Food safety engineering

by Demirci, Ali, (Food engineer) Feng, Hao, (Professor of food and bioprocess engineering) Krishnamurthy, Kathiravan

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Title Statements

Full title :Food safety engineering / Ali Demirci, Hao Feng, Kathiravan Krishnamurthy, editors.

Summary

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.

Edition Statements

Publication Date:2020

Publication Statements

Publisher(s):Springer
Place of Publication:Cham, Switzerland
Language:eng
Publication Date:2020

The Physical Object

Description:ix, 760 pages : : illustrations

Edition Identifiers

ISBN:9783030426590, 3030426599
oclc:on1138682002
LC Classification:TP248.65.F66
Dewey Decimal:641.3

Introduction., Part 1. Overview of Food Microbiology., Intrinsic and extrinsic parameters affecting microbial growth -- Foodborne pathogens -- Microbial toxins -- Conventional and novel detection/enumeration methods -- Interactions of microorganisms with food matrix -- Part 2. Preventive practices -- Good manufacturing practices (GMP) -- Sanitary standard operating procedures (SSOP) -- Hazard analysis and critical control points (HACCP) -- Hazard Analysis and Risk-Based Preventive Controls (HARPC) -- Monitoring transportation, storage, and retail display -- Recall plans -- Part 3. Plant layout, equipment design, maintenance, energy reduction, and waste management -- Plant layout -- Equipment design (construction materials, fabrication, monitoring, and inspection) -- Equipment cleaning, sanitation, and maintenance -- Energy reduction and waste management -- Modeling and process design -- Microbial growth models -- Microbial inactivation models for thermal processes -- Microbial inactivation models for non-thermal processes -- Part 5. Conventional and novel preventive controls for food safety -- Chemical treatments including ozone, dense CO2, and ClO2 -- Conventional thermal treatme…

Subjects

Aliments -- Biotechnologie Aliments -- Microbiologie Food -- Biotechnology Food -- Microbiology Food industry and trade -- Safety measu… Food Safety -- methods Food Technology -- methods microbiologie microbiology