Handbook of Food Safety Engineering

Handbook of Food Safety Engineering

Editor(s): Da-Wen Sun

Published Online: 20 NOV 2012 06:54AM EST

Print ISBN: 9781444333343

Online ISBN: 9781444355321

DOI: 10.1002/9781444355321

About this Book

This book presents a comprehensive and substantial overview of the emerging field of food safety engineering, bringing together in one volume the four essential components of food safety:

  • the fundamentals of microbial growth
  • food safety detection techniques
  • microbial inactivation techniques
  • food safety management systems

Written by a team of highly active international experts with both academic and professional credentials, the book is divided into five parts. Part I details the principles of food safety including microbial growth and modelling. Part II addresses novel and rapid food safety detection methods. Parts III and IV look at various traditional and novel thermal and non-thermal processing techniques for microbial inactivation. Part V concludes the book with an overview of the major international food safety management systems such as GMP, SSOP, HACCP and ISO22000.

Table of contents

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  1. Part One: Fundamentals

  2. Part Two: Advanced Food Safety Detection Methods

    1. Chapter 9

      Phage-Based Detection of Foodborne Pathogens (pages 190–216)

      Udit Minocha, Mindy Shroyer, Patricia Romero and Bruce M. Applegate

    2. Chapter 11

      DNA Array (pages 258–278)

      Magdalena Gabig-Cimińska, Joanna Jakóbkiewicz-Banecka and Grzegorz Wȩgrzyn

  3. Part Three: Conventional Processing Systems of Producing Safe Foods

    1. Chapter 16

      Drying of Foods (pages 394–411)

      Naphaporn Chiewchan, Sakamon Devahastin and Arun S. Mujumdar

    2. Chapter 22

      Modified Atmosphere Packaging (pages 543–573)

      Francisco Artés, Perla A. Gómez, Encarna Aguayo and Francisco Artés-Hernández

  4. Part Four: Novel Processing Methods for Food Microbial Inactivation

    1. Chapter 24

      Pulsed Electric Field Processing (pages 603–626)

      Olga Martín-Belloso, Angel Sobrino-López and Pedro Elez-Martínez

    2. Chapter 27

      Ohmic Heating Treatment (pages 669–680)

      António A. Vicente, Inês de Castro, José A. Teixeira and Luís F. Machado

  5. Part Five: Food Safety Management Systems

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