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OverviewFood Safety Engineering is the first reference work to provide up-to-date coverage of the advanced technologies and strategies for the engineering of safe foods. Researchers, laboratory staff and food industry professionals with an interest in food engineering safety will find a singular source containing all of the needed information required to understand this rapidly advancing topic. The text lays a solid foundation for solving microbial food safety problems, developing advanced thermal and non-thermal technologies, designing food safety preventive control processes and sustainable operation of the food safety preventive control processes. The first section of chapters presents a comprehensive overview of food microbiology from foodborne pathogens to detection methods. The next section focuses on preventative practices, detailing all of the major manufacturing processes assuring the safety of foods including Good Manufacturing Practices (GMP), Hazard Analysis and Critical Control Points (HACCP), Hazard Analysis and Risk-Based Preventive Controls (HARPC), food traceability, and recalls. Further sections provide insights into plant layout and equipment design, and maintenance. Modeling and process design are covered in depth. Conventional and novel preventive controls for food safety include the current and emerging food processing technologies. Further sections focus on such important aspects as aseptic packaging and post-packaging technologies. With its comprehensive scope of up-to-date technologies and manufacturing processes, this is a useful and first-of-its kind text for the next generation food safety engineering professionals. Full Product DetailsAuthor: Ali Demirci , Hao Feng , Kathiravan KrishnamurthyPublisher: Springer Nature Switzerland AG Imprint: Springer Nature Switzerland AG Edition: 1st ed. 2020 Weight: 1.316kg ISBN: 9783030426590ISBN 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 ContentsIntroduction Part 1. Overview of Food Microbiology 1. Intrinsic and extrinsic parameters affecting microbial growth 2. Foodborne pathogens 3. Microbial toxins 4. Conventional and novel detection/enumeration methods 5. Interactions of microorganisms with food matrix Part 2. Preventive practices 6. Good manufacturing practices (GMP) 7. Sanitary standard operating procedures (SSOP) 8. Hazard analysis and critical control points (HACCP) 9. Hazard Analysis and Risk-Based Preventive Controls (HARPC) 10. Monitoring transportation, storage, and retail display 11. Recall plans Part 3. Plant layout, equipment design, maintenance, energy reduction, and waste management 12. Plant layout 13. Equipment design (construction materials, fabrication, monitoring, and inspection) 14. Equipment cleaning, sanitation, and maintenance 15. Energy reduction and waste management Part 4. Modeling and process design 16. Microbial growth models 17. Microbial inactivation models for thermal processes 18. Microbial inactivation models for non-thermal processes Part 5. Conventional and novel preventive controls for food safety 19. Chemical treatments including ozone, dense CO2, and ClO2 20. Conventional thermal treatments and advanced thermal treatments (Microwave, radio-frequency, infrared, and ohmic heating) 21. Irradiation (gamma irradiation, e-beam, and X-rays) 22. Light based technologies (UV, LED, and pulsed UV light) 23. High hydrostatic pressure 24. Pulsed electric field 25. Ultrasound 26. Non-thermal plasma 27. Hurdle technologies Part 6. Aseptic processing and post-packaging technologies 28. Aseptic processing 29. Modified atmosphere packaging 30. Advancements in post-packaging technologies Part 7. Consumer acceptance and traceability 30. Consumer acceptance of new foods and/or processes 31. Food traceabilityReviewsAuthor InformationAli 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. Tab Content 6Author Website:Countries AvailableAll regions |
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