Microbial Safety of Minimally Processed Foods

by Juneja; Vijay K.

• ISBN13: 9781587160417
• ISBN10: 1587160412
• eBook ISBN(s): 9781040066393
• Edition: 1st
• Format: Nonspecific Binding
• Copyright: 2002-12-03
• Publisher: CRC Press

Summary

While minimally processed foods satisfy the increasing market demands for foods with fewer preservatives, higher nutritive value, and fresh sensory attributes, there is a greater risk of diseases if they are improperly handled. Microbial Safety of Minimally Processed Foods explores innovative preventative solutions to food-borne diseases from the perspectives of the producer, the handler, the consumer, the food preparer, as well as the food inspector, and researcher.This book provides you with the latest research and insight into assuring the microbial safety of red meats, poultry, fish, vegetables, fruits, and bakery products that receive less than stringent sterilizing preparation. It explores and describes the methods used for pathogen detection along with strategies for preventing future pathogen occurrences in the minimally processed foods. The book also provides in-depth evaluations of HACCP regulations and risk assessments of those minimally processed foods.Designed to stimulate the development of increasingly safer foods, Microbial Safety of Minimally Processed Foods details state-of-the-art technologies that have the potential to enhance microbiological safety of minimally processed foods without sacrificing their natural, untreated visual appearance and sensory properties.

Table of Contents

SECTION I Variable Food Environments
Microbial Safety of Bakery Products	3	(32)
James P. Smith
Daphne Phillips Daifas
Wassim El-Khoury
John W. Austin
Concerns with Minimal Processing in Apple, Citrus, and Vegetable Products	35	(18)
Kathleen T. Rajkowski
Elizabeth A. Baldwin
The Microbial Safety of Minimally Processed Seafood with Respect to Listeria Monocytogenes	53	(24)
Adam D. Hoffman
Kenneth L. Gall
Martin Wiedmann
Fate of Clostridium Perfringens in Cook-Chill Foods	77	(20)
John S. Novak
Sous-Vide Processed Foods: Safety Hazards and Control of Microbial Risks	97	(30)
Vijay K. Juneja
SECTION II Pathogen Detection and Assessment
HACCP and Regulations Applied to Minimally Processed Foods	127	(24)
O. Peter Snyder, Jr.
Rapid Methods for Microbial Detection in Minimally Processed Foods	151	(14)
Karl R. Matthews
Quantitative Risk Assessment of Minimally Processed Foods	165	(20)
Siobain Duffy
Yuhuan Chen
Donald W. Schaffner
SECTION III Current and Future Innovations
Microbial Safety during Nonthermal Preservation of Foods	185	(20)
Gaurav Tewari
Modified Atmosphere Packaging for Shelf-Life Extension	205	(16)
James T.C. Yuan
Washing and Sanitizing Raw Materials for Minimally Processed Fruit and Vegetable Products	221	(34)
Gerald M. Sapers
Microbial Safety, Quality, and Sensory Aspects of Fresh-Cut Fruits and Vegetables	255	(24)
Hong Zhuang
M. Margaret Barth
Thomas R. Hankinson
Irradiation of Fresh and Minimally Processed Fruits, Vegetables, and Juices	279	(22)
Brendan A. Niemira
Irradiation of Minimally Processed Meats	301	(18)
Christopher H. Sommers
Biological Control of Minimally Processed Fruits and Vegetables	319	(14)
Britta Leverentz
Wojciech Janisiewicz
William S. Conway
Index	333