Microbial Decontamination In The Food Industry: Novel Methods And Applications (Hb 2012) Hardcover

Microbial Decontamination in the Food Industry addresses the ongoing challenge of creating microbiologically safe food with a suitable shelf life and quality for consumers. This comprehensive guide explores the decontamination issues faced by the food industry and the current and emerging methods used to tackle them. Part one covers various food products such as fresh produce, meats, seafood, nuts, juices, and dairy, providing insights into contamination routes, outbreaks, and proposed processing methods for each type of commodity. Part two reviews both emerging and current non-chemical and non-thermal decontamination techniques, including high hydrostatic pressure, pulsed electric fields, irradiation, power ultrasound, and non-thermal plasma. It also delves into thermal methods like microwave, radio-frequency, infrared heating, and food surface pasteurization. Part three focuses on chemical decontamination methods such as ozone, chlorine dioxide, electrolyzed oxidizing water, organic acids, and dense-phase CO2. Finally, part four explores current and emerging packaging technologies, as well as post-packaging decontamination methods. With contributions from leading experts in the field, this book is an essential resource for food industry professionals involved in developing or applying novel decontamination techniques, as well as academics researching or teaching this important subject.