Microbial Safety of Minimally Processed Foods
Published on 3. December 2002
360 pages
978-1-4200-3185-0 (ISBN)
Description
While minimally processed foods satisfy the increasing demand for foods with fewer preservatives, higher nutritive value, and fresh sensory attributes, they also carry a greater risk of diseases if they are improperly handled. This book explores novel food-borne disease prevention solutions from the perspectives of food producers, handlers, consumers, inspectors, and researchers. It reports on the latest research on assuring the microbial safety of meats, poultry, fish, vegetables, fruits, and bakery products that receive less than stringent sterilizing preparation. It also explores methods used for pathogen detection and preventing future pathogen occurrences and evaluates HACCP regulations and risk assessments.
More details
Language
English
Place of publication
Baton Rouge
United States
Publishing group
Taylor & Francis Inc
Target group
Professional and scholarly
Food scientists/microbiologists involved in research; industry personnel responsible for food safety; and government regulators responsible for establishing guidelines for the microbial safety of convenience foods
Illustrations
42 s/w Abbildungen, 38 s/w Tabellen, 5 s/w Photographien bzw. Rasterbilder
42 b/w images, 38 tables and 5 halftones
File size
6,72 MB
ISBN-13
978-1-4200-3185-0 (9781420031850)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Vijay K. Juneja
Microbial Safety of Minimally Processed Foods
Book
09/2018
1st Edition
CRC Press
€297.12
Shipment within 10-20 days
Vijay K. Juneja
Microbial Safety of Minimally Processed Foods
Book
12/2002
1st Edition
CRC Press
€408.54
Shipment within 3-4 weeks
Person
Vijay K. Juneja, John S. Novak, Gerald M. Sapers
Content
INTRODUCTION.
VARIABLE FOOD ENVIRONMENTS. Microbial Safety of Bakery Products. Concerns with Minimal Processing in Apple, Citrus, and Vegetable Products. The Microbial Safety of Minimally Processed Seafood with Respect to Listeria monocytogenes. Fate of Clostridium perfringens in Cook-Chill Foods. Sous-Vide Processed Foods: Safety Hazards and Control of Microbial Risks. PATHOGEN DETECTION AND ASSESSMENT. HACCP and Regulations Applied to Minimally Processed Foods. Rapid Methods for Microbial Detection in Minimally Processed Foods. Quantitative Risk Assessment of Minimally Processed Food. CURRENT AND FUTURE INNOVATIONS. Microbial Safety During Non-Thermal Preservation of Foods. Modified Atmosphere Packaging for Shelf-Life Extension. Washing and Sanitizing Raw Materials for Minimally Processed Fruit and Vegetable Products. The Microbial Safety, Quality, Extended Shelf-Life, and Sensory Aspects of Fresh-Cut Fruits and Vegetables. Irradiation of Fresh and Minimally Processed Fruits, Vegetables, and Juices. Irradiation of Minimally Processed Meats. Biological Control on Minimally Processed Fruits and Vegetables.
VARIABLE FOOD ENVIRONMENTS. Microbial Safety of Bakery Products. Concerns with Minimal Processing in Apple, Citrus, and Vegetable Products. The Microbial Safety of Minimally Processed Seafood with Respect to Listeria monocytogenes. Fate of Clostridium perfringens in Cook-Chill Foods. Sous-Vide Processed Foods: Safety Hazards and Control of Microbial Risks. PATHOGEN DETECTION AND ASSESSMENT. HACCP and Regulations Applied to Minimally Processed Foods. Rapid Methods for Microbial Detection in Minimally Processed Foods. Quantitative Risk Assessment of Minimally Processed Food. CURRENT AND FUTURE INNOVATIONS. Microbial Safety During Non-Thermal Preservation of Foods. Modified Atmosphere Packaging for Shelf-Life Extension. Washing and Sanitizing Raw Materials for Minimally Processed Fruit and Vegetable Products. The Microbial Safety, Quality, Extended Shelf-Life, and Sensory Aspects of Fresh-Cut Fruits and Vegetables. Irradiation of Fresh and Minimally Processed Fruits, Vegetables, and Juices. Irradiation of Minimally Processed Meats. Biological Control on Minimally Processed Fruits and Vegetables.
