By Vicente M. Gomez-Lopez
Makes an attempt to supply more secure and better caliber clean and minimally processed produce have given upward push to a wide selection of decontamination tools, every one of that have been generally 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. by way of describing the several results – microbiological, sensory, dietary and toxicological – of decontamination remedies, a workforce of across the world revered authors finds not just the impression of decontaminants on meals safeguard, but in addition on microbial spoilage, vegetable body structure, sensory caliber, dietary and phytochemical content material and shelf-life. Regulatory and toxicological matters also are addressed.
The publication first examines how produce turns into infected, the outside features of produce regarding bacterial attachment, biofilm formation and resistance, and sublethal harm and its implications for decontamination. After reviewing how produce is washed and minimally processed, some of the decontamination tools are then explored extensive, when it comes to definition, iteration units, microbial inactivation mechanisms, and results on nutrients defense. Decontaminants coated comprise: chlorine, electrolyzed oxidizing water, chlorine dioxide, ozone, hydrogen peroxide, peroxyacetic acid, crucial oils and safe to eat movies and coatings. different decontamination tools addressed are organic suggestions (bacteriophages, protecting cultures, bacteriocins and quorum sensing) and actual equipment (mild warmth, non-stop UV gentle, ionizing radiation) and numerous combos of those equipment via hurdle expertise. The e-book concludes with descriptions of post-decontamination equipment regarding garage, comparable to converted surroundings packaging, the chilly chain, and modeling instruments for predicting microbial progress and inactivation.
The many tools and results of decontamination are precise, permitting pros to appreciate the on hand cutting-edge tools and choose the main compatible method for his or her reasons. The publication serves as a compendium of data for meals researchers and scholars of pre- and postharvest expertise, meals microbiology and meals know-how more often than not. The constitution of the ebook permits effortless comparisons between tools, and looking details through microorganism, produce, and caliber traits.
Chapter 1 Microbial Ecology (pages 1–41): Marilyn C. Erickson
Chapter 2 floor features of clean Produce and their effect 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 mild (pages 365–378): Vicente M. Gomez?lopez
Chapter 22 Ionizing Radiation (pages 379–405): Xuetong Fan
Chapter 23 Miscellaneous actual equipment (pages 407–416): Vicente M. Gomez?Lopez
Chapter 24 Hurdle know-how ideas utilized in Decontamination of complete and Fresh?Cut Produce (pages 417–449): Maria S. Tapia and Jorge Welti?Chanes
Chapter 25 transformed 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 techniques (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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Additional info for Decontamination of Fresh and Minimally Processed Produce
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. , 2001). In that study, not only did Salmonella levels decrease throughout the day when exposed to the sun but also higher Salmonella reductions in spring versus winter were associated with the degree of radiation incidence in those seasons. Bacterial pathogens are not the only target for inactivation by ultraviolet light radiation.
Using this approach, the protozoan parasites Cryptosporidium and Giardia would be considered the most resistant to inactivation within soil followed by enteroviruses and then enteric bacterial pathogens (Gale, 2005). Although comparison of log-linear inactivation rates is useful for generalizations, caution should be exercised in their application as they are only representative of a subpopulation that is more sensitive to the inactivation conditions and the more resistant subpopulations may respond in a different pattern.
2006. Pesticide and pathogen contamination of vegetables in Ghana’s urban markets. Arch. Environ. Contamination Toxicol. 50:1–6. L. Alonso and G. Cuesta. 2010. Cryptosporidium oocysts and Giardia cysts on salad products irrigated with contaminated water. J. Food Prot. 73:1138–1140. , S. Jones, M. Fabri and J. Odumeru. 2007. Microbial survey of selected Ontario-grown fresh fruits and vegetables. J.