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Author:   Ali Demirci ,  Hao Feng ,  Kathiravan Krishnamurthy
Publisher:   Springer Nature Switzerland AG
Imprint:   Springer Nature Switzerland AG
Edition:   2020 ed.
Weight:   1.316kg
ISBN:  

9783030426590

ISBN 10:   3030426599
Pages:   760
Publication Date:   29 May 2020
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   Manufactured on demand  
We will order this item for you from a manufactured on demand supplier.

Table of Contents

Introduction., Part 1. Overview of Food Microbiology., Intrinsic and extrinsic parameters affecting microbial growth.- Foodborne pathogens.- Microbial toxins.- Conventional and novel detection/enumeration methods.- Interactions of microorganisms with food matrix.- Part 2. Preventive practices.- Good manufacturing practices (GMP).- Sanitary standard operating procedures (SSOP).- Hazard analysis and critical control points (HACCP).- Hazard Analysis and Risk-Based Preventive Controls (HARPC).- Monitoring transportation, storage, and retail display.- Recall plans.- Part 3. Plant layout, equipment design, maintenance, energy reduction, and waste management.- Plant layout.- Equipment design (construction materials, fabrication, monitoring, and inspection).- Equipment cleaning, sanitation, and maintenance.- Energy reduction and waste management.- Modeling and process design.- Microbial growth models.- Microbial inactivation models for thermal processes.- Microbial inactivation models for non-thermal processes.- Part 5. Conventional and novel preventive controls for food safety.- Chemical treatments including ozone, dense CO2, and ClO2.- Conventional thermal treatments and advanced thermal treatments (Microwave, radio-frequency, infrared, and ohmic heating).- Irradiation (gamma irradiation, e-beam, and X-rays).- Light based technologies (UV, LED, and pulsed UV light).- High hydrostatic pressure.- Pulsed electric field.- Ultrasound.- Non-thermal plasma.- Hurdle technologies.- Part 6. Aseptic processing and post-packaging technologies.- Aseptic processing.- Modified atmosphere packaging.- Advancements in post-packaging technologies.- Part 7. Consumer acceptance and traceability.- Consumer acceptance of new foods and/or processes.- Food traceability

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Author Information

Ali Demirci is a Professor in the Department of Agricultural and Biological Engineering at The Pennsylvania State University in University Park, Pennsylvania. Hao Feng is a Professor in the Department of Food Science and Human Nutrition at University of Illinois in Urbana, Illinois. Kathiravan Krishnamurthy is a Clinical Assistant Professor in the Department of Food Science and Nutrition at Illinois Institute of Technology in Bedford Park, Illinois.​     

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