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.

Auteur
Da-Wen Sun is a Member of Royal Irish Academy, and Professor of Food and Biosystems Engineering and Director of the Food Refrigeration and Computerised Food Technology Research Group at University College Dublin.

Résumé
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.

Contenu
List of Contributors xvii About the Editor xxii

Preface xxiv

PART ONE: FUNDAMENTALS 1

**1 Introduction to Food Microbiology 3
Martin Adams

1.1 Introduction 3

1.2 Microorganisms and foods 4

1.3 Foodborne illness 5

1.4 Food spoilage 8

1.5 Food fermentation 9

1.6 Microbial physiology and food preservation 10

1.7 Microbiological analysis 12

1.8 Food safety management systems 14

1.9 Conclusions 16

2 Overview of Foodborne Pathogens 18

Amalia G.M. Scannell

2.1 Introduction 18

2.2 Bacterial pathogens 20

2.3 Foodborne viruses 37

2.4 Foodborne parasites 39

2.5 Conclusions 42

**3 Chemical Safety of Foods 57
Steve L. Taylor and Joseph L. Baumert

3.1 Introduction 57

3.2 Nature of chemical hazards in foods 57

3.3 Food safety engineering and control of chemical hazards 71

3.4 Food allergen control 72

3.5 Conclusions 76

**4 Intrinsic and Extrinsic Parameters for Microbial Growth and Heat Inactivation 79
Vijay K. Juneja, Lihan Huang and Xianghe Yan

4.1 Introduction 79

4.2 Factors affecting microbial growth 80

4.3 Factors affecting heat resistance 88

4.4 Combining traditional preservation techniques 89

4.5 Conclusions 90

**5 Kinetics of Microbial Inactivation 92
Osman Erkmen and Aykut Ö. Barazi

5.1 Introduction 92

5.2 Microbial inactivation kinetics based on food processing methods 92

5.3 Kinetic parameters for the inactivation of pathogens 102

5.4 Conclusions 105

**6 Predictive Microbial Modelling 108
Ursula Andrea Gonzales-Barron

6.1 Introduction 108

6.2 Classification of models 108

6.3 Description of main models 117

6.4 Applications of predictive microbial modelling 136

6.5 Predictive microbial modelling and quantitative risk assessment 138

6.6 Conclusions 140

**7 Integration of Food Process Engineering and Food Microbial Growth 153
Lijun Wang

7.1 Introduction 153

7.2 Inactivation of microbial growth 154

7.3 Process-dependent microbial modeling 160

7.4 Process modeling 165

7.5 Integration of process and microbial growth kinetic models 169

7.6 Conclusions 170

PART TWO: ADVANCED FOOD SAFETY DETECTION METHODS 177

**8 Rapid Methods and Automation in Microbiology: 30 Years of Trends and Predictions 179
Daniel Y.C. Fung

8.1 Introduction 179

8.2 Sample preparation 179

8.3 Microorganism detection 180

8.4 Future developments 185

8.5 Conclusions 185

**9 Phage-based Detection of Foodborne Pathogens 190
Udit Minocha, Mindy Shroyer, Patricia Romero and Bruce M. Applegate

9.1 Introduction 190

9.2 Fundamentals of bacteriophage 192

9.3 Phage-based detection of pathogens 197

9.4 Bacteriophage-mediated biocontrol 205

9.5 Conclusions 210

**10 Real-time PCR 217
Alan G. Mathew

10.1 Introduction 217

10.2 Real-time PCR theory and technologies 218

10.3 Real-time PCR systems 231

10.4 Real-time PCR applications for food safety 232

10.5 Conclusions 252

**11 DNA Array 258
Magdalena Gabig-Cimin´ska, Joanna Jakóbkiewicz-Banecka and Grzegorz Wegrzyn

11.1 Introduction 258

11.2 History from double helix via blot to DNA array 259

11.3 Principle 260

11.4 DNA array structure and operating rules 261 11.5 Applications an...