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Decontamination of fresh and minimally processed produce [[electronic resource] /] / edited by Vicente M. Gómez-López
| Decontamination of fresh and minimally processed produce [[electronic resource] /] / edited by Vicente M. Gómez-López |
| Pubbl/distr/stampa | Chichester, West Sussex, UK ; ; Ames, Iowa, : Blackwell Pub., 2012 |
| Descrizione fisica | 1 online resource (577 p.) |
| Disciplina | 363.19/26 |
| Altri autori (Persone) | Gómez-LópezVicente M |
| Soggetto topico |
Food industry and trade - Sanitation
Food industry and trade - Production control Food - Safety measures |
| ISBN |
1-118-22931-2
1-280-58644-3 9786613616272 1-118-22918-5 1-118-22930-4 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
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 epiphytes
1.4.2 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 CLSM 2.3.3 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 industry 4.2.3 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 quality 5.3.4 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 microorganisms 7.4 Effect of chlorine on spoilage microorganisms and shelf life |
| Record Nr. | UNISA-996201669203316 |
| Chichester, West Sussex, UK ; ; Ames, Iowa, : Blackwell Pub., 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Decontamination of fresh and minimally processed produce / / edited by Vicente M. Gomez-Lopez
| Decontamination of fresh and minimally processed produce / / edited by Vicente M. Gomez-Lopez |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Chichester, West Sussex, UK ; ; Ames, Iowa, : Blackwell Pub., 2012 |
| Descrizione fisica | 1 online resource (577 p.) |
| Disciplina | 363.19/26 |
| Altri autori (Persone) | Gomez-LopezVicente M |
| Soggetto topico |
Food industry and trade - Sanitation
Food industry and trade - Production control Food - Safety measures |
| ISBN |
9786613616272
9781118229316 1118229312 9781280586446 1280586443 9781118229187 1118229185 9781118229309 1118229304 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
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 epiphytes
1.4.2 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 CLSM 2.3.3 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 industry 4.2.3 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 quality 5.3.4 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 microorganisms 7.4 Effect of chlorine on spoilage microorganisms and shelf life |
| Record Nr. | UNINA-9910141338403321 |
| Chichester, West Sussex, UK ; ; Ames, Iowa, : Blackwell Pub., 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food safety and quality law : a transnational perspective / / edited by Vera Parisio
| Food safety and quality law : a transnational perspective / / edited by Vera Parisio |
| Pubbl/distr/stampa | Torino, [Italy] : , : G. Giappichelli Editore, , [2016] |
| Descrizione fisica | 1 online resource (113 pages) |
| Disciplina | 344.4504232 |
| Collana | Collana Del Dipartimento Di Giurisprudenza, Università Delgi Studi Di Brescia |
| Soggetto topico |
Food law and legislation - Italy
Food industry and trade - Safety measures Food industry and trade - Standards Food industry and trade - Sanitation |
| Soggetto genere / forma | Electronic books. |
| ISBN | 88-921-5080-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910467719703321 |
| Torino, [Italy] : , : G. Giappichelli Editore, , [2016] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food safety and quality law : a transnational perspective / / edited by Vera Parisio
| Food safety and quality law : a transnational perspective / / edited by Vera Parisio |
| Pubbl/distr/stampa | Torino, [Italy] : , : G. Giappichelli Editore, , [2016] |
| Descrizione fisica | 1 online resource (113 pages) |
| Disciplina | 344.4504232 |
| Collana | Collana Del Dipartimento Di Giurisprudenza, Università Delgi Studi Di Brescia |
| Soggetto topico |
Food law and legislation - Italy
Food industry and trade - Safety measures Food industry and trade - Standards Food industry and trade - Sanitation |
| ISBN | 88-921-5080-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910793486603321 |
| Torino, [Italy] : , : G. Giappichelli Editore, , [2016] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food safety and quality law : a transnational perspective / / edited by Vera Parisio
| Food safety and quality law : a transnational perspective / / edited by Vera Parisio |
| Pubbl/distr/stampa | Torino, [Italy] : , : G. Giappichelli Editore, , [2016] |
| Descrizione fisica | 1 online resource (113 pages) |
| Disciplina | 344.4504232 |
| Collana | Collana Del Dipartimento Di Giurisprudenza, Università Delgi Studi Di Brescia |
| Soggetto topico |
Food law and legislation - Italy
Food industry and trade - Safety measures Food industry and trade - Standards Food industry and trade - Sanitation |
| ISBN | 88-921-5080-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910823098503321 |
| Torino, [Italy] : , : G. Giappichelli Editore, , [2016] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food safety handbook / / [edited by] Ronald H. Schmidt, Gary E. Rodrick
| Food safety handbook / / [edited by] Ronald H. Schmidt, Gary E. Rodrick |
| Pubbl/distr/stampa | Hoboken, N.J., : Wiley-Interscience, c2003 |
| Descrizione fisica | 1 online resource (866 pages) |
| Disciplina | 363.19/2 |
| Altri autori (Persone) |
SchmidtRonald H. <1943->
RodrickGary Eugene <1943-> |
| Soggetto topico |
Food industry and trade - Safety measures
Food industry and trade - Sanitation |
| ISBN |
9786610252800
9781280252808 1280252804 9780470349342 0470349344 9780471432272 047143227X 9780471721598 047172159X 9781591248057 1591248051 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
FOOD SAFETY HANDBOOK; CONTENTS; Preface; PART I CHARACTERIZATION OF FOOD SAFETY AND RISKS; 1 DEFINITION OF FOOD SAFETY; 2 CHARACTERIZATION OF FOOD HAZARDS; 3 RISK ANALYSIS FRAMEWORKS FOR CHEMICAL AND MICROBIAL HAZARDS; 4 DOSE-RESPONSE MODELING FOR MICROBIAL RISK; 5 EXPOSURE ASSESSMENT OF MICROBIAL FOOD HAZARDS; 6 EXPOSURE AND DOSE-RESPONSE MODELING FOR FOOD CHEMICAL RISK ASSESSMENT; 7 ECONOMIC CONSEQUENCES OF FOODBORNE HAZARDS; PART II FOOD HAZARDS: BIOLOGICAL; 8 PREVALENCE OF FOODBOURNE PATHOGENS; 9 PHYSIOLOGY AND SURVIVAL OF FOODBOURNE PATHOGENS IN VARIOUS FOOD SYSTEMS
10 CHARACTERISTICS OF BIOLOGICAL HAZARDS IN FOODS11 CONTEMPORARY MONITORING METHODS; PART Ill FOOD HAZARDS: CHEMICAL AND PHYSICAL; 12 HAZARDS FROM NATURAL ORIGINS; 13 CHEMICAL AND PHYSICAL HAZARDS PRODUCED DURING FOOD PROCESSING, STORAGE, AND PREPARATION; 14 HAZARDS ASSOCIATED WITH NUTRIENT FORTIFICATION; 15 MONITORING CHEMICAL HAZARDS: REGULATORY INFORMATION; 16 HAZARDS RESULTING FROM ENVIRONMENTAL, INDUSTRIAL, AND AGRICULTURAL CONTAMINANTS; PART IV SYSTEMS FOR FOOD SAFETY SURVEILLANCE AND RISK PREVENTION; 17 IMPLEMENTATION OF FSlS REGULATORY PROGRAMS FOR PATHOGEN REDUCTION 18 ADVANCES IN FOOD SANITATION: USE OF INTERVENTION STRATEGIES19 USE OF SURVEILLANCE NETWORKS; 20 HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP); PART V FOOD SAFETY OPERATIONS IN FOOD PROCESSING, HANDLING, AND D ISTR I B UTlON; 21 FOOD PLANT SANITATION; 22 FOOD SAFETY CONTROL SYSTEMS IN FOOD PROCESSING; 23 FOOD SAFETY AND !NNOVATIVE FOOD PACKAGING; 24 SAFE HANDLING OF FRESH-CUT PRODUCE AND SALADS; 25 GOOD MANUFACTURING PRACTICES: PREREQUISITES FOR FOOD SAFETY; PART VI FOOD SAFETY IN RETAIL FOODS; 26 COMMERCIAL FOOD SERVICE ESTABLISHMENTS: THE PRINCIPLES OF MODERN FOOD HYGIENE 27 INSTITUTIONAL FOOD SERVICE OPERATIONS28 FOOD SERVICE AT TEMPORARY EVENTS AND CASUAL PUBLIC GATHERINGS; PART VII DIET, HEALTH, AND FOOD SAFETY; 29 MEDICAL FOODS; 30 FOOD FORTIFICATION; 31 SPORTS NUTRITION; 32 DIETARY SUPPLEMENTS; 33 FUNCTIONAL FOODS AND NUTRACEUTICALS; PART VIII WORLD-WIDE FOOD SAFETY ISSUES; 34 INTERNATIONAL ORGANIZATION FOR STANDARDIZATION IS0 9000 AND RELATED STANDARDS; 35 IMPACT OF FOOD SAFETY ON WORLD TRADE ISSUES; 36 UNITED STATES IMPORT/EXPORT REGULATION AND CERTIFICATION; 37 EUROPEAN UNION REGULATIONS WITH AN EMPHASIS ON GENETICALLY MODIFIED FOODS 38 FAO/WHO FOOD STANDARDS PROGRAM: CODEX ALIMENTARIUSIndex |
| Record Nr. | UNINA-9910146084903321 |
| Hoboken, N.J., : Wiley-Interscience, c2003 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Guide to food safety and quality during transportation : controls, standards and practices / / John M. Ryan
| Guide to food safety and quality during transportation : controls, standards and practices / / John M. Ryan |
| Autore | Ryan John M. |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | London, England : , : Academic Press, , 2017 |
| Descrizione fisica | 1 online resource (327 pages) : illustrations, graphs |
| Disciplina | 664.00289 |
| Soggetto topico |
Food industry and trade - Safety measures
Food industry and trade - Sanitation |
| ISBN |
0-12-812140-8
0-12-812139-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910297429303321 |
Ryan John M.
|
||
| London, England : , : Academic Press, , 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of food safety engineering [[electronic resource] /] / edited by Da-Wen Sun
| Handbook of food safety engineering [[electronic resource] /] / edited by Da-Wen Sun |
| Pubbl/distr/stampa | Ames, Iowa, : Wiley-Blackwell, 2012 |
| Descrizione fisica | 1 online resource (866 p.) |
| Disciplina |
363.19/26
363.1926 |
| Altri autori (Persone) | SunDa-Wen |
| Soggetto topico |
Food - Safety measures
Food - Microbiology Food industry and trade - Sanitation |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-4443-5532-5
1-283-33328-7 9786613333285 1-4443-5529-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | pt. 1. Fundamentals -- pt. 2. Advanced food safety detection methods -- pt. 3. Conventional processing systems of producing safe foods -- pt. 4. Novel processing methods for food microbial inactivation -- pt. 5. Food safety management systems. |
| Record Nr. | UNINA-9910141294703321 |
| Ames, Iowa, : Wiley-Blackwell, 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of food safety engineering [[electronic resource] /] / edited by Da-Wen Sun
| Handbook of food safety engineering [[electronic resource] /] / edited by Da-Wen Sun |
| Pubbl/distr/stampa | Ames, Iowa, : Wiley-Blackwell, 2012 |
| Descrizione fisica | 1 online resource (866 p.) |
| Disciplina |
363.19/26
363.1926 |
| Altri autori (Persone) | SunDa-Wen |
| Soggetto topico |
Food - Safety measures
Food - Microbiology Food industry and trade - Sanitation |
| ISBN |
1-4443-5532-5
1-283-33328-7 9786613333285 1-4443-5529-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | pt. 1. Fundamentals -- pt. 2. Advanced food safety detection methods -- pt. 3. Conventional processing systems of producing safe foods -- pt. 4. Novel processing methods for food microbial inactivation -- pt. 5. Food safety management systems. |
| Record Nr. | UNINA-9910830607903321 |
| Ames, Iowa, : Wiley-Blackwell, 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of food safety engineering / / edited by Da-Wen Sun
| Handbook of food safety engineering / / edited by Da-Wen Sun |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Ames, Iowa, : Wiley-Blackwell, 2012 |
| Descrizione fisica | 1 online resource (866 p.) |
| Disciplina | 363.19/26 |
| Altri autori (Persone) | SunDa-Wen |
| Soggetto topico |
Food - Safety measures
Food - Microbiology Food industry and trade - Sanitation |
| ISBN |
1-4443-5532-5
1-283-33328-7 9786613333285 1-4443-5529-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | pt. 1. Fundamentals -- pt. 2. Advanced food safety detection methods -- pt. 3. Conventional processing systems of producing safe foods -- pt. 4. Novel processing methods for food microbial inactivation -- pt. 5. Food safety management systems. |
| Record Nr. | UNINA-9911019959503321 |
| Ames, Iowa, : Wiley-Blackwell, 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
