Food Safety and Preservation Book

Food Safety and Preservation


  • Author : Alexandru Mihai Grumezescu
  • Publisher : Academic Press
  • Release Date : 2018-04-18
  • Genre: Technology & Engineering
  • Pages : 696
  • ISBN 10 : 9780128149577

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Food Safety and Preservation Excerpt :

Food Safety and Preservation: Modern Biological Approaches to Improving Consumer Health explores the most recent and investigated hot topics in food safety, microbial contamination, food-borne diseases and advanced preservation methods. It brings together the significant, evidence-based scientific progress of various approaches to improve the safety and quality of foods, also offering solutions to help address food industry challenges. Recent studies and technological advancements in biological control are presented to control foodborne pathogens. In addition, analytical methods for reducing potential biological hazards make this book essential to researchers, scientists, technologists and grad students. Covers all aspects of food contamination, from food degradation, to food-borne diseases Examines validated, biological control approaches to reduce microbial and chemical contamination Includes detailed discussions of risk and safety assessments in food preservation

Advances in Cold Plasma Applications for Food Safety and Preservation Book

Advances in Cold Plasma Applications for Food Safety and Preservation


  • Author : Daniela Bermudez-Aguirre
  • Publisher : Academic Press
  • Release Date : 2019-10-12
  • Genre: Technology & Engineering
  • Pages : 410
  • ISBN 10 : 9780128149225

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Advances in Cold Plasma Applications for Food Safety and Preservation Excerpt :

Cold plasma is one of the newest technologies tested for food preservation. In the last decade, this novel approach has shown promising results as a disinfectant of food products and packaging materials. Cold plasma is also affordable, waterless, waste-free, and leaves no chemical residue on the product. This exciting new technology is covered thoroughly in Advances in Cold Plasma Applications for Food Preservation. The book presents the basic principles of cold plasma, examples of food products disinfected by cold plasma, and the challenges of using cold plasma to maximize microbial and spore inactivation. Some chapters are devoted to specific applications of the technology, such as the use of cold plasma for space missions. Insights about the required regulations for this technology are also discussed. Written and edited by experts in the field, Advances in Cold Plasma Applications for Food Preservation is aimed at academic researchers, food scientists, and government officials working on disinfection of food products. Covers the basic principles of cold plasma Presents novel information and updated results in microbial, spore, and enzyme inactivation in different food products Explores the use of cold plasma in disinfection of food products, including packaged food and food packaging materials and discuss how some food components are modified Includes the description of some of the current equipment devices and the requirements to design specific food processing systems Investigates specific uses of cold plasma in some applications such as space food Details current regulatory status of cold plasma for food applications

Microbial Food Safety and Preservation Techniques Book

Microbial Food Safety and Preservation Techniques


  • Author : V Ravishankar Rai
  • Publisher : CRC Press
  • Release Date : 2014-09-26
  • Genre: Technology & Engineering
  • Pages : 542
  • ISBN 10 : 9781466593077

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Microbial Food Safety and Preservation Techniques Excerpt :

In recent years, rapid strides have been made in the fields of microbiological aspects of food safety and quality, predictive microbiology and microbial risk assessment, microbiological aspects of food preservation, and novel preservation techniques. Written by the experts and pioneers involved in many of these advances, Microbial Food Safety and P

Essential Oils in Food Preservation  Flavor and Safety Book

Essential Oils in Food Preservation Flavor and Safety


  • Author : Victor R. Preedy
  • Publisher : Academic Press
  • Release Date : 2015-09-28
  • Genre: Technology & Engineering
  • Pages : 930
  • ISBN 10 : 9780124166448

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Essential Oils in Food Preservation Flavor and Safety Excerpt :

Essential Oils in Food Preservation, Flavor and Safety discusses the major advances in the understanding of the Essential Oils and their application, providing a resource that takes into account the fact that there is little attention paid to the scientific basis or toxicity of these oils. This book provides an authoritative synopsis of many of the complex features of the essential oils as applied to food science, ranging from production and harvesting, to the anti-spoilage properties of individual components. It embraces a holistic approach to the topic, and is divided into two distinct parts, the general aspects and named essential oils. With more than 100 chapters in parts two and three, users will find valuable sections on botanical aspects, usage and applications, and a section on applications in food science that emphasizes the fact that essential oils are frequently used to impart flavor and aroma. However, more recently, their use as anti-spoilage agents has been extensively researched. Explains how essential oils can be used to improve safety, flavor, and function Embraces a holistic approach to the topic, and is divided into two distinct parts, the general aspects and named essential oils Provides exceptional range of information, from general use insights to specific use and application information, along with geographically specific information Examines traditional and evidence-based uses Includes methods and examples of investigation and application

Food Preservation Techniques Book

Food Preservation Techniques


  • Author : Peter Zeuthen
  • Publisher : Elsevier
  • Release Date : 2003-10-30
  • Genre: Technology & Engineering
  • Pages : 400
  • ISBN 10 : 9781855737143

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Food Preservation Techniques Excerpt :

Extending the shelf-life of foods whilst maintaining safety and quality is a critical issue for the food industry. As a result there have been major developments in food preservation techniques, which are summarised in this authoritative collection. The first part of the book examines the key issue of maintaining safety as preservation methods become more varied and complex. The rest of the book looks both at individual technologies and how they are combined to achieve the right balance of safety, quality and shelf-life for particular products. Provides an authoritative review of the development of new and old food preservation technologies and the ways they can be combined to preserve particular foods Examines the emergence of a new generation of natural preservatives in response to consumer concerns about synthetic additives Includes chapters on natural antimicrobials, bacteriocins and antimicrobial enzymes, as well as developments in membrane filtration, ultrasound and high hydrostatic pressure

Food Safety and Human Health Book

Food Safety and Human Health


  • Author : Ram Lakhan Singh
  • Publisher : Academic Press
  • Release Date : 2019-07-30
  • Genre: Medical
  • Pages : 402
  • ISBN 10 : 9780128163344

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Food Safety and Human Health Excerpt :

Food Safety and Human Health provides a framework to manage food safety risks and insure safe food system. This reference takes a reader-friendly approach in presenting the entire range of toxic compounds found naturally in foods or introduced by industrial contamination or food processing methods. It provides the basic principles of food toxicology and its processing and safety for human health to help professionals and students better understand the real problems of toxic materials. This essential resource will help readers address problems regarding food contamination and safety. It will be particularly useful for graduate students, researchers and professionals in the agri-food industry. Encompasses the first pedagogic treatment of the entire range of toxic compounds found naturally in foods or introduced by industrial contamination or food processing methods Features areas of vital concern to consumers, such as the toxicological implications of food, implications of food processing and its safety to human health Focuses on the safety aspects of genetically modified foods currently available

Application of Alternative Food Preservation Technologies to Enhance Food Safety and Stability Book

Application of Alternative Food Preservation Technologies to Enhance Food Safety and Stability


  • Author : Antonio Bevilacqua
  • Publisher : Bentham Science Publishers
  • Release Date : 2010-12-02
  • Genre: Technology & Engineering
  • Pages : 215
  • ISBN 10 : 9781608050963

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Application of Alternative Food Preservation Technologies to Enhance Food Safety and Stability Excerpt :

"The book covers the applications of some alternative approaches for prolonging food shelf life. The book describes the role of food safety objectives, natural compounds (such as oils and microbial enzymes), pressure and atmospheric techniques and alternat"

Handbook of Natural Antimicrobials for Food Safety and Quality Book

Handbook of Natural Antimicrobials for Food Safety and Quality


  • Author : M Taylor
  • Publisher : Elsevier
  • Release Date : 2014-11-04
  • Genre: Technology & Engineering
  • Pages : 442
  • ISBN 10 : 9781782420422

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Handbook of Natural Antimicrobials for Food Safety and Quality Excerpt :

Natural additives are increasingly favoured over synthetic ones as methods of ensuring food safety and long shelf-life. The antimicrobial properties of both plant-based antimicrobials such as essential oils and proteins such as bacteriocins are used in, for example, edible preservative films, in food packaging and in combination with synthetic preservatives for maximum efficacy. New developments in delivery technology such as nanoencapsulation also increase the potential of natural antimicrobials for widespread use in industry. Part one introduces the different types of natural antimicrobials for food applications. Part two covers methods of application, and part three looks at determining the effectiveness of natural antimicrobials in food. Part four focuses on enhancing quality and safety, and includes chapters on specific food products. Reviews different types of antimicrobials used in food safety and quality Covers how antimicrobials are created to be used in different foods Examines how the antimicrobials are used in foods to enhance the safety and quality

Foodborne Diseases Book
Score: 5
From 1 Ratings

Foodborne Diseases


  • Author : Alexandru Mihai Grumezescu
  • Publisher : Academic Press
  • Release Date : 2018-02-05
  • Genre: Technology & Engineering
  • Pages : 564
  • ISBN 10 : 9780128114964

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Foodborne Diseases Excerpt :

Foodborne Diseases, Volume Fifteen, is the latest release in the Handbook of Bioengineering series. This volume covers the ever-changing complex issues that have emerged in the food industry over the past decade. This is a solid reference with broad coverage to provide a foundation for a practical understanding of diseases and related industrial applications. It will help researchers and scientists manage foodborne diseases and prevent and control outbreaks. The book provides information on the most common and classical foodborne diseases, their emergence and inquiries, along with the most investigated and successful strategies developed to combat these health-threatening conditions. Identifies the advances in biotechnology, emerging technologies, food safety and quality control that impact foodborne diseases Explores advances in vaccines to fight foodborne illness Addresses Campylobacter, Listeria, Staphylococcus aureus, Salmonella, Vibrio and Helicobacter Discusses biosensor based methods for determining foodborne pathogens Includes molecular typing of major foodborne pathogens

Impact of Processing on Food Safety Book

Impact of Processing on Food Safety


  • Author : Lauren S. Jackson
  • Publisher : Springer Science & Business Media
  • Release Date : 2012-12-06
  • Genre: Technology & Engineering
  • Pages : 270
  • ISBN 10 : 9781461548539

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Impact of Processing on Food Safety Excerpt :

The contents of this book are the proceedings of the ACS symposium, "Impact of Processing on Food Safety," which was held April 16-17, 1997, at the American Chemical Society National Meeting in San Francisco, CA. This symposium brought together re searchers from diverse backgrounds in academia, government, and industry. Twenty speakers discussed topics ranging from the regulatory aspects of food processing to the microbiological and chemical changes in food during processing. The main goal of food processing is to improve the microbial safety of food by de stroying pathogenic and spoilage organisms. Food processing can also improve food safety by destroying or eliminating naturally occurring toxins, chemical contaminants, and antinutritive factors. Unfortunately, processing can also cause chemical changes that result in the formation of toxic or antinutritive factors. The purpose of this book is to summarize our knowledge of both the beneficial and deleterious effects of processing. Chapter I con siders the consumer's perceptions about food contaminants and food processing. Chapter 2 summarizes the effects of traditional and nontraditional processing methods on microor ganisms in food. Chapters 3-6 review the effects of processing on lipids (fatty acids and cholesterol) in food. Changes in the nutritive value of vitamins and minerals as a result of processing are discussed in chapter 7. Chapter 8 concentrates on how processing reduces the allergenicity of some foods.

Food Safety and Protection Book

Food Safety and Protection


  • Author : V Ravishankar Rai
  • Publisher : CRC Press
  • Release Date : 2017-09-18
  • Genre: Technology & Engineering
  • Pages : 598
  • ISBN 10 : 9781351649452

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Food Safety and Protection Excerpt :

This book provides an overview of issues associated primarily with food safety, shelf-life assessment and preservation of foods. Food safety and protection is a multidisciplinary topic that focuses on the safety, quality, and security aspects of food. Food safety issues involve microbial risks in food products, foodborne infections, and intoxications and food allergenicity. Food protection deals with trends and risks associated with food packaging, advanced food packaging systems for enhancing product safety, the development and application of predictive models for food microbiology, food fraud prevention, and food laws and regulations with the aim to provide safe foods for consumers. Food Safety and Protection covers various aspects of food safety, security, and protection. It discusses the challenges involved in the prevention and control of foodborne illnesses due to microbial spoilage, contamination, and toxins. It starts with documentation on the microbiological and chemical hazards, including allergens, and extends to the advancements in food preservation and food packaging. The book covers new and safe food intervention techniques, predictive food microbiology, and modeling approaches. It reviews the legal framework, regulatory agencies, and laws and regulations for food protection. The book has five sections dealing with the topics of predictive microbiology for safe foods; food allergens, contaminants, and toxins; preservation of foods; food packaging; and food safety laws.

Principles and Practices for the Safe Processing of Foods Book

Principles and Practices for the Safe Processing of Foods


  • Author : H J Heinz
  • Publisher : Elsevier
  • Release Date : 2013-10-22
  • Genre: Technology & Engineering
  • Pages : 572
  • ISBN 10 : 9781483165349

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Principles and Practices for the Safe Processing of Foods Excerpt :

Principles and Practices for the Safe Processing of Foods presents information on the design, construction, and sanitary maintenance of food processing plants. This book also provides guidelines for establishing and implementing the Hazard Analysis Critical Control Points (HACCP) System and for training personnel in hygienic practices. This text is divided into 13 chapters and begins with the assessment of corporate policies concerning the controlled production of clean, wholesome foods in a sanitary manner. The next chapters deal with some of the requirements for safe food processing, including the establishment and implementation of HACCP rules, building status, sanitation, and personnel. A chapter briefly covers the structure of some microorganisms that affect safe food, such as viruses, bacteria, and fungi. This topic is followed by discussions of the biological factors underlying food safety, preservation, and stability; the principles and application of microbiological control methods; pathogenicity and pathogen profiles; and enzymes and their importance in food spoilage. The last chapters examine the aspects of microbiological safety in food preservation technologies and the criteria for ingredients and finished products. This book will prove useful to food manufacturers, policy makers, and public health workers.

Progress in Food Preservation Book

Progress in Food Preservation


  • Author : Rajeev Bhat
  • Publisher : John Wiley & Sons
  • Release Date : 2012-03-05
  • Genre: Technology & Engineering
  • Pages : 657
  • ISBN 10 : 9780470655856

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Progress in Food Preservation Excerpt :

This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products. The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering: Novel decontamination techniques Novel preservation techniques Active and atmospheric packaging Food packaging Mathematical modelling of food preservation processes Natural preservatives This title will be of great interest to food scientists and engineers based in food manufacturing and in research establishments. It will also be useful to advanced students of food science and technology.

Physical Principles of Food Preservation Book
Score: 3
From 1 Ratings

Physical Principles of Food Preservation


  • Author : Marcus Karel
  • Publisher : CRC Press
  • Release Date : 2003-06-20
  • Genre: Technology & Engineering
  • Pages : 648
  • ISBN 10 : 0203911792

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Physical Principles of Food Preservation Excerpt :

This reference examines the properties, conditions, and theoretical principles governing the safety and efficacy of various food preservation, storage, and packaging techniques. The book analyzes methods to predict and optimize the nutrition, texture, and quality of food compounds while reducing operating cost and waste. The Second Edition contains new chapters and discussions on non-thermal processes; the mechanisms of heat transfer, including conduction, convection, radiation, and dielectric and microwave heating; the kinetic parameters of food process operations; freezing technology, using illustrative examples; recent breakthroughs in cryochemistry and cryobiology, and more.