4 0
Decontamination of fresh and minimally processed produce / 6 6 edited by Vicente M. Gomez-Lopez. - - - xxii, 551 pages : illustrations 25 cm. - - - - - . - . - 0 . - . - 0 .
Includes bibliographical references and index.
Section I Produce contamination -- 1 Microbial ecology -- 2 Surface characteristics of fresh produce and their impact on attachment and removal of human pathogens on produce surfaces -- 3 Biofilms -- 4 Resistance and sublethal damage -- Section II Decontaminants -- 5 Produce washers -- 6 Minimal processing -- 7 Chlorine -- 8 Electrolyzed oxidizing water -- 9 Chlorine dioxide -- 10 Ozone -- 11 Hydrogen peroxide -- 12 Peroxyacetic acid -- 13 Essential oils for the treatment of fruit and vegetables -- 14 Edible films and coatings -- 15 MIscellaneous decontaminants -- Section III Biological decontamination strategies -- 16 Bacteriophages -- 17 Protective cultures -- 18 Bacteriocins -- 19 Quorum sensing -- Section IV Physical methods -- 20 The use of mild heat treatment for fruit and vegetable processing -- 21 Continuous UV-C light -- 22 Ionizing radiation -- 23 Miscellaneous physical methods -- 24 Hurdle technology principles applied in decontamination of whole and fresh-cut produce -- Section V Storage strategies -- 25 Modified atmosphere packaging -- 26 Cold chain -- Section VI Modeling tools -- 27 Modeling microbial responses during decontamination processes -- 28 Modeling microbial growth.
5
5
9780813823843 (hardback)
2 = =
2
2 --0------
6 --0-- 2 --------
0 2 --
--20------
Food industry and trade;Food industry and trade;Food ----Sanitation.;Production control.;Safety measure.----20--
--------20--
----2
TP373.6 .D358 2012 / 2
363.1926 / D358 20122
/
/
Decontamination of fresh and minimally processed produce / 6 6 edited by Vicente M. Gomez-Lopez. - - - xxii, 551 pages : illustrations 25 cm. - - - - - . - . - 0 . - . - 0 .
Includes bibliographical references and index.
Section I Produce contamination -- 1 Microbial ecology -- 2 Surface characteristics of fresh produce and their impact on attachment and removal of human pathogens on produce surfaces -- 3 Biofilms -- 4 Resistance and sublethal damage -- Section II Decontaminants -- 5 Produce washers -- 6 Minimal processing -- 7 Chlorine -- 8 Electrolyzed oxidizing water -- 9 Chlorine dioxide -- 10 Ozone -- 11 Hydrogen peroxide -- 12 Peroxyacetic acid -- 13 Essential oils for the treatment of fruit and vegetables -- 14 Edible films and coatings -- 15 MIscellaneous decontaminants -- Section III Biological decontamination strategies -- 16 Bacteriophages -- 17 Protective cultures -- 18 Bacteriocins -- 19 Quorum sensing -- Section IV Physical methods -- 20 The use of mild heat treatment for fruit and vegetable processing -- 21 Continuous UV-C light -- 22 Ionizing radiation -- 23 Miscellaneous physical methods -- 24 Hurdle technology principles applied in decontamination of whole and fresh-cut produce -- Section V Storage strategies -- 25 Modified atmosphere packaging -- 26 Cold chain -- Section VI Modeling tools -- 27 Modeling microbial responses during decontamination processes -- 28 Modeling microbial growth.
5
5
9780813823843 (hardback)
2 = =
2
2 --0------
6 --0-- 2 --------
0 2 --
--20------
Food industry and trade;Food industry and trade;Food ----Sanitation.;Production control.;Safety measure.----20--
--------20--
----2
TP373.6 .D358 2012 / 2
363.1926 / D358 20122
/
/