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Food Safety Engineering

Food Safety Engineering


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International Edition


About the Book

Introduction

Part 1. Overview of Food Microbiology

1. Intrinsic and extrinsic parameters affecting microbial growth

2. Foodborne pathogens

3. Microbial toxins

4. Conventional and novel detection/enumeration methods

5. Interactions of microorganisms with food matrix

Part 2. Preventive practices

6. Good manufacturing practices (GMP)

7. Sanitary standard operating procedures (SSOP)

8. Hazard analysis and critical control points (HACCP)

9. Hazard Analysis and Risk-Based Preventive Controls (HARPC)

10. Monitoring transportation, storage, and retail display

11. Recall plans

Part 3. Plant layout, equipment design, maintenance, energy reduction, and waste management

12. Plant layout

13. Equipment design (construction materials, fabrication, monitoring, and inspection)

14. Equipment cleaning, sanitation, and maintenance

15. Energy reduction and waste management

Part 4. Modeling and process design

16. Microbial growth models

17. Microbial inactivation models for thermal processes

18. Microbial inactivation models for non-thermal processes

Part 5. Conventional and novel preventive controls for food safety

19. Chemical treatments including ozone, dense CO2, and ClO2

20. Conventional thermal treatments and advanced thermal treatments (Microwave, radio-frequency, infrared, and ohmic heating)

21. Irradiation (gamma irradiation, e-beam, and X-rays)

22. Light based technologies (UV, LED, and pulsed UV light)

23. High hydrostatic pressure

24. Pulsed electric field

25. Ultrasound

26. Non-thermal plasma

27. Hurdle technologies

Part 6. Aseptic processing and post-packaging technologies

28. Aseptic processing

29. Modified atmosphere packaging

30. Advancements in post-packaging technologies

Part 7. Consumer acceptance and traceability

30. Consumer acceptance of new foods and/or processes

31. Food traceability


About the Author:

Ali Demirci is a Professor in the Department of Agricultural and Biological Engineering at The Pennsylvania State University in University Park, Pennsylvania.

Hao Feng is a Professor in the Department of Food Science and Human Nutrition at University of Illinois in Urbana, Illinois.

Kathiravan Krishnamurthy is a Clinical Assistant Professor in the Department of Food Science and Nutrition at Illinois Institute of Technology in Bedford Park, Illinois.​



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Product Details
  • ISBN-13: 9783030426590
  • Publisher: Springer International Publishing
  • Publisher Imprint: Springer
  • Height: 234 mm
  • No of Pages: 760
  • Series Title: Food Engineering
  • Weight: 1300 gr
  • ISBN-10: 3030426599
  • Publisher Date: 15 Jul 2020
  • Binding: Hardback
  • Language: English
  • Returnable: Y
  • Spine Width: 41 mm
  • Width: 156 mm


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