCP principles, nutrient and bioactive properties In-depth descriptions of key processes including, minimal processing, freezing, pasteurization and aseptic processing, fermentation, drying, packaging, and application of new technologies Entire chapters devoted to important aspects of over 20 major commercial vegetables including avocado, table olives, and textured vegetable proteins This important book will appeal to anyone studying or involved in food technology, food science, food packaging, applied nutrition, biosystems and agricultural engineering, biotechnology, horticulture, food biochemistry, plant biology, and postharvest physiology.
Author: R.C. Wiley
Publisher: Springer Science & Business Media
ISBN: 9780412055713
Category : Cooking
Languages : en
Pages : 394
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Book Description
Introduction to minimally processed refrigerated fruits and vegetables; Initial preparation, handling, and distribution of minimally processed refrigerated fruits; Preservation methods for minimally processed refrigerated fruits and vegetables; Packing of minimally processed fruits and vegetables; Some biological and physical principles underlying modified atmosphere packaging; Microbiological spoilage and pathogens in minimally processed refrigerated fruits and vegetables; Nutritional quality of fruits and vegetables subjetc to minimally processes; Regulatory issues associated with minimally processed refrigerated foods.
Author: Jennylynd James
Publisher: John Wiley & Sons
ISBN: 0470007753
Category : Technology & Engineering
Languages : en
Pages : 326
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Book Description
Keeping produce safe--from the farm to the fork As health- and quality-conscious consumers increasingly seek out fresh fruit and vegetables, participants in the food supply chain--growers, shippers, processors, and retailers--must be ever more effective in safeguarding their products and protecting consumers. Microbial Hazard Identification in Fresh Fruits and Vegetables is a comprehensive guide for the fresh fruit and vegetable industry to understanding and controlling the hazards that can affect their products on every leg of the journey from farm to fork. From production, harvesting, packing, and distribution to retail and consumer handling, the text highlights food safety hazards and potential areas of microbial contamination, examines food-borne pathogens and their association with produce-related outbreaks over the years, and points out areas for further research to better understand the survival of pathogens on fresh produce throughout the food chain. Particularly valuable to the industry are discussions of: * Food worker hygiene, including control measures and employee training requirements * Major areas of known contamination and mitigation measures * Implementation of Hazard Analysis and Critical Control Points (HACCP) * Contamination and mishandling during storage and transportation, and in retail display cases * Recommendations for consumer behavior with fresh produce and food handling prior to consumption in the home * A case study of the economic impact of the 2003 green onion food-borne outbreak A comprehensive look at both microbial hazards and available measures for their prevention, this book is an essential reference for the fresh fruit and vegetable industry as well as a practical text for the education and training of scientists, professionals, and staff involved in managing food safety.
Author: Anthony L. Pometto III
Publisher: John Wiley & Sons
ISBN: 111886414X
Category : Technology & Engineering
Languages : en
Pages : 310
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Book Description
In nature, microorganisms are generally found attached to surfaces as biofilms such as dust, insects, plants, animals and rocks, rather than suspended in solution. Once a biofilm is developed, other microorganisms are free to attach and benefit from this microbial community. The food industry, which has a rich supply of nutrients, solid surfaces, and raw materials constantly entering and moving through the facility, is an ideal environment for biofilm development, which can potentially protect food pathogens from sanitizers and result in the spread of foodborne illness. Biofilms in the Food Environment is designed to provide researchers in academia, federal research labs, and industry with an understanding of the impact, control, and hurdles of biofilms in the food environment. Key to biofilm control is an understanding of its development. The goal of this 2nd edition is to expand and complement the topics presented in the original book. Readers will find: The first comprehensive review of biofilm development by Campylobacter jejuni An up-date on the resistance of Listeria monocytogenes to sanitizing agents, which continues to be a major concern to the food industry An account of biofilms associated with various food groups such as dairy, meat, vegetables and fruit is of global concern A description of two novel methods to control biofilms in the food environment: bio-nanoparticle technology and bacteriophage Biofilms are not always a problem: sometimes they even desirable. In the human gut they are essential to our survival and provide access to some key nutrients from the food we consume. The authors provide up-date information on the use of biofilms for the production of value-added products via microbial fermentations. Biofilms cannot be ignored when addressing a foodborne outbreak. All the authors for each chapter are experts in their field of research. The Editors hope is that this second edition will provide the bases and understanding for much needed future research in the critical area of Biofilm in Food Environment.
Author: Muhammad Siddiq
Publisher: John Wiley & Sons
ISBN: 1119014387
Category : Technology & Engineering
Languages : en
Pages : 324
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Book Description
Written by noted experts in the field, Handbook of Mango Fruit: Production, Postharvest Science, Processing Technology and Nutrition offers a comprehensive resource regarding the production, trade, and consumption of this popular tropical fruit. The authors review the geographic areas where the fruit is grown and harvested, including information on the ever-expanding global marketplace that highlights United States production, imports and exports, and consumption, as well as data on the outlook for the European market. Handbook of Mango Fruit outlines the postharvest handling and packaging techniques and reviews the fruit’s processed products and byproducts that are gleaned from the processing of waste. The authors include information on the nutritional profile of the mango and review the food safety considerations for processing and transport of mangoes. This comprehensive resource: Reviews global mango production trends and countries that are the major exporters and importers of mangoes Explores the burgeoning marketplace for mangoes with special emphasis on the US and European marketplace Assesses latest trends in packaging of and shipping of mangoes Provides in depth coverage on value-added processing and by-products utilization Offers vital information on the innovative processing technologies and nutritional profile of popular tropical fruit Written for anyone involved in the production, marketing, postharvest handling, processing and by-products of mangoes, Handbook of Mango Fruit is a vital resource offering the most current information and guidelines on the burgeoning marketplace as well as the safe handling, production, and distribution of mangoes.
