Decontamination of Fresh and Minimally Processed Produce

Name: Decontamination of Fresh and Minimally Processed Produce
Brand: Wiley
Price: 238.5 EUR
Availability: PreOrder

Vicente M. Gomez-Lopez(Editor)

Wiley (Publisher)

Will be published approx. on 23. March 2012

Book

Hardback

576 pages

978-0-8138-2384-3 (ISBN)

€238.50incl. 7% vat

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Description

Attempts to provide safer and higher quality fresh and minimally processed produce have given rise to a wide variety of decontamination methods, each of which have been extensively researched in recent years. Decontamination of Fresh and Minimally Processed Produce is the first book to provide a systematic view of the different types of decontaminants for fresh and minimally processed produce. By describing the different effects - microbiological, sensory, nutritional and toxicological - of decontamination treatments, a team of internationally respected authors reveals not only the impact of decontaminants on food safety, but also on microbial spoilage, vegetable physiology, sensory quality, nutritional and phytochemical content and shelf-life. Regulatory and toxicological issues are also addressed. The book first examines how produce becomes contaminated, the surface characteristics of produce related to bacterial attachment, biofilm formation and resistance, and sublethal damage and its implications for decontamination. After reviewing how produce is washed and minimally processed, the various decontamination methods are then explored in depth, in terms of definition, generation devices, microbial inactivation mechanisms, and effects on food safety. Decontaminants covered include: chlorine, electrolyzed oxidizing 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 quorum sensing) and physical methods (mild heat, continuous UV light, ionizing radiation) and various combinations of these methods through hurdle technology. The book concludes with descriptions of post-decontamination methods related to storage, such as modified atmosphere packaging, the cold chain, and modeling tools for predicting microbial growth and inactivation. The many methods and effects of decontamination are detailed, enabling industry professionals to understand the available state-of-the-art methods and select the most suitable approach for their purposes. The book serves as a compendium of information for food researchers and students of pre- and postharvest technology, food microbiology and food technology in general. The structure of the book allows easy comparisons among methods, and searching information by microorganism, produce, and quality traits.

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Content

Preface xvii List of Contributors xix SECTION I PRODUCE CONTAMINATION 1 1 Microbial ecology 3 Marilyn C. Erickson References 29 2 Surface characteristics of fresh produce and their impact on attachment and removal of human pathogens on produce surfaces 43 Hua Wang, Bin Zhou, and Hao Feng References 55 3 Biofilms 59 Shin-Hee Kim and Cheng-i Wei References 71 4 Resistance and sublethal damage 77 Pascal Delaquis and Susan Bach References 84 SECTION II DECONTAMINANTS 87 5 Produce washers 89 Steven Pao, Wilbert Long III, Chyer Kim, and D. Frank Kelsey Acknowledgment 101 References 101 6 Minimal processing 105 Maria I. Gil and Ana Allende References 116 7 Chlorine 121 Cristóbal Chaidez, Nohelia Castro-del Campo, J. Basilio Heredia, Laura Contreras-Angulo, Gustavo González-Aguilar, and J. Fernando Ayala-Zavala References 131 8 Electrolyzed oxidizing water 135 Muhammad Imran Al-Haq and Vicente M. Gómez-López References 157 9 Chlorine dioxide 165 Vicente M. Gómez-López References 172 10 Ozone 177 Hülya Ölmez References 191 11 Hydrogen peroxide 197 Dike O. Ukuku, Latiful Bari, and Shinichi Kawamoto References 212 12 Peroxyacetic acid 215 Gustavo González-Aguilar, J. Fernando Ayala-Zavala, Cristóbal Chaidez-Quiroz, J. Basilio Heredia, and Nohelia Castro-del Campo References 221 13 Essential oils for the treatment of fruit and vegetables 225 Catherine Barry-Ryan and Paula Bourke References 239 14 Edible fi lms and coatings 247 María Alejandra Rojas-Graü, Laura Salvia-Trujillo, Robert Soliva-Fortuny, and Olga Martín-Belloso References 267 15 Miscellaneous decontaminants 277 Vicente M. Gómez-López References 281 SECTION III BIOLOGICAL DECONTAMINATION STRATEGIES 283 16 Bacteriophages 285 Manan Sharma and Govind C. Sharma References 294 17 Protective cultures 297 Antonio Gálvez, Rubén Pérez Pulido, Hikmate Abriouel, Nabil Ben Omar, and María José Grande Burgos References 312 18 Bacteriocins 317 Antonio Gálvez, Rosario Lucas, Hikmate Abriouel, María José Grande Burgos, and Rubén Pérez Pulido References 328 19 Quorum sensing 333 María S. Medina-Martínez and María Angélica Santana References 341 SECTION IV PHYSICAL METHODS 345 20 The use of mild heat treatment for fruit and vegetable processing 347 Catherine Barry-Ryan References 358 21 Continuous UV-C light 365 Vicente M. Gómez-López References 375 22 Ionizing radiation 379 Xuetong Fan Disclaimer 398 References 398 23 Miscellaneous physical methods 407 Vicente M. Gómez-López References 414 24 Hurdle technology principles applied in decontamination of whole and fresh-cut produce 417 María S. Tapia and Jorge Welti-Chanes Acknowledgments 443 References 443 SECTION V STORAGE STRATEGIES 451 25 Modified atmosphere packaging 453 Matteo Alessandro Del Nobile, Amalia Conte, Marianna Mastromatteo, and Marcella Mastromatteo References 463 26 Cold chain 469 Pramod V. Mahajan and Jesus Frías Acknowledgment 482 References 482 SECTION VI MODELING TOOLS 485 27 Modeling microbial responses during decontamination processes 487 Eva Van Derlinden, Astrid M. Cappuyns, Laurence Mertens, Jan F. Van Impe, and Vasilis P. Valdramidis References 519 28 Modeling microbial growth 529 Milena Sinigaglia, Maria Rosaria Corbo, and Antonio Bevilacqua References 538 Index 541

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