Decontamination of Fresh and Minimally Processed Produce

Decontamination of Fresh and Minimally Processed Produce

Editor(s): Vicente M. Gómez-López

Published Online: 20 FEB 2012 09:12AM EST

Print ISBN: 9780813823843

Online ISBN: 9781118229187

DOI: 10.1002/9781118229187

About this Book

Attempts to provide safer and higher quality fresh and minimally processed produce have given rise to a wide variety of decontamination methods, each of which have been extensively researched in recent years. Decontamination of Fresh and MinimallyProcessed Produce is the first book to provide a systematic view of the different types of decontaminants for fresh and minimally processed produce. By describing the different effects - microbiological, sensory, nutritional and toxicological - of decontamination treatments, a team of internationally respected authors reveals not only the impact of decontaminants on food safety, but also on microbial spoilage, vegetable physiology, sensory quality, nutritional and phytochemical content and shelf-life. Regulatory and toxicological issues are also addressed.

The book first examines how produce becomes contaminated, the surface characteristics of produce related to bacterial attachment, biofilm formation and resistance, and sublethal damage and its implications for decontamination. After reviewing how produce is washed and minimally processed, the various decontamination methods are then explored in depth, in terms of definition, generation devices, microbial inactivation mechanisms, and effects on food safety. Decontaminants covered include: chlorine, electrolyzed oxidizing water, chlorine dioxide, ozone, hydrogen peroxide, peroxyacetic acid, essential oils and edible films and coatings. Other decontamination methods addressed are biological strategies (bacteriophages, protective cultures, bacteriocins and quorum sensing) and physical methods (mild heat, continuous UV light, ionizing radiation) and various combinations of these methods through hurdle technology. The book concludes with descriptions of post-decontamination methods related to storage, such as modified atmosphere packaging, the cold chain, and modeling tools for predicting microbial growth and inactivation.

The many methods and effects of decontamination are detailed, enabling industry professionals to understand the available state-of-the-art methods and select the most suitable approach for their purposes. The book serves as a compendium of information for food researchers and students of pre- and postharvest technology, food microbiology and food technology in general. The structure of the book allows easy comparisons among methods, and searching information by microorganism, produce, and quality traits.

Table of contents

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  1. Section I: Produce Contamination

  2. Section II: Decontaminants

    1. Chapter 5

      Produce Washers (pages 87–103)

      Steven Pao, Wilbert Long, Chyer Kim and D. Frank Kelsey

    2. Chapter 7

      Chlorine (pages 121–133)

      Cristóbal Chaidez, Nohelia Castro-del Campo, J. Basilio Heredia, Laura Contreras-Angulo, Gustavo González–Aguilar and J. Fernando Ayala–Zavala

    3. Chapter 11

      Hydrogen Peroxide (pages 197–214)

      Dike O. Ukuku, Latiful Bari and Shinichi Kawamoto

    4. Chapter 12

      Peroxyacetic Acid (pages 215–223)

      Gustavo González-Aguilar, J. Fernando Ayala-Zavala, Cristóbal Chaidez-Quiroz, J. Basilio Heredia and Nohelia Castro-del Campo

    5. Chapter 14

      Edible Films and Coatings (pages 247–275)

      María Alejandra Rojas-Graü, Laura Salvia-Trujillo, Robert Soliva-Fortuny and Olga Martín-Belloso

  3. Section III: Biological Decontamination Strategies

    1. Chapter 17

      Protective Cultures (pages 297–316)

      Antonio Gálvez, Rubén Pérez Pulido, Hikmate Abriouel, Nabil Ben Omar and María José Grande Burgos

    2. Chapter 18

      Bacteriocins (pages 317–332)

      Antonio Gálvez, Rosario Lucas, Hikmate Abriouel, María José Grande Burgos and Rubén Pérez Pulido

    3. Chapter 19

      Quorum Sensing (pages 333–344)

      María S. Medina-Martínez and María Angélica Santana

  4. Section IV: Physical Methods

  5. Section V: Storage Strategies

    1. Chapter 25

      Modified Atmosphere Packaging (pages 451–467)

      Matteo Alessandro Del Nobile, Amalia Conte, Marianna Mastromatteo and Marcella Mastromatteo

  6. Section VI: Modeling Tools

    1. Chapter 27

      Modeling Microbial Responses During Decontamination Processes (pages 485–528)

      Eva Van Derlinden, Astrid M. Cappuyns, Laurence Mertens, Jan F. Van Impe and Vasilis P. Valdramidis

    2. Chapter 28

      Modeling Microbial Growth (pages 529–539)

      Milena Sinigaglia, Maria Rosaria Corbo and Antonio Bevilacqua

    1. You have free access to this content
    1. You have free access to this content