05583nam 2200673Ia 450 991014133840332120230801221908.01-118-22931-21-280-58644-397866136162721-118-22918-51-118-22930-4(CKB)2670000000159959(EBL)821889(OCoLC)779165270(SSID)ssj0000611666(PQKBManifestationID)11394253(PQKBTitleCode)TC0000611666(PQKBWorkID)10666101(PQKB)11604926(MiAaPQ)EBC821889(Au-PeEL)EBL821889(CaPaEBR)ebr10538621(CaONFJC)MIL361627(EXLCZ)99267000000015995920111018d2012 uy 0engurcn|||||||||txtccrDecontamination of fresh and minimally processed produce[electronic resource] /edited by Vicente M. Gómez-LópezChichester, West Sussex, UK ;Ames, Iowa Blackwell Pub.20121 online resource (577 p.)Description based upon print version of record.0-8138-2384-6 Includes bibliographical references and index.Decontamination of Fresh and Minimally Processed Produce; Contents; Preface; List of Contributors; SECTION I PRODUCE CONTAMINATION; 1 Microbial ecology; 1.1 Introduction; 1.2 Sources of preharvest contamination; 1.3 Fate of pathogen contamination in plant production systems; 1.3.1 Experimental studies - field studies versus growth chamber studies; 1.3.2 Rhizosphere and bulk soil systems; 1.3.3 Phyllosphere; 1.4 Molecular and biochemical responses of enteric pathogens and plant hosts; 1.4.1 Mechanisms employed by enteric pathogens to survive as plant endophytes or epiphytes1.4.2 Mechanisms employed by plant hosts to resist invasion by enteric pathogens 1.5 Cross-contamination of enteric pathogens to produce during harvest; 1.6 Concluding comments; References; 2 Surface characteristics of fresh produce and their impacton attachment and removal of human pathogens on produce surfaces; 2.1 Introduction; 2.2 Produce surface characteristics; 2.2.1 Surface topography; 2.2.2 Surface hydrophobicity; 2.3 Means to determine produce surface characteristics; 2.3.1 Determination of surface roughness; 2.3.2 Surface roughness determination with CLSM2.3.3 Determination of hydrophobicity 2.4 Effect of surface characteristics on attachment and removal of human pathogens; 2.4.1 Effect of surface roughness; 2.4.2 Effect of hydrophobicity; 2.4.3 Effect of hydrodynamics; References; 3 Biofilms; 3.1 Introduction; 3.2 Biofilm formation; 3.3 Presence of biofilms on the produce surface; 3.4 Antimicrobial resistance of biofilms versus planktonic cells; 3.5 Perspective; References; 4 Resistance and sublethal damage; 4.1 Introduction; 4.2 Basic concepts; 4.2.1 Definitions; 4.2.2 Chemical interventions used in the produce industry4.2.3 Physical interventions used in the produce industry 4.2.4 Mode of action of biocides, food antimicrobials, and physical treatments; 4.3 Stress and resistance to biocides and antimicrobial physical treatments; 4.4 Implications of stress, resistance, and sublethal damage in fresh produce decontamination; References; SECTION II DECONTAMINANTS; 5 Produce washers; 5.1 Basic concepts; 5.2 Types of washers; 5.2.1 Immersion washers; 5.2.2 Non-immersion washers; 5.3 Factors influencing the efficacy of washing; 5.3.1 Time of contamination; 5.3.2 Sanitation practices; 5.3.3 Water quality5.3.4 Surfactants and antimicrobials 5.3.5 Pathogen internalization; 5.4 Conclusion; Acknowledgment; References; 6 Minimal processing; 6.1 Introduction; 6.2 Effect of minimal processing on pathogenic bacteria; 6.3 Effect of minimal processing on spoilage bacteria; 6.4 Effect of minimal processing on vegetable physiology; 6.5 Effect of minimal processing on quality and shelf life; 6.6 Effect of minimal processing on nutritional and phytochemical composition; 6.7 Conclusion; References; 7 Chlorine; 7.1 Definition; 7.2 Inactivation mechanism; 7.3 Effect of chlorine on pathogenic microorganisms7.4 Effect of chlorine on spoilage microorganisms and shelf lifeAttempts 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 Minimally Processed 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 onlyFood industry and tradeSanitationFood industry and tradeProduction controlFoodSafety measuresFood industry and tradeSanitation.Food industry and tradeProduction control.FoodSafety measures.363.19/26Gómez-López Vicente M906042MiAaPQMiAaPQMiAaPQBOOK9910141338403321Decontamination of fresh and minimally processed produce2026532UNINA02818nam 2200517 450 991082203560332120230808212927.00-19-101761-29780191017605(electronic bk.)0191017604(electronic bk.)(CKB)3710000000538057(EBL)4310747(SSID)ssj0001637488(PQKBManifestationID)16395547(PQKBTitleCode)TC0001637488(PQKBWorkID)14956290(PQKB)10380141(MiAaPQ)EBC4310747(EXLCZ)99371000000053805720160119h20162016 uy 0engur||#||||||||txtrdacontentcrdamediacrrdacarrierCheats and deceits how animals and plants exploit and mislead /Martin StevensFirst edition.Oxford, England ;New York, New York :Oxford University Press,2016.©20161 online resource (321 pages)Description based upon print version of record.Print version: Stevens, Martin, 1982- Cheats and deceits. First edition. Oxford : Oxford University Press, 2016 0198707894 9780198707899 (OCoLC)920729721 Includes bibliographical references and index.Cover; Cheats and Deceits: How animals and plants exploit and mislead; Copyright; Dedication; Preface; Contents; List of Figures; 1: The Basis of Deception in Nature; 2: Thieves and Liars; 3: Lured into an Early Grave; 4: Disruption and Dazzle; 5: A Spider in Ant's Clothing; 6: Bluff and Surprise; 7: An Imposter in the Nest; 8: Spreading Genes and Sexual Mimicry; 9: The Future of Deception; Notes and References; CHAPTER 1; CHAPTER 2; CHAPTER 3; CHAPTER 4; CHAPTER 5; CHAPTER 6; CHAPTER 7; CHAPTER 8; CHAPTER 9; Further Reading; Index; End AdvertsIn Cheats and Deceits, Martin Stevens describes the remarkable range of adaptations in nature, and considers how they have evolved and increasingly been perfected as part of an arms race between predator and prey or host and parasite. He explores both classic and recent research of naturalists and biologists, showing how scientists find ways of testing the impact of particular behaviors and colorings on the animals it is meant to fool. Drawing on a wide range of examples, Stevens considers what deception tells us about the process of evolution and adaptation.--AMAZON.Camouflage (Biology)Camouflage (Biology)591.57Stevens Martin1982-1678934MiAaPQMiAaPQMiAaPQBOOK9910822035603321Cheats and deceits4046878UNINA