Decontamination of fresh and minimally processed produce / edited by Vicente M. Gomez-Lopez. 6
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Language: Unknown language code Summary language: Unknown language code Original language: Unknown language code Series: ; Ames, Iowa : Wiley-Blackwell, ©2012;copyright 201246Edition: Description: 25 cm. xxii, 551 pages : illustrationsContent type: text Media type: unmediated Carrier type: volumeISBN: 9780813823843 (hardback)ISSN: 2Other title: 6 []Uniform titles: | | Subject(s): -- 2 -- 0 -- -- | -- 2 -- 0 -- 6 -- | 2 0 -- | -- -- 20 -- | | -- -- Sanitation.;Production control.;Safety measure. Food industry and trade;Food industry and trade;Food -- -- 20 -- | -- -- -- 20 -- --Genre/Form: -- 2 -- Additional physical formats: DDC classification: | 363.1926 LOC classification: | TP373.6 .D358 2012 | 2Other classification:| Item type | Current location | Home library | Collection | Call number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|---|
| Book | PLM | PLM Circulation Section | Circulation-Circulating | 363.1926 D358 2012 (Browse shelf) | Available | C35996 |
Browsing PLM Shelves , Shelving location: Circulation Section , Collection code: Circulation-Circulating Close shelf browser
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| 363.107 St8f 1981 Fundamentals of safety education / | 363.11 C113r 1997 Research design and statistics for the safety and health professional / | 363.11 L853 1996 Amazonia : resiliency and dynamism of the land and its people / | 363.1926 D358 2012 Decontamination of fresh and minimally processed produce / | 363.1926 In8 2001 Interdisciplinary food safety research / | 363.19264 C485f 2008 Food Safety : Managing with the HACCP System / | 363.23 C76 2011 Conflict and crisis communication : principles and practice / |
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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.
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