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Contamination control in practice / / Matts Ramstorp
| Contamination control in practice / / Matts Ramstorp |
| Autore | Ramstorp Matts |
| Pubbl/distr/stampa | Weinheim, [Germany] : , : Wiley-VCH Verlag GmbH & Co. KGaA, , 2003 |
| Descrizione fisica | 1 online resource (205 p.) |
| Disciplina |
614.48
620.86 |
| Soggetto topico |
Filters and filtration
Sterilization Microbial contamination Contamination (Technology) |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-283-14035-7
9786613140357 3-527-61260-2 3-527-61261-0 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Contamination Control in Practice; Contents; Preface; 1 Contamination Control; 1.1 Introduction; 1.2 Contamination Control - A Holistic Technique; 1.3 Source, Dispersion and Deposition of Contaminants; 1.3.1 Dead Particles; 1.3.2 Microorganisms; 1.4 The World of Microorganisms; 1.4.1 Bacteria; 1.4.2 Algae; 1.4.3 Fungi; 1.4.4 Protozoa; 1.4.5 Viruses; 1.5 The Growth of Microorganisms; 1.5.1 Growth Systems; 1.6 Detection of Contaminants; 1.7 Dispersion and Processes; 1.7.1 Hygienic Design; 1.8 Choice of Cleaning Technique; 1.9 Conclusion; 2 Separation; 2.1 Introduction; 2.2 Separation Techniques
2.2.1 Absorption Processes2.2.1.1 Gas Absorption; 2.2.1.2 Liquid Absorption; 2.2.2 The Adsorption Process; 2.2.3 The Sedimentation Process; 2.2.4 The Filtration Process; 2.3 Conclusion; 3 Filtration Technology; 3.1 Introduction; 3.2 Filtration; 3.3 Dead-end and Cross-flow Filtration; 3.4 Different Types of Contaminants; 3.5 Conclusion; 4 Microfiltration; 4.1 Introduction; 4.2 Coarse Filtration; 4.3 Clarification Filtration; 4.4 Polishing Filtration; 4.5 Microbiological Reduction Filtration and Sterile Filtration; 4.6 Conclusion; 5 Filter Mechanisms; 5.1 Introduction; 5.2 Mechanical Retention 5.2.1 Surface Filters5.2.2 Pre-coat Filters; 5.3 Adsorptive Retention; 5.3.1 Retention Due to Inertial Impacting; 5.3.2 Retention Due to Diffusion Interception; 5.3.3 Depth-type Filters; 5.4 Conclusion; 6 Different Types of Microfiltration Filters; 6.1 Introduction; 6.2 The Depth Filter; 6.3 The Membrane Filter; 6.4 Depth Filters with Fixed and Unfixed Pore Structure; 6.4.1 Particle Release; 6.4.2 Fiber Release; 6.4.3 Channeling; 6.5 Development Due to Increased Demands; 6.6 Conclusion; 7 Filter Rating; 7.1 Introduction; 7.2 Contaminants; 7.3 Removal Ratings; 7.3.1 Nominal rating 7.3.2 Absolute Rating7.3.3 Titre Reduction; 7.3.4 Beta-Value; 7.4 Conclusion; 8 Choosing a Filter; 8.1 Introduction; 8.2 Dirt Collecting Characteristics; 8.3 Overall Process Demands; 8.4 Cleanliness Demands; 8.4.1 Sterility; 8.4.2 Industrial Cleanliness; 8.5 The Process Flow; 8.6 The Pressure of the Process Flow; 8.6.1 The Total Pressure; 8.6.2 Differential Pressure; 8.7 Viscosity of the Process Flow; 8.8 Compatibility and Temperature of the Process Flow; 8.9 Depth Filter or Membrane Filter; 8.9.1 Choice of Filter Type; 8.9.2 Hardware and Software; 8.9.3 Liquid and Gas Filtration 8.10 Conclusion9 Sanitation and Sterilisation; 9.1 Introduction; 9.2 Chemical Treatment; 9.3 Hot Water Sanitation; 9.4 Steam Sterilisation; 9.4.1 Autoclaving; 9.4.2 Sterilisation in Place; 9.4.3 Single Filter System; 9.4.4 Steam Sterilisation of a Larger Process System; 9.5 Continuous or Batch Processes; 9.5.1 Over-dimensioning a Filter System; 9.5.2 Duplex System; 9.6 Conclusion; 10 Filter Testing; 10.1 Introduction; 10.2 Integrity Testing; 10.3 Principles of Integrity Testing; 10.3.1 The Bubble Point Test; 10.3.2 Diffusion Test; 10.3.3 The Volumetric Test; 10.3.4 The Pressure-hold Test 10.3.5 Which Method to Use? |
| Record Nr. | UNINA-9910144328903321 |
Ramstorp Matts
|
||
| Weinheim, [Germany] : , : Wiley-VCH Verlag GmbH & Co. KGaA, , 2003 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Contamination control in practice / / Matts Ramstorp
| Contamination control in practice / / Matts Ramstorp |
| Autore | Ramstorp Matts |
| Pubbl/distr/stampa | Weinheim, [Germany] : , : Wiley-VCH Verlag GmbH & Co. KGaA, , 2003 |
| Descrizione fisica | 1 online resource (205 p.) |
| Disciplina |
614.48
620.86 |
| Soggetto topico |
Filters and filtration
Sterilization Microbial contamination Contamination (Technology) |
| ISBN |
1-283-14035-7
9786613140357 3-527-61260-2 3-527-61261-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Contamination Control in Practice; Contents; Preface; 1 Contamination Control; 1.1 Introduction; 1.2 Contamination Control - A Holistic Technique; 1.3 Source, Dispersion and Deposition of Contaminants; 1.3.1 Dead Particles; 1.3.2 Microorganisms; 1.4 The World of Microorganisms; 1.4.1 Bacteria; 1.4.2 Algae; 1.4.3 Fungi; 1.4.4 Protozoa; 1.4.5 Viruses; 1.5 The Growth of Microorganisms; 1.5.1 Growth Systems; 1.6 Detection of Contaminants; 1.7 Dispersion and Processes; 1.7.1 Hygienic Design; 1.8 Choice of Cleaning Technique; 1.9 Conclusion; 2 Separation; 2.1 Introduction; 2.2 Separation Techniques
2.2.1 Absorption Processes2.2.1.1 Gas Absorption; 2.2.1.2 Liquid Absorption; 2.2.2 The Adsorption Process; 2.2.3 The Sedimentation Process; 2.2.4 The Filtration Process; 2.3 Conclusion; 3 Filtration Technology; 3.1 Introduction; 3.2 Filtration; 3.3 Dead-end and Cross-flow Filtration; 3.4 Different Types of Contaminants; 3.5 Conclusion; 4 Microfiltration; 4.1 Introduction; 4.2 Coarse Filtration; 4.3 Clarification Filtration; 4.4 Polishing Filtration; 4.5 Microbiological Reduction Filtration and Sterile Filtration; 4.6 Conclusion; 5 Filter Mechanisms; 5.1 Introduction; 5.2 Mechanical Retention 5.2.1 Surface Filters5.2.2 Pre-coat Filters; 5.3 Adsorptive Retention; 5.3.1 Retention Due to Inertial Impacting; 5.3.2 Retention Due to Diffusion Interception; 5.3.3 Depth-type Filters; 5.4 Conclusion; 6 Different Types of Microfiltration Filters; 6.1 Introduction; 6.2 The Depth Filter; 6.3 The Membrane Filter; 6.4 Depth Filters with Fixed and Unfixed Pore Structure; 6.4.1 Particle Release; 6.4.2 Fiber Release; 6.4.3 Channeling; 6.5 Development Due to Increased Demands; 6.6 Conclusion; 7 Filter Rating; 7.1 Introduction; 7.2 Contaminants; 7.3 Removal Ratings; 7.3.1 Nominal rating 7.3.2 Absolute Rating7.3.3 Titre Reduction; 7.3.4 Beta-Value; 7.4 Conclusion; 8 Choosing a Filter; 8.1 Introduction; 8.2 Dirt Collecting Characteristics; 8.3 Overall Process Demands; 8.4 Cleanliness Demands; 8.4.1 Sterility; 8.4.2 Industrial Cleanliness; 8.5 The Process Flow; 8.6 The Pressure of the Process Flow; 8.6.1 The Total Pressure; 8.6.2 Differential Pressure; 8.7 Viscosity of the Process Flow; 8.8 Compatibility and Temperature of the Process Flow; 8.9 Depth Filter or Membrane Filter; 8.9.1 Choice of Filter Type; 8.9.2 Hardware and Software; 8.9.3 Liquid and Gas Filtration 8.10 Conclusion9 Sanitation and Sterilisation; 9.1 Introduction; 9.2 Chemical Treatment; 9.3 Hot Water Sanitation; 9.4 Steam Sterilisation; 9.4.1 Autoclaving; 9.4.2 Sterilisation in Place; 9.4.3 Single Filter System; 9.4.4 Steam Sterilisation of a Larger Process System; 9.5 Continuous or Batch Processes; 9.5.1 Over-dimensioning a Filter System; 9.5.2 Duplex System; 9.6 Conclusion; 10 Filter Testing; 10.1 Introduction; 10.2 Integrity Testing; 10.3 Principles of Integrity Testing; 10.3.1 The Bubble Point Test; 10.3.2 Diffusion Test; 10.3.3 The Volumetric Test; 10.3.4 The Pressure-hold Test 10.3.5 Which Method to Use? |
| Record Nr. | UNINA-9910830785103321 |
|
Ramstorp Matts
|
||
| Weinheim, [Germany] : , : Wiley-VCH Verlag GmbH & Co. KGaA, , 2003 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Draft risk profile : pathogens and filth in spices
| Draft risk profile : pathogens and filth in spices |
| Pubbl/distr/stampa | [College Park, Md.] : , : Center for Food Safety and Applied Nutrition, Food and Drug Administration, U.S. Department of Health and Human Services, , 2013 |
| Descrizione fisica | 1 online resource (x, 201 pages) : illustrations |
| Soggetto topico |
Spices - United States
Spices - Health aspects - United States Microbial contamination Salmonella Food adulteration and inspection Health risk assessment - United States |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Draft risk profile |
| Record Nr. | UNINA-9910704994203321 |
| [College Park, Md.] : , : Center for Food Safety and Applied Nutrition, Food and Drug Administration, U.S. Department of Health and Human Services, , 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Ecology and epidemiology of Escherichia coli O157:h7 in fresh produce production regions of Salinas, California ... annual report
| Ecology and epidemiology of Escherichia coli O157:h7 in fresh produce production regions of Salinas, California ... annual report |
| Pubbl/distr/stampa | [Washington, D.C.], : U.S. Dept. of Agriculture, Agricultural Research Service |
| Descrizione fisica | : HTML files |
| Disciplina | 579.342 |
| Soggetto topico |
Escherichia coli O157:H7 - Sampling - California - Salinas
Microbial contamination - California - Salinas Lettuce - Ecology - California - Salinas Salad greens - Ecology - California - Salinas Lettuce - Sampling - California - Salinas Salad greens - Sampling - California - Salinas Escherichia coli O157:H7 - Échantillonnage - Californie - Salinas Contamination - Californie - Salinas Laitue - Écologie - Californie - Salinas Salades (Plantes) - Écologie - Californie - Salinas Laitue - Échantillonnage - Californie - Salinas Salades (Plantes) - Échantillonnage - Californie - Salinas Microbial contamination |
| Soggetto genere / forma | Periodicals. |
| ISSN | 2378-2587 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910703113603321 |
| [Washington, D.C.], : U.S. Dept. of Agriculture, Agricultural Research Service | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Evaluation of the effects of hydrogen peroxide on common aircraft electrical materials [[electronic resource] /] / Sin Ming Loo ... [and others]
| Evaluation of the effects of hydrogen peroxide on common aircraft electrical materials [[electronic resource] /] / Sin Ming Loo ... [and others] |
| Pubbl/distr/stampa | Washington, D.C. : , : Federal Aviation Administration, Office of Aerospace Medicine, , [2010] |
| Descrizione fisica | 1 online resource (v, 13 pages) : illustrations |
| Altri autori (Persone) | LooSin Ming |
| Soggetto topico |
Airplanes - Decontamination
Aircraft cabins - Health aspects Avionics - Safety measures Aircraft cabins - Safety measures Hydrogen peroxide Microbial contamination Biological decontamination |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910697157103321 |
| Washington, D.C. : , : Federal Aviation Administration, Office of Aerospace Medicine, , [2010] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Evaluation of the effects of hydrogen peroxide on common aviation structural materials [electronic resource] / / S.F. Chou ... [and others]
| Evaluation of the effects of hydrogen peroxide on common aviation structural materials [electronic resource] / / S.F. Chou ... [and others] |
| Pubbl/distr/stampa | Washington, D.C. : , : Federal Aviation Administration, Office of Aerospace Medicine, , [2009] |
| Descrizione fisica | 1 online resource (v, 16 pages) : digital, PDF file |
| Altri autori (Persone) | ZhouXianfu |
| Soggetto topico |
Airplanes - Decontamination
Aircraft cabins - Health aspects Aircraft cabins - Safety measures Hydrogen peroxide Metals - Mechanical properties Microbial contamination Biological decontamination |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910699369403321 |
| Washington, D.C. : , : Federal Aviation Administration, Office of Aerospace Medicine, , [2009] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Foundations and frameworks for human microbial risk assessment [[electronic resource] /] / submitted by: Rebecca T. Parkin ; submitted to: U.S. Environmental Protection Agency
| Foundations and frameworks for human microbial risk assessment [[electronic resource] /] / submitted by: Rebecca T. Parkin ; submitted to: U.S. Environmental Protection Agency |
| Autore | Parkin Rebecca |
| Pubbl/distr/stampa | [Washington, D.C.] : , : U.S. Environmental Protection Agency, , [2008] |
| Descrizione fisica | 1 online resource (xvii, 129 pages) : illustrations |
| Soggetto topico |
Risk assessment
Microbial contamination |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910699337103321 |
|
Parkin Rebecca
|
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| [Washington, D.C.] : , : U.S. Environmental Protection Agency, , [2008] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Microbial Contamination and Food Degradation / / edited by Alina Maria Holban, Alexandru Mihai Grumezescu
| Microbial Contamination and Food Degradation / / edited by Alina Maria Holban, Alexandru Mihai Grumezescu |
| Pubbl/distr/stampa | London, United Kingdom ; ; San Diego, CA : , : Academic Press, , [2018] |
| Descrizione fisica | 1 online resource (xxvi, 487 pages) : illustrations |
| Disciplina | 664.001/579 |
| Collana | Handbook of food bioengineering |
| Soggetto topico |
Food - Microbiology
Microbial contamination Food spoilage |
| ISBN | 0-12-811515-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910583471003321 |
| London, United Kingdom ; ; San Diego, CA : , : Academic Press, , [2018] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Prevention of the Biological Contamination of Food : Processing/Distribution and Consumer Usage
| Prevention of the Biological Contamination of Food : Processing/Distribution and Consumer Usage |
| Autore | Bénézech Thierry |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Newark : , : John Wiley & Sons, Incorporated, , 2024 |
| Descrizione fisica | 1 online resource (388 pages) |
| Disciplina | 664.001579 |
| Altri autori (Persone) | FailleChristine |
| Soggetto topico |
Hazard Analysis and Critical Control Point (Food safety system)
Microbial contamination |
| ISBN |
9781394299188
1394299184 9781394299164 1394299168 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover -- Title Page -- Copyright Page -- Contents -- Preface -- Introduction -- Chapter 1. Cross-contamination of Food by Contaminated Surfaces -- 1.1. Surface contamination -- 1.1.1. Viable but non-culturable cells (VBNCs) -- 1.1.2. Persistence of strains in agroindustrial environments -- 1.1.3. Monitoring the effectiveness of C& -- D procedures -- 1.2. Examples of cross-contamination related CFI (collective foodborne illnesses) -- 1.2.1. L. monocytogenes -- 1.2.2. Other pathogens involved in epidemics due to cross-contamination -- 1.3. Research of parameters affecting cross-contamination -- 1.4. Conclusion -- 1.5. References -- Chapter 2. Implementation of HACCP - Surface Hygiene -- 2.1. Introduction -- 2.2. The HACCP approach: a system based on seven main principles -- 2.3. Implementation of the HACCP approach/12 steps -- 2.3.1. Step 1: food safety team or HACCP team -- 2.3.2. Step 2: description or characterization of the product = the scope of the study -- 2.3.3. Step 3: determining the intended use -- 2.3.4. Step 4: drawing up the flow/operation diagram -- 2.3.5. Step 5: confirm the flowchart -- 2.3.6. Step 6: conduct a hazard analysis and risk assessment -- 2.3.7. Step 7: determine CCPs and PRPs -- 2.3.8. Step 8: establish critical limits for each CCP -- 2.3.9. Step 9: establish a CCP monitoring plan -- 2.3.10. Step 10: define corrective actions -- 2.3.11. Step 11: implement verification procedures -- 2.3.12. Step 12: establish a documentation system -- 2.4. A case study: application to a company that packages powders of several levels of sensitivity -- 2.4.1. Issue -- 2.4.2. Proposed approach -- 2.5. Conclusion -- 2.6. References -- Chapter 3. Commercial Methods for the Detection of Surface Bacterial Contamination in the Food Industry -- 3.1. Introduction -- 3.2. Microbial flora in the food industry.
3.3. European regulations, standards and guides on surface analysis -- 3.4. Surface sampling tools -- 3.4.1. Impression methods -- 3.4.2. Smear methods -- 3.5. Analysis methods of surface samples -- 3.5.1. Cultivation methods -- 3.5.2. Molecular methods -- 3.5.3. Immunological methods -- 3.5.4. Alternative methods -- 3.6. Conclusion -- 3.7. References -- Chapter 4. Metals and Alloys in Food Environments -- 4.1. Introduction -- 4.2. Metals and alloys -- 4.2.1. Stainless-steel families and their applications -- 4.2.2. Notions of corrosion and means of prevention -- 4.2.3. Other metallic materials -- 4.3. Suitability for food contact -- 4.4. Durability of materials -- 4.4.1. Suitability for soiling and cleaning -- 4.4.2. Chemical compatibility -- 4.5. Conclusion -- 4.6. References -- Chapter 5. Role of Surfaces and Microbial Phenomenon -- 5.1. The complex interplay of surface properties and their modifications to prevent bacterial binding -- 5.2. Introduction -- 5.3. Surface physicochemistry -- 5.3.1. What is surface physicochemistry? -- 5.3.2. Theories and surface energy methods -- 5.3.3. Physicochemical forces -- 5.3.4. Surface energy modification -- 5.3.5. Physicochemistry in microbial attachment -- 5.4. Surface chemistry -- 5.4.1. Stainless steels -- 5.4.2. Surface heterogeneity -- 5.4.3. Oxide layer -- 5.4.4. Titanium dioxide -- 5.4.5. Novel surface coatings -- 5.4.6. Release-based antimicrobial surfaces -- 5.4.7. Contact-based antimicrobial surfaces -- 5.4.8. Repulsion-based antifouling surface coatings -- 5.4.9. Superhydrophobic effect-based anticontact surfaces -- 5.4.10. The effect of conditioning film on surface chemistry -- 5.5. Surface topography -- 5.5.1. Surface topography quantification -- 5.5.2. Surfaces with undefined topographies -- 5.5.3. Surfaces with defined topographies -- 5.5.4. Biomimetic topographies -- 5.6. Conclusion. 5.7. References -- Chapter 6. Hygienic Design - Factory -- 6.1. Introduction -- 6.2. Barrier 1: site -- 6.3. Barrier 2: factory building -- 6.4. Barrier 3: basic to medium hygiene transfer and internal segregation -- 6.5. Barrier 4: high hygiene areas -- 6.5.1. Structure -- 6.5.2. Heat-treated ingredients -- 6.5.3. Ingredient decontamination and transfer -- 6.5.4. Packaging -- 6.5.5. Personnel -- 6.5.6. Air -- 6.5.7. Utensils -- 6.5.8. Liquid and solid wastes -- 6.6. Barrier 5: product enclosure -- 6.7. References -- Chapter 7. Hygienic Design of Processing Lines -- 7.1. Introduction -- 7.2. Legislation, standards and guidelines covering hygienic design -- 7.2.1. European legislation, standards and guidelines -- 7.2.2. US legislation, standards and guidelines -- 7.3. Materials of construction -- 7.3.1. General recommendations -- 7.3.2. Metals and alloys -- 7.3.3. Use of plastics -- 7.3.4. Rubbers -- 7.3.5. Other materials -- 7.3.6. Compatibility of materials of construction -- 7.4. Surface finish: hygienic design requirements -- 7.4.1. Product contact surfaces -- 7.4.2. Non-product contact surfaces -- 7.5. Hygienic joining of materials of construction -- 7.5.1. Weld joints -- 7.5.2. Dismountable joints -- 7.6. Assembly and disassembly of equipment -- 7.7. No accumulation and ingress of liquids, food residues and bacteria -- 7.7.1. Avoid horizontal surfaces -- 7.7.2. Avoid hollow areas -- 7.7.3. Avoid dead areas -- 7.7.4. Avoid extended T-pieces -- 7.8. Correct mounting of sensors -- 7.9. Application of hoses -- 7.10. Drainability of surfaces and equipment components -- 7.10.1. Drainability of equipment surfaces -- 7.10.2. Drainability of piping -- 7.10.3. Drainability of equipment -- 7.11. Sufficient access for inspection, cleaning and disinfection -- 7.12. Framework -- 7.13. Feet -- 7.14. Hygienic design of belt conveyors. 7.15. Hygienic design of open vessels (containers, bins, kettles) -- 7.15.1. Hygienic design of open vessels -- 7.15.2. Hygienic installation of agitators in open vessels -- 7.16. Hygienic design of closed vessels -- 7.16.1. Fully drainable vessels with curved corners -- 7.16.2. Lids and covers -- 7.16.3. Cleanable tank ports -- 7.16.4. Top mounted installation of agitators -- 7.16.5. Hygienic design of permanently installed agitators -- 7.17. Good insulation practices -- 7.18. Hygienic design of valves -- 7.19. Motors -- 7.20. Hygienic design and installation of enclosures and control panels -- 7.20.1. Hygienic design of maintenance enclosures -- 7.20.2. Hygienic design of control panels -- 7.21. Covers and guards -- 7.21.1. Covers -- 7.21.2. Guards -- 7.22. Installation of the food processing equipment in the food factory -- 7.23. Platforms, walkways, stairs and ladders -- 7.24. Conclusion -- 7.25. References -- Chapter 8. Hygienic Design - Consequences on Surface Contamination and Cleaning -- 8.1. Introduction -- 8.2. Surface contamination -- 8.2.1. Contamination of immersed surfaces -- 8.2.2. Contamination of interfaces between air, liquid and walls -- 8.3. Surface cleaning -- 8.4. Acknowledgments -- 8.5. References -- Chapter 9. Cleaning Operations - State of the Art -- 9.1. Introduction -- 9.2. Soils -- 9.3. Cleaning and disinfecting best practices -- 9.4. Common cleaning and disinfection issues -- 9.5. Trends in cleaning and disinfection -- 9.5.1. Optimization of the pre-wash -- 9.5.2. Disinfection without rinsing is on the rise -- 9.5.3. Organic acids gain importance -- 9.5.4. On site - in situ generation of biocides -- 9.5.5. IoT -- 9.6. Conclusion -- Chapter 10. Novel Cleaning Methods -- 10.1. Introduction -- 10.2. Mechanical action -- 10.2.1. Pulsed flow -- 10.2.2. Water jet -- 10.2.3. Ultrasound-assisted cleaning. 10.2.4. Wet/dry-ice blasting -- 10.2.5. Foam cleaning -- 10.2.6. Non-thermal plasma (NTP)/cold plasma -- 10.3. Chemical and biological cleaning methods -- 10.3.1. Electrolyzed water -- 10.3.2. Enzymatic cleaning -- 10.3.3. Biosurfactants -- 10.4. Conclusion -- 10.5. Acknowledgments -- 10.6. References -- Chapter 11. Surface Disinfection - State of the Art -- 11.1. Introduction -- 11.2. Biocides for industrial application -- 11.2.1. Halogen-releasing-based compounds -- 11.2.2. Peroxygen-based compounds -- 11.2.3. Organic acid-based compounds -- 11.2.4. Aldehyde-based compounds -- 11.2.5. Quaternary ammonium compounds -- 11.2.6. Alcohol-based compounds -- 11.2.7. Combination of biocides and methods -- 11.3. Biofilm as a resistant or unsusceptible form to biocides -- 11.4. Conclusion -- 11.5. Acknowledgments -- 11.6. References -- Chapter 12. Surface Disinfection - New Approaches -- 12.1. Introduction -- 12.2. New disinfectants -- 12.2.1. Enzymes -- 12.2.2. Bacteriophages and endolysins -- 12.2.3. Quorum-sensing inhibitors -- 12.2.4. Essential oils and phytochemicals -- 12.2.5. Microbial cell metabolites -- 12.2.6. Nanoparticles -- 12.3. Improved methods for disinfection -- 12.3.1. Fogging or aerosolization -- 12.3.2. Hydrogen peroxide vapor systems -- 12.3.3. Gaseous ozone -- 12.3.4. Ultraviolet (UV) radiation -- 12.3.5. High-intensity narrow-spectrum (405 nm) light -- 12.3.6. Advanced oxidation processes (AOPs) -- 12.4. Self-disinfecting surfaces -- 12.4.1. Nanotechnology in food-contact surfaces -- 12.4.2. Antimicrobial-containing/realizing surfaces -- 12.5. Acknowledgments -- 12.6. References -- Chapter 13. Food Safety in Supply Chains -- 13.1. Food transport container -- 13.1.1. Hygienic design of food transport container -- 13.1.2. Cleaning of food transport containers -- 13.2. Technological approaches and innovation supporting food safety. 13.2.1. Monitoring of cleaning processes. |
| Record Nr. | UNINA-9911020110403321 |
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Bénézech Thierry
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| Newark : , : John Wiley & Sons, Incorporated, , 2024 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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The produce contamination problem : causes and solutions / / edited by Gerald M. Sapers, Ethan B. Solomon, Karl R. Matthews
| The produce contamination problem : causes and solutions / / edited by Gerald M. Sapers, Ethan B. Solomon, Karl R. Matthews |
| Pubbl/distr/stampa | Amsterdam ; ; Boston, : Academic Press/Elsevier, c2009 |
| Descrizione fisica | 1 online resource (490 p.) |
| Disciplina |
664
664.07 363.192 |
| Altri autori (Persone) |
MatthewsKarl R
SapersGerald M SolomonEthan B |
| Collana | Food science and technology international series |
| Soggetto topico |
Food contamination
Fruit - Microbiology Microbial contamination Produce trade - Safety measures Vegetables - Microbiology |
| ISBN |
1-282-16859-2
9786612168598 0-08-092111-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; The Produce Contamination Problem : Causes and Solutions; Copyright Page; Contents; Preface; Contributors; Part 1: Introduction; Chapter 1: Scope of the Produce Contamination Problem; Introduction; Consequences of Produce-Associated Outbreaks; Characteristics of Produce-Associated Outbreaks; Prevalence of Produce Contamination with Human Pathogens; Potential Sources of Produce Contamination; Preharvest Sources; Contamination During Fresh-Cut Processing; Gaps in Our Understanding of Produce Contamination; What We Don't Know; Developing Effective Interventions; References
Chapter 2: Microbial Attachment and Limitations of Decontamination MethodologiesEcological Niches and Introduction into the Plant Environment; Attachment of Salmonella to Tomatoes; Part 2: Sources of Contamination; Chapter 3: Identification of the Source of Contamination; Overview: Phases of a Foodborne Outbreak Investigation; Traceback Investigations; Training Needs for Environmental Investigators of Retail, Food-Processing Facilities, Packing Sheds, and Farms; Intentional Contamination; Lessons Learned; Recommendations; Chapter 4: Manure Management; Bacteria; Summary Chapter 5: Water QualityIrrigation Water; Chapter 6: Sapro-Zoonotic Risks Posed by Wild Birds in Agricultural Landscapes; Bird Species Commonly Associated with Agriculture; Sources of Contamination; Washing and Sanitizing Agents; Microsporidia; Toxoplasma; Summary; Chapter 7: Produce Contamination by Other Wildlife; Viral Pathogens; Part 3: Commodities Associated with Major Outbreaks and Recalls; Chapter 8: Leafy Vegetables; Outbreaks Associated with Leafy Greens; The Impact of Major Outbreaks; Pastures, Lots, and Runoff; Washing and Sanitizing; Packaging; Chapter 9: Melons Potential Sources and Mechanisms of Contamination and Measures Recommended to Prevent ContaminationCurrent Knowledge about Growth and Survival of Pathogens in Melons; Cantaloupe Netting; Biofilm Formation; Microbial Infiltration and Internalization; Use of Antimicrobial Treatments to Decontaminate Melons; Treatments Tested on Fresh Melons; Fresh-Cut Melons; Treatment with Antimicrobial Agents; Irradiation; Conclusions; Chapter 10: Raw Tomatoes and Salmonella; Commercial Tomato Production and Marketing; Outbreak Linked to Ohio Tomatoes, 2006 Chapter 11: Tree Fruits and Nuts: Outbreaks, Contamination Sources, Prevention, and RemediationManure Use on Crops; Organisms of Concern; Outbreaks Associated with Tree Nuts; Other Sources; Remediation; Chapter 12: Berry Contamination: Outbreaks and Contamination Issues; Transmission of Cyclospora Oocysts and the Role of Foods; In Summary; Part 4: Avoidance of Contamination; Chapter 13: Produce Contamination Issues in México and Central America; Runoff; Inadequate Disinfection Processes at Packinghouses; Conditions for Agricultural Workers Chapter 14: Regulatory Issues in Europe Regarding Fresh Fruit and Vegetable Safety |
| Record Nr. | UNINA-9911006624403321 |
| Amsterdam ; ; Boston, : Academic Press/Elsevier, c2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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