Food Safety Engineering

Food 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.

Auteur

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.

Texte du rabat

Food 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.

Contenu

Introduction

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&l...