Handbook of Food Safety Engineering: Sun/Handbook of Food Safety Engineering

This book presents a comprehensive and substantial overview of the emerging field of food safety engineering, bringing together in one volume the four essential components of food safety: the fundamentals of microbial growth food safety detection techniques microbial inactivation techniques food safety management systems Written by a team of highly active international experts with both academic and professional credentials, the book is divided into five parts. Part I details the principles of food safety including microbial growth and modelling. Part II addresses novel and rapid food safety detection methods. Parts III and IV look at various traditional and novel thermal and non-thermal processing techniques for microbial inactivation. Part V concludes the book with an overview of the major international food safety management systems such as GMP, SSOP, HACCP and ISO22000.Content: Chapter 1 Introduction to Food Microbiology (pages 1–17): Martin Adams Chapter 2 Overview of Foodborne Pathogens (pages 18–56): Amalia G. M. Scannell Chapter 3 Chemical Safety of Foods (pages 57–78): Steve L. Taylor and Joseph L. Baumert Chapter 4 Intrinsic and Extrinsic Parameters for Microbial Growth and Heat Inactivation (pages 79–91): Vijay K. Juneja, Lihan Huang and Xianghe Yan Chapter 5 Kinetics of Microbial Inactivation (pages 92–107): Osman Erkmen and Aykut O. Barazi Chapter 6 Predictive Microbial Modelling (pages 108–152): Ursula Andrea Gonzales?Barron Chapter 7 Integration of Food Process Engineering and Food Microbial Growth (pages 153–175): Lijun Wang Chapter 8 Rapid Methods and Automation in Microbiology: 30 Years of Trends and Predictions (pages 177–189): Daniel Y. C. Fung Chapter 9 Phage?Based Detection of Foodborne Pathogens (pages 190–216): Udit Minocha, Mindy Shroyer, Patricia Romero and Bruce M. Applegate Chapter 10 Real?Time PCR (pages 217–257): Alan G. Mathew Chapter 11 DNA Array (pages 258–278): Magdalena Gabig?Ciminska, Joanna Jakobkiewicz?Banecka and Grzegorz W?grzyn Chapter 12 Immunoassay (pages 279–312): David L. Brandon and J. Mark Carter Chapter 13 Biosensors (pages 313–351): Francis J. Mulaa and Petra M. Kramer Chapter 14 Pasteurization and Sterilization (pages 353–370): Tatiana Koutchma Chapter 15 Microwave Processing (pages 371–393): Shaojin Wang Chapter 16 Drying of Foods (pages 394–411): Naphaporn Chiewchan, Sakamon Devahastin and Arun S. Mujumdar Chapter 17 Frying of Foods (pages 412–443): Serpil Sahin and Isil Barutcu Chapter 18 Food Refrigeration (pages 444–467): Adriana E. Delgado and Da?Wen Sun Chapter 19 Sous Vide and Cook?Chill Processing (pages 468–496): Ronan Gormley and Fergal Tansey Chapter 20 Irradiation (pages 497–523): Monique Lacroix Chapter 21 Aseptic Processing and Packaging (pages 524–542): Julius Ashirifie?Gogofio and John D. Floros Chapter 22 Modified Atmosphere Packaging (pages 543–573): Francisco Artes, Perla A. Gomez, Encarna Aguayo and Francisco Artes?Hernandez Chapter 23 High Pressure Processing (pages 575–602): Montserrat Mor?Mur and Jordi Saldo Chapter 24 Pulsed Electric Field Processing (pages 603–626): Olga Martin?Belloso, Angel Sobrino?Lopez and Pedro Elez?Martinez Chapter 25 Radio Frequency Technology (pages 627–642): Valerie Orsat and Ramesh Murugesan Chapter 26 Pulsed Light Technology (pages 643–668): Vicente M. Gomez?Lopez Chapter 27 Ohmic Heating Treatment (pages 669–680): Antonio A. Vicente, Ines de Castro, Jose A. Teixeira and Luis F. Machado Chapter 28 Ozone Processing (pages 681–692): Kasiviswanathan Muthukumarappan Chapter 29 Intelligent Packaging (pages 693–705): Ibrahim Sani Ozdemir Chapter 30 Introduction to Food Safety Management (pages 707–732): Ioannis S. Arvanitoyannis and Maria Sakkomitrou Chapter 31 Good Manufacturing Practice (GMP) (pages 733–762): Olafur Sveinn Oddgeirsson Chapter 32 Sanitation Standard Operating Procedures (pages 763–771): Felix H. Barron, Angela Fraser and Kenneth Herring Chapter 33 Hazard Analysis Critical Control Point (HACCP) System (pages 772–785): Kerri B. Harris Chapter 34 ISO 22000 Food Safety (pages 786–816): Peter Raspor and Mateja Ambrozic Oman';'this Book Presents A Comprehensive And Substantial Overview Of The Emerging Field Of Food Safety Engineering, Bringing Together In One Volume The Four Essential Components Of Food Safety: Oman';'the Fundamentals Of Microbial Growth Ric; Mso-list: L0 Level1 Lfo1;'oman';'food Safety Detection Techniques Ric; Mso-list: L0 Level1 Lfo1;'oman';'microbial Inactivation Techniques Ric; Mso-list: L0 Level1 Lfo1;'oman';'food Safety Management Systems Oman';' Oman';'written By A Team Of Highly Active International Experts With Both Academic And Professional Credentials, The Book Is Divided Into Five Parts. Part I Details The Principles Of Food Safety Including Microbial Growth And Modelling. Part Ii Addresses Novel And Rapid Food Safety Detection Methods. Parts Iii And Iv Look At Various Traditional And Novel Thermal And Non-thermal Processing Techniques For Microbial Inactivation. Part V Concludes The Book With An Overview Of The Major International Food Safety Management Systems Such As Gmp, Ssop, Haccp And Iso22000.