Download Decontamination of Fresh and Minimally Processed Produce by Vicente M. Gomez-Lopez PDF

By Vicente M. Gomez-Lopez

Makes an attempt to supply more secure and better caliber clean and minimally processed produce have given upward thrust to a large choice of decontamination tools, every one of that have been greatly researched lately. Decontamination of clean and MinimallyProcessed Produce is the 1st booklet to supply a scientific view of the differing kinds of decontaminants for clean and minimally processed produce. via describing the several results – microbiological, sensory, dietary and toxicological – of decontamination remedies, a workforce of across the world revered authors unearths not just the influence of decontaminants on nutrition safeguard, but additionally on microbial spoilage, vegetable body structure, sensory caliber, dietary and phytochemical content material and shelf-life. Regulatory and toxicological matters also are addressed.

The e-book first examines how produce turns into infected, the skin features of produce relating to bacterial attachment, biofilm formation and resistance, and sublethal harm and its implications for decontamination. After reviewing how produce is washed and minimally processed, a few of the decontamination equipment are then explored intensive, when it comes to definition, new release units, microbial inactivation mechanisms, and results on meals defense. Decontaminants coated contain: chlorine, electrolyzed oxidizing water, chlorine dioxide, ozone, hydrogen peroxide, peroxyacetic acid, crucial oils and fit for human consumption motion pictures and coatings. different decontamination tools addressed are organic suggestions (bacteriophages, protecting cultures, bacteriocins and quorum sensing) and actual tools (mild warmth, non-stop UV gentle, ionizing radiation) and diverse mixtures of those equipment via hurdle expertise. The ebook concludes with descriptions of post-decontamination tools relating to garage, equivalent to converted surroundings packaging, the chilly chain, and modeling instruments for predicting microbial development and inactivation.

The many tools and results of decontamination are exact, allowing execs to appreciate the to be had cutting-edge equipment and choose the main compatible procedure for his or her reasons. The e-book serves as a compendium of data for foodstuff researchers and scholars of pre- and postharvest know-how, nutrients microbiology and meals know-how commonly. The constitution of the publication permits effortless comparisons between tools, and looking out details by means of microorganism, produce, and caliber traits.

Chapter 1 Microbial Ecology (pages 1–41): Marilyn C. Erickson
Chapter 2 floor features of unpolluted Produce and their influence on Attachment and elimination of Human Pathogens on Produce Surfaces (pages 43–57): Hua Wang, Bin Zhou and Hao Feng
Chapter three Biofilms (pages 59–75): Shin?Hee Kim and Cheng?I Wei
Chapter four Resistance and Sublethal harm (pages 77–86): Pascal Delaquis and Susan Bach
Chapter five Produce Washers (pages 87–103): Steven Pao, Wilbert lengthy, Chyer Kim and D. Frank Kelsey
Chapter 6 minimum Processing (pages 105–120): Maria I. Gil and Ana Allende
Chapter 7 Chlorine (pages 121–133): Cristobal Chaidez, Nohelia Castro?del Campo, J. Basilio Heredia, Laura Contreras?Angulo, Gustavo Gonzalez–Aguilar and J. Fernando Ayala–Zavala
Chapter eight Electrolyzed Oxidizing Water (pages 135–164): Muhammad Imran Al?Haq and Vicente M. Gomez?Lopez
Chapter nine Chlorine Dioxide (pages 165–175): Vicente M. Gomez?lopez
Chapter 10 Ozone (pages 177–195): Hulya Olmez
Chapter eleven Hydrogen Peroxide (pages 197–214): Dike O. Ukuku, Latiful Bari and Shinichi Kawamoto
Chapter 12 Peroxyacetic Acid (pages 215–223): Gustavo Gonzalez?Aguilar, J. Fernando Ayala?Zavala, Cristobal Chaidez?Quiroz, J. Basilio Heredia and Nohelia Castro?del Campo
Chapter thirteen crucial Oils for the remedy of Fruit and greens (pages 225–246): Catherine Barry?Ryan and Paula Bourke
Chapter 14 fit for human consumption movies and Coatings (pages 247–275): Maria Alejandra Rojas?Grau, Laura Salvia?Trujillo, Robert Soliva?Fortuny and Olga Martin?Belloso
Chapter 15 Miscellaneous Decontaminants (pages 277–282): Vicente M. Gomez?Lopez
Chapter sixteen Bacteriophages (pages 283–295): Manan Sharma and Govind C. Sharma
Chapter 17 protecting Cultures (pages 297–316): Antonio Galvez, Ruben Perez Pulido, Hikmate Abriouel, Nabil Ben Omar and Maria Jose Grande Burgos
Chapter 18 Bacteriocins (pages 317–332): Antonio Galvez, Rosario Lucas, Hikmate Abriouel, Maria Jose Grande Burgos and Ruben Perez Pulido
Chapter 19 Quorum Sensing (pages 333–344): Maria S. Medina?Martinez and Maria Angelica Santana
Chapter 20 using light warmth remedy for Fruit and Vegetable Processing (pages 347–363): Catherine Barry?Ryan
Chapter 21 non-stop UV?C gentle (pages 365–378): Vicente M. Gomez?lopez
Chapter 22 Ionizing Radiation (pages 379–405): Xuetong Fan
Chapter 23 Miscellaneous actual tools (pages 407–416): Vicente M. Gomez?Lopez
Chapter 24 Hurdle expertise ideas utilized in Decontamination of entire and Fresh?Cut Produce (pages 417–449): Maria S. Tapia and Jorge Welti?Chanes
Chapter 25 converted surroundings Packaging (pages 451–467): Matteo Alessandro Del Nobile, Amalia Conte, Marianna Mastromatteo and Marcella Mastromatteo
Chapter 26 chilly Chain (pages 269–484): Pramod V. Mahajan and Jesus Frias
Chapter 27 Modeling Microbial Responses in the course of Decontamination approaches (pages 485–528): Eva Van Derlinden, Astrid M. Cappuyns, Laurence Mertens, Jan F. Van Impe and Vasilis P. Valdramidis
Chapter 28 Modeling Microbial progress (pages 529–539): Milena Sinigaglia, Maria Rosaria Corbo and Antonio Bevilacqua

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Extra resources for Decontamination of Fresh and Minimally Processed Produce

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Lang et al.  coli in response to rising soil temperatures was consistent with an increased predatory biomass that accompanies warmer soil conditions. , 1999). , 2009), on the other hand, are likely due to the inability of the pathogen to respond metabolically to that stress. Physical disruption to the bacterial outer membrane would be the likely mechanism encountered for the decreased survival of S. Typhimurium and E. , 2002). 4 Role of sunlight in pathogen survival in soils In addition to increased desiccation stress, pathogens in surface soils are subjected to exposure to ultraviolet light from the sun.

Identifying genes in enteric pathogens that could play such a role has been accomplished through genomic comparisons of animal and plant microorganisms. For example, several genes present in S. , 2009). The expression of a set of adhesins upregulated at 28°C, distinct from those upregulated at 37°C and used in animal host colonization, is also consistent with a role in adherence to surfaces other than those found in animal hosts. Facilitation of root attachment by the upregulation of virulence genes in S.

J. Usall, M. Anguera, C. Solsona and I. Viñas. 2008. Microbiological quality of fresh, minimally processed fruit and vegetables, and sprouts from retail establishments. Int. J. Food Microbiol. 123:121–129. H. S. M. S. Ghenghesh. 2010. Parasitological contamination in salad vegetables in Tripoli-Libya. Food Control 21:760–762. , F. Demoling and E. Bååth. 2001. Rapid method of determining factors limiting bacterial growth in soil. Appl. Environ. Microbiol. 67:1830–1838. , S. Gagne and H. Antoun.

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