Custom cover image
Decontamination of fresh and minimally processed produce / edited by Vicente M. Gómez-López
Contributor(s): Resource type: Ressourcentyp: Buch (Online)Book (Online)Language: English Publisher: Hoboken : John Wiley & Sons, c2012Edition: Online-AusgDescription: Online-Ressource (1 online resource (xxii, 551 p.)) : illISBN:- 9781280586446
- 1280586443
- 9781118229309
- 9780813823843
- 363.1926
- 363.19/26 23
- TP373.6
- TP373.6 .D43 2012
Contents:
Summary: Attempts to provide safer and higher quality fresh and minimally processed produce have given rise to a wide variety of decontamination methods, each of which have been extensively researched in recent years. Decontamination of Fresh and Minimally Processed Produce is the first book to provide a systematic view of the different types of decontaminants for fresh and minimally processed produce. By describing the different effects - microbiological, sensory, nutritional and toxicological - of decontamination treatments, a team of internationally respected authors reveals not only the impact of decontaminants on food safety, but also on microbial spoilage, vegetable physiology, sensory quality, nutritional and phytochemical content and shelf-life. Regulatory and toxicological issues are also addressed. The book first examines how produce becomes contaminated, the surface characteristics of produce related to bacterial attachment, biofilm formation and resistance, and sublethal damage and its implications for decontamination. After reviewing how produce is washed and minimally processed, the various decontamination methods are then explored in depth, in terms of definition, generation devices, microbial inactivation mechanisms, and effects on food safety. Decontaminants covered include: chlorine, electrolyzed oxidizing water, chlorine dioxide, ozone, hydrogen peroxide, peroxyacetic acid, essential oils and edible films and coatings. Other decontamination methods addressed are biological strategies (bacteriophages, protective cultures, bacteriocins and quorum sensing) and physical methods (mild heat, continuous UV light, ionizing radiation) and various combinations of these methods through hurdle technology. The book concludes with descriptions of post-decontamination methods related to storage, such as modified atmosphere packaging, the cold chain,Summary: Intro -- Decontamination of Fresh and Minimally Processed Produce -- Contents -- Preface -- List of Contributors -- SECTION I PRODUCE CONTAMINATION -- 1 Microbial ecology -- 1.1 Introduction -- 1.2 Sources of preharvest contamination -- 1.3 Fate of pathogen contamination in plant production systems -- 1.3.1 Experimental studies - field studies versus growth chamber studies -- 1.3.2 Rhizosphere and bulk soil systems -- 1.3.3 Phyllosphere -- 1.4 Molecular and biochemical responses of enteric pathogens and plant hosts -- 1.4.1 Mechanisms employed by enteric pathogens to survive as plant endophytes or epiphytes -- 1.4.2 Mechanisms employed by plant hosts to resist invasion by enteric pathogens -- 1.5 Cross-contamination of enteric pathogens to produce during harvest -- 1.6 Concluding comments -- References -- 2 Surface characteristics of fresh produce and their impacton attachment and removal of human pathogens on produce surfaces -- 2.1 Introduction -- 2.2 Produce surface characteristics -- 2.2.1 Surface topography -- 2.2.2 Surface hydrophobicity -- 2.3 Means to determine produce surface characteristics -- 2.3.1 Determination of surface roughness -- 2.3.2 Surface roughness determination with CLSM -- 2.3.3 Determination of hydrophobicity -- 2.4 Effect of surface characteristics on attachment and removal of human pathogens -- 2.4.1 Effect of surface roughness -- 2.4.2 Effect of hydrophobicity -- 2.4.3 Effect of hydrodynamics -- References -- 3 Biofilms -- 3.1 Introduction -- 3.2 Biofilm formation -- 3.3 Presence of biofilms on the produce surface -- 3.4 Antimicrobial resistance of biofilms versus planktonic cells -- 3.5 Perspective -- References -- 4 Resistance and sublethal damage -- 4.1 Introduction -- 4.2 Basic concepts -- 4.2.1 Definitions -- 4.2.2 Chemical interventions used in the produce industry.PPN: PPN: 809666510Package identifier: Produktsigel: ZDB-26-MYL | ZDB-30-PAD | ZDB-30-PQE | ZDB-38-EBR
""Title page""; ""Copyright page""; ""Preface""; ""List of Contributors""; ""Section I: Produce Contamination""; ""1 Microbial ecology""; ""1.1 Introduction""; ""1.2 Sources of preharvest contamination""; ""1.3 Fate of pathogen contamination in plant production systems""; ""1.4 Molecular and biochemical responses of enteric pathogens and plant hosts""; ""1.5 Cross-contamination of enteric pathogens to produce during harvest""; ""1.6 Concluding comments""; ""2 Surface characteristics of fresh produce and their impact on attachment and removal of human pathogens on produce surfaces""
""2.1 Introduction""""2.2 Produce surface characteristics""; ""2.3 Means to determine produce surface characteristics""; ""2.4 Effect of surface characteristics on attachment and removal of human pathogens""; ""3 Biofilms""; ""3.1 Introduction""; ""3.2 Biofilm formation""; ""3.3 Presence of biofilms on the produce surface""; ""3.4 Antimicrobial resistance of biofilms versus planktonic cells""; ""3.5 Perspective""; ""4 Resistance and sublethal damage""; ""4.1 Introduction""; ""4.2 Basic concepts""; ""4.3 Stress and resistance to biocides and antimicrobial physical treatments""
""4.4 Implications of stress, resistance, and sublethal damage in fresh produce decontamination""""Section II: Decontaminants""; ""5 Produce washers""; ""5.1 Basic concepts""; ""5.2 Types of washers""; ""5.3 Factors influencing the efficacy of washing""; ""5.4 Conclusion""; ""6 Minimal processing""; ""6.1 Introduction""; ""6.2 Effect of minimal processing on pathogenic bacteria""; ""6.3 Effect of minimal processing on spoilage bacteria""; ""6.4 Effect of minimal processing on vegetable physiology""; ""6.5 Effect of minimal processing on quality and shelf life""
""6.6 Effect of minimal processing on nutritional and phytochemical composition""""6.7 Conclusion""; ""7 Chlorine""; ""7.1 Definition""; ""7.2 Inactivation mechanism""; ""7.3 Effect of chlorine on pathogenic microorganisms""; ""7.4 Effect of chlorine on spoilage microorganisms and shelf life""; ""7.5 Effect of chlorine on vegetable physiology""; ""7.6 Effect of chlorine on sensory quality""; ""7.7 Effect of chlorine on nutritional and phytochemical composition""; ""7.8 Chlorine residues and formation of toxic by-products""; ""7.9 Regulatory status""; ""8 Electrolyzed oxidizing water""
""8.1 Definition""""8.2 Generation devices""; ""8.3 Inactivation mechanism and factors affecting EO efficacy""; ""8.4 Effect of EO water on pathogenic microorganisms""; ""8.5 Effect of EO water on spoilage microorganisms and shelf life""; ""8.6 Effects of EO water on vegetable physiology""; ""8.7 Effect of EO water on sensory quality""; ""8.8 Effect of EO water on nutritional and phytochemical composition""; ""8.9 Residues and formation of toxic by-products""; ""8.10 Regulatory status""; ""9 Chlorine dioxide""; ""9.1 Definition and generalities""; ""9.2 Inactivation mechanism""
""9.3 Effect of chlorine dioxide on pathogenic microorganisms""
Cover; Title page; Copyright page; Preface; List of Contributors; Section I: Produce Contamination; 1 Microbial ecology; 1.1 Introduction; 1.2 Sources of preharvest contamination; 1.3 Fate of pathogen contamination in plant production systems; 1.4 Molecular and biochemical responses of enteric pathogens and plant hosts; 1.5 Cross-contamination of enteric pathogens to produce during harvest; 1.6 Concluding comments; 2 Surface characteristics of fresh produce and their impact on attachment and removal of human pathogens on produce surfaces; 2.1 Introduction; 2.2 Produce surface characteristics
2.3 Means to determine produce surface characteristics2.4 Effect of surface characteristics on attachment and removal of human pathogens; 3 Biofilms; 3.1 Introduction; 3.2 Biofilm formation; 3.3 Presence of biofilms on the produce surface; 3.4 Antimicrobial resistance of biofilms versus planktonic cells; 3.5 Perspective; 4 Resistance and sublethal damage; 4.1 Introduction; 4.2 Basic concepts; 4.3 Stress and resistance to biocides and antimicrobial physical treatments; 4.4 Implications of stress, resistance, and sublethal damage in fresh produce decontamination; Section II: Decontaminants
5 Produce washers5.1 Basic concepts; 5.2 Types of washers; 5.3 Factors influencing the efficacy of washing; 5.4 Conclusion; 6 Minimal processing; 6.1 Introduction; 6.2 Effect of minimal processing on pathogenic bacteria; 6.3 Effect of minimal processing on spoilage bacteria; 6.4 Effect of minimal processing on vegetable physiology; 6.5 Effect of minimal processing on quality and shelf life; 6.6 Effect of minimal processing on nutritional and phytochemical composition; 6.7 Conclusion; 7 Chlorine; 7.1 Definition; 7.2 Inactivation mechanism; 7.3 Effect of chlorine on pathogenic microorganisms
7.4 Effect of chlorine on spoilage microorganisms and shelf life7.5 Effect of chlorine on vegetable physiology; 7.6 Effect of chlorine on sensory quality; 7.7 Effect of chlorine on nutritional and phytochemical composition; 7.8 Chlorine residues and formation of toxic by-products; 7.9 Regulatory status; 8 Electrolyzed oxidizing water; 8.1 Definition; 8.2 Generation devices; 8.3 Inactivation mechanism and factors affecting EO efficacy; 8.4 Effect of EO water on pathogenic microorganisms; 8.5 Effect of EO water on spoilage microorganisms and shelf life
8.6 Effects of EO water on vegetable physiology8.7 Effect of EO water on sensory quality; 8.8 Effect of EO water on nutritional and phytochemical composition; 8.9 Residues and formation of toxic by-products; 8.10 Regulatory status; 9 Chlorine dioxide; 9.1 Definition and generalities; 9.2 Inactivation mechanism; 9.3 Effect of chlorine dioxide on pathogenic microorganisms; 9.4 Spoilage and shelf life; 9.5 Sensory quality; 9.6 Effect of chlorine dioxide on vegetablephysiology; 9.7 Effect of chlorine dioxide on nutritionaland phytochemical composition; 9.8 Residues and toxic by-products
9.9 Legal framework
Front MatterSection I: Produce Contamination. Microbial Ecology / Marilyn C Erickson -- Surface Characteristics of Fresh Produce and their Impact on Attachment and Removal of Human Pathogens on Produce Surfaces / Hua Wang, Bin Zhou, Hao Feng -- Biofilms / Shin-Hee Kim, Cheng-I Wei -- Resistance and Sublethal Damage / Pascal Delaquis, Susan Bach -- Section II: Decontaminants. Produce Washers / Steven Pao, Wilbert Long, Chyer Kim, D Frank Kelsey -- Minimal Processing / Maria I Gil, Ana Allende -- Chlorine / Crist̤bal Chaidez, Nohelia Castro-del Campo, J Basilio Heredia, Laura Contreras-Angulo, Gustavo Gonz̀lez₆Aguilar, J Fernando Ayala₆Zavala -- Electrolyzed Oxidizing Water / Muhammad Imran Al-Haq, Vicente M G̤mez-L̤pez -- Chlorine Dioxide / Vicente M G̤mez-l̤pez -- Ozone / Hulya Olmez -- Hydrogen Peroxide / Dike O Ukuku, Latiful Bari, Shinichi Kawamoto -- Peroxyacetic Acid / Gustavo Gonz̀lez-Aguilar, J Fernando Ayala-Zavala, Crist̤bal Chaidez-Quiroz, J Basilio Heredia, Nohelia Castro-del Campo -- Essential Oils for the Treatment of Fruit and Vegetables / Catherine Barry-Ryan, Paula Bourke -- Edible Films and Coatings / Mar̕a Alejandra Rojas-Gra, Laura Salvia-Trujillo, Robert Soliva-Fortuny, Olga Mart̕n-Belloso -- Miscellaneous Decontaminants / Vicente M G̤mez-L̤pez -- Section III: Biological Decontamination Strategies. Bacteriophages / Manan Sharma, Govind C Sharma -- Protective Cultures / Antonio G̀lvez, Rub̌n P̌rez Pulido, Hikmate Abriouel, Nabil Ben Omar, Mar̕a Još Grande Burgos -- Bacteriocins / Antonio G̀lvez, Rosario Lucas, Hikmate Abriouel, Mar̕a Još Grande Burgos, Rub̌n P̌rez Pulido -- Quorum Sensing / Mar̕a S Medina-Mart̕nez, Mar̕a Anǧlica Santana -- Section IV: Physical Methods. The Use of Mild Heat Treatment for Fruit and Vegetable Processing / Catherine Barry-Ryan -- Continuous UV-C Light / Vicente M G̤mez-l̤pez -- Ionizing Radiation / Xuetong Fan -- Miscellaneous Physical Methods / Vicente M G̤mez-L̤pez -- Hurdle Technology Principles Applied in Decontamination of Whole and Fresh-Cut Produce / Mar̕a S Tapia, Jorge Welti-Chanes -- Section V: Storage Strategies. Modified Atmosphere Packaging / Matteo Alessandro Del Nobile, Amalia Conte, Marianna Mastromatteo, Marcella Mastromatteo -- Cold Chain / Pramod V Mahajan, Jesus Fr̕as -- Section VI: Modeling Tools. Modeling Microbial Responses During Decontamination Processes / Eva Van Derlinden, Astrid M Cappuyns, Laurence Mertens, Jan F Van Impe, Vasilis P Valdramidis -- Modeling Microbial Growth / Milena Sinigaglia, Maria Rosaria Corbo, Antonio Bevilacqua -- Index -- Food Science and Technology from Wiley-Blackwell -- .
No physical items for this record